Natural carotenoids like zeaxanthin may extend the shelf-life of refrigerated sausages and allow formulators to remove artificial preservatives to tap consumer trends, says a new study.
The rancidity of meat products may be lowered by adding oregano oil, allowing formulators to tap the natural trend, and extend the shelf life of products, suggests a new study.
Supplements of omega-3-rich fish oil may reduce the likelihood of developing psychotic disorders in high-risk people, say results of a new clinical trial.
The scientific literature does not support a link between intakes of artificial sweeteners and metabolic changes in children, says a new review from the US National Institutes of Health.
A bacteria-killing protein that would be applied to raw meat during processing to “significantly reduce” the presence of E.coli is under development, said one company behind the project.
Formulating snack bars with micro-sized flakes of lentils may boost the folate content of the finished product by 10 per cent, says a new study from Canada.
Current authorised maximum use levels of lycopene as a food colour are up for review with its use in fortified foods a critical factor, claims the European Commission following the publication of the revised exposure estimates for the cartenoid by EFSA.
Dry food containing low amounts of carbohydrates are at risk of increased acrylamide levels, says a new study sponsored by the European Science Foundation.
In the second part of our focus on salt reduction, we look at startling new data from the US that suggests a modest nationwide reduction in salt intake could save about $24 billion in healthcare costs a year.
Adding inulin to white breads increases its nutrition quality but also accelerates the baking process and the crucial Maillard reaction, according to new research on the fibre.
A common flavour solvent may boost the stability of citral, one of the most important flavour compounds in citrus oil, and enhance formulations of beverage concentrates, says a new study.
Formulating foods with the common hydrocolloid carboxymethylcellulose (CMC) may mask the bitter flavour of health-boosting polyphenols, says new research.
A carnosic acid-rich extract from rosemary may extend the shelf-life of sunflower oil, and perform better than synthetic preservatives, says a new study.
Producers of low-fat cheese need to improve the flavor and sensory aspect of their products if they are to achieve widespread consumer acceptance, says a new study.
Commercial lasagne produced with reduced salt levels and salt substitutes scored higher on consumer tests than the ‘normal’ salt version, says a new study from Ireland.
Increased intake of salt may boost the risk of heart disease, while increased consumption of salted foods may increase the risk of cancer, says a new study from Japan.
Foods formulated with resistant starch are effective at lowering the glycemic index of the food despite formulation with high GI ingredients, says a new study.
Young Swedish men are consuming twice as much salt as recommended, says a new study which increases pressure on the food industry to curb the salt content of its products.
Adding common ingredients to whey-based sports beverages may improve the clarity of the finished product and allow greater consumer acceptance of this type of sports beverages, says a new study.
Compounds that activate calcium receptors on the tongue may enhance the flavour of low-sugar or low-salt foods, thereby reducing the need for extra flavourings, says a new study from Ajinomoto.
Leftover materials from ethanol could be used to make more nutritional flat breads such as naan and chapathi, according to a US based research project.
Adding oats to a gluten-free diet may enhance the nutritional values of the diets, particularly for vitamins and minerals, as well as increasing antioxidant levels, say two studies from Scandinavia.
Food manufacturers’ reluctance to disclose what research they are carrying out on products using nanotechnology risks a public backlash similar to that which occurred against genetically modified (GM) foods, The House of Lords Science and Technology Committee...
The artificial sweetener sucralose may work together with glucose to stimulate the release of a protein that promotes a feeling of fullness, says new research from the US.
Consuming processed and unprocessed red meat, fish, total poultry, and skinless poultry does not affect prostate cancer recurrence or progression, says a new study from Harvard.
A non-chemical and food acceptable process for sugar beet pectin may enhance its emulsifying performance, according to new research from Japan and the UK.
Iron compounds from vegetable origin that mimic iron from animal sources may enhance the bioavailability of the mineral and boost fortification programmes, says a new study from Unilever.
Egg white foam may boost gluten-free sourdoughs enhance the structure of the resulting baked goods and extend the range of gluten-free products, says a new study.
Reliable electronic noses capable of consistently detecting different food aromas moved a step closer recently with the invention of a new statistical methodology by Spanish researchers.
The contribution of genetics to the development of obesity is smaller than previously thought, says new research that puts the spotlight firmly back on lifestyle and diet.
An EFSA-funded report on bee mortality has concluded that the poor quality of surveillance systems in Europe makes it hard to even assess the rate of colony loss.
A preference for fast food may enhance our preference for salt, says a new study from Korea with important implications for salt reduction targets around the world.
Restricting calorie intake may lead to changes in the levels of certain proteins, says a new study that deepens our understanding of how low-cal diets may improve health.
Leatherhead Food Research has revealed six research projects chosen by its members for 2010-2011, with strongest support for a study into freshness and food quality indicators.
Christmas themed treats in UK supermarkets contain a fraction of the salt found in equivalent products in fast food chains and coffee shops, according to a new survey.
Compounds found in spices may reduce the risk of breast cancer formation by stopping the growth of the stem cells that spawn the tumours, says a new study.
