Tolerable intakes of acrylamide should be set at 2.6 micrograms per kilogram of body weight to avoid the cancer risk, says a new toxicology study from the US.
Incorporating an apple skin powder, an under-utilised food-processing by-product, in bakery products could boost the fibre-content of the product, says new research.
Microemulsions containing mint oil may protect the flavour compounds from degradation and extend the use of mint oil in foods, suggests a joint Sino-American study.
Japanese scientists have identified a yellow pigment in onions, a discovery that appears to answer a long-standing question in natural colours for foods.
Sausages are a suitable carried for lutein, the carotenoid linked to eye health benefits, says a new study which reports higher lutein uptake than from vegetables.
The European Food Safety Authority has published a draft report on ways to strengthen existing methods for assessing allergenicity of genetically-modified organisms, and is seeking comments from stakeholders.
Extracts from apples may inhibit the formation of acrylamide in potato chips, offering formulators an alternative to reduce levels of the suspected carcinogen.
A mixture of inulin and carrageenan may allow the formulation of low-fat custard formulations with a creamier texture than the full-fat versions, says a new study.
Fad diets are contributing to Britain’s obesity crisis, the president of the British Society of Gastroenterology (BSG) said at the Gastro 2009 conference in London this week.
Millions of deaths could be prevented each year if individuals consumed 5g less salt per day, concludes a new meta-analysis that calls for top-down regulations in addition to self-regulation by industry.
Danisco has announced that its annual science award this year goes to Hanne Christine Bertram for research on water-binding in food, and especially in meat and meat products.
Adding resistant starch to breakfast and lunch meals may reduce the amount of calories consumed over a 24-hour period by about 10 per cent, says a new study.
Clever formulation of food products may be the best way of masking the flavour profile of stevia, and not masking agents, according to the science VP of a major stevia player.
The amount of radiation absorbed by the UK population through the food chain remains low and poses no health concerns, said the Food Standards Agency (FSA).
People who lost weight by following a low-calorie, low-fat regime saw longer term effects on mood than those who used a low-carb approach, report researchers in Australia – but whether its down to social chemical reasons remain unclear.
‘Moderate’ consumption of fructose-containing sweeteners may produce ‘modest but significant changes’ that may contribute to the development of metabolic syndrome, says a new rat study.
Dutch scientists have developed a new technology to enable up to 25 per cent reduction of salt in food products without loss of taste or adding other additives.
The levels of antioxidant activity and flavan-3-ol levels in chocolate products are stable over a controlled shelf life of one year, according to a new study.
Simple micro-rods made from food grade polymers can not only stabilise food foams, but also encapsulate bioactive ingredients for added value, suggests a new study supported by Unilever.
Daily consumption of walnuts, rich in polyunsaturated fatty acids, may improve the health of blood vessels, thereby decreasing the risk of heart disease, says a new study from Yale.
People reporting a high consumption of processed foods could be more likely to experience depression in middle age, says a new study that suggests food should play a greater role in preventing depressive disorders.
There’s gold to be found in them health claims mountains, but prospectors from the European Food Safety Authority (EFSA) must be happy with the little chunks that add up to a lot, and stop searching for nuggets the size of your fist.
Combining inulin with the bulking agent polydextrose may reduce the sugar and fat content of milk chocolate, without affecting consumer acceptance, suggests a new study.
High intake of processed meat may increase the risk of developing type-2 diabetes by 40 per cent, according to a new meta-analysis from Norway and the US.
Formulating gluten-free bread with maltodextrin may beneficially impact on bread volume and boost crumb hardening during storage, says a new study from Poland.
A new review of the nutritional and functional properties of pulses and their constituents emphasises the opportunities for industry to find novel uses for pulses and develop more ingredients that can be used in convenience foods.
Enzyme treatment of Brassica proteins may give meat-like flavourings, allowing meat taste in vegetarian foods, suggests a new Chinese-Australian study.
A project aimed at quantifying and eliminating the risk associated with the growth of Clostridium botulinum in baked goods is being initiated by a UK research group.
Food manufacturers may wish to keep an eye on inorganic arsenic levels in ingredients and final products, after the EFSA panel on contaminants concluded that dietary exposure should be reduced.
Italians are unswayed by healthy messages and images on foods, whereas the Finnish respond to medical pictures and British consumers are more likely to buy foods making even a weak health claim, indicates new research.
A new study has pitted use of a Datem enzyme against three generations of lipase enzymes, and found that action on bread volume is similar - but with some differences depending on fermentation times.
New research, contrary to previous studies, shows augmenting antidepressant therapy with an omega-3 fatty acid supplement does not result in improvement in levels of depression in patients with coronary heart disease (CHD).
Eating a high protein diet appears to make the brains of mice lighter, report researchers who hypothesise that this could make them more vulnerable to Alzheimer’s disease.
A compound in extra virgin olive oil could deter proteins from disrupting nerve cell function that causes the debilitating effects of Alzheimer's disease.
Adherence to a Mediterranean diet along with avoidance of Western-type foods may contribute to a reduction in postmenopausal breast cancer risk, claims new French study.
Public policy to reduce salt intake has clear health benefits, despite claims that intake is physiologically determined and cannot be controlled by policy, says a UK expert.
Formulating bread with Bifidobacterium strains may reduce levels of a compound in high-fibre bread thought to be behind fibre’s impairment of mineral absorption, says a new study from Spain.