Increased intakes of red meat may increase the risk of prostate cancer, with the meat’s heme iron content one of the possible culprits, says a new study from the US.
Children whose mothers ate excessive amounts of liquorice during pregnancy are more likely to perform poorly in tests and have behavioural problems, according to new research.
Inulin can replace trans-fatty acids in snack food formulations, turning it into a healthy snack with good consumer acceptance, says a new study from Brazil.
Consuming a Mediterranean-style diet, rich in vegetables, fruits and nuts, olive oil, and legumes, may prevent depression, according to a new study from Spain.
Formulating processed fruit and vegetable products with soy lecithin may enhance not only the physico-chemical properties, but also the nutritional profile, says a new study.
Food prices could more than triple by 2050 as the climate changes, according to a new report from the International Food Policy Research Institute (IFPRI).
As new study suggests that eating sweets every day in childhood could make adults more aggressive, the food industry warns against trivialising of complex social issues.
Encapsulating omega-3 fatty acids in milk proteins may protect the fish-derived ingredients from oxidation, and cover the ‘fishy’ flavour in cheese, says a new study.
Exposing Baker’s yeast to a salt solution prior to bread baking can improve the volume, texture, taste, and aroma of the finished product, says a new study.
Drinks or high sugar-containing chocolate may be the best formulations for boosting antioxidant levels in the blood, suggests a new study from Kraft Foods.
Achieving the ideal sweetener blend is a scientific undertaking, making or breaking a product’s acceptance. In the second part of our special series on sweetener blends, FoodNavigator look at what makes a blend a success.
A low-salt, low-fat gluten ingredient is being developed in Australia, with the potential to offer formulators a product with a lighter colour and enhanced texture.
Meals based on pea protein make a smaller contribution to global warming and are better for soil than animal protein meals, but they fall down on energy use, says a new Swedish-Spanish study.
Fibre obtained from the waste of olive mills may mimic the effects of fat, and improve the product’s cooking properties, says a new study with low-fat potential.
Vegetable milk made from a blend of peanuts and cowpea may offer an alternative to dairy for milk chocolate formulations, suggests a new study from Ghana.
Intakes of nitrates and nitrites from processed meats, fruit and vegetables do not increase the incidence of brain tumours, says a new study from Imperial College London and Harvard.
FoodNavigator’s Snack Size Science brings you the week's top science every two weeks. This week we look at the science behind chocolate cravings, and how to formulate a tasty, low-fat chocolate treat.
Over-indulgence may be all fat’s fault, according to a new study which reports that fat molecules may over-ride the body’s appetite-suppressing signals.
A new review from France has concluded that there are nutritional benefits to organic produce, on the basis of data compiled for the French food agency AFSSA. The conclusion opposes that of a UK study published last month.
Continued high dietary intakes of salt may make people resistant to blood pressure-lowering drugs, says a new study that provides “additional support of efforts to reduce salt content in foods”.
The increasing prevalence of coeliac disease is driving innovation, and the growth in the size of the market is boosting R&D investment, but the ideal gluten-free product is still not on supermarket shelves.
A woman’s craving for chocolate as she approaches the menopause is not down to hormones, but more a reaction to the stress and discomfort of the menopause, suggests new research.
Substituting fat with various pea ingredients could lead to sausages with improved texture and acceptability of Bologna-type sausages, says new research from Canada.
Manufacturers of ready-to-drink green tea products should include both sucrose and vitamin C to enhance the health profile of their formulations, suggests a new study from Purdue.
Innovative emulsions containing up to 60 per cent water may reduce the fat content of chocolate and offer low-fat formulations, suggests new research from the UK.
A study from China sheds new light on a coconut oil extract’s potential as a food preservative, but high fat or low starch content may reduce its action.
The zero-calorie sweetener erythritol may exert a strong antioxidant activity which may protect vascular health of diabetics, says a new study from The Netherlands.
Studies reporting that sucralose may be detrimental to gut health were “not scientifically rigorous”, and the totality of evidence supports the safety of the sweetener, an expert panel has concluded.
A Danish cardiologist has added his voice to calls for a reduction in red meat consumption – both for the good of people’s hearts and for the good of the planet.
A clear hydrogel made from xyloglucan and chitosan may offer an innovative thickening agent, and carrier of flavours of colours for foods, suggests new research.
Wild varieties of lupin seeds could be tapped for their high quality protein content, report researchers in Spain, and could reduce the need to import soybean to Europe from places such as the US, Brazil and China.
Addition of a soy protein isolate to egg white could enhance the foaming of pure egg white, offering formulators an option of improved egg white foams, suggests new research.
An abnormal response to wheat proteins may tip a person’s delicately poised immune system into developing type-1 diabetes, suggests a study from Canada.
Adding soluble fibre to the diet may improve symptoms associated with irritable bowel syndrome, but insoluble fibre may worsen the effects, says a new study.
A blend of trans fat-free stearic acid-rich and oleic acid-rich oils can produce cookies with the same characteristics and consumer acceptance, says new research from Canada.
The formation of a toxic substance when high fructose corn syrup is heated raises concerns for bee keepers, say researchers, and will help inform advice on safe storage of the ingredient for use in human food.
Extracts from the roots of a vine that has overgrown almost 10 million acres in the southeastern United States may improve heart health, says a new study from the US.
Formulating breads with one quarter of current levels is possible without detrimentally affecting the rheological properties and the performance of the dough, says a new study from Ireland.
A new study has concluded that low carb-high protein diet leads to more atherosclerosis in mice, findings that could have implications for diet strategies if they also hold true for humans.
Researchers at the USDA have established that watermelons not sold for food use due to cosmetic imperfections could be a source of nutraceutical ingredients and biofuel.
Regular consumption of low-calorie beverages and low fat foods may help maintain weight loss and a stable body weight, suggests findings from a new study.
