The modified gum arabic product 'SuperGum' may reduce blood pressure, even in people with normal levels, according to a new study from the UK and Japan.
Consuming a Mediterranean-style diet, rich in vegetables, fruits and nuts, olive oil, and legumes, may lead to longer life, according to a new study from Greece.
Vegetarians will develop less blood, bladder and stomach cancer than meat eaters, according to new research published in the British Journal of Cancer.
Increased ozone levels as predicted by global climate change experts could cut oil seed rape yields by up to 30 per cent by the end of the century, according to new research.
Researchers from Nigeria have found that xanthan gum can assist with quality and storage issues of cassava-wheat bread in a study that could help encourage use of cassava flour in products.
Researchers have linked high intake of fat from red meat and dairy products with increased risk of pancreatic cancer, in a study published in the Journal of the National Cancer Institute.
Researchers claim to have discovered a particular gene variant that could affect sweetness perception among different ethnic groups, raising the possibility of more targeted flavor profiling of foods.
Silliker is building clout in the provision of food clinical studies with the acquisition of French CRO Biofortis, as the healthy eating drive and claims legislation demand top notch research.
Rice bran oil and soy protein concentrate could be used by mayonnaise manufacturers to cut fat levels while increasing consumer acceptability, according to a study on its sensory properties.
Conjugated linolenic acid (CLA) and L-arginine consumed together have separate but not additive effects on weight loss, according to a study conducted on rats.
The mapping of ‘taste dialects’ could help food firms develop products that appeal to the specific preferences of consumers in certain geographical locations, according to a taste psychologist.
It will be too easy for omega-3 bearing functional foods to make content claims under a proposed amendment to European nutrition and health claims rules, according to UK researchers.
New research that shows artificial sweeteners are not removed in waste water treatment could affect consumer acceptance, according to the lead scientist.
Tate & Lyle’s manager of sweetener technology development gives insight into the role of sugar beyond providing sweetness, and how to pick alternative sweeteners that build back the properties.
Supplements of co-enzyme Q10 (CoQ10) may improve the motility and density of sperm in infertile men, according to a new study using Kaneka’s ingredient.
Expertise garnered from studying super fruit is opening up possibilities to make super veggies. NZ Plant & Food Research’s Karl Crawford tells Stephen Daniells how the recent merger between HortResearch and Crop & Food Research has opened up new...
Tomato peel may enhance the nutritional profile of hamburgers with a dose of 4.9 mg of lycopene per 100 g of cooked hamburger achievable, report Spanish researchers.
Dioxin exposure through the food chain during pregnancy could explain why some women have trouble breastfeeding or produce too little milk, new research suggests.
Addition of a grape seed extract to bread may not only increase the antioxidant content of the staple, but also inhibit formation of a potential toxin, says new research.
Oil-in-water emulsions formulated to improve their stability in the harsh acidic conditions of the stomach may promote a feeling of fullness and help with weight management, suggests new research.
Nanotechnology is opening up opportunities in food formulation, food packaging, and food safety. Stephen Daniells talked to Kathy Groves, principal microscopist from Leatherhead, on how the industry is facing up to the challenges and potential.
Collagen peptides produced from bovine gelatin may stop ice crystal formation in supercooled ice creams, opening up possible new innovations to formulators, suggests new research.
Adding low concentrations of vinegar to foods may enhance perception of saltiness and enable food manufacturers to cut salt content without affecting taste, according to new research from Japan.
Food safety and health and wellness concerns mean microbiology is playing an ever increasing role in the food industry says Danisco Cultures’ innovation chief, as the company opens a new BioScience Development Center in France.
Food and nutrition is a 'hot spot' for nanotechnology, experts have said. Stephen Daniells talks to two such experts and asks where the developments are, could it really lead to a removal colours from foods, and is nanotech really like GM?
Monosodium glutamate (MSG), a flavour-enhancer, does not increase the risk of developing allergies, such as asthma and rhinitis, says a new review from the US.
Using chitosan, an emerging ingredient extracted from fungi cell walls, may act as an anti-microbial ingredient for orange juice, and remove the need for pasteurization, says a new study.
Pectin extracted from low-grade ‘Golden Delicious’ apples may offer an interesting alternative for jams and confectionery, suggests new research from Mexico.
Following a gluten-free diet may be detrimental to gut health, which may also affect immune health, according to a new study from the Spanish National Research Council.
Adding protein and fibre sources like pea protein and Psyllium fibre may improve the physical structure of gluten-free dough, and boost the nutritional content, says a new study.
Daily supplements of a multi-bacterial strain food may reduce the risk of eczema by 58 per cent during the first three months of life, according to a new study from The Netherlands.
Conclusions that supplements of vitamins C and E may blunt the positive effects of exercise are a "gross over extrapolation of the experimental findings", says a nutrition expert.
Rebaudiside A does not pose any safety questions regarding genotoxicity, according to a new study that supports the safety profile of this up-and-coming sweetener.
Researchers have created the first genetic blueprint of oil palms, an important step in improving the productivity and sustainability of oil palm production.
Following a Mediterranean-style diet, rich in olive oil and fruit and vegetables, may improve vascular health and reduce the risk of hypertension, says a new study.
Danish intakes of salt in Denmark are above current recommended levels, with processed foods the main source, according to new findings from Copenhagen.
