An extract from white tea can reduce the number of new fat cells produced and break down the fat in existing ones, according to new research which could help in the battle against obesity.
There has been much excitement about the promise of stevia as a natural alternative to artificial zero-calorie sweeteners. FoodNavigator.com summarises the science so far.
Eating food that is rich in fat can trigger long-term memory formation, according to new research which could lead to new approaches for tackling obesity and eating disorders.
FoodNavigator's Snack Size Science brings you the week's top science. This week we look at how chocolate-eating sheep may give us insights into childhood obesity, and how vitamins may protect against carcinogens hiding in your French fries.
Chewing gum could have a positive affect on the academic performance of teenagers, according to new research funded by the Wrigley Science Institute (WSI).
Including both walnuts and fish products in the diet is required to reduce risks of coronary heart disease, says a new study funded by the California Walnut Commission.
Reducing the salt content of low-fat cheese has a greater impact on the flavour than similar reductions from high fat cheese, suggests new research from France.
The UK’s Food Standards Agency has been applauded by the Government Office for Science for its practice, use and management of science, and its transparency in holding meetings in public.
The days of cheeses coated with synthetic substances may be drawing to a close as new research suggests that natural polysaccharides may provide edible coatings for household favourites.
The number of people who are allergic to fruit and vegetables is soaring and could already surpass the number of people suffering from peanut allergies, according to experts.
Snacking on foods with a high glycaemic index like white bread and chocolate during the later stages of pregnancy may increase the likelihood of obesity in the offspring, says a new study.
A combination of capsaicin and green tea could promote the feeling of fullness and sustain satiety, indicating it could be successful for weight management, says a new study.
FoodNavigator's Snack Size Science brings you the week's top science. This week we look at how air bubbles may mimic fat and help with weight loss, and how antioxidant compounds may neutralise the allergens in peanut butter.
Gum kondagogu, a ‘novel natural biopolymer’ from the tree Cochlospermum gossypium, is a ‘good emulsifying agent even at low concentration’, say Indian researchers.
Oat and corn fibre may boost the fibre content of gluten-free bread and enhance the colour, texture and volume of the loaves, says a new study from Greece.
Formulating pasta with oats or quinoa may offer pasta manufacturers alternatives to traditional semolina, and open up opportunities in the gluten-free market, says new research from Italy.
Opportunities could potentially dovetail for liquorice in the nutraceutical domain with new research from the US suggesting a natural chemical component in this sweet ingredient could offer a new approach to preventing bowel cancer.
Replacing 5 per cent of the flour in bread with inulin could boost the nutritional content of white bread without detrimental effects on the sensorial profile, says a new study.
Italian scientists have identified a new member of the vitamin E family, extracted from kiwifruit (Actinidia deliciosa 'Hayward'), according to results of a new study.
Leatherhead Food International's Head of Innovation explains progress made towards using WOW emulsions in reduced fat products, and challenges that still need to be overcome.
Adding polyphenols compounds to liquid peanut butter may reduce the level of proteins in the product responsible for peanut allergy, suggests a new study.
The findings of a review about how metabolism of fructose in the brain may affect food intake are “highly speculative and probably incorrect”, says a leading HFCS researcher.
FoodNavigator's Snack Size Science brings you the week's top science. This week we look at the curious alternatives to food classics, with squid sausages, seaweed noodles, and gluten-free baguettes all on the menu.
Children's incessant desire to eat sweets has entrenched biological roots, with new research explaining their preference for sugary foods could be linked to actual physical growth.
The contamination of food with certain metals needs to be urgently addressed in light of growing evidence linking trace elements to negative human behaviour, according to a lead researcher in the field.
Formulating salad dressings with whey cheese and a combination of hydrocolloids could offer alternatives to food formulators, says a new study from Brazil.
With satiety food formulations on the rise, breakthrough research from British scientists offers a deeper insight into the role of gut hormones on appetite and why a low GI (glycaemic index) meal, such as a morning bowl of porridge, keeps consumers feeling...
Short of an earth-bound deity walking amongst us and miraculously multiplying our fish stocks, industry must invest more in alternative sources of omega-3 to meet nutritional needs.
Probiotics are best known for their digestive health benefits, but research is pointing to benefits in unexpected areas. Shane Starling met with Yakult’s Netherlands-based science manager, Dr Jia Zhao, after she spoke at a recent conference on functional...
Muscle from jumbo squid can form stable gelled-emulsion products, according to Mexican research, offering potential for a range of products like squid frankfurters.
Formulating cakes with sesame oil, hydrocolloids and emulsifiers could replace fat in cakes, leading to low-fat alternatives of family favourites, suggests a new study.
Antioxidant-rich supplements containing polyphenols from Chardonnay grape seed may protect against oxidative stress linked to obesity, suggests a new study with hamsters.
Beta-carotene, a food colour and antioxidant, can be nano-encapsulated in special spun fibres, offering formulators a fresh approach to adding value to products.
Formulating rice noodles with alginate may enhance the structural properties of rice dough, which could lead to the development of a successful commercial rice noodle product, says a new study.
