Fungal treatment of a biodiesel byproduct can produce the omega-3 fatty acid EPA (eicosapentaenoic acid), offering a potentially economical source of EPA from microbes.
Gelling of milk proteins using the food-approved enzyme rennet can produce microcapsules capable of encapsulating healthy ingredients like probiotics, says a new study from Germany.
Latest UK efforts to halt honey bee decline aim to stimulate more communication on reporting health problems in hives, as disappearing pollinators could have a serious effect on food supply and ingredient sourcing.
The use of salt replacers in the diet, as a means of reducing sodium intake, may improve blood pressure and artery health, says a new study from China.
A new research project starting in Denmark this year could position the New Nordic Diet as the healthy diet of future, paralleling the much-vaunted Mediterranean diet in its benefits but with local, Northern European roots.
German scientists have reportedly cracked the secret of Gouda’s complex, long-lasting flavour, and this could lead to developing more flavourful cheeses and other dairy products.
FoodNavigator's Snack Size Science brings you the week's top science. This week, acrylamide intakes may not pose a problem for pre-menopausal breast health, but it may be dangerous for heart health, according to a couple of new studies. And...
Encapsulating flavours in proteins in order to protect it during food formulation, may be counter-productive if the protein reacts with the flavour, says a new American study.
Adding the polyol glycerol to a whey protein based nutritional bar maintains the soft texture and consumer acceptability of the product during storage, says a new study.
A naturally occurring compound in broccoli and other cruciferous vegetables may help protect against asthma and other conditions due to respiratory inflammation, says a new study.
Eating about two portions of red meat a day may increase the risk of age-related macular degeneration by about 50 per cent, says a new study from Australia.
Fad diets that focus on protein, fat or carbohydrate content are all the same when it comes to losing weight as a reduced-calorie diet can be successful no matter what macronutrients it is made up of, a new study has concluded.
Double encapsulation of bacterial strains with potential probiotic activity may enhance the shelf-life and offer protection against harsh stomach conditions, says a new study.
The Biotechnology and Biological Sciences Research Council (BBSRC) said it s to publish a list of priorities to tackle the challenges of delivering sustainable food security and the scientific advances needed to overcome them.
Crop and climate experts are emphasising the need for crop diversity to protect food security in the face of climate change, as the Svalbard Global Seed Vault celebrates its first anniversary.
Too much snacking on potato chips may increase the risk of hardening of the arteries, and raise the risk of cardiovascular disease, says a joint Polish-Swedish study.
Barry Callebaut is a step closer to boasting about the antidepressant properties of cocoa on its product labels after a study funded by the company found that it could have a mood-lifting effect.
Using amino acids to compete with, and reduce, the sources of acrylamide should focus on the common additive cysteine, according to results from Belgium.
An extract from the edible mushroom Flammulina velutipes may prolong the shelf-life of tuna meat, while also stabilising the colour of the meat, suggests new research from Japan.
Extracts from paprika, annatto and marigold, rich in antioxidant carotenoids, could significantly reduce the spoilage due to oxygen of model oil-in-water emulsions, says new research from Greece.
A major change is needed in the way food is produced, handled and disposed of in order to feed the world's rising population and protect the environment as prices are expected to remain volatile, according to a new UN report.
A blend of oils from coconut and palm could produce a plastic fat for use as a shortening in bakery products as a trans-fat replacer, says new research from India.
Adolescents eating higher amounts of dairy goods, within the recommended daily guidelines, generally have lower levels of fat to those with a reduced intake, says a new study.
New research connecting metabolic syndrome to greater sensitive to the effects of salt intake on blood pressure in Chinese people could lead to the development of less salty dishes, new food labelling, and a re-education of taste buds.
The GM debate at times seems much like the Hokey Cokey (or Pokey, if you’re US-based). There’s been a lot of putting in, some putting out, and quite a lot of shaking things all about, but as of yet, there hasn’t really been a turnaround and definitely...
Drinking fructose-sweetened beverages with meals may cause bigger rises in blood levels of triglycerides in obese people after the meal, says a new study.
Patients with kidney disease may be at danger from a ‘hidden threat’ of phosphorous additives found in processed and fast foods, says a new study from the US.
FoodNavigator's Snack Size Science brings you the week's top science. This week Nestle gives us a glimpse of the future with its research into hydrogels to deliver flavour and nutrients to food, and salt is back in the headlines with Swiss worries...
A new European review of the safety of proteins used in milk and dairy product formulation has found no link between their consumption and an increased risk to health, which could bring an end to an historic dispute.
Seeds of the Osmanthus fragrans plant may offer a novel red colour for food formulators, and tap into the growing demand for natural colours, says new research from China.
A salt strategy to involve collaboration with food manufacturers is underway in Switzerland, as evidence mounts the Swiss population is consuming levels above current recommendations.
Self-assembled emulsion droplets encapsulated in carrageenan-based gels may one day be able to deliver flavours and nutrients in food, says preliminary research from Nestle.
A potassium lactate and sodium diacetate mix may reduce the sodium chloride content by 40 per cent, and significantly increase shelf-life, says a new study from Purac.
Adding an edible mushroom-like fungus to grapefruit juice may help to reduce the serious side effects that can occur when people taking certain prescription drugs drink grapefruit juice.
Modification of the milk protein casein by enzymes could offer formulators a natural antioxidant for beef and poultry products, according to new research from Brazil.
A newly-released study indicates that levels of most metals in UK foods are falling or remain stable; but the FSA says there is a need for more research on aluminium, barium and manganese, which bucked the trend.
Carbohydrates in the waste water of softwood mills may stabilise beverage emulsions, and offer alternatives to established favourites like guar and locust bean gum, says a new study.
A new study from Nestle has revealed that the human brain makes quick decisions on the energy and fat content in food just by looking at it – a finding that adds to knowledge on why we choose to eat the foods we do.
Reducing the intake of salt from the diet may improve the health of blood vessels, with the effects going beyond blood pressure benefits, says a new study.
A new study has delivered positive results on the use of platinum as a catalyst during hydrogenisation of oils, but without the production of harmful trans fats.
The trend for eating frogs’ legs is putting frog populations in Indonesia under pressure, according to Australian scientists who are calling for better resources management and mandatory certification at the point of processing.
