More research is needed on innovative raw material sourcing and alternative uses, according to a new report on how chemistry can contribute to sustainable food supply, which sees novel enzyme technology is a key area of development for ingredients, processing...
Fresh evidence from researchers in the US suggests that substituting refined sweeteners with unrefined equivalents in food formulations could raise disease-fighting antioxidants in consumer diets.
A novel mixture of prebiotic galactooligosaccharides may selectively boost levels of friendly bacteria in the gut, and ease symptoms of irritable bowel syndrome, says a new study.
As food formulators continue to reformulate for lower salt foods, a Harvard-led study adds further support for cutting sodium and boosting potassium intakes.
Dietary fibres may control crystallisation and recrystallisation in ice creams, and offer new formulation possibilities for formulators, according to new research from Greece.
FoodNavigator's Snack Size Science brings you the week's top science. This week we look at Israeli research into how whey protein can spontaneously bind omega-3 fatty acids to create transparent nano-vehicles for the health-boosting ingredients.
A study has concluded that meat from animals raised on biodiverse pastures tastes better and is nutritionally superior than conventional meat, prompting calls for more place-based labelling.
A consumer’s perception of a refreshing sensation in food is driven by the cold/mint flavour, the acidity of the formulation, and the thickness of the product, according to research from Nestle.
Polyphenol-rich extracts from grape seed have potential as a natural antioxidant in meat patties, reducing rancidity but not affecting the colour of the meat, says a new study.
A recent study which claimed to suggest the existence of sugar addiction in animal studies created an unnatural circumstance and may be of little relevance to humans, according to a professor at the University of Swansea.
Adding resistant starch to milk puddings produces formulations that are acceptable to consumers, particularly those interested in healthy options, says a new study.
The whey protein beta-lactoglobulin may spontaneously bind the omega-3 fatty acid docosahexaenoic acid (DHA) and offer nano-encapsulation potential for formulators.
Careful regulation of inorganic phosphates in the diet could aid lung cancer prevention and treatment, researchers have concluded from a study in mice that could call into question the high use of phosphate additives in the diet.
Progress has been made in pinpointing the mechanism of that most mysterious of taste sensations, umami, with potential implications for understanding taste preferences and undercovering the workings of other proteins.
Researchers in Israel have observed a link between a high fat diet and disruption to circadian rhythms in mice, which could have a bearing on metabolic disorders.
Consensus Action on Salt and Health (CASH) has warned that the average Christmas meal could contain over 11g of salt – almost twice the recommended daily limit for adults.
The European Food Safety Authority (EFSA) is launching a 9-month project to investigate the causes of honey bee ‘colony collapse disorder’, and is encouraging all parties to share any data on the problem.
An article published in the British Medical Journal today has dismissed the commonly held belief that sugar causes hyperactivity in children as a ‘medical myth’.
Everyone knows that broccoli is good for you, and advances in transgenic plant engineering by Danish researchers may soon see that goodness replicated in other plants.
EFSA has released new draft guidance on transparency in the scientific aspects of risk assessment, building on previous guidance on the purely procedural side.
There may be a shred of truth to sisters telling their brothers that they have better taste than them but we’re not talking about fashion or music, according to findings of a new study.
Cutting the cost of cake-making by removing the use of eggs may be achievable by combining a hydrocolloid with a suitable emulsifier, says new research from India.
Canada-based scientists report the successful incorporation of Lactobacillus reuteri RC-14 and Lactobacillus rhamnosus GR-1, potentially offering a new probiotic product.
Scientists have made strides into understanding how to increase crop yields by boosting a plant’s intake of nutrients and water, which could help improve food sustainability.
Researchers at Tufts University have reported that low-carbohydrate diets may impair cognitive performance, following a study comparing an Atkins-type diet with a reduced-calorie regime.
Researchers at Princeton University claim that they have laid down the final pieces of evidence necessary to prove the existence of sugar addiction in animal studies.
Fears over the dangers of peanut allergy, a potentially deadly allergy for certain people, are becoming sensationalist and hysterical, according to a Harvard professor.
An extract of black radish (Raphanus niger) may provide a natural alternative to sulphur dioxide for viticulturists, according to a new study from Greece.
A successful trial of biotech tomatoes with high anthocyanin that saw them increase the life-span of cancer-prone rats could help strengthen the positive side of the GM debate in the UK, says the USDA Foreign Agricultural Service.
The EU needs to channel more funding into organic research to counter the ills facing agriculture, say advocates at the launch of the new Technology Platform: Organics.
The addition of cranberry concentrate to ground beef may serve as an supplementary hurdle to control potential E. coli O157:H7 outbreaks associated with ground beef, claims a new US study.
Addition of green and black teas to yoghurt may boost the colour and flavour of the product, without affecting the starter cultures, says a French-Tunisian study.
Enterococcus faecium WHE 81, a multi-bacteriocin producer, is effective as an antimicrobial against Listeria monocytogenes in Munster cheese, a red smear soft cheese, according to a French study.
Answering questions about food structure, the potential of bioactive ingredients, and general safety could be achievable in-house and on the bench top within 18 months, if development of the most advanced model gut continues as planned.
Food allergies could be a thing of the past, if new Europe-wide project achieves its goals of developing treatments for a condition that affects around 10 million EU citizens.
14 out of 26 assessed food flavouring substances are safe for human consumption at estimated current intake levels, according to a new scientific opinion from EFSA.
UK consumers are reducing their consumption of processed meat and meat products following media coverage of a study linking the meats to increased risks of bowel cancer.
Spreadable gels made from superheating starch and then cooling it may lead to inexpensive fat replacers, scientists from TNO Quality of Life tell FoodNavigator.
Consumption of genetically modified corn may lead to infertility, according to a new study commissioned by the Austrian Agency for Health and Food Safety, and carried out by Veterinary University Vienna.
A new assessment has concluded that coriander essential oil is safe for use in foods, based on a long history of use and lack of toxicity in limited studies.