Nitrites, much maligned additives in cured meats, may be replaced by the red-orange-yellow natural colourant annatto, according to new research from Iran.
Confectioners may seek to develop new formulations that use cocoa powder and baking chocolate, as new evidence suggests these two chocolate foods deliver the highest levels of the health-busting antioxidant resveratrol.
Extracts from sedge plants (Carex distachya) are rich in antioxidants and could offer industry an alternative to synthetic additives, says new research from Italy.
Stevia, the natural sweetener causing a whirlwind of interest around the globe, does not degrade in beverages on exposure to light, says a new study from Coca-Cola.
Insoluble fibres from starfruit could offer industry potential carriers for nutrients, or for the slow-release of other ingredients, suggests new research.
Consumption of the flavour enhancer monosodium glutamate (MSG) may increase the risk of gaining weight, regardless of energy intake, suggests a new study.
Extracts from olive leaves may help reduce cholesterol and blood pressure levels, according to a small human study from Israel-based supplier Frutarom.
DuPont-owned Pioneer Hi-Bred has opened two seed research centres in Europe in an attempt to deliver higher yielding corn and sunflower hybrids to farmers and “meet growing demand for food and fuel”.
Genetic manipulation of enzymes in plants responsible for aromas in fruit and vegetable may enable fine tuning of flavours, suggests new research in Nature.
The increasing use of paprika as a food colour does not present any safety concerns for cancer or chronic toxicity, Japanese researchers have reported.
Researchers from Leatherhead are proposing to study the effect of chewing on food structure, to gain an insight into where ingredients should be located in the product for best enjoyment.
A blend of canola oil, palm stearin, and palm kernel oil can produce margarine free of trans-fats and desirable textural properties, says new research from the US.
Obese and overweight men consuming a strongly gelled alginate drink experienced a restoration of cholesterol and glucose uptake to healthy levels, says a new study.
A new study from Spain has found that portions of asparagus spears that are unused by vegetable processors could be tapped as a source of fibre, to bring both nutritional and technological benefits to food.
Natural blue pigments from oyster-friendly bacteria and red pigments from prickly pear, and concerns for men over soy consumption have been the highlights of this month's science.
A new study from Denmark has added to debate about whether organic food is healthier than conventionally grown, as it concludes there is no evidence in favour of the argument.
Water soluble extracts from Mexican oregano incorporated into soy protein isolate (SPI) films enhance their radical scavenging capabilities, claims a new study.
A study indicates that bergamot juice could be used to fortify fruit juice in place of synthetic additives, opening up a potential new use for a by-product of the essential oil industry.
New commercial varieties of kiwifruit optimised for their flavour, colour and health attributes will become available in the next few years, thanks to the publication of a huge collection of DNA sequences from the fruit.
A new study has devised an optimal process for spray drying the juice of betalain-rich Opuntia stricta, or prickly pear, so it can used as a natural red food colouring in yoghurts and soft drinks.
Supercritical CO2 and ultrasound extraction present alternatives to hydrodistillation as a method for deriving food flavourings from lavender, according to a new study.
The key to maintaining a bread crust’s crispiness is in the water content, say scientists whose progress in understanding the process could help prolong the crunch.
Gummy bear candies, not traditionally seen as a first line of defence in battling tooth decay, may play some role in providing oral health care to children when containing some sugar alcohols, according to a new clinical trial in the US.
Fat build-up from fructose consumption may be greater than what occurs when we eat other types of sugars, such as glucose and sucrose, according to a new study.
A new study has found that men who consume an average of half a portion of soy products per day are more likely to have a lower concentration of sperm, particularly if they are overweight or obese.
A new study has concluded that partially replacing corn starch in gluten free breads with tapioca and corn resistant starch can raise dietary fibre significantly, but without having a great impact on rheological properties.
A debate has ignited over the nutritional benefits of organic produce compared to conventional, with recent analysis disputing claims of its nutritional superiority.
The blue-green pigment from microalgae responsible for the greening of oyster gills may also provide a natural blue-green colouring for food, says new research.
Antioxidant and fibre-rich waste from wine making could offer a
cheap and healthy alternative to synthetic antioxidants to prolong
the shelf life of fish meat, suggests a study from Spain.
Protein hydrolysates from Pacific whiting, an abundant and
under-utilised fish, produced better foams than bovine serum
albumin, says new research from Mexico.
Decadent and healthy may not be words readily associated with each other, but Kerry Ingredients & Flavours showcases how to boost the fibre and protein content of chocolate without affecting texture.
A combination of fish oils, red yeast rice and other lifestyle
changes reduced cholesterol levels by the same amount as a daily
statin pill, according to new research.
As food companies increasing turn to the culinary world for innovative ideas, hydrocolloid company CP Kelco explains how the food industry and chefs complement each other.
Using sugar beet pectin to coat proteins could lead to the
formation of core-shell systems for use as encapsulators or fat
replacers, suggests new research.
Increasing demand for gelatine, coupled with consumer concerns over
the mammalian variety, may open the door for fish gelatine to fill
the gap for food formulators, says a new review.
