Beverage formulators looking at next generation products could harness the sweetening and prebiotic effects of tagatose in acidic drinks, says a new study supporting the stability of the ingredient.
A national survey into UK eating habits has indicated that people are eating less saturated fat and sugar than they were a decade ago, but more work is needed before intake targets are reached.
By controlling the distribution of sugar in a gelled product, the overall sugar concentration may be lowered without affecting the perceived sweetness, says a new study from Sweden.
Drinking two or more soft drinks per week may double the risk of developing pancreatic cancer, suggests the first study of its kind in an Asian population.
Tapioca ingredient suppliers are warning of price increases this year, due to extreme weather conditions and pests in Thailand, and growing demand for non-GM starch sources.
The scientific literature does not support a link between intakes of artificial sweeteners and metabolic changes in children, says a new review from the US National Institutes of Health.
Associated British Foods has started its new financial year with a surprisingly good performance from its sugar business, causing analysts to raise their eyebrows and their H1 expectations.
Foods formulated with resistant starch are effective at lowering the glycemic index of the food despite formulation with high GI ingredients, says a new study.
A mixture of inulin and carrageenan may allow the formulation of low-fat custard formulations with a creamier texture than the full-fat versions, says a new study.
National Starch has launched a new ingredient for spreadable processed cheese (SPC) that promises to replace expensive protein and fat without compromising texture or flavour.
Adding resistant starch to breakfast and lunch meals may reduce the amount of calories consumed over a 24-hour period by about 10 per cent, says a new study.
Opportunities for low-sugar formulations could potentially reside in France with a new study showing eight out of ten French people consume a reduced sugar product at least once a week.
People who lost weight by following a low-calorie, low-fat regime saw longer term effects on mood than those who used a low-carb approach, report researchers in Australia – but whether its down to social chemical reasons remain unclear.
Simple micro-rods made from food grade polymers can not only stabilise food foams, but also encapsulate bioactive ingredients for added value, suggests a new study supported by Unilever.
Combining inulin with the bulking agent polydextrose may reduce the sugar and fat content of milk chocolate, without affecting consumer acceptance, suggests a new study.
Formulating gluten-free bread with maltodextrin may beneficially impact on bread volume and boost crumb hardening during storage, says a new study from Poland.
Tate & Lyle has reached an agreement to sell its minority stake in sugar refineries in Saudi Arabia and Egypt to Saudi-based sugar refiner Savola, the companies have said.
Consumers are prepared to pay more for foods that note health attributes on packs, and are becoming more aware and sophisticated in their attitudes to diet and food labelling, according to research from Tate & Lyle.
Formulating bread with Bifidobacterium strains may reduce levels of a compound in high-fibre bread thought to be behind fibre’s impairment of mineral absorption, says a new study from Spain.
Inulin can replace trans-fatty acids in snack food formulations, turning it into a healthy snack with good consumer acceptance, says a new study from Brazil.
Higher prices in 2008 did not curb Brits’ appetite for rice and wheat-based pasta in 2008, despite the recession’s effects on shopping budgets, according to Mintel.
National Starch has developed a new fat encapsulation system for instant desserts or other dried products that replaces animal derived ingredients like sodium caseinate.
Achieving the ideal sweetener blend is a scientific undertaking, making or breaking a product’s acceptance. In the second part of our special series on sweetener blends, FoodNavigator look at what makes a blend a success.
Fibre obtained from the waste of olive mills may mimic the effects of fat, and improve the product’s cooking properties, says a new study with low-fat potential.
The increasing prevalence of coeliac disease is driving innovation, and the growth in the size of the market is boosting R&D investment, but the ideal gluten-free product is still not on supermarket shelves.
Substituting fat with various pea ingredients could lead to sausages with improved texture and acceptability of Bologna-type sausages, says new research from Canada.
Manufacturers of ready-to-drink green tea products should include both sucrose and vitamin C to enhance the health profile of their formulations, suggests a new study from Purdue.
Ulrick & Short is launching an adapted version of its Delyte F fat replacer for tapioca to reduce the fat content in both sweet and savoury shortcrust pastry.
Sugar politics means high prices are a bitter pill for US and Indian sweet food and beverage makers; while the European industry is sitting pretty on the back of the recent sugar reforms.
The quality and stability of white sauce – a mainstay of frozen dish formulations – could benefit from small amounts of food gums, says a new study from Spain.
EFSA has launched a public consultation on dietary reference values for carbs fibre and fats – but has declined to give values for sugar or advice on glycaemic index due to lack of evidence.
Ulrick & Short has developed a modified starch replacement made from waxy maize for sauces and ready meals that it says offers greater stability than previous versions.
Food and beverage ingredient demand has been ‘stable’ in Tate & Lyle’s Q1, says the company in its interim statement, and the year so far has exceeded expectations.
Linking sodium caseinate (a milk protein) and maltodextrin (a polysaccharide) may improve the stability of liqueur emulsions, suggests new research from Ireland.
A new wheat-based flour from Ulrick & Short can provide a crispy texture for tempura batters, the company says, and is an alternative to chemically-modified or high amylose starches.
Ulrick & Short is launching a new maize-based starch made using its flocculation technology, which is said to reduce energy needed to make lump-less sauces and help preserve flavours.
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.
The European Food Safety Authority (EFSA) has reaffirmed that two antibiotic resistance marker genes, nptII and aadA, pose no threat to humans or the environment.
Partnering with an external research organisation can bring new insights into ingredient uses, and help develop new tools to meet manufacturers’ pressing needs, according to National Starch Food Innovation.
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.
Associated British Foods (ABF) has reported strong growth in its sugar and ingredients divisions for the first half of the financial year but the group’s profits have fallen.
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.
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