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Food safety survey finds low pesticide residues
20-Aug-2009 - New research from New Zealand has found minimal pesticide residues in the local food supply casting further doubt on the value of organic products.
Low-salt foods may get taste boost from Japanese fish stock
20-Aug-2009 - A dried stock made from the fish and seaweed may improve the palatability of reduced-salt products, suggests new research.
White sauce stability boosted by gums
19-Aug-2009 - 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.
News in brief
Science builds for National Starch's resistant starch
18-Aug-2009 - Consumption of resistant starch may reduce insulin resistance, and the development of diabetes and heart disease, according to preliminary results from National Starch.
Snack Size Science: The wisdom of nano-food colours and low-fat diets
18-Aug-2009 - FoodNavigator's Snack Size Science brings you the week's top science every two weeks. This week we look at how nanotech is expanding the possibilities to colour food, and why it isn't clever to eat a high-fat diet.
'Electronic tongue' could aid sweetened formulations
18-Aug-2009 - Scientists have developed an ‘electronic tongue on a chip’ to quickly and accurately identifies sweetness, giving manufacturers an inexpensive quality control tool.
Animal fats not linked to breast cancer risk
17-Aug-2009 - Intakes of fats from meat, eggs, and dairy products do not increase a woman’s risk of breast cancer, according to findings from a big European study.
Childhood food sensitivity ‘normal’, says study
14-Aug-2009 - The occurrence of food hypersensitivity in children is common, and not necessarily linked to allergy, says a new study from Denmark.
High-fat diets linked to poor mental function
14-Aug-2009 - High consumption of fatty foods may reduce both cognitive function and physical endurance, according to results of a rat study from Oxford University.
Scientists solve mystery of ‘green oats’
13-Aug-2009 - The appearance of an undesirable greenish hue on cooking oats and oat products may be related to leavening agents and the water used, say new results from the US.
Artificial sweeteners not linked to cancer: Study
12-Aug-2009 - Regular intakes of artificial sweeteners like saccharin and aspartame do not increase the risk of certain cancers, like stomach and pancreatic, suggests a new study from Italy.
Nano beta-carotene entrapment offers natural colour options
11-Aug-2009 - Nanoparticles containing beta-carotene could be used to naturally colour water-based foods, and offer an array of advantages, according to an innovation from the US.
Snack Size Science: Hershey’s healthy chocolate cake
10-Aug-2009 - FoodNavigator's Snack Size Science brings you the week's top science every two weeks. This week we look at how to make chocolate cake healthier, and boosting the nutritional profile of gluten-free bread.
New NIZO tool may quicken search for flavour enhancers, maskers
10-Aug-2009 - A new screening tool may slash the time required to screen for aroma-aroma and aroma-taste interactions, according to scientists at NIZO Food Research.
Beetroot juice may boost endurance: Study
07-Aug-2009 - Consuming beetroot juice may boost stamina and allow people to exercise for up to 16 per cent longer, according to a new study from the UK.
News in brief
FSA stands by organic nutrition review
07-Aug-2009 - The Food Standards Agency in the UK is standing by its study comparing evidence of nutrient content in organic versus conventional foods, claiming “irresponsible interpretation” has led to misleading claims about higher nutrient levels in some organic foods.
German study links debt, obesity and access to healthy food
07-Aug-2009 - People in financial debt are more likely to be obese, concludes a study from Germany that adds to concern that healthier foods cost more than energy-dense foods of low nutritional value.
Soy protein plus pectin may mask bitter taste of casein
05-Aug-2009 - A combination of soy protein isolate and pectin may be a bitter taste masker for casein hydrolysate, and improve intakes of an ingredient with purported health benefits, says a new study.
Alternative grains may boost coeliac nutrition
04-Aug-2009 - Replacing standard gluten-free flours with those made from ‘alternative’ grains like oats and quinoa may improve the nutritional profiles, says new research from NY.
Scientists propose pectin gel alternatives
03-Aug-2009 - Strong and stable gels producedby subjecting pectin to the action of enzymes may offer alternatives to acid-sugar gels already used in foods, says new research from Korean and American scientists.
Lecithin additive may find health niche
31-Jul-2009 - A component of the common food additive lecithin my help the liver process fat and glucose, opening up lecithin to a potential role in the growing health ingredients category.
Organic nutrition review a call for stronger science
30-Jul-2009 - A new review of studies on the nutritional content of organic and conventional produce has broadly concluded that there are no differences – but the investigators raise big concerns over standard of the science.
Emulsifiers delay staling in gluten-free bread: Study
30-Jul-2009 - Formulating gluten-free breads with common emulsifiers may delay the staling of the products, leading to longer shelf-life, according to new research from Germany.
Probiotics may reduce cold and 'flu symptoms for children
30-Jul-2009 - A daily supplement of Lactobacillus and Bifidobacterium strains may reduce the incidence of cold and 'flu-like symptoms in children by 50 per cent, says a new study from Danisco.
Milk guzzling children may live longer, says study
29-Jul-2009 - Consuming plenty of dairy products at a young age may lower stroke risk and lead to a longer life, according to a 65-year follow up study.
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