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Colour-protein mix gives glimpse of functional emulsions future
29-Jul-2009 - Combining carotenoids with protein may lead to stable emulsions with desirable colour and nutritional content, says new research with potential to formulate functional emulsions.
Organogels still out of reach for food: Review
28-Jul-2009 - Organogels, seen by some as offering great potential as trans fat replacer and nutraceutical delivery systems, may still far from being used in finished products, says a new review.
Scientists extend fat reducing potential of pectin-protein complexes
28-Jul-2009 - Combining sugar beet pectin and milk proteins could lead to the formation of core-shell systems for use as encapsulators or fat replacers, suggests new research.
Chocolate cake: Leavening agent key to healthy profile
27-Jul-2009 - Maintaining cocoa’s heart healthy compounds in a finished product depends on the presence of other ingredients, particularly leavening agents, says new research from the Hershey Company.
Pollen extract may be encapsulator and flavour masker for foods
24-Jul-2009 - An extract from spores of the plant Lycopodium clavatum may encapsulate and mask the flavour of ingredients such as cod liver oil, according to new results.
EU health claim rules cast shadow over science kingdom
24-Jul-2009 - The 2006 EU nutrition and health claims regulation is putting the brakes on the commissioning of trials to back claims, according to Cédric Bourges-Sevenier, PhD, general manager at French science and regulatory consultancy, Nutraveris.
Citric acid additive boosts flavour and shelf-life of fried foods
23-Jul-2009 - A proprietary citric acid-based antioxidant may extend the lifespan of frying oils, and have carry over benefits to the finished product by boosting shelf-life, says a new study.
Gummy boost for refrigerated doughs
22-Jul-2009 - Adding xanthan gum to refrigerated dough mix may prevent the separation of liquid and solid, boosting consumer acceptance, says a new study.
Metallic pine nut taste: Industry hypotheses
22-Jul-2009 - Since we reported on the UK’s Food Standard Agency’s investigation of reports of a mysterious metallic taste after eating pine nuts last week we have received a number of hypotheses on the cause from the food industry.
Snack Size Science: Monkey Methuselahs and soy sauce
21-Jul-2009 - FoodNavigator's Snack Size Science brings you the week's top science. This week we look at how drastically cutting calories could keep the Grim Reaper at bay, and how soy sauce may have potential in drive to cut salt levels in foods.
Fructose linked to memory problems: Rat study
21-Jul-2009 - High consumption of fructose in the diet may lead to spatial memory problems, according to a new study with rats from Georgia State University.
Omega-3 linked to lower body weight: Study
21-Jul-2009 - Increased blood levels of the omega-3 fatty acids EPA and DHA is linked to lower incidence of obesity, suggesting a role for fish oils in weight management.
Chitosan with omega-3 boosts fillet life, nutrition
20-Jul-2009 - Coating frozen fish with a mix of chitosan and fish oils can boost shelf life and improve the nutritional load, according to new research on lingcod from the US.
Breakthrough offers peanut allergy hope
20-Jul-2009 - Scottish scientists have reported a breakthrough that could slash the numbers of fatal cases of serious allergic reactions to peanuts and other foods.
New cheese ripening process promises to boost profits
20-Jul-2009 - Chr. Hansen has developed a new cheese ripening process that it claims will add €1.5m to the profits of an average-size continental dairy.
‘Metallic’ pine nut mystery stumps food analysts
17-Jul-2009 - The UK’s Food Standards Agency is investigating curious reports of a lingering metallic taste in the mouth of people who have eaten pine nuts, sometimes lasting as long as two weeks.
Pre-, probiotics combo may reduce food allergy: Danone study
16-Jul-2009 - A supplement combining a prebiotic fibre and a probiotic strain may reduce allergic responses to cow’s milk, when used in conjunction with small amounts of whey, says a new study.
Improved emulsion stability from protein-sugar complex
16-Jul-2009 - Linking sodium caseinate (a milk protein) and maltodextrin (a polysaccharide) may improve the stability of liqueur emulsions, suggests new research from Ireland.
Chinese flower may be anti-browning ingredient
15-Jul-2009 - Extracts from the Asian plant Osmanthus fragrans may prevent browning of foods, and offer an alternative to formulators looking to tap the ‘natural’ wave.
Soy sauce may help with salt reduction in foods: Study
13-Jul-2009 - Adding soy sauce to certain foods may enhance perception of saltiness and enable food manufacturers to cut salt content without affecting taste, according to new research from Japan.
Calorie restriction leads to longer life: Study
10-Jul-2009 - Restricting the amount of calories we consume, while avoiding malnutrition, may extend lives and reduce the risk of chronic disease, suggest results from a monkey study.
Study 'confirms' umami taste receptor
09-Jul-2009 - Scientists have ‘confirmed’ the role of a specific taste receptor in human umami taste, a result that strengthens our understanding of taste preferences.
Modified gum arabic may boost heart health
08-Jul-2009 - The modified gum arabic product 'SuperGum' may reduce blood pressure, even in people with normal levels, according to a new study from the UK and Japan.
Med diet components linked to longer life: Study
08-Jul-2009 - Consuming a Mediterranean-style diet, rich in vegetables, fruits and nuts, olive oil, and legumes, may lead to longer life, according to a new study from Greece.
Vegetarians less likely to develop cancer, say researchers
02-Jul-2009 - Vegetarians will develop less blood, bladder and stomach cancer than meat eaters, according to new research published in the British Journal of Cancer.
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