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Could sweets every day as kids make adults aggressive?
01-Oct-2009 - As new study suggests that eating sweets every day in childhood could make adults more aggressive, the food industry warns against trivialising of complex social issues.
Omega-3 cheese: All the benefits of fish without the smell
30-Sep-2009 - Encapsulating omega-3 fatty acids in milk proteins may protect the fish-derived ingredients from oxidation, and cover the ‘fishy’ flavour in cheese, says a new study.
Salt-stressed yeast leads to bigger, softer bread: Study
29-Sep-2009 - Exposing Baker’s yeast to a salt solution prior to bread baking can improve the volume, texture, taste, and aroma of the finished product, says a new study.
Kraft explores boosting chocolate health benefits
28-Sep-2009 - Drinks or high sugar-containing chocolate may be the best formulations for boosting antioxidant levels in the blood, suggests a new study from Kraft Foods.
Salt targets get meaningful results for heart health: Study
25-Sep-2009 - Moderate reductions in salt intakes do indeed result in clinically relevant and beneficial reductions in blood pressure, says a new study from London.
Strain breakthrough points to gluten-free sourdough
24-Sep-2009 - German scientists have identified two strains to produce amaranth-based sourdoughs, potentially opening the way towards new gluten-free formulations.
The science of sweetener blends
23-Sep-2009 - 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.
Mediterranean weed offers natural fruit flavours: Study
22-Sep-2009 - Extracts from a Mediterranean wild shrub have a fruit-like aroma, which shows their potential to flavour beverages, suggest new findings from Italy.
New gluten to offer formulation enhancements
21-Sep-2009 - A low-salt, low-fat gluten ingredient is being developed in Australia, with the potential to offer formulators a product with a lighter colour and enhanced texture.
Vegetable protein needs more energy efficient processing, says study
18-Sep-2009 - Meals based on pea protein make a smaller contribution to global warming and are better for soil than animal protein meals, but they fall down on energy use, says a new Swedish-Spanish study.
Olive fibre may replace fat in meat products
18-Sep-2009 - 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.
Legume ‘milk’ may cut costs and dairy from chocolate
17-Sep-2009 - Vegetable milk made from a blend of peanuts and cowpea may offer an alternative to dairy for milk chocolate formulations, suggests a new study from Ghana.
Meat additives not linked to brain tumours: Study
16-Sep-2009 - Intakes of nitrates and nitrites from processed meats, fruit and vegetables do not increase the incidence of brain tumours, says a new study from Imperial College London and Harvard.
Snack Size Science: Choc cravings and low-fat treats
16-Sep-2009 - FoodNavigator’s Snack Size Science brings you the week's top science every two weeks. This week we look at the science behind chocolate cravings, and how to formulate a tasty, low-fat chocolate treat.
Amino acids may cut acrylamide, boost flavour
15-Sep-2009 - Proline, an amino acid found in wheat flour, may reduce the formation of acrylamide by 80 per cent, suggests new research from the UK.
Weekly comment
Bisphenol A: Hearts versus minds
14-Sep-2009 - Forget GMO and nanotechnology - the biggest food safety issue of our times is bisphenol A (BPA).
News in brief
Agricultural innovator dies aged 95
14-Sep-2009 - Normal Borlaug, the Nobel prize-winning scientist credited with starting the ‘green revolution’ has passed away at the age of 95.
Fat may override body’s fullness signals: Study
14-Sep-2009 - Over-indulgence may be all fat’s fault, according to a new study which reports that fat molecules may over-ride the body’s appetite-suppressing signals.
French study says organic food is healthier
11-Sep-2009 - A new review from France has concluded that there are nutritional benefits to organic produce, on the basis of data compiled for the French food agency AFSSA. The conclusion opposes that of a UK study published last month.
Salt blunts effects of blood pressure drugs: Study
11-Sep-2009 - Continued high dietary intakes of salt may make people resistant to blood pressure-lowering drugs, says a new study that provides “additional support of efforts to reduce salt content in foods”.
News in brief
Conference to debate saturated fat in dairy
11-Sep-2009 - A one-day conference will debate the latest science on milk fat and policy options for reducing – or taxing – the levels of saturated fats on dairy.
Science rises to the gluten-free challenge
10-Sep-2009 - 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.
Chocolate cravings: Not due to hormones, says study
09-Sep-2009 - A woman’s craving for chocolate as she approaches the menopause is not down to hormones, but more a reaction to the stress and discomfort of the menopause, suggests new research.
Pea ingredients could offer low-fat, tasty meat products
08-Sep-2009 - Substituting fat with various pea ingredients could lead to sausages with improved texture and acceptability of Bologna-type sausages, says new research from Canada.
Sugar plus vit C boost green tea’s health punch
07-Sep-2009 - 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.
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