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Low-fat chocolate breakthrough could replace fat with water
04-Sep-2009 - Innovative emulsions containing up to 60 per cent water may reduce the fat content of chocolate and offer low-fat formulations, suggests new research from the UK.
Coconut oil extract with nisin combats food bugs: Study
04-Sep-2009 - A study from China sheds new light on a coconut oil extract’s potential as a food preservative, but high fat or low starch content may reduce its action.
News in brief
New drive for plantain and banana research
03-Sep-2009 - The Plantain and Banana Research network of Latin American and the Caribbean has a new president, under whom it will review research priorities and strengthen synergies between members.
Erythritol’s antioxidant activity may add to diabetes benefits
03-Sep-2009 - The zero-calorie sweetener erythritol may exert a strong antioxidant activity which may protect vascular health of diabetics, says a new study from The Netherlands.
Sucralose safety ‘scientifically sound’: Expert panel
02-Sep-2009 - Studies reporting that sucralose may be detrimental to gut health were “not scientifically rigorous”, and the totality of evidence supports the safety of the sweetener, an expert panel has concluded.
Less meat brings heart, climate benefits, says professor
01-Sep-2009 - A Danish cardiologist has added his voice to calls for a reduction in red meat consumption – both for the good of people’s hearts and for the good of the planet.
Transparent gel advance may give ‘excellent food ingredient’
01-Sep-2009 - A clear hydrogel made from xyloglucan and chitosan may offer an innovative thickening agent, and carrier of flavours of colours for foods, suggests new research.
Wild lupins’ protein could rival soy, say Spanish researchers
31-Aug-2009 - Wild varieties of lupin seeds could be tapped for their high quality protein content, report researchers in Spain, and could reduce the need to import soybean to Europe from places such as the US, Brazil and China.
Antioxidant content of fruit more than previously thought?
31-Aug-2009 - We may be underestimating the antioxidant content of fruit and vegetables, according to an international team of scientists from Spain and the UK.
Soy protein could lead to foamier egg foams: Study
31-Aug-2009 - Addition of a soy protein isolate to egg white could enhance the foaming of pure egg white, offering formulators an option of improved egg white foams, suggests new research.
Could wheat allergy play a role in diabetes development?
28-Aug-2009 - An abnormal response to wheat proteins may tip a person’s delicately poised immune system into developing type-1 diabetes, suggests a study from Canada.
Soluble fibre may benefit IBS sufferers: Study
28-Aug-2009 - Adding soluble fibre to the diet may improve symptoms associated with irritable bowel syndrome, but insoluble fibre may worsen the effects, says a new study.
Vine root extract has heart health supplement potential: Study
27-Aug-2009 - Extracts from the roots of a vine that has overgrown almost 10 million acres in the southeastern United States may improve heart health, says a new study from the US.
Researchers warn of toxin increase in heated HFCS
27-Aug-2009 - The formation of a toxic substance when high fructose corn syrup is heated raises concerns for bee keepers, say researchers, and will help inform advice on safe storage of the ingredient for use in human food.
Trans-fat free shortenings show bakery potential
27-Aug-2009 - A blend of trans fat-free stearic acid-rich and oleic acid-rich oils can produce cookies with the same characteristics and consumer acceptance, says new research from Canada.
Low-salt bread ‘technologically feasible’, says study
26-Aug-2009 - Formulating breads with one quarter of current levels is possible without detrimentally affecting the rheological properties and the performance of the dough, says a new study from Ireland.
Low carb diet may increase heart risk: Mouse study
26-Aug-2009 - A new study has concluded that low carb-high protein diet leads to more atherosclerosis in mice, findings that could have implications for diet strategies if they also hold true for humans.
News in brief
Wasted watermelons could yield nutrients, fuel
26-Aug-2009 - Researchers at the USDA have established that watermelons not sold for food use due to cosmetic imperfections could be a source of nutraceutical ingredients and biofuel.
News in brief
Fifth of bees perished last winter
25-Aug-2009 - The British Beekeepers Association has said that a fifth of UK honeybees died last winter – emphasising the plight of these vital pollinators and implications for agriculture.
Meat in moderation is good nutrient source, says FSA
25-Aug-2009 - The UK Food Standards Agency (FSA) has said the potential link between red meat and bowel cancer should not discourage consumption, highlighting that meat “in moderation” can also be a good source of vitamins and minerals.
Low calorie drinks and low-fat foods effective for weight loss
25-Aug-2009 - Regular consumption of low-calorie beverages and low fat foods may help maintain weight loss and a stable body weight, suggests findings from a new study.
Weekly comment
Folic acid: Old women and children first!
24-Aug-2009 - Look at the globe and you’d be hard pressed to find two countries further apart than Ireland and New Zealand. But they stand side-by-side on the folic acid fortification issue – it is not needed.
Chickpea crackers offer iron-rich gluten-free options
24-Aug-2009 - Crackers made from the flour of chickpeas may contain between 3 to 6 times more iron than existing products, offering nutrient-rich options to the burgeoning gluten-free market.
‘Unknown’ cholesterol in processed food poses big heart health risk
21-Aug-2009 - With all the focus on LDL (bad) cholesterol, a ‘virtually unknown’ form called oxycholesterol may pose the biggest heart health threat, say Chinese scientists.
Could GM offer the next generation of probiotics?
21-Aug-2009 - A look into the probiotic crystal ball reveals that genetically engineered "friendly" bacteria could be switched on by specific prebiotic sugar, possibly leading to a new generation of pre- and probiotic products.
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