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Whey protein open doors to low-fat fried chicken
20-Nov-2009 - Including whey proteins in the batter for fried chicken may reduce the uptake of fat into the finished product by up to 30 per cent, says a new study.
Resistant starch may cut food intakes: Study
20-Nov-2009 - 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.
Dispatches from FIE
Formulation, not masking agents, holds key to stevia flavour acceptance
18-Nov-2009 - Clever formulation of food products may be the best way of masking the flavour profile of stevia, and not masking agents, according to the science VP of a major stevia player.
No health threat from radiation in UK food chain
17-Nov-2009 - The amount of radiation absorbed by the UK population through the food chain remains low and poses no health concerns, said the Food Standards Agency (FSA).
Selenium supplements linked to high cholesterol
17-Nov-2009 - Taking selenium supplements may increase cholesterol levels by as much as 10 per cent, according to a new study.
Calorie guidance could be too low, says SACN
16-Nov-2009 - Scientists advising the UK government have called for an increase in recommended energy requirement levels.
Diet rich in sulfur amino acids may aid bowel healing
16-Nov-2009 - A higher intake of sulfur-containing amino acids like cysteine following intestinal surgery might aid healthy intestinal recovery, claims a new study.
White bean derived supplement may lower GI of bread
13-Nov-2009 - The glycemic index (GI) of foods could be reduced through the intake of a white bean derived dietary supplement, claims a new study.
Low-fat better for mood than low-carb: Study
10-Nov-2009 - 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.
Fructose sweeteners may promote Syndrome X
09-Nov-2009 - ‘Moderate’ consumption of fructose-containing sweeteners may produce ‘modest but significant changes’ that may contribute to the development of metabolic syndrome, says a new rat study.
Smart salt distribution can cut salt without extra additives
06-Nov-2009 - Dutch scientists have developed a new technology to enable up to 25 per cent reduction of salt in food products without loss of taste or adding other additives.
Antioxidant levels in chocolate show stability - study
05-Nov-2009 - The levels of antioxidant activity and flavan-3-ol levels in chocolate products are stable over a controlled shelf life of one year, according to a new study.
Gelatin plus soy protein may mask bitter taste of caseins
05-Nov-2009 - Bitter-tasting casein hydrolysates may find more applications if spray-dried with gelatine and soy protein isolate, suggests a new study from Brazil.
Move away from Western diet to reduce disease risk, says study
04-Nov-2009 - Compounds produced by frying, grilling, or pasteurizing may be driving inflammation and ageing, according to a new study from the US.
‘Lumpy micro-rods’ to enrich and structure food foams
03-Nov-2009 - 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.
Walnut-rich diet may boost diabetic heart health
03-Nov-2009 - Daily consumption of walnuts, rich in polyunsaturated fatty acids, may improve the health of blood vessels, thereby decreasing the risk of heart disease, says a new study from Yale.
Weekly comment
Clinical trials are EFSA’s fool’s gold
02-Nov-2009 - There’s gold to be found in them health claims mountains, but prospectors from the European Food Safety Authority (EFSA) must be happy with the little chunks that add up to a lot, and stop searching for nuggets the size of your fist.
Processed food could have role in depression, says study
02-Nov-2009 - People reporting a high consumption of processed foods could be more likely to experience depression in middle age, says a new study that suggests food should play a greater role in preventing depressive disorders.
Salt reduction may also benefit bone health
02-Nov-2009 - Switching over to low-salt products may also benefit bone health by reducing calcium loss, suggests a new study from Australia.
News in brief
Danone and Yakult confirm probiotics research grants
30-Oct-2009 - The Global Probiotics Council (GPC) has announced two $50,000 grants for young researchers in the field of probiotics.
Inulin may offer low-sugar, tasty milk chocolate
29-Oct-2009 - 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.
Meat linked to increased diabetes risk: Meta-analysis
28-Oct-2009 - High intake of processed meat may increase the risk of developing type-2 diabetes by 40 per cent, according to a new meta-analysis from Norway and the US.
Maltodextrin boosts quality of gluten-free bread: Study
27-Oct-2009 - Formulating gluten-free bread with maltodextrin may beneficially impact on bread volume and boost crumb hardening during storage, says a new study from Poland.
Review pinpoints opportunities for pulse fractions
26-Oct-2009 - A new review of the nutritional and functional properties of pulses and their constituents emphasises the opportunities for industry to find novel uses for pulses and develop more ingredients that can be used in convenience foods.
Meat flavourings from brassica may offer veggie options
26-Oct-2009 - Enzyme treatment of Brassica proteins may give meat-like flavourings, allowing meat taste in vegetarian foods, suggests a new Chinese-Australian study.
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