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.
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.
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.
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).
17-Nov-2009 - Taking selenium supplements may increase cholesterol levels by as much as 10 per cent, according to a new study.
16-Nov-2009 - Scientists advising the UK government have called for an increase in recommended energy requirement levels.
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.
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.
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.
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.
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.
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.
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.
04-Nov-2009 - Compounds produced by frying, grilling, or pasteurizing may be driving inflammation and ageing, according to a new study from the US.
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.
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.
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.
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.
02-Nov-2009 - Switching over to low-salt products may also benefit bone health by reducing calcium loss, suggests a new study from Australia.
30-Oct-2009 - The Global Probiotics Council (GPC) has announced two $50,000 grants for young researchers in the field of probiotics.
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.
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.
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.
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.
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.