09-Feb-2010 - By controlling the distribution of sugar in a gelled product, the overall sugar concentration may be lowered without affecting the perceived sweetness, says a new study from Sweden.
08-Feb-2010 - A new study suggests that beers containing plenty of hops or pale barley malts could promote better bone health thanks to their dietary silicon content.
08-Feb-2010 - Drinking two or more soft drinks per week may double the risk of developing pancreatic cancer, suggests the first study of its kind in an Asian population.
05-Feb-2010 - Soy protein isolate extruded at high moisture – such as meat analogue – has the same nutritional value as unextruded soy protein, suggests a study published in the Journal of Agricultural and Food Chemistry.
04-Feb-2010 - The lifespan of fruit flies may be extended by consuming acai pulp, according to a new study from the US National Institutes of Health.
04-Feb-2010 - Natural carotenoids like zeaxanthin may extend the shelf-life of refrigerated sausages and allow formulators to remove artificial preservatives to tap consumer trends, says a new study.
03-Feb-2010 - The rancidity of meat products may be lowered by adding oregano oil, allowing formulators to tap the natural trend, and extend the shelf life of products, suggests a new study.
02-Feb-2010 - The scientific literature does not support a link between intakes of artificial sweeteners and metabolic changes in children, says a new review from the US National Institutes of Health.
02-Feb-2010 - Supplements of omega-3-rich fish oil may reduce the likelihood of developing psychotic disorders in high-risk people, say results of a new clinical trial.
01-Feb-2010 - A bacteria-killing protein that would be applied to raw meat during processing to “significantly reduce” the presence of E.coli is under development, said one company behind the project.
01-Feb-2010 - Formulating snack bars with micro-sized flakes of lentils may boost the folate content of the finished product by 10 per cent, says a new study from Canada.
29-Jan-2010 - Current authorised maximum use levels of lycopene as a food colour are up for review with its use in fortified foods a critical factor, claims the European Commission following the publication of the revised exposure estimates for the cartenoid by EFSA.
29-Jan-2010 - In the fourth part of our series on salt reduction, we look at the rise of sea salt-flavoured products, predominantly in the snack-food area.
28-Jan-2010 - Low-fat dairy yoghurt enriched with protein and guar gum fibre can significantly reduce short-term appetite, claims a new study.
28-Jan-2010 - Dry food containing low amounts of carbohydrates are at risk of increased acrylamide levels, says a new study sponsored by the European Science Foundation.
27-Jan-2010 - In the second part of our focus on salt reduction, we look at startling new data from the US that suggests a modest nationwide reduction in salt intake could save about $24 billion in healthcare costs a year.
26-Jan-2010 - In the first part of our series on salt reduction, FoodNavigator looks at the potential health benefits of salt reduction beyond heart health.
26-Jan-2010 - Bakery formulators who use ingredients like glycerol or fats should exercise caution when using sucralose, suggests a new study from Canada.
26-Jan-2010 - Adding inulin to white breads increases its nutrition quality but also accelerates the baking process and the crucial Maillard reaction, according to new research on the fibre.
26-Jan-2010 - Cross-contamination of allergens in food products may reach levels that are of public health relevance, says a new study from The Netherlands.
25-Jan-2010 - A common flavour solvent may boost the stability of citral, one of the most important flavour compounds in citrus oil, and enhance formulations of beverage concentrates, says a new study.
22-Jan-2010 - Formulating foods with the common hydrocolloid carboxymethylcellulose (CMC) may mask the bitter flavour of health-boosting polyphenols, says new research.
22-Jan-2010 - The bioavailability of antioxidant catechins from green tea may be more than previously thought, says a new study from Italy.
21-Jan-2010 - A carnosic acid-rich extract from rosemary may extend the shelf-life of sunflower oil, and perform better than synthetic preservatives, says a new study.
20-Jan-2010 - Producers of low-fat cheese need to improve the flavor and sensory aspect of their products if they are to achieve widespread consumer acceptance, says a new study.