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Artificial sweeteners not linked to cancer: Study
12-Aug-2009 - Regular intakes of artificial sweeteners like saccharin and aspartame do not increase the risk of certain cancers, like stomach and pancreatic, suggests a new study from Italy.
Nano beta-carotene entrapment offers natural colour options
11-Aug-2009 - Nanoparticles containing beta-carotene could be used to naturally colour water-based foods, and offer an array of advantages, according to an innovation from the US.
Snack Size Science: Hershey’s healthy chocolate cake
10-Aug-2009 - FoodNavigator's Snack Size Science brings you the week's top science every two weeks. This week we look at how to make chocolate cake healthier, and boosting the nutritional profile of gluten-free bread.
New NIZO tool may quicken search for flavour enhancers, maskers
10-Aug-2009 - A new screening tool may slash the time required to screen for aroma-aroma and aroma-taste interactions, according to scientists at NIZO Food Research.
Beetroot juice may boost endurance: Study
07-Aug-2009 - Consuming beetroot juice may boost stamina and allow people to exercise for up to 16 per cent longer, according to a new study from the UK.
News in brief
FSA stands by organic nutrition review
07-Aug-2009 - The Food Standards Agency in the UK is standing by its study comparing evidence of nutrient content in organic versus conventional foods, claiming “irresponsible interpretation” has led to misleading claims about higher nutrient levels in some organic foods.
German study links debt, obesity and access to healthy food
07-Aug-2009 - People in financial debt are more likely to be obese, concludes a study from Germany that adds to concern that healthier foods cost more than energy-dense foods of low nutritional value.
Soy protein plus pectin may mask bitter taste of casein
05-Aug-2009 - A combination of soy protein isolate and pectin may be a bitter taste masker for casein hydrolysate, and improve intakes of an ingredient with purported health benefits, says a new study.
Alternative grains may boost coeliac nutrition
04-Aug-2009 - Replacing standard gluten-free flours with those made from ‘alternative’ grains like oats and quinoa may improve the nutritional profiles, says new research from NY.
Scientists propose pectin gel alternatives
03-Aug-2009 - Strong and stable gels producedby subjecting pectin to the action of enzymes may offer alternatives to acid-sugar gels already used in foods, says new research from Korean and American scientists.
Lecithin additive may find health niche
31-Jul-2009 - A component of the common food additive lecithin my help the liver process fat and glucose, opening up lecithin to a potential role in the growing health ingredients category.
Organic nutrition review a call for stronger science
30-Jul-2009 - A new review of studies on the nutritional content of organic and conventional produce has broadly concluded that there are no differences – but the investigators raise big concerns over standard of the science.
Emulsifiers delay staling in gluten-free bread: Study
30-Jul-2009 - Formulating gluten-free breads with common emulsifiers may delay the staling of the products, leading to longer shelf-life, according to new research from Germany.
Probiotics may reduce cold and 'flu symptoms for children
30-Jul-2009 - A daily supplement of Lactobacillus and Bifidobacterium strains may reduce the incidence of cold and 'flu-like symptoms in children by 50 per cent, says a new study from Danisco.
Milk guzzling children may live longer, says study
29-Jul-2009 - Consuming plenty of dairy products at a young age may lower stroke risk and lead to a longer life, according to a 65-year follow up study.
Colour-protein mix gives glimpse of functional emulsions future
29-Jul-2009 - Combining carotenoids with protein may lead to stable emulsions with desirable colour and nutritional content, says new research with potential to formulate functional emulsions.
Organogels still out of reach for food: Review
28-Jul-2009 - Organogels, seen by some as offering great potential as trans fat replacer and nutraceutical delivery systems, may still far from being used in finished products, says a new review.
Scientists extend fat reducing potential of pectin-protein complexes
28-Jul-2009 - Combining sugar beet pectin and milk proteins could lead to the formation of core-shell systems for use as encapsulators or fat replacers, suggests new research.
Chocolate cake: Leavening agent key to healthy profile
27-Jul-2009 - Maintaining cocoa’s heart healthy compounds in a finished product depends on the presence of other ingredients, particularly leavening agents, says new research from the Hershey Company.
Pollen extract may be encapsulator and flavour masker for foods
24-Jul-2009 - An extract from spores of the plant Lycopodium clavatum may encapsulate and mask the flavour of ingredients such as cod liver oil, according to new results.
EU health claim rules cast shadow over science kingdom
24-Jul-2009 - The 2006 EU nutrition and health claims regulation is putting the brakes on the commissioning of trials to back claims, according to Cédric Bourges-Sevenier, PhD, general manager at French science and regulatory consultancy, Nutraveris.
Citric acid additive boosts flavour and shelf-life of fried foods
23-Jul-2009 - A proprietary citric acid-based antioxidant may extend the lifespan of frying oils, and have carry over benefits to the finished product by boosting shelf-life, says a new study.
Gummy boost for refrigerated doughs
22-Jul-2009 - Adding xanthan gum to refrigerated dough mix may prevent the separation of liquid and solid, boosting consumer acceptance, says a new study.
Metallic pine nut taste: Industry hypotheses
22-Jul-2009 - Since we reported on the UK’s Food Standard Agency’s investigation of reports of a mysterious metallic taste after eating pine nuts last week we have received a number of hypotheses on the cause from the food industry.
Snack Size Science: Monkey Methuselahs and soy sauce
21-Jul-2009 - FoodNavigator's Snack Size Science brings you the week's top science. This week we look at how drastically cutting calories could keep the Grim Reaper at bay, and how soy sauce may have potential in drive to cut salt levels in foods.
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