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Fibre-enriched pasta beats tradition in taste test
23-Jun-2009 - A resistant starch-rich powder from unripe banana could boost the nutritional content of pasta, report researchers from Mexico.
Taste psychologist maps 'dialects' of flavour preference
23-Jun-2009 - The mapping of ‘taste dialects’ could help food firms develop products that appeal to the specific preferences of consumers in certain geographical locations, according to a taste psychologist.
FSA to investigate anecdotal aspartame reactions
23-Jun-2009 - The UK’s Food Standards Agency (FSA) is seeking individuals who believe they have suffered a reaction to aspartame to take part in a pilot study.
EU omega-3 levels must be higher, say UK academics
22-Jun-2009 - It will be too easy for omega-3 bearing functional foods to make content claims under a proposed amendment to European nutrition and health claims rules, according to UK researchers.
Open innovation speeding health and wellness transition
19-Jun-2009 - Opening up the innovation process to outside expertise is increaingly seen as a way to advance and cut costs.
Sweeteners in water supply could affect acceptance: Study
18-Jun-2009 - New research that shows artificial sweeteners are not removed in waste water treatment could affect consumer acceptance, according to the lead scientist.
Could vinegar be natural fat fighter?
18-Jun-2009 - Ordinary vinegar – acetic acid – may prevent the build up of fat, and therefore weight gain, according to results of a study with mice from Japan.
Technical challenges to reducing sugar
17-Jun-2009 - Tate & Lyle’s manager of sweetener technology development gives insight into the role of sugar beyond providing sweetness, and how to pick alternative sweeteners that build back the properties.
CoQ10 may boost sperm quality: Study
16-Jun-2009 - Supplements of co-enzyme Q10 (CoQ10) may improve the motility and density of sperm in infertile men, according to a new study using Kaneka’s ingredient.
Nitrates and nitrites may be nutritious: Study
16-Jun-2009 - Nitrites and nitrates, much maligned additives in processed and cured meats, may help cardiovascular health, suggests a study from the US.
Dispatches from IFT
Super fruit expertise opens up super veggie potential
12-Jun-2009 - Expertise garnered from studying super fruit is opening up possibilities to make super veggies. NZ Plant & Food Research’s Karl Crawford tells Stephen Daniells how the recent merger between HortResearch and Crop & Food Research has opened up new possibilities for transferring knowledge from super fruit to vegetables and beyond.
Lycopene-enriched hamburgers pass taste test
11-Jun-2009 - Tomato peel may enhance the nutritional profile of hamburgers with a dose of 4.9 mg of lycopene per 100 g of cooked hamburger achievable, report Spanish researchers.
Dioxins in food chain linked to breastfeeding problems
10-Jun-2009 - Dioxin exposure through the food chain during pregnancy could explain why some women have trouble breastfeeding or produce too little milk, new research suggests.
Weekly comment
A big day for European health claims
08-Jun-2009 - Next Monday, June 15, is a big day for the European healthy foods and food supplements industries. Let’s call it Big Monday. Or J15.
Olive extracts may slow spoilage of meats
05-Jun-2009 - Polyphenol-rich extracts from olive oil pomace may reduce the formation of off-flavours in meats by as much as 80 per cent, suggests new research.
Grape seed may boost health and safety profile of bread
04-Jun-2009 - Addition of a grape seed extract to bread may not only increase the antioxidant content of the staple, but also inhibit formation of a potential toxin, says new research.
Fatty formulation may boost feeling of fullness
03-Jun-2009 - Oil-in-water emulsions formulated to improve their stability in the harsh acidic conditions of the stomach may promote a feeling of fullness and help with weight management, suggests new research.
Nanotechnology under the microscope
02-Jun-2009 - Nanotechnology is opening up opportunities in food formulation, food packaging, and food safety. Stephen Daniells talked to Kathy Groves, principal microscopist from Leatherhead, on how the industry is facing up to the challenges and potential.
Antifreeze gelatin proteins boost ice cream structure: Study
01-Jun-2009 - Collagen peptides produced from bovine gelatin may stop ice crystal formation in supercooled ice creams, opening up possible new innovations to formulators, suggests new research.
Vinegar could be used for salt reduction: Study
29-May-2009 - Adding low concentrations of vinegar to foods may enhance perception of saltiness and enable food manufacturers to cut salt content without affecting taste, according to new research from Japan.
Salt replacers in fish burgers pass taste test
27-May-2009 - Replacing sodium chloride with potassium chloride does not affect the sensory quality, or shelf-life of fish fillets, says new research.
Danisco looks to microbiology future with new research hub
27-May-2009 - Food safety and health and wellness concerns mean microbiology is playing an ever increasing role in the food industry says Danisco Cultures’ innovation chief, as the company opens a new BioScience Development Center in France.
Round table: The growth of nanotech
26-May-2009 - Food and nutrition is a 'hot spot' for nanotechnology, experts have said. Stephen Daniells talks to two such experts and asks where the developments are, could it really lead to a removal colours from foods, and is nanotech really like GM?
MSG: Review dismisses allergy concerns
25-May-2009 - Monosodium glutamate (MSG), a flavour-enhancer, does not increase the risk of developing allergies, such as asthma and rhinitis, says a new review from the US.
Orange juice shelf-life may be extended by natural chitosan
22-May-2009 - Using chitosan, an emerging ingredient extracted from fungi cell walls, may act as an anti-microbial ingredient for orange juice, and remove the need for pasteurization, says a new study.
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