Science & Nutrition

27-Apr-2012 - Formulating foods using multiple emulsions may provide a way to produce reduced sodium foods and beverages without impacting on the perception of ‘saltiness’, says a new study.

Greece tops the fat list, finds EU study

26-Apr-2012 - Greece has the fattest children in Europe, with more than 50% of children suffering from weight issues, according to new research.

News in brief

Eurofins to reinforce Asia Pacific presence through acquisition

26-Apr-2012 - Food testing firm Eurofins Scientific plans to reinforce its presence in the growing Asia Pacific region through the acquisition of a majority stake in a testing service firm.

Novel plant blend could be a game changer in fight vs metabolic syndrome, claim inventors

25-Apr-2012 - Florida-based ATM Metabolics is in advanced negotiations with some of the biggest food and beverage brands in the US and Europe about incorporating Emulin - the insulin-mimicking active ingredient in GNC’s top-selling glucose control supplement GC7X - into packaged foods and drinks.

Erythritol may have dental benefits, finds Cargill clinical trial

25-Apr-2012 - The zero calorie sweetener erythritol may boost dental health, according to data from a new Cargill sponsored clinical trial.

UK research firm developing ‘invisible’ coating for meat

24-Apr-2012 - A UK research firm are in the early stages of creating an ‘invisible’ film coating for meat to extend shelf life with the aim of eliminating primary packaging.

Oil quality assurance collaboration could boost production efficiency – Cargill

23-Apr-2012 - Collaborative research, conducted by food processor Cargill and the American Oil Chemists’ Society (AOCS), has led to the refinement of methods to assure consistent oil quality in food products.

Salt tax could cut heart disease in developing countries: Study

23-Apr-2012 - Voluntary industry reductions in salt content, in addition to tobacco style taxes on products containing salt, could help to cut cardiovascular deaths by three in developing countries that represent more than half of the world’s population, suggest researchers.

Low-fat dairy could reduce stroke risk

20-Apr-2012 - Consumption of low-fat dairy foods could help to reduce the risk of stroke, according to new research.

Unilever aims to identify ancient plants with added nutritional value

19-Apr-2012 - A new scientific consortium led by Unilever aims to identify nutritionally valuable varieties of fruits and vegetables from the past, in order to produce natural health ingredients for the future, says the industry giant.

Acrylamide on the increase in certain baby foods, reports FSA

18-Apr-2012 - The levels of acrylamide is increasing in certain baby foods. However, on the whole levels of the potentially carcinogenic compound are falling in other products, according to a new report from the UK Food Standards Agency.

Packaging counts but taste trumps health in biscuit study

17-Apr-2012 - Consumers are reluctant to sacrifice taste for health but brand and product familiarity does help, a new study suggests.

Natural emulsifiers ‘not good enough’ to work on their own, says formulation expert

17-Apr-2012 - Natural ingredients that claim to have emulsifying properties do not, as yet, have good enough functionality to be able to use them in most products, according to one formulation expert.

Experts highlight ‘transparency’ as key to innovation in new technologies

16-Apr-2012 - Better transparency and increased communication during development is vital for companies involved in the innovation of new food technologies, reports a UK think tank.

Insects and food pyramids could help reduce meat consumption

16-Apr-2012 - Grouping lentils with meat in pyramid tables or putting insect protein in processed foods are among ideas that could help consumers change their meat-eating habits, a study suggests.

Tasteless green tea extract could open beverage NPD doors

13-Apr-2012 - Taiyo has developed a taste-free green tea extract for use in beverage applications which it claims will expand new product development possibilities for beverage manufacturers.

Whey protein lent healthy ageing opportunity with new research: Volac

12-Apr-2012 - Europe’s largest whey protein supplier Volac claims that new scientific research backs the ingredient’s healthy ageing benefits for older consumers, and the need for ‘tailored nutrition strategies’ to meet their demands.

Fish protein could provide basis for new wave of functional foods, suggest researchers

12-Apr-2012 - There is great potential to develop novel, marketable, omega-3 rich functional food products from inexpensive sources such as fish protein isolate, according to new research.

Diet soft drinks have ‘complex’ relationship with overall health: Study

11-Apr-2012 - Consumers must consider the entirety of their diet considering whether to switch to or add diet soft drinks into their diet, according to new research which sheds light on the 'complicated interplay' between health and consumption of diet and zero calorie soft drinks.

Flaxseed gum may become significant source of fibre, say researchers

10-Apr-2012 - The high availability and low viscosity of flaxseed fibre could mean that gums produced from seed hulls soon become a ‘significant’ source of soluble fibre to the food industry, suggest researchers.

GM wheat trial brings hope for commercialisation

06-Apr-2012 - A trial of wheat genetically modified to repel aphids has begun, in the hope it will become the first GM wheat to be grown commercially in the UK.

Research database reveals ingredients most prone to food fraud

06-Apr-2012 - The first ever public database compiling reports on global food fraud and economically motivated adulteration has highlighted olive oil, milk and honey as just a few of the the most vulnerable targets. The report also claims that past issues of adulteration could have been prevented if such data had been available earlier.