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Benefits of salt reduction clear, despite brain claim
16-Oct-2009 - Public policy to reduce salt intake has clear health benefits, despite claims that intake is physiologically determined and cannot be controlled by policy, says a UK expert.
CoQ10 may protect against obesity problems: Study
15-Oct-2009 - Supplements of coenzyme Q10 (CoQ10) may protect or retard the development of fatty liver related to obesity, suggest findings from an animal study.
Amaranth offers natural pigments for noodles: Study
15-Oct-2009 - Pigments from amaranth may boost the nutritional profile and colour of Asian noodles, without affecting the quality, says a new study from China.
CP Kelco innovation to give one-shot multi-layered desserts
14-Oct-2009 - A three layered dessert formulation from one processing stream that subsequently self-separates into layers has been developed by CP Kelco.
Vegetarianism poses no bone health danger: Study
13-Oct-2009 - Consuming a vegetarian diet may result in slightly weaker bones, but not to a level that it becomes a clinical concern, says a new meta-analysis.
Friendly bacteria may blunt fibre’s anti-nutrient actions
12-Oct-2009 - Formulating bread with Bifidobacterium strains may reduce levels of a compound in high-fibre bread thought to be behind fibre’s impairment of mineral absorption, says a new study from Spain.
Vegetable oil mix may substitute for pork fat in meats
09-Oct-2009 - Polyunsaturated-rich oils may replace pork fat in sausages, suggests a new Spanish-Colombian study with implications for healthier meat products.
Study links liquorice to mental health problems
08-Oct-2009 - Children whose mothers ate excessive amounts of liquorice during pregnancy are more likely to perform poorly in tests and have behavioural problems, according to new research.
Red meat again linked to cancer risk: Study
08-Oct-2009 - Increased intakes of red meat may increase the risk of prostate cancer, with the meat’s heme iron content one of the possible culprits, says a new study from the US.
Seaweed harvest could yield new flavours and colours
07-Oct-2009 - One of Ireland’s natural resources - seaweed – could yield a range of new food ingredients, including colour, flavours and healthy compounds.
Fibre may replace trans-fats for snack formulations
06-Oct-2009 - Inulin can replace trans-fatty acids in snack food formulations, turning it into a healthy snack with good consumer acceptance, says a new study from Brazil.
Med-style diet may battle depression
06-Oct-2009 - Consuming a Mediterranean-style diet, rich in vegetables, fruits and nuts, olive oil, and legumes, may prevent depression, according to a new study from Spain.
Lecithin may boost fruit juice, sauce quality: Study
05-Oct-2009 - Formulating processed fruit and vegetable products with soy lecithin may enhance not only the physico-chemical properties, but also the nutritional profile, says a new study.
Enzymes could enhance oat-based gluten-free breads
02-Oct-2009 - Specific enzymes could lead to better quality oat-based bread for the burgeoning gluten-free market, says a new study from Ireland.
Food prices could triple with climate change: Report
01-Oct-2009 - Food prices could more than triple by 2050 as the climate changes, according to a new report from the International Food Policy Research Institute (IFPRI).
Could sweets every day as kids make adults aggressive?
01-Oct-2009 - As new study suggests that eating sweets every day in childhood could make adults more aggressive, the food industry warns against trivialising of complex social issues.
Omega-3 cheese: All the benefits of fish without the smell
30-Sep-2009 - Encapsulating omega-3 fatty acids in milk proteins may protect the fish-derived ingredients from oxidation, and cover the ‘fishy’ flavour in cheese, says a new study.
Salt-stressed yeast leads to bigger, softer bread: Study
29-Sep-2009 - Exposing Baker’s yeast to a salt solution prior to bread baking can improve the volume, texture, taste, and aroma of the finished product, says a new study.
Kraft explores boosting chocolate health benefits
28-Sep-2009 - Drinks or high sugar-containing chocolate may be the best formulations for boosting antioxidant levels in the blood, suggests a new study from Kraft Foods.
Salt targets get meaningful results for heart health: Study
25-Sep-2009 - Moderate reductions in salt intakes do indeed result in clinically relevant and beneficial reductions in blood pressure, says a new study from London.
Strain breakthrough points to gluten-free sourdough
24-Sep-2009 - German scientists have identified two strains to produce amaranth-based sourdoughs, potentially opening the way towards new gluten-free formulations.
The science of sweetener blends
23-Sep-2009 - Achieving the ideal sweetener blend is a scientific undertaking, making or breaking a product’s acceptance. In the second part of our special series on sweetener blends, FoodNavigator look at what makes a blend a success.
Mediterranean weed offers natural fruit flavours: Study
22-Sep-2009 - Extracts from a Mediterranean wild shrub have a fruit-like aroma, which shows their potential to flavour beverages, suggest new findings from Italy.
New gluten to offer formulation enhancements
21-Sep-2009 - A low-salt, low-fat gluten ingredient is being developed in Australia, with the potential to offer formulators a product with a lighter colour and enhanced texture.
Vegetable protein needs more energy efficient processing, says study
18-Sep-2009 - Meals based on pea protein make a smaller contribution to global warming and are better for soil than animal protein meals, but they fall down on energy use, says a new Swedish-Spanish study.
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