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Olive fibre may replace fat in meat products
18-Sep-2009 - Fibre obtained from the waste of olive mills may mimic the effects of fat, and improve the product’s cooking properties, says a new study with low-fat potential.
Legume ‘milk’ may cut costs and dairy from chocolate
17-Sep-2009 - Vegetable milk made from a blend of peanuts and cowpea may offer an alternative to dairy for milk chocolate formulations, suggests a new study from Ghana.
Meat additives not linked to brain tumours: Study
16-Sep-2009 - Intakes of nitrates and nitrites from processed meats, fruit and vegetables do not increase the incidence of brain tumours, says a new study from Imperial College London and Harvard.
Snack Size Science: Choc cravings and low-fat treats
16-Sep-2009 - FoodNavigator’s Snack Size Science brings you the week's top science every two weeks. This week we look at the science behind chocolate cravings, and how to formulate a tasty, low-fat chocolate treat.
Amino acids may cut acrylamide, boost flavour
15-Sep-2009 - Proline, an amino acid found in wheat flour, may reduce the formation of acrylamide by 80 per cent, suggests new research from the UK.
Weekly comment
Bisphenol A: Hearts versus minds
14-Sep-2009 - Forget GMO and nanotechnology - the biggest food safety issue of our times is bisphenol A (BPA).
News in brief
Agricultural innovator dies aged 95
14-Sep-2009 - Normal Borlaug, the Nobel prize-winning scientist credited with starting the ‘green revolution’ has passed away at the age of 95.
Fat may override body’s fullness signals: Study
14-Sep-2009 - Over-indulgence may be all fat’s fault, according to a new study which reports that fat molecules may over-ride the body’s appetite-suppressing signals.
French study says organic food is healthier
11-Sep-2009 - A new review from France has concluded that there are nutritional benefits to organic produce, on the basis of data compiled for the French food agency AFSSA. The conclusion opposes that of a UK study published last month.
Salt blunts effects of blood pressure drugs: Study
11-Sep-2009 - Continued high dietary intakes of salt may make people resistant to blood pressure-lowering drugs, says a new study that provides “additional support of efforts to reduce salt content in foods”.
News in brief
Conference to debate saturated fat in dairy
11-Sep-2009 - A one-day conference will debate the latest science on milk fat and policy options for reducing – or taxing – the levels of saturated fats on dairy.
Science rises to the gluten-free challenge
10-Sep-2009 - The increasing prevalence of coeliac disease is driving innovation, and the growth in the size of the market is boosting R&D investment, but the ideal gluten-free product is still not on supermarket shelves.
Chocolate cravings: Not due to hormones, says study
09-Sep-2009 - A woman’s craving for chocolate as she approaches the menopause is not down to hormones, but more a reaction to the stress and discomfort of the menopause, suggests new research.
Pea ingredients could offer low-fat, tasty meat products
08-Sep-2009 - Substituting fat with various pea ingredients could lead to sausages with improved texture and acceptability of Bologna-type sausages, says new research from Canada.
Sugar plus vit C boost green tea’s health punch
07-Sep-2009 - Manufacturers of ready-to-drink green tea products should include both sucrose and vitamin C to enhance the health profile of their formulations, suggests a new study from Purdue.
Low-fat chocolate breakthrough could replace fat with water
04-Sep-2009 - Innovative emulsions containing up to 60 per cent water may reduce the fat content of chocolate and offer low-fat formulations, suggests new research from the UK.
Coconut oil extract with nisin combats food bugs: Study
04-Sep-2009 - A study from China sheds new light on a coconut oil extract’s potential as a food preservative, but high fat or low starch content may reduce its action.
News in brief
New drive for plantain and banana research
03-Sep-2009 - The Plantain and Banana Research network of Latin American and the Caribbean has a new president, under whom it will review research priorities and strengthen synergies between members.
Erythritol’s antioxidant activity may add to diabetes benefits
03-Sep-2009 - The zero-calorie sweetener erythritol may exert a strong antioxidant activity which may protect vascular health of diabetics, says a new study from The Netherlands.
Sucralose safety ‘scientifically sound’: Expert panel
02-Sep-2009 - Studies reporting that sucralose may be detrimental to gut health were “not scientifically rigorous”, and the totality of evidence supports the safety of the sweetener, an expert panel has concluded.
Less meat brings heart, climate benefits, says professor
01-Sep-2009 - A Danish cardiologist has added his voice to calls for a reduction in red meat consumption – both for the good of people’s hearts and for the good of the planet.
Transparent gel advance may give ‘excellent food ingredient’
01-Sep-2009 - A clear hydrogel made from xyloglucan and chitosan may offer an innovative thickening agent, and carrier of flavours of colours for foods, suggests new research.
Wild lupins’ protein could rival soy, say Spanish researchers
31-Aug-2009 - Wild varieties of lupin seeds could be tapped for their high quality protein content, report researchers in Spain, and could reduce the need to import soybean to Europe from places such as the US, Brazil and China.
Antioxidant content of fruit more than previously thought?
31-Aug-2009 - We may be underestimating the antioxidant content of fruit and vegetables, according to an international team of scientists from Spain and the UK.
Soy protein could lead to foamier egg foams: Study
31-Aug-2009 - Addition of a soy protein isolate to egg white could enhance the foaming of pure egg white, offering formulators an option of improved egg white foams, suggests new research.
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