SUBSCRIBE

Breaking News on Food & Beverage Development - EuropeUS edition | Asian edition

News > Science

Read more breaking news

 

 

Snack Size Science: Air bubbles and peanuts for all

By Stephen Daniells , 10-Apr-2009
Last updated on 10-Apr-2009 at 11:33 GMT2009-04-10T11:33:53Z

Snack Size Science: Air bubbles and peanuts for all
Snack Size Science: Air bubbles and peanuts for all
Loading the player...

FoodNavigator's Snack Size Science brings you the week's top science. This week we look at how air bubbles may mimic fat and help with weight loss, and how antioxidant compounds may neutralise the allergens in peanut butter.

Here is a complete transcript of this podcast:

This is FoodNavigator’s Snack Size Science. I’m Stephen Daniells - bringing you the week’s top science in digestible amounts.

This week we look at science opening up new fronts in the battles against obesity and allergy. US department of agriculture scientists have reported that antioxidant compounds may neutralise allergy concerns of peanut butter, but first of all we look at how air may replace fat.

It may seem like a load of hot air, but researchers from the University of Birmingham in England report that a protein from a fungus could produce aerated emulsions with the potential to act as fat replacers in foods.

According to findings published in the Food Hydrocolloids, a protein called hydrophobin HFBII from a fungus called Trichoderma reesei can stabilize air bubbles in a model emulsion and trim 50 per cent off the fat content of a food.

As anyone who has ever made a chocolate mousse will know, getting the air into a food is one thing, keeping it in there is entirely another. But extended storage of the air-oil-water emulsions remained stable during storage for 45 days.

If fears over obesity were not already high, recent stats showed that one in five of America’s four-year olds already tipping the scales in the wrong direction. The Birmingham work is in its early stages, so in terms of its potential we’ll have to hold our breath.

Fat content in foods may be a concern for many, but peanuts are a different matter altogether. For some, they are a matter of life and death.

But adding antioxidant polyphenol compounds to peanut butter may reduce the level of proteins responsible for peanut allergy. Initial results published in Food Chemistry showed that caffeic, chlorogenic and ferulic acids could bind to the major allergens in peanut butter, such as Ara h 1 and Ara h 2. This would remove the allergens from the product.

Researchers from the US Department of Agriculture’s Agricultural Research Service moved quickly to ensure that their promising results for allergen-free peanut butter didn’t spread too much excitement too early, adding that human trials are needed to confirm if there is potential for the development such products.

With an estimated 2.5 million people in Europe and the US at the mercy of peanut allergy, it is surely vital that we shell out the money for such studies.

For FoodNavigator’s Snack Size Science, I’m Stephen Daniells.

Lab meat, plant proteins and insects: Which alternative proteins will feed the world?

Lab meat, plant proteins and insects: Which alternative proteins will feed the world?

The quest for alternatives to animal-derived proteins has led to a huge amount of...

Food firms should prepare for pre-recession spending

Prepare for pre-recession spend – top economist

Food manufacturers should prepare for a positive three years ahead, as the changing economy...

Creepy proteins will be hot

New proteins are creeping on trend

Alternative proteins are a “hot area” of interest and products such as sandwich spreads...

Salt reduction not a priority for UK consumers: LoSalt survey

Salt reduction not a priority for UK consumers, finds LoSalt survey

Caroline Klinge

sales and marketing manager, LoSalt

‘Nice wine, no corkscrew?’ Mirabeau En Provence wins 8m+ YouTube views

‘Nice wine, no corkscrew?’ Mirabeau En Provence solution strikes YouTube gold with 8 million+ views

Mirabeau En Provence owner Stephen Cronk says the desire for a direct consumer connection...

DSM claims craft brewer interest in gluten-free beer enzyme

DSM claims craft brewer interest in gluten-free beer enzyme

DSM Food Specialities claims that, far from being cautious, craft brewers are embracing the...

Smoothie brand Froosh warns of ‘social washing’ within supply chain

Smoothie brand Froosh warns of ‘social washing’ on supply chain sustainability

Scandinavia’s top-selling smoothie manufacturer Froosh has called for ‘trade not aid’ in developing countries...

Saturated fat guidelines out, food guidelines in?

Get rid of nutrients and focus on foods in guidelines, says sat fat researcher

Benoit Lamarche

Saturated fat researcher, Laval University

Saturated fats may not cause heart disease: Researcher

Saturated fats may not cause heart disease: Researcher

Prof. Philippe Legrand

Director of the biochemistry laboratory, Agrocampus Ouest

How is Californian drought affecting almond supply?

How is Californian drought affecting almond supply?

Stacey Humble

Vice president of global marketing, Almond Board of California

Lights, camera, action! Edible insects in focus at IFT 2015

Lights, camera, action! Edible insects in focus at IFT 2015

No self-respecting food conference would be complete these days without a session on edible...

Flavour tourism: On the trail of Europe's future trends

Flavour tourism: On the trail of Europe's future trends

What will the next flavour trends be, where does inspiration come from and how...

Key trends in food and nutrition: Naturalness, NPD and more co-branding?

Key trends in food and nutrition: Naturalness, NPD and more co-branding?

After a few years of negativity, the industry has a spring in its step...

How to succeed as a start-up in Europe (and not get swallowed by Big Food)

How to succeed as a start-up in Europe (and not get swallowed by Big Food)

Julian Mellentin

Director, New Nutrition Business

What does ‘responsible innovation’ really mean?

What does ‘responsible innovation’ really mean?

Many food firms talk about the need for ‘responsible innovation’, but what does this...

Shifting demands: Where will the growth in healthy foods come from?

Shifting demands: Where will the growth in healthy foods come from?

With an ever increasing consumer demand for healthier food products, many within the industry...

How has social media changed food marketing?

How has social media changed food marketing?

The rise of social media has led to a shift in the way consumers...

Who is responsible for battling the big issues in food?

Who is responsible for battling the big issues in food?

From obesity to malnutrition and water scarcity, the world is facing an ever-growing number...

Taste beyond the tongue: How do other senses influence flavour?

Taste beyond the tongue: How do other senses influence flavour?

Professor Charles Spence

Head of the Crossmodal Research Laboratory, Oxford University

Key Industry Events