A dozen modified food starches used to make sauces and pie fillings have received regulatory backing after a re-evaluation found no safety concerns with levels currently used in food products.
Breads infused with extracts from strawberries and basil leaves show antioxidant qualities superior to commercially used artificial preservatives, a study shows.
Manufacturers prefer mono-unsaturated vegetable oils for frying potatoes – but which ones are best at preserving potato nutrients and keeping acrylamide to a minimum?
Three quarters of the honey produced around the world contain bee-killing pesticides, a study finds, as concentrations recorded remain below the maximum permitted levels for human consumption.
The least valuable part of potato residue that currently goes to landfill could increase in value 10,000-fold, say the Danish researchers transforming them into natural additives.
Germany company VERŪ has developed a patent protected “shock-freezing” production process that, it claims, enables it to produce ice creams that deliver “more taste” with fewer calories and no additives.
Researchers investigating the healthiness of DuPont’s GM soybean oil Plenish versus other oils have found coconut may be best – beating even olive oil. But it’s best to have a diverse diet with oil from many sources, they say.
Rich with lactoferrin and immunoglobulins, a new product on the market will bring finished product makers a protein powder that is nutritionally closest to raw milk, its maker claims.
People who regularly skip breakfast face an increased risk of developing atherosclerosis, or the hardening and narrowing of arteries due to a build-up of plaque, according to research published today.
Wheat strains that do not produce the gluten forms that trigger a dangerous immune reaction could be used to replace regular wheat in baked goods, according to a study.
The blending of two popular artificial sweeteners appear to result in less of a bitter taste, a study shows, suggesting this approach could rid current limitations of their use in food products and beverages.
Finnish research centre VTT is looking for industry partners to improve the digestibility of plant-based proteins by testing new ingredients and running pilot trials. Could you take part?
Denmark’s Aarhus University has opened its iFOOD Centre to support research into “science-based” solutions to the biggest challenges facing the food sector today.
The why behind the rye: The way rye is processed has a direct impact on how filling it is, according to Finnish researchers, with implications for food manufacturers using the high-fibre whole grain.
