Two whole apples, rather than a sugar and calorie matched apple juice drink, had a significant effect on markers of heart health of participants.
Leftover fruit pulp from the juice industry is being transformed into a value-added and healthy ingredient for cereals, baked snacks and chocolate.
As food waste levels become higher than ever, UK start-up Spare Fruit is saving English apples and pears from ending up in the bin by turning them into healthy snacks.
British Bakels has invested £1.5m ($1.9m) in a new production line specifically designed to produce a new range of caramels, expanding the company’s wet production capacity by approximately 25%.
FDA has warned against eating a brand of goat cheese after an inspection identified Listeria monocytogenes in finished products and the production environment.
‘My grandmother always told me: ‘Don’t peel your apple, the best part is in the skin’
In an effort for products to appear as close to natural as possible, beverage producers are turning more and more to ingredients complete with skin, seeds and fruit flesh.
France has usurped the US as the most innovative retail pizza market, according to new Mintel research.
‘Traditional Bramley Apple Pie Filling’ has been added to the European register of Traditional Specialties Guaranteed (TSGs), says the European Commission.
An outbreak of Listeria monocytogenes in apples linked to the deaths of at least three people appears to be over, according to the US Centers for Disease Control and Prevention (CDC).
Bidart Bros. is believed to be the source of a Listeria outbreak that has sickened at least 32 people and has links to three deaths.
Non-digestible compounds found in some types of apples, and especially in Granny Smith apples, could help to fight obesity by re-establishing the balance of a disturbed microbiota, say researchers.
Birko has partnered with Borton Fruit to supply specialized chemistry to control pathogens and improve facility sanitation.
UK-based Tyrrells has expanded its premium, hand-cooked chip portfolio with the launch of two apple varieties – taking the brand into permissible indulgence territory, its marketing manager says.
UK new product development (NPD) specialist Omniceutica has developed a process that transforms apple pulp and surplus fruit waste from cider making into nutrient-dense, bite-sized snacks.
Sensient Flavors LLC has developed a new range of natural apple flavors to plug consumer demands for fruit varietals as ‘positive nutrition’ takes hold.
Honey extract may slow apple juice spoilage
An extract from honey may prevent undesirable browning of apple juice and help the beverage stay on shelves longer, suggests new research from Mexico.
Apple skin may boost fibre in bakery
Incorporating an apple skin powder, an under-utilised food-processing by-product, in bakery products could boost the fibre-content of the product, says new research.
Enzyme collection boosts juice yield in a volatile market, says Danisco
Danisco has put together a selection of enzymes to increase yield for juice manufacturers and help apple processors in particular deal with a volatile marketplace.
Low-grade apples may give high-grade pectin for industry
Pectin extracted from low-grade ‘Golden Delicious’ apples may offer an interesting alternative for jams and confectionery, suggests new research from Mexico.
Natural anti-browning agents give fresh cut fruit potential
Natural sulphur containing-compounds may prevent the browning of
fresh-cut fruit, and offer a more potent alternative to vitamin C,
suggests new research from Spain.
Tiny hairs could explain apple storage issues
Researchers from the UK have identified tiny hairs between the
cells in Fuji apples - a trait they believe could have implications
for storage of late-harvested fruit.
Sugar solution targets organic apple growth
The application of vinasse, a fermented waste product obtained from
sugar processing, could help the organic apple industry eradicate a
major source of disease.
Quest taps global demand for fruit flavours
Quest International has announced the global launch of an apple
flavour originally designed for the Asian market.
Antioxidant-rich cider under the microscope
British researchers are starting a small trial to investigate if
the antioxidant benefits of apples are passed on to cider drinkers,
and could possibly lead to "functional" ciders.
MFI strengthens fruit ingredients with distribution agreement
International food giant Mitsui has signed an exclusive
distribution agreement with a Chinese apple and pear concentrate
processor, the next step in a move designed to strengthen its newly
created ingredients division.
EU researchers promise disease-free apples
European researchers have found that Yucca extract is effective at
preventing and curing an apple disease responsible for major
DNA breakthrough promises crispier and tastier apples
Crucial new genetic data on apples could help revolutionise the
produce industry by unlocking the secrets of taste, health and
Processing wastes could offer cheap, natural antioxidants for industry
Waste products from processing of fruit and vegetables offer a
practical and economic source of potent antioxidants that could
replace synthetic preservatives, says a Spanish-German study.
Wassail away your Christmas
Forget the family 'bored' games this Christmas. It's time to get
down to the local orchard with a slice of toast, a loaded gun and a
big bowl of steaming Wassail for some real festive tradition.
Swedes find secret of allergen-free apple
An apple with a reduced amount of the protein Mal d 1, which is
known to cause allergic reactions, has been developed by scientists
Global apple juice rises as China ramps up supplies
Prices for apple juice should remain steady as world apple juice
production hits record figures for the second year on growing
Red Delicious apples packed with disease fighting antioxidants
Consumers and food makers looking to pack an antioxidant punch
should plump for specific varieties of apples, say scientists,
reports Lindsey Partos.
New test to slash patulin risk to fruit
Slicing away at contamination risk in fruit, Scottish scientists
overcome obstacles to design a rapid test for the detection of the
harmful mycotoxin patulin that occurs in naturally occurring
Antioxidant activity in apples to drive processed applications?
Food makers using processed apples in their food formulations can
maximise on the health-boosting antioxidant component of the fruit
with a new study backing up previous findings that suggest levels
of polyphenols are dependent on...
FoE tackles retailers over fruit supplies
Friends of the Earth (FoE), the perennial thorn in the side of the
leading British supermarket groups, has criticised the two biggest
retailers, Tesco and Asda, over their fruit supply contracts.
New EC measures for apple produce
The European Commission has announced a new set of measures to
limit the presence of the mycotoxin 'patulin' in fruit juices,
particularly apple juice, and other foods containing or derived
ARS developing bacteria sensing system
The US-based Agricultural Research Services has devised a method of
detecting fecal bacteria in fresh produce, which it claimed could
reduce the chances of contamination to zero.
Pawpaws please the palate
Tropical fruit, Asimina triloba, more commonly known as the
pawpaw, may be the next low-fat alternative for the
health-conscious consumer. Researchers...