People can be divided into one of four categories depending on how they eat - crunching, chewing, smooshing or sucking - and each group has unique, unexpressed needs in terms of texture choice and food satisfaction, according to a report by Ingredion.
A new model to evaluate probiotic survival in the gut has confirmed that many bacteria strains survive better when consumed in a functional food matrix such as fermented milks – so allowing a greater chance to promote health, say the researchers.
Cooking may increase the energetic availability of food, meaning that energy assessment for food labeling could depend on how a product is prepared, according to new research published in the Proceedings of the National Academy of Sciences (PNAS).
Results from recent research aiming to better understand variation in chocolate consumption behaviour suggest that formulation experts at leading brand owners might consider developing different products targeted at suckers and fast chewers.
Encapsulating oils with alginates may slow the digestion of the lipids in the intestines and help formulate foods with controlled fat release and weight management potential, says a new study from Unilever R&D Colworth.
Answering questions about food structure, the potential of bioactive ingredients, and general safety could be achievable in-house and on the bench top within 18 months, if development of the most advanced model gut continues as planned.
Dairy group Arla Foods, in the news for the second time this week, in partnership
with German sugar manufacturer Nordzucker, has started production
of Gaio tagatose in a custom-built plant located near Hannover,
Dutch based company Acatris, recently formed through the merger of
food and health companies Daminco, Orffa Health & Nutrition,
Schouten USA and SoyLife Nederland, has recently published research
claiming that SoyLife is a complex...