Preserving the natural structure of plant-based food products during the processing process can limit the amount of fat and energy absorbed by the body, new research suggests.
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.
Titanium dioxide, a common food colouring used in sweets and chewing gum may affect the intestine’s ability to absorb nutrients and protect against harmful pathogens, a study has determined.
Microplastics are “unlikely” to pose a health risk to humans said the European Food Safety Authority (EFSA) this week but far more research is needed before a full risk assessment is possible.
The percentage of food and drink launches carrying digestive health claims has fallen from 2.4% in 2009 to 2.2% in 2014 in the EU, says Innova Market Insights.
The use of emulsion layering of emulsion surfaces could offer industry with a new approach to focused release of food compounds, such as functional bioactives or flavours, according to new research.
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.
The use of surfactants in food could be causing quicker break down of protein-coated lipids, according to a new study with potential to aid future food design.
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.
The Belgian food company Orafti and its BENEO® brand will be
applied to three new products. Orafi's BENEO® Programme indicates
that products contain...
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,
Germany
A team of US researchers have discovered the cause and a potential
treatment for celiac disease, the inability to digest gluten, a
major protein in wheat, rye and barley products.
LifeSmart Nutrition, an American nutraceutical company, has filed a
44-claim patent to protect its intellectual property in regards to
their Creatine...
