Researchers in Russia and the UK have published a study that suggests lycopene-enriched ice cream is a new functional food with clear antioxidant properties.
The natural, but unstable pigment could be stabilised for better use as a colouring agent in food by a microencapsulation spray drying process, according to research.
BASF is building the use of its nature identical lycopene by introducing a new cold-water dispersible version for use in beverages and food applications.
Tomato pulp powder, a by-product of the tomato processing industry,
could be used at low levels as a thickening agent in ketchup, in
place of other hydrocolloids, says a study from Iran.
Lycopene may show benefits against benign prostate hyperplasia
(BPH), a condition said to affect more than half of all men over
the age of 50, suggests a new study from Germany.
CRS Technologies has revealed its novel shearing process applied to
fruit and vegetable waste produces stable emulsions and powders
rich in phytonutrients, and with increased bioavailability.
Researchers from Taiwan are eying a combination of gelatin and
poly(-glutamic acid) (-PGA) for the encapsulation of lycopene from
tomato pulp waste, offering alternatives for the ingredient
increasingly in the consumer's eye.
The European market for lycopene as a functional food ingredient
looks to be opening up, since Vitatene gained novel foods approval
for its ingredient derived from the Blakeslea trispora
fungus last year.
PLThomas is set to offer LycoRed's natural colorant line to food
and beverage companies throughout the United States, Canada and
Mexico, in an exclusive deal that expands the distrutors reach with
the natural red antioxidant...
Just a few months after its approval in the US, a natural tomato
food colorant claims to have attracted strong interest as food and
beverage manufacturers look to clean up their labels.
British supermarket giant Tesco has launched a British-grown tomato
that offers double the lycopene content of normal tomatoes, as the
company continues to expand its functional food range.
Parallel to the health appeal of tomatoes, food makers could also
soon enjoy tomatoes that pack a fuller flavour punch as Israeli
biotech start-up Evogene links up with the Hebrew University of
Jerusalem to jointly develop tomato...
Colour does not appear to dictate lycopene content as green, purple
and red tomato ketchups boast similar levels of health promoting
antioxidant lycopene, claim researchers, who also identified dark
red ketchup as boasting the strongest...
Research by DSM Nutritional Products provides further evidence of
the mechanism behind lycopene's protective role against prostate
cancer, giving extra support for its use in functional foods and
supplements.
Northwestern University is seeking to discover whether lycopene -
an antioxidant commonly found in tomatoes and tomato-based products
and commonly perceived to reduce the risk of developing prostate
cancer - can reverse pre-cancerous...
Northwestern University is seeking to discover whether lycopene -
an antioxidant commonly found in tomatoes and tomato-based products
and commonly perceived to reduce the risk of developing prostate
cancer - can reverse pre-cancerous...
After confirming that a combination of vitamin E and lycopene has a
positive effect on the growth of prostate tumours in mice,
scientists in the Netherlands have initiated a trial in men
suffering from the disease.
Scientists at the Ohio State University Comprehensive Cancer Center
are trying to turn what is at present an unappetising watery orange
liquid into a tasty drink full of health-giving properties.
Boosting 'added-value' opportunities for companies working with
corn, new research from government scientists on a fungus could
hold the key to using corn fibre as a factory for the production of
the potent antioxidant lycopene,...
Spanish manufacturer Vitatene moves one step closer towards market
approval for its lycopene food ingredient derived from the fungus
Blakeslea trispora with the UK's Advisory Committee on Novel
Foods and Processes (ACNFP) concluding...
Before any new food product can be introduced on the European
market it must be rigorously assessed for safety. The UK Food
Standards Agency has received an application to approve lycopene
sourced from the fungus Blakeslea trispora...
German pharmaceutical and chemicals company Merck is to sell its
Nutriblend nutritional supplements business to Israeli-American
joint venture LycoRed Natural Products Industries, producer of the
natural tomato lycopene complex Lycomato.
Fresh tomatoes look set to win the industry debate - ' Fresh or
processed tomatoes - which have more lycopene?' - as researchers in
the US create a tomato which has nearly three-and-a-half times the
usual amount of the carotenoid.
A high level of lycopene in the blood serum is linked to a lower
risk of prostate cancer in new research from the US. The findings
are published in a recent edition of the American Journal of
Epidemiology.
Tomatoes have traditionally been seen as one of the best natural
sources of lycopene, a powerful antioxidant which can help fight
cancer and heart disease. But new research shows that watermelon
could in fact be a better source of...
Dr. Edward Giovannucci of Brigham and Women's Hospital and Harvard
Medical School has published a new epidemiological survey review
that confirms earlier studies suggesting that the consumption of
lycopene-rich foods can reduce...
The potential health promoting characteristics of tomatoes have led
to a steady increase in the inclusion of the tomato carotenoid
lycopene as a food colour and a functional food ingredient.
A component of tomato sauce may help reduce DNA damage in the
prostate, a new study suggests. This may have implications for the
prevention or treatment of prostate cancer. The active ingredient
appears to be lycopene, an antioxidant...
Tomato-based foods and tomatoes may reduce risk of damage to the
lungs caused by ozone, according to new preliminary findings from
research presented...
Lycopene may destroy cancers of the mouth, according to a recent
study reported in the New Scientist. Researchers led by Betty
Schwartz at the Hebrew...
