Fruit juice contains vitamins and other bioactive compounds. But it has also been called out for its sugar content. Fresh research from the EU fruit juice industry examines consumer attitudes to juice and its healthy associations.
Manufacturers prefer mono-unsaturated vegetable oils for frying potatoes – but which ones are best at preserving potato nutrients and keeping acrylamide to a minimum?
New Zealand kiwifruit producer, Zespri, says the best marketing strategy for fruit is to back up health claims, which is how it will position the fruit in its new European expansion. FoodNavigator spoke to Chief Operating Officer, Simon Limmer, to find...
Del Monte has launched a Naturally Light low calorie range in the UK using stevia as a sweetener, containing only half the sugar and calories of standard fruit juice and juice drinks.
Birds Eye has slammed a "ridiculous" UK Advertising Standards Authority (ASA) ruling that two of its frozen foods adverts made forbidden comparative nutrition claims.
Eating purple fruits like blueberries and drinking green tea may help to prevent diseases including Alzheimer’s, multiple sclerosis and Parkinson’s, according to a new review.
A carnosic acid-rich extract from rosemary may extend the shelf-life of sunflower oil, and perform better than synthetic preservatives, says a new study.
Using chitosan, an emerging ingredient extracted from fungi cell walls, may act as an anti-microbial ingredient for orange juice, and remove the need for pasteurization, says a new study.
Conclusions that supplements of vitamins C and E may blunt the positive effects of exercise are a "gross over extrapolation of the experimental findings", says a nutrition expert.
Vitiva is leveraging the trend in natural, fresh ready-meals in marketing its Vivox rosemary-derived preservative, claiming tests suggest it can prevent rancid flavours in meat-based ready meals.
The ingredients firm Diana Naturals is extending its range to embrace the trend for organic extracts with the launch of seven new fruit and vegetable products.
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.
Manufacturers of bakery products looking to reduce levels of
acrylamide can tap into a range of solutions, but polyphenols may
be the most promising, suggests a new review.
A new range of enzymes is designed to improve the juice volume and
vitamin yield of blackcurrants for beverage use, in order to
maximise the benefits of the superfruits, its manufacturer says.
Wild is extending offering of fruit and vegetable juice
compounds by using new kinds of produce, like pumpkins and bell
peppers, in a bid to halt shrinking sales in the orange-carrot
drinks category in Germany.
Common preservative sodium benzoate, widely used in soft drinks and
other foods, is again at the centre of health concerns after
research emerged linking it to cell damage.
People with an antioxidant-rich diet could reduce their risk of
developing asthma in adulthood, say Cambridge researchers - adding
to a growing body of science on the subject.
BASF's fine chemicals division is bolstered by higher sales volume
of aroma chemicals and vitamins A and E for animal nutrition, but
the pressure over vitamin C and lysine has not abated, dragging
down the division's profitability.
Testing soft drinks to reflect the effects of storage and transport
conditions will be crucial to realistically monitor benzene
formation in different drinks, a former industry scientist told
BeverageDaily.com.
A diet rich in sources of vitamin C could cut the level of markers
for inflammation by 45 per cent, a result that needs verifying by
supplementation studies, says a new study.
Blackcurrants have already earned a reputation amongst the
healthiest fruits thanks to a high antioxidant content. But in New
Zealand, where five per cent for the world's crop is grown,
researchers have been investigating ways...
Aquanova's cutting edge nanotech antioxidant system for essential
oils and flavours is a signpost of where food ingredient technology
in the 21st century is headed.
A potent antioxidant abundant in apples and some other fruits and
vegetables appears to protect brain cells against oxidative stress,
a tissue-damaging process associated with Alzheimer's and other
neurodegenerative disorders.
Food makers continue to reap the benefits from new science that
backs the health promoting properties of food with researchers
finding an antioxidant-rich soup raised vitamin C levels, and
reduced stress levels, in consumers.
Further evidence to support the antioxidant power of broccoli and
cabbage revealed this week following a small investigation into the
phenol and flavonoid levels of ten common vegetables.
The world's number two vitamin maker BASF opened a new production
plant for the chemical citral yesterday, the key building block for
vitamins A and E, as well as the carotenoids beta-carotene and
canthaxanthin.
As food makers increasingly turn to nutrients to fortify and
'functionalise' their food products for a growing consumer market,
a new study out of the US find that high doses of vitamin C
increase the severity of spontaneous...
Lutein supplements can reverse some of the damage done by 'dry'
age-related macular degeneration (AMD), the most prevalent form of
the disease, according to a study out yesterday.
The current thinking that oxygen free radicals are responsible for
the development of numerous diseases, including cancer and
arthritis, may be a red herring, says a team of UK scientists.
Manufacturers on the health wagon will welcome news this week that
food scientists have designed free radical beating crisps, complete
with an oregano flavour.
The popularity of new food concepts and volume growth in sports
nutrition means vitamins supplements continue to enjoy good growth
in most markets, despite a drop in price levels, according to a new
global report.
Raw garlic consumption could help limit the damage done to the
heart after surgery because of its natural antioxidant properties,
according to a new study published this week.
A scientist from Russia has developed a recipe for bifidobeer - a
beer that contains bifidobacteria. There is evidence to suggest
that bifidobacteria contained in beer can perform several functions
at the same time - beer quality...
Taking vitamins to combat the effects of heart disease or cancer
could be a waste of time, claim researchers from Oxford
University's Clinical Trial Service.
Vitamins C and E could be especially beneficial in reducing
oxidative stress in men. The findings follow a recent study in
Japan that investigated possible gender-related differences in
oxidative stress.