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Frying with ‘healthy’ oil not linked to heart disease, research finds
25-Jan-2012 - Consumption of food fried in olive or sunflower oil is not linked to heart disease or premature death, according to new research published in the British Medical Journal (BMJ).
Surimi ‘waste water’ could provide source of additional fish protein ingredients
24-Jan-2012 - Recycling protein from that is usually discarded in surimi processing water could provide an additional source of fish protein ingredients for the food industry, say researchers.
Sweetness does not influence food choice or intake, study suggests
23-Jan-2012 - The way in which we perceive the sweetness of a food or drink is does not affect dietary choices or energy intake, reveal researchers.
‘Cheese makes you chubby’ New York billboards scream
20-Jan-2012 - The US-based Physicians Committee for Responsible Medicine (PCRM) has taken shock tactics to consumers by posting two huge billboards in New York warning of what it claims are the obesity-related dangers of eating cheese.
Plant ‘nourishing’ gene could help boost global crop yields
19-Jan-2012 - The discovery of a 'nourishing gene' that controls how nutrients are distributed in plants and crops could offer hope for improved crop yield and increased food production, say researchers.
Slowly digested carb switch may aid disease risk in obese people
17-Jan-2012 - Switching to a diet rich in slowly digested carbohydrates could help to reduce markers of inflammation in overweight and obese people, say researchers.
Customised chocolate batons to meet intricate customer demands, claims Herza
17-Jan-2012 - Ingredients firm Herza Chocnology has launched a range of bake-stable chocolate batons for baked goods that can be tailored to meet manufacturers’ precise size, shape and flavour requirements.
Processed meat linked to pancreatic cancer, suggests study
16-Jan-2012 - Researchers have again suggested a link between the consumption of processed meats and cancer. Scientists from Sweden claim that consumption of manufactured meat is associated with an increased risk of pancreatic cancer.
Low fat mayo - soy milk and gums could be the answer say Iranian researchers
16-Jan-2012 - Soy milk can act as an egg yolk substitute in low-cholesterol low-fat mayonnaise, finds new research from Iran.
Fatty taste receptor may explain fatty food preference: Study
16-Jan-2012 - Scientists claim to have discovered a fatty taste receptor in humans, which could make people more or less sensitive to the fat content of food and influence food preference, according to a new study published in the Journal of Lipid Research.
EU scientific experts dismiss safety concerns over aspartame, sweeteners
13-Jan-2012 - There are no health risks from the use of aspartame and other low-and-no calorie sweeteners, claimed a gathering of Italian and European food safety, health and nutrition experts this week.
Awareness of organic logos must increase to drive sales, argue researchers
13-Jan-2012 - Industry should put effort into increasing awareness of organic logos because “very few” consumers trust generic labels with the prefix ‘organic’, say researchers.
Dutch start-up secures funding for egg lutein and peptide R&D
11-Jan-2012 - Dutch firm Newtricious has won undisclosed funding from a local investment consortium that will advance its egg-focused R&D to drive products to shelves in, “two to three years”.
Enzyme technology may provide value-added extracts from peanut waste
11-Jan-2012 - Advances in enzyme technologies, coupled with new technologies to remove aflatoxin, may offer a way to produce value-added ingredients from potentially contaminated by-products, say researchers.
Modified probiotics may protect against food borne illnesses: Study
10-Jan-2012 - Modified probiotics could help to reduce the risk of food borne infections such as Listeria by blocking the bacteria from entering the body in the gut, say researchers.
New mechanism reveals link between maternal diet and diabetes
10-Jan-2012 - Mothers who consume a poor diet through pregnancy risk leaving their children less able to store fats correctly in later life, leading to a higher risk of diabetes, according to new research in rats.
No increased disease risk by eating refined grain foods - study review
10-Jan-2012 - Consuming up to 50% of all grain foods as refined grains will not lead to any increased disease risk, according to a study reviewing all relevant literature from the Noughties.
Gum derived from cress seed could have thickener potential
09-Jan-2012 - Cress seed gum (CSG) could be an interesting and promising thickener in food formulations, finds a new study from Iran.
Starch intake may raise breast cancer recurrence risk: Study
06-Jan-2012 - High consumption of starchy foods may be linked with an increased risk of breast cancer tumours returning in women who have already had breast, according to a new study.
‘Undervalued’ lactose doesn’t deserve bad dairy rap, study
06-Jan-2012 - The role milk sugar lactose and its derivatives play in the human diet is often ‘misunderstood, underestimated and undervalued’, according to a new paper in the International Dairy Journal (IDJ).
New research combats technical challenges for lemon oil emulsions
05-Jan-2012 - Research into the production of colloid systems with lemon oil could have “important implications” for the production of more economical emulsions in the food and beverage industry, say researchers.
Better knowledge of natural sugars could lead to ‘designer sweeteners’, say researchers
04-Jan-2012 - Better defining the relationship between chemical structure and digestibility of under-used natural sugars could help industry to produce a new generation of “designer” sweeteners, say researchers.
Calories alone, not protein, responsible for body fat increases, says research
04-Jan-2012 - Calorie consumption alone is responsible for increase in body fat, whilst protein intake may contribute to changes in energy expenditure, according to new research.
Lupin flour can improve nutritional value of muffins, study finds
04-Jan-2012 - Replacing wheat flour with lupin flour by up to 30% can increase protein and dietary fibre content without affecting taste, colour, texture and flavour, according to researchers in Australia.
Ethanolic extracts from herbs can boost antioxidant levels in cookies – study
03-Jan-2012 - Supplementing cookies with a mixture of the ethnologic extracts of medicinal herbs can raise antioxidant activity in cookies and reduce chemical spoilage, according to a study from Serbian researchers.
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