Fungal proteins could produce aerated emulsions with the potential to act as fat replacers in foods, according to promising results from England.
Scientists at the University of Liverpool have demonstrated how Salmonella’s ability to survive in amoeba is a huge advantage to its continued development as it may be more resistant to...
Yoghurt fortified with antibodies extracted from chicken eggs, can battle bacteria that cause gastritis and stomach ulcers, according to preliminary findings from Japanese researchers.
Probiotics are best known for their digestive health benefits, but research is pointing to benefits in unexpected areas. Shane Starling met with Yakult’s Netherlands-based science manager, Dr Jia Zhao, after...
Serac says that simplifying the often-costly process of aseptic production for dairy goods by providing reliability and safety along with improved cost effectiveness remains key to its product development.
Yale scientists have reportedly found the ‘missing link’ to explain why high-fructose diets may boost the development of insulin resistance.
Chocolate milk has taken first place in a post-exercise energy recovery trial in competition alongside both a fluid- and carbohydrate-replacing beverage, according to new clinical research.
Increased intakes of calcium from the diet and supplements may reduce the risk of colorectal cancer by up to 23 per cent in women, says a new study from the US.
Adolescents eating higher amounts of dairy goods, within the recommended daily guidelines, generally have lower levels of fat to those with a reduced intake, says a new study.
A US study has found that perfluorinated chemicals (PFCs), which are used in areas such as food packaging, pesticides, clothing, carpets and personal care products, may be linked to infertility...
Arla Food Ingredients is sharpening its focus on the potential of permeates and lactose, with the establishment of a dedicated business unit to develop more products.
Nutritional labelling may mean more to consumers than portion sizes, according to a joint study from Norway and the US.
A policy group is calling on the US food safety regulator and industry to make changes to practices as two studies claim the food supply is being contaminated by mercury...
New standards for food in schools is driving innovation in lunchbox-friendly products as parents heed official messages about healthy eating, according to the latest research from Mintel.
The UK’s Food Standards Agency and the Economic and Social Research Council (ESRC) have issued their first call for researchers under a new food policy partnership – to investigate what...
A novel mixture of prebiotic galactooligosaccharides may selectively boost levels of friendly bacteria in the gut, and ease symptoms of irritable bowel syndrome, says a new study.
Nestle has launched a new website to provide information and news about its global R&D.
Dietary fibres may control crystallisation and recrystallisation in ice creams, and offer new formulation possibilities for formulators, according to new research from Greece.
Adding resistant starch to milk puddings produces formulations that are acceptable to consumers, particularly those interested in healthy options, says a new study.
Ensuring cost effective processing of dairy ingredients is the aim of new developments in automating and analysing production line control, says the equipment’s manufacturer.
Projects evaluating the spoilage patterns of foods, the use of natural antimicrobials, and the effect of processing treatments on allergen detection methods constitute a significant part of new research at...
With ongoing debate over the health impacts of naturally occurring trans fatty acid (TFA) consumption, European dairy representatives say they remained committed to pushing ahead with research in the field.
The US Food and Drug Administration (FDA) said yesterday it has no plans to review its stance on bisphenol A (BPA), but will continue to research the chemical found in...
It sometimes seems as if life is a pantomime, and food science is the baddie, complete with boos and hisses from the audience.
Enterococcus faecium WHE 81, a multi-bacteriocin producer, is effective as an antimicrobial against Listeria monocytogenes in Munster cheese, a red smear soft cheese, according to a French study.