Calcium and pH key to tastier low-fat foods?
17 March, 2014For some consumers, the words 'reduced fat' mean 'reduced flavour'. Researchers think they may have finally found way to create better-tasting, reduced-fat sauces, desserts and salad dressings by adjusting acidity and calcium levels.
The nose knows best? Not really, researchers say
19 February, 2014The nose isn't the only organ associated with smell, according to researchers from the Université de Montréal. Apparently vision also plays a role in how we perceive smell.
Hempseed oil reaches new highs
30 January, 2014Hemp is gaining interest, and not just for its hallucinogenic properties. Low-THC varieties are used not only as a source of fibre for textiles, but also for their oils, which may have a variety of health benefits.
Bioinformatics platform to predict probiotic functionality
24 January, 2014European research institutes have partnered with SMEs to develop a bioinformatics platform to predict the functionality of food bacteria and probiotics based on their genome sequence.
Chocolate authenticity test developed
21 January, 2014Scientists have developed a method to authenticate the varietal purity and origin of cacao beans to ensure that the chocolate inside matches the country of origin labelling outside.
New year, new strategy for Frutarom
15 January, 2014Frutarom says it will launch up to seven proprietary natural ingredients in 2014, while continuing to develop new studies and products.
Food science research centre to open
14 January, 2014A new centre for food science research is to be established at Charles Sturt University, after the university secured $2.15 million in funding from the Australian Research Council (ARC).
Consumers happy to purchase sodium-reduced bread, study shows
10 January, 2014Consumers can tell the difference between regular and salt-reduced bread - but they're still happy to buy the salt-reduced version, according to taste tests conducted by Oregon State University.
An alternative to trans fats?
20 December, 2013Using low-calorie sugars as a structuring agent, researchers from The City College of New York have reported the successful transformation of vegetable oils to a semi-solid form, offering a potential alternative to trans fats.
Natural red is the most challenging colour
17 December, 2013Increasingly, manufacturers are turning to natural sources for food and beverage colouring. Of these colours, red is the most challenging, a recent poll has shown.
Switching off plant ageing to feed the world
26 November, 2013Researchers at the University of Münster and Fraunhofer Institute for Molecular Biology and Applied Ecology in Germany have identified key regulatory genes in plants that 'switch off' flowering, allowing plants to live longer, grow faster and become bigger.
Better wheat, barley and maize through genome research
21 November, 2013Roche has released SeqCap EZ Exome Designs for the target enrichment of the wheat, barley and maize genomes. These agriculture exome designs provide researchers a cost-effective and easy-to-use alternative sequencing method beyond whole genome sequencing.
Blackberry juice effective as antimicrobial and preservative
14 November, 2013Researchers have published a study in Food Control journal showing that blackberries possess several biological activities, including antimicrobial and nutritional effects.
Flu-preventing Japanese pickle touted as new superfood
06 November, 2013A humble Japanese pickle could be the next 'superfood', after scientists discovered that it contains a bacteria that prevents the flu.
Nestlé commits to meeting WHO salt target
05 November, 2013To meet the WHO salt target, Nestlé has pledged to accelerate the reduction of salt in all its food brands. The WHO salt target is no more than 5 grams of salt per person per day by 2025.
