Food design & research > Ingredients

Is carbohydrate the seventh 'taste'?

13 November, 2017

Carbohydrate is set to join sweet, salt, sour, bitter, umami and oleogustus as a basic taste, according to Deakin University researchers.


Health risks of natural origin

22 September, 2017

It's natural so it must be good — right? Actually — no!


Synthetic antifreeze could improve ice-cream and organ transplants

29 August, 2017 by Nichola Murphy

Researchers from the University of Warwick have developed a synthetic antifreeze that prevents the growth of ice crystals.


Edible packaging and algae-based protein could be our food future

17 July, 2017

Unprecedented global change is driving food businesses to find new ways of operating, including the creation of innovative new products.


Unintended discovery of a new natural orange colour

27 June, 2017

Stable in dairy products, baked goods and beverages, a new natural yellow/orange/red colour is broadening the pallet of natural colours available to food developers.


Diarrhoea and pathogen clearance

20 June, 2017

Yuk! Food poisoning. One of the first symptoms of a gastrointestinal infection is often diarrhoea. Is this just a symptom of the disease or does diarrhoea play a role in pathogen clearance?


Guar gum sales recover

23 May, 2017

The demand for guar gum is forecast to recover from the minor losses registered between 2011 and 2016, expanding almost 2% yearly to 53 million pounds in 2021.


Is sucralose safe?

16 May, 2017

Research at the European Food Safety Authority (EFSA) on sucralose — the sweetening ingredient in the original SPLENDA Sweeteners — concludes it to be safe.


Intestinal bacteria, diet, metabolism and health

12 April, 2017

A metabolite produced by intestinal bacteria has been shown to offer protection against type 2 diabetes.


The molecule that protects against aflatoxin

07 April, 2017

Researchers have found a promising way to prevent the loss of millions of tons of crops to a fungus each year, offering the potential to dramatically improve food security, especially in developing countries.


Making yeast synthesise starch

20 January, 2017

Starch is only produced by plants and algae, but now, researchers at ETH Zurich have produced starch in yeast — the first time this has been achieved in a non-plant organism.


Happy napping

15 December, 2016 by Janette Woodhouse

It's the holiday season when large meals and long naps are the norm. Now you don't have to be concerned that your desire for a post-prandial nap is presaging a dire medical problem — it is a direct result of the large meal that preceded the sleepiness. Well, researchers have established that this is true for fruit flies anyway.


What will be the new flavours for 2017?

13 December, 2016

McCormick has released its annual flavour forecast for 2017, predicting the emerging flavours that will find their way into restaurants, retail shelves and kitchen cabinets.


Marine microalgae: a sustainable saviour?

24 November, 2016

Researchers studying microalgae cultivation believe it could become a top-tier contender to combat global warming, climate change and food insecurity.


Nestlé Health Science/Aimmune Therapeutics collaborate on desensitising food allergy responses

16 November, 2016

Nestlé Health Science and Aimmune have entered into a collaboration to accelerate the development of oral immunotherapy biologics designed to desensitise people with food allergies and protect them from the consequences of accidental exposure.


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