Australian eucalypt honey has been discovered to have prebiotic qualities, meaning that regular consumption could improve gut health, a new study has shown.
A method called 'basal wire coiling' has been effective in increasing the sugar concentration of tomato juice. Researchers from Tokyo University of Agriculture say the finding could improve the marketability of tomato juice.
Opening a bottle and pouring liquid into a glass isn’t exactly an arduous task but a US company hopes to release a powdered variety to make consuming alcohol that little bit easier - and more portable.
Invisible silica-coated DNA 'tags' can be used to authenticate olive oil.
A new study into the make-up of GM foods could allay consumers' fears about the products, researchers say. Cornell University researchers found that the metabolic profile of GM tomatoes was the same as their non-GM counterparts.
USDA researchers have developed a way to pasteurise raw eggs in-shell using radiofrequency heating. The method takes 20 minutes and does not affect the eggs' taste, texture or colour.
For 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 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.
Hemp 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.
European 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.
Scientists 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.
Frutarom says it will launch up to seven proprietary natural ingredients in 2014, while continuing to develop new studies and products.
A 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 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.
Using 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.