The ingredients specialist has extended its partnership with APC Microbiome Ireland, a Science Foundation Ireland (SFI) Research Centre, for a two-year project to delve into how dietary fibres can impact the functioning of the gut microbiome.
The consumption of fortified infant cereals could help reduce the burden of iron-deficiency anaemia on Indonesian infants and young children, and have longer-term economic, health and social benefits, according to a study funded by Nestlé Infant Nutrition...
Researchers at the Whistler Centre for Carbohydrate Research, US, have discovered a way to select prebiotic fibres that promote bacteria propagation for improved gut health and are effective in any microbial environment.
Texture-modified, antioxidant-rich, plant-based snacks are a useful nutrition support to benefit healthy ageing via the elevation of antioxidant ability and alteration of gut microbiota, according to new research.
New research provides insights into which elements of packaging have the biggest impact on the consumer's perception of product healthiness, and how the demographics of the consumer will impact these perceptions.
Cutting-edge research from the European nut and dried fruit producer has identified three probiotic bacteria found in nuts that display significant beneficial effects for human health, which will enable producers to capitalise on the ever-growing consumer...
Remove gluten and the most crucial ingredient for a dough’s rheology, the breadmaking processes, characteristics like structure and mouthfeel, along with a longer shelf life, has effectively been removed. But with gluten intolerance a global epidemic...
The old adage of 'eating with your eyes' remains true, confirmed by research that has demonstrated that, by changing the surface texture of a snack, food producers could alter a consumer’s perception of its tastiness and the likelihood of purchasing...
A study published in Frontiers of Nutrition revealed that adding 2% of blood orange and lemon fibers to wholewheat durum flour was a viable approach to producing high-fiber bread with respectable shelf life.
Consumers will not compromise on taste, but they are asking ‘weirder’ questions about the origins, ingredients and benefits of their food, according to Ipsos survey data and industry thought leaders who spoke at Puratos’ Taste Tomorrow event in Chicago,...
A recent study published in the American Journal of Preventive Medicine suggests toddlers are more likely to demand specific breakfast cereals after viewing television advertisements for these products.
A team of researchers at the Harvard School of Engineering and Applied Sciences have come up with robotic technology that offers precise, gentle handling of materials; the technology could have implications for food processing.
Projects that foster collaboration between industry, funding bodies and science and technology providers will be given impetus by a new publication which outlines the future needs of the food and drink processing industries, claims Campden BRI.
Funding to bolster research into new food uses for cereals and
oilseeds is behind a fresh R&D strategy released by the UK
cereals industry this week, a move designed to open up new market
opportunities for the sector.
Food research company Preservation Sciences has settled its patent
infringement lawsuit with rival company Preservation Products
(PPLLC). The settlement specifically acknowledges that the
company's NuPreserv 2000 (a preservative...
Applied Biosystems, the UK-based provider of testing and analysis
systems for bacteria, has supplied Dr Specht & Partner Chemical
Laboratories with an API 4000 LC/MS/MS System to work alongside two
existing API 2000 LC/MS/MS Systems...
A research project to develop eco-friendly food packaging from
latex is nearing its completion at the University of Karlstadt, in
Sweden. Coating packaging in the material is said to be an
eco-friendly alternative to the more traditional...