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28 October 2015 | By New Food
In this issue: Listeria in ready-to-eat-foods, acrylamide in food, ingredients supplement, a comparison of ATP devices, aquaponic technology, brewing supplement, fat functionality in emulsified foods, traceability audits, developments in mycotoxin analysis, hygienic design of pumps, and much more...
28 October 2015 | By Aaron Fanning, Esra Cakir-Fuller, Jurriaan Mes, Svein H. Knutsen
Articles in this Ingredients supplement: A new way of designing high protein products with micro-particulated whey proteins; Innovations in healthy fibres
28 October 2015 | By Diane Benford, Head of Risk Assessment at the UK Food Standards Agency / Peter Fürst, Director of the Chemical and Veterinary Analytical Institute in Münster / Luisa Ramos Bordajandi Scientific Officer, Unit on Biological Hazards and Contaminants, EFSA
Acrylamide is a chemical that naturally forms in starchy food products during every-day high-temperature cooking, such as frying, baking, roasting and also industrial processing usually above 120°C and low moisture. In view of the known toxic effects, the discovery of its presence in certain foods stimulated new research studies on…
28 October 2015 | By Geoff Talbot, The Fat Consultant
An emulsion is a fine dispersion of liquid droplets in another liquid continuous phase in which the droplets are immiscible or insoluble. In food terms, the two phases are generally oils and water. Food emulsions tend to take one of two forms – either oil in water (O/W), e.g. cream…
27 October 2015 | By Victoria White
The compounds are phenylpropanoids like Resveratrol, the compound found in wine which has been reported to extend lifespan, and Genistein, the compound found in soybean which has been suggested to play a role in prevention of steroid-hormone related cancers...
27 October 2015 | By Victoria White
This year's Fi Europe is the place for food producers searching for possibilities to use ingredients in their products that will allow them to put a clean label on the packaging...
26 October 2015 | By Victoria White
The IARC also note that red meats are ‘probably carcinogenic’ although it acknowledges that red meat has nutritional value...
26 October 2015 | By Victoria White
Ajinomoto Co.has announced that the UK Food Standards Agency (FSA) has granted marketing authorisation for novel food ingredient dihydrocapsiate (DHC)...
23 October 2015 | By Victoria White
Studies discussed at the BENEO-Institute Symposium during FENS demonstrated how smart ingredients are opening new doors to balanced blood sugar levels...
23 October 2015 | By Victoria White
PHE's "Sugar Reduction: The Evidence for Action", outlining a broad range of measures for sugar reduction, including a tax on high sugar products, has been published...
22 October 2015 | By Victoria White
The success of the beverage company Mecca Cola lies on the quality of the product, not on the fact that it wears a Halal label, explained Tawfik Mathlouti at ExpoHalal Spain...
21 October 2015 | By Victoria White
EFSA's comprehensive review of the available scientific evidence has revealed no indication that isoflavones at levels typically found in food supplements cause harm to post-menopausal women...
21 October 2015 | By Kate Douetil
Food ingredients Europe & Natural ingredients will present innovative solutions to reduce salt and sugar levels, in both the food and beverage industry...
21 October 2015 | By Victoria White
Researchers at University of Minnesota conducted a systematic review of pear studies to discover more about pear related health outcomes...
19 October 2015 | By Victoria White
Kerry group has launched the Kerry Health and Nutrition Institute to provide expert insight into the science and policy of health, taste and nutrition. The Institute is supported by a Scientific Advisory Council, which is made up of recognised leaders in nutrition science and research...
