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Formulation

The constant quest for innovation requires food technologists to be up-to-date with research. From hydrocolloids to oils and fats, flavours to flour what works well in which formulations, how does production method affect performance, and what are the sensory effects?

Berries from Tibetan Himalayas have ‘great functional food potential’: China research

Anthocyanin-rich berries from Vaccinium glaucoalbum, a perennial evergreen shrub found in the Tibetan Himalayas, have great potential for functional food and nutraceutical products, according to researchers in China.

Phytosterol fortified milk lowers cholesterol and fatty liver build-up: BASF-supported study

Milk fortified with phytosterols not only helped lower low-density lipoprotein cholesterol (LDL-C) in rats with non-alcoholic fatty liver disease (NAFLD), but also decreased fatty liver build-up, a study found.

China

Australian team start studying grain in world’s biggest selling spirit

Research is underway to help Australian farmers better understand a key ingredient in baijiu, China’s national drink and the world’s top-selling spirit.

Carbs ‘better than antioxidants’ to boost immunity and recovery after exercise: Australia review

Consuming carb-heavy bars or gels either during or immediately after intense exercise helps cut immune disturbances and can aid the body’s recovery, but there is insufficient evidence to support the...

Whey out? Could cricket protein rival whey as a sports nutrition and functional drinks ingredient?

Crickets could become a functional protein ingredient to rival casein and whey in nutritional beverages and sports drinks, researchers suggest.

South Asia radius

Manufacturers gear up to join India’s fortification frenzy

It appears that food companies have been taking positively to Delhi’s new focus on food fortification.

Probiotics boost the kidney benefits of soy milk in diabetic patients, RCT reveals

Probiotic soy milk improves several indexes of kidney function in type 2 diabetic patients with nephropathy – a major complication of diabetes and the foremost cause of end-stage renal failure.

Plant sterol fortified soy milk shows inflammation benefits: Singapore study

Soy milk fortified with combination of plant sterols can alleviate lipid peroxidation and inflammation, a Singapore clinical trial has concluded.

Ethnicity not found to affect GI beverage response in Asia

The glycaemic response (GR) to beverages does not vary depending on Asian ethnicity, with Chinese, Indian and Malay displaying similar responses, a first of its kind study has established.

India fortification plans: Regulator FSSAI releases consultation paper

The Food Safety and Standards Authority of India (FSSAI) has pledged to ‘close the gap’ in micronutrient malnutrition after releasing a consultation paper on food fortification.

Meatless market: Vegan product launches double in just two years

Over recent years, the number of vegan food available in Australia has been soaring, to the point that last year witnessed a 92% increase in new product launches compared to 2014.

Review: Why Asian mushrooms merit animal and human studies to assess Alzheimer's benefits

The traditional use of some mushroom species in Asia to boost cognitive function, along with papers purportedly showing their brain health benefits, mean they are worthy of scientific investigation to...

UMFHA tells fake manuka honey to buzz off

The Unique Manuka Factor Honey Association (UMFHA) has developed a system that uses compounds to validate manuka honey as genuine, after a rise in fake manuka honey was sold in...

Nutraceutical benefits of Chinese artichoke underlined for people with diabetes and CVD

The nutraceutical and health benefits of Chinese artichoke have been emphasised by new research, which for the first time highlighted nine compounds with important biological activities.

East meets West is best: Middle Eastern flavours gain popularity

Middle Eastern flavours are gaining popularity in unexpected European food categories, such as ice cream and cheesecake, as they tap into the demand for both floral flavours and modern twists...

Five-flavoured omija berry boasts obesity-fighting potential

Omija fruit ethanol extract may be helpful to fight obesity and related metabolic disorders such as non-alcoholic fatty liver disease, dyslipidaemia, and insulin resistance, according to the results of a...

Rice bran cereals could get antioxidant boost from Assam tea fortification

Rice bran cereals can be fortified with Assam tea extract (ATE) to boost its antioxidant properties without sacrificing taste and texture, states a new study.

Student’s start-up supplement bars help reduce anaemia in Indian women

A fortified iron supplement bar given to women in and around Mumbai reduced anaemia with no reported side effects, according to a study by Duke University researchers and collaborators in...

HIV: Patients reveal the therapeutic foods and supplements they want

Ready-to-eat therapeutic foods designed to boost the nutritional status of people with HIV in Thailand should contain clear health claims, be manufactured in a soft, or liquid form, and be...

Probiotics and Alzheimer’s: Personalised nutrition tipped to become crucial area of treatment research

Modulation of gut microbiota through personalised diet or probiotic intervention will increasingly become a key focus for treating brain disorders including Alzheimer’s Disease, Chinese academics have concluded in a new...

Aquatic plant potential: Why duckweed could become a source of protein and omega-3 beyond South East Asia

Duckweed has long been consumed as an inexpensive protein and source of omega-3 in three South East Asia countries, but now researchers are questioning if it has the potential to...

Wild banana ripe for greater functional food and nutraceutical examination: Review

Wild banana (M. acuminata), which has long been used in traditional medicine in South East Asia, is worthy of further investigation to assess its functional food and nutraceutical development on...

New study boosts use of thiamine fortified fish sauce to tackle beriberi

Further evidence has been published showing how fortified fish sauce is being used in Cambodia to help tackle thiamine (vitamin B1) deficiency and the associated disease beriberi in babies.

‘More evidence’ of green tea’s slimming potential needed to boost products beyond Japan

The status of green tea as a slimming ingredient in Japan should provide inspiration for companies elsewhere who are looking to use the product across the weight loss category, according...

Green tea extract an ‘effective treatment’ for non-alcoholic fatty liver disease: Study

Treatment with green tea extract (GTE) has been found to reduce hepatic inflammation in mice with the fatty liver disease, non-alcoholic steatohepatitis (NASH).

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