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?
Specialised diets designed to release large amounts of acetate or butyrate after bacterial fermentation in the colon protected against type 1 or juvenile diabetes in mice, said researchers from Monash...
Researchers have developed gluten-free bread with the same fluffy, bubble texture as wheat bread - without using any additives or gums - simply by using rice flour that has been milled and processed in...
Fibre supplementation can improve asthma symptoms by boosting gut microbiota, results from an Australian trial have revealed.
Adhering to a low FODMAP diet - a diet low in certain sugars and carbohydrates - can help relieve symptoms for women suffering from both irritable bowel syndrome and endometriosis.
Fortifying wheat flour used for making instant noodles has the potential to improve nutrient intakes in Asia, a review showed.
Sweet potato supplementation significantly reduced obesity caused by a high-fat diet and also had beneficial effects on liver and kidney functions, a new China study showed.
This could be as close to guilt-free that ice cream is ever going to get: Researchers have revealed that fortification with chia seed oil ramps up omega-3 levels while maintaining...
Probiotics improved the microbiota of rats fed junk food and boosted their cognitive function, but had little impact on healthy animals and actually impaired memory.
How gut microbiota composition changes with age has been charted using state-of- the-art DNA sequencing in Japan, revealing which strains are most prevalent at different stages of life.
Airline Cathay Pacific has launched Betsy Beer, the ‘world’s first' hand-crafted bottled beer’ that has been brewed with consumption at 35,000ft in mind.
An independent review set up by the Australian meat industry will analyse the feasibility of rolling out carcase measurement technology nationwide.
Saponins extracted from lychee seeds helped improve cognitive function and prevented neuronal injury in rats induced with Alzheimer’s Disease (AD), a new study reports.
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.
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.
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.
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.
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...
Crickets could become a functional protein ingredient to rival casein and whey in nutritional beverages and sports drinks, researchers suggest.
It appears that food companies have been taking positively to Delhi’s new focus on food fortification.
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.
Soy milk fortified with combination of plant sterols can alleviate lipid peroxidation and inflammation, a Singapore clinical trial has concluded.
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.
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.
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.
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...