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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?

Iron fortification: Chitosan encapsulation strengthens stability and boosts bioavailability

Coating iron with chitosan nanostructured lipid carriers is a superior protection method when fortifying milk, with researchers also predicting its suitability for fruit juices, yogurts and traditional drinks.

Stevia toxicity: New tests support high dose functional food and supplement use beyond sweetness

The ethanolic extract from stevia rebaudiana bertoni has been claimed to be safe for human consumption at 300 times the recommended daily dose, opening up considerable functional food and nutraceutical...

Heart health and weight management: Which fruit juices offer the most benefits?

The types of fruit juices that appear to offer the most help in tackling cardiovascular disease and aiding weight management have been highlighted in a new academic review.

Powerful protein: Edible insects packing a punch

Michi Abe, founder of Abundance Food, launched the ProPro energy bar last year in Chiang Mai in northern Thailand. 

Coca-Cola launches Coca-Cola No Sugar: ‘The best tasting sugar-free cola we have ever made’

Coca-Cola has launched Coca-Cola No Sugar in Australia, promising the taste of the new sugar-free variety is the closest yet to its flagship brand. 

Switching from sucrose to fructose lowers insulin and blood glucose in the obese and diabetics

Swapping table sugar for fruit-derived sugar helps reduce blood glucose, especially in people who are overweight or have diabetes, a new review has reported.

Vitamin D deficiency linked to respiratory infections in Indian children, new data reveals

Vitamin D deficiency is associated with an increased risk of respiratory infections among Indian children aged six to 30 months, a new trial has found.

Students help devise alcohol-free Japanese soy sauce

Muslim students have been enlisted by a Japanese condiments manufacturer to help develop a new halal soy sauce which it hopes to begin exporting to Southeast Asia later this year.

Rice bran: Nutritional and functional food benefits underlined by precision technology

Rice bran is worthy of greater studies to assess its benefits for human health and nutrition because it is a rich source of proteins, fats, minerals and micronutrients such as...

Prune drink’s double deal: Juice lowers cholesterol and improves gut microbiota

Consuming prune essence concentrate lowered cholesterol levels and improves the gut microbiota, according to a new trial. 

Seeds from evergreens packed with enough amino acids to meet WHO standards

Seeds from two variants of Chinese evergreen trees have been found to contain enough amino acids to meet the daily nutritional requirements of infants and adults, according to a recent...

DuPont’s probiotic strain registered for Foods with Function Claims in Japan

Dupont’s probiotic strain Bifidobacterium lactis HN019 has been has been registered for Foods with Function Claims in Japan.

Prebiotic and antioxidant-packed white chocolate: 'A promising opportunity for industry'

Adding prebiotics and an antioxidant source to white chocolate can alter its taste and texture, but a new sensory analysis reported that consumers still ranked it highly, with researchers concluding...

Sales of sugar-containing sports drinks facing a ban in some of Australia's leisure centres

Stopping sales of 'unhealthy soft drinks' in Australian sports centres leads to increases in purchases of healthier beverages and the same level of total dollar transactions, claims new research, with...

Green tea consumption can lower rice-induced diabetes risk in women: Japanese study

New research from Japan has shown that drinking green tea can reduce the risk of diabetes caused by rice consumption among women.

Daily chocolate fix reduces heart disease risk in postmenopausal women

Daily consumption of flavanol-rich cocoa reduced arterial stiffness in postmenopausal women – therefore lowering the risk of heart attacks and strokes, a study revealed.

Chinese diets increasingly ‘high fat, high energy and deficient in key micronutrients’

Greater dietary choice in China is leading to excessive energy intake and obesity among adults, a cross-sectional study of adults in the southwest of the country has found.

Omega-3 and perinatal depression: Nutritional strategies can help combat “under effective” treatment

The crucial role of omega-3 in helping to tackle pre and post-natal depression has been underlined by a new meta-analysis, which also found such cases of depression were associated with...

Australia

Lab-made seaweed and lobster shell jelly may soon be a lunchbox staple

A jelly snack made in a lab from seaweed and lobster shell and designed as an alternative to dairy products is gearing up for a launch early next year.

Saturated fats linked to osteoarthritis, but coconut oil can help ease symptoms

Saturated fat has been identified as a prime suspect in the onset of osteoarthritis after Australian scientists found it changed the composition of cartilage, but lauric acid from coconut oil has...

Second generation probiotics: ‘We’re only scratching the surface of knowledge’, says international expert.

The biggest challenge facing the probiotics sector is to spread the word of the potential gains “second generation” products can bring to a broader spectrum of health issues than just...

OPINION: How probiotics research is taking us to the next level of understanding

While clinicians are increasingly aware of the evidence behind specific probiotic strains for a variety of conditions, restoring balance to a microbiome disrupted by diet, medications or illness often remains...

Autumn set for ‘world's first’ low-GI bread, sugar, noodle launches

Low-GI bread, sugar and noodles, and salt with a 40% lower sodium content, are each poised to break onto the market this year after years of development by a Malaysian-Australian...

Wonder-spud: ‘Chato is to potatoes what flour is to wheat’

“This potato format could well be the biggest thing to happen to the potato industry since the frozen French fry,” Andrew Dyhin said of Chato, a wonder-food his company has...

Innovative Apac: Packaged foods that stand out from the crowd

From nuts made with clean formulations to snacks that shine a spotlight on ancient grains, the pursuit of healthier lifestyles among today's consumers has resulted in a rise in food...

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