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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?

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...

Six-legged superfood: Beyond the protein

Insect protein: that’s the way bugs are usually referred to when applied as food. But it is also an understatement. The nutritional profile of edible insects is much more complex...

Insect nutrient battle: Asian crickets pack more essential fatty acids than European mealworm

There are more essential fatty acids in the lipids of two species of crickets and a grasshopper from Asia, compared with the yellow mealworm larvae, which is widely reared in...

Probiotics and omega-3: Co-microencapsulation boosts bacteria survival and fatty acid retention

The co-microencapsulation of probiotic bacteria with omega-3 rich tuna oil improved its survival and intestinal adhering ability, and also helped to retain a higher proportion of omega-3 fatty acids in...

Cargill, General Mills and Unilever agree to fortify flagship wheat flour brands with vitamins and minerals in India

Major brands and millers have agreed to fortify wheat flour with iron, folic acid and vitamin B12 under India’s drive to boost nutrition levels through a mass fortification programme. ...

Lab burgers, lentils and locusts: is it boom-time for the meat-free protein market?

What’s next for the €250k lab burger? Can bugs and canola really replace beef and chicken? And why might novel proteins come up short when it comes to shifting consumer...

Nestle seals joint venture to improve nutrition among Chinese stroke patients

Nestle Health Science and the Chinese Stroke Association have entered into a collaboration to help stroke patients swallow with less difficulty. 

Omega-3 clampdown in Indonesia: Regulator now given ‘full picture’ says national trade body

Indonesian regulators didn’t have the ‘full picture’ when they slashed the permitted daily limit for omega-3 health claims earlier this year, claims the country’s trade association boss.

Blues-busters: Study shows blueberry juice antioxidants ease stress

A blueberry drink a day can help keep stress away, suggests a study which found blueberry’s antioxidant power improved the cognitive performance of adult rats exposed to stress.

‘Extreme superfoods’: Diets yielding high levels of acetate and butyrate protect against type 1 diabetes

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 create gluten-free bread with bubbles (but without the additives)

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...

Asthma action: Fibre supplementation provides benefits by improving gut microbiota

Fibre supplementation can improve asthma symptoms by boosting gut microbiota, results from an Australian trial have revealed. 

Bowel disease benefits of a diet low in certain carbs and sugars revealed: New Zealand data

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.

Noodles as a nutrient vehicle: Research reveals how instant snack is suitable for fortification

Fortifying wheat flour used for making instant noodles has the potential to improve nutrient intakes in Asia, a review showed.

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