Nestle collaboration to target genes and taste perception
A better understanding of how genes affect a person's sensitivity
to taste could enhance the development of foods that meet specific
consumer preferences and individual nutritional needs.
Danisco sponsors research on dietary fibres
Food ingredients, sugar and industrial bioproducts firm Danisco is
sponsoring a professorship in healthy dietary fibres, which could
help to develop foods with health-promoting benefits.
Senomyx and Nestle collaborate beyond savory flavors
Senomyx has announced a two-year extension to its collaborative
research and license agreement with food and beverage giant Nestle,
focusing on developing new flavor ingredients for use in
dehydrated, culinary and frozen foods.
Pomegranates beat apples for antioxidant boost: study
The juice of pomegranate is more effective than apple in boosting
the body's antioxidant defences, which decline naturally with age,
reports a new study.
Lab study questions sweeteners for weight control
Sweetening foods with artificial sweeteners like saccharin may lead
to increased body weight and fat build-up, suggests a study with
rats that goes against intuition.
Obesity largely determined by genetics, says study
Genetics and heritability may account for 77 per cent of obesity,
while environmental factors make up less that 25 per cent, suggests
LFI researches texture solutions for low fat foods
Leatherhead Food International (LFI) intends to tap into a very
pressing technical challenge for manufacturers looking to produce
low fat foods that maintain an indulgent appeal.
Nestle looks to self-assembling structures for low-fat products
A simple structured emulsion system could correct for flavour imbalances in reduced and low-fat products, scientists at Nestlé Research Center (NRC) have reported.
Sucrose, fructose link to pancreatic cancer, study
High intakes of sucrose and fructose may contribute to an increased
risk of pancreatic cancer, suggest data from a cohort study, but
the researchers say insulin resistance could also play a part.
Obese not personally responsible for weight, says study
Obesity is not an individual problem but a result of technological
progress that exceeds the pace of human evolution and changes in
food availability, according to a UK government-sponsored study
Tate & Lyle woos Asia with R&D drive
Tate & Lyle has opened a new research and development centre in
Shanghai, China to help manufacturers develop food products that
are targeted to the preferences of Asian consumers.
Glucose-free increases lifespan, says study
People who avoid eating glucose, a common source of energy in
chocolate and sweets, may live longer, according to new research.
Nestle points towards future of cocoa research
The future of research into the potential health benefits of cocoa
should focus on the mechanisms and active compounds, with well
defined clinical trials key to this burgeoning segment, says a new
review by Nestlé.
Mars hits out at US chocolate redefinition proposal
US moves to redefine chocolate have come under further criticism by
some of the leading players in the industry.
Nestle goes all-natural over kids' chocolate
UK based Nestle Rowntree has re-launched its Milkybar brand with
all-natural ingredients, taking advantage of current concern for