Quercetin, the compound most commonly associated with onions, may
reduce blood pressure by an average of five millimitres of mercury,
indicates new research.
The absorption of alpha-tocopherol (vitamin E) may be reduced by 36
per cent when the vitamin is ingested simultaneously with other
antioxidants like carotenoids, suggests new research from France.
With all the threats facing food and beverage production -- from
contamination in the food chain, to rising input prices --
there appears to be one menace that towers above the rest, namely
'The Weather'.
A beta-glucan ingredient researched by New Zealand firm GraceLinc
will be making an appearance in a range of bread and brioches by
Italian firm Barilla.
Extracts from French maritime pine bark may boost the body's
production of nitric oxide - key to better blood flow and oxygen
supply to muscles - suggests a new study.
A shocking report which predicts more than half the population of
Britain will be extremely overweight by 2050 could give an
incentive for developing personalised nutrition as a tool for
cutting obesity.
The use of conjugated linoleic acid (CLA) as a functional
ingredient in skim milk can cut body fat mass by three per cent,
says a new study from Spain.
A probiotic formulation aimed at managing intestinal disorders has
been launched by Institut Rosell-Lallemand, a move which reinforces
probiotics' potential in cutting diarrhoea.
Frutarom today announced it had agreed to
acquire German-based Gewurzmuller Group for $67m (€47m), a
move to further expand the company's presence in the
global market for flavours and functional ingredients.
A deal between Provexis and Coca-Cola over the use of its
tomato-based Fruitflow technology could be on the cards, according
to The Times, which may see heart health functional drinks
propelled into the mainstream.
The antioxidant capacity of fresh fruit and vegetables does not
decrease during storage, and the polyphenol content even increases,
suggests new research.
Mastertaste is aiming to tap two key trends for food formulation
with it new range of Active Botanicals: natural flavours and
perceived health benefits.
Chr Hansen has introduced a new probiotic mix for children, which
the firm is marketing in an easy-to-use format that can be added
directly to foods and drinks as a dietary supplement.
Low blood levels of zinc may be linked to an increased risk of
pneumonia amongst the elderly, suggesting the benefits of
supplements for this at risk population, says new research.
Supplements of folic acid may lower blood levels of arsenic in
individuals exposed to the toxin in contaminated drinking water,
researchers have suggested.
Higher intakes of Vitamin C and linoleic acid are associated with
better skin-ageing appearance, according to a recent study
published in the American Journal of Clinical Nutrition.
Fermenting calcium-fortified soymilk with probiotics could enhance
solubility of the mineral up to 90 per cent, thereby boosting
bioavailability, new research reports.
A series of clinical trials is underway in the UK to test the
anti-cancer effects of bilberry extracts, offer a potential boost
to the anthocyanidin-rich extracts.
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.
Phytosterols incorporated into low-fat fermented milk was effective
in lowering LDL cholesterol levels in people with slightly elevated
cholesterol, French researchers have reported.
The heart healthy effects of cruciferous vegetables like broccoli
and cauliflower may be due to their ability to influence the
secretion of a cholesterol transporter, researchers have reported.
Placing botanical products on the European market can be difficult
for businesses because of a lack of harmonisation and differing
rules between member states, the European Advisory Service has
said.
Symrise, a manufacturing company of flavours and fragrances, seeks
to strengthen its farm-to-fork approach in vanilla production and
improve its international standing in the fragrance and flavouring
market through its integration...
Raisio has announced a round of job losses in a bid to boost
profits in the wake of this summer's financial results, which saw a
shortfall in its ingredients arm by nearly €4m.
A diet rich in flavonols from foods such as onions, apples and
berries may cut the risk of developing pancreatic cancer by about
25 per cent, a multi-ethnic study has reported.
A German company has developed a carrier system which is aimed at
improving the absorption of fat soluble nutrients as well as
providing a time release capacity.
Pasta, enriched with soy isoflavones in the aglycone form, can
effectively reduce blood levels of total and LDL cholesterol by
about eight per cent, new research from Italy has reported.
DSM is set to launch a casein ingredient aimed at regulating
glucose levels in type-2 diabetics, which can be added to a wide
range of functional foods and beverages to stop post-meal spikes.
The UK Tea Council has been criticised for exaggerating the
benefits of tea and banned from making further claims about the
drinks antioxidant potential after running a series of adverts.
A production and research facility able to make super-pure fatty
acid concentrates for the nutrition industry has officially opened
in the Western Isles of Scotland with the potential to offer gold
standard omega-3.
Partially hydrolysed guar gum extensively used as an emulsifier,
thickener and stabiliser, may also have potential as a health
ingredient for protecting against diarrhoea, suggests new research.
Tocotrienols, the less studied form of vitamin E, may reduce DNA
damage, considered an important trigger in cancer development, by
about 50 per cent, new research suggests.
DSM has today announced an investment in Danish protein
purification company Upfront Chromatography - a move which further
bolsters the group's commitment to innovation.
Isomers of conjugated linoleic acids (CLA) may stop the spread of
colon cancer, suggests a new study from Korea that adds important
new data to our understanding of the ingredient.