News Feed
|
|
 RSS Feed |
|
If you want have last news about
royal irish academy honours head of food research
in your rss reader , you can use this link . |
|
|
|
|
| |
 |
dairy could mask bitter taste of antioxidants
|
|
|
milk could be the ideal functional food matrix for delivery of polyphenolic-rich antioxidant extracts, suggests new research from south america. milk and sucrose could both reduce the bitterness and astringency of the polyphenolic extracts, suggesting that “sweetened dairy products could be interesting carriers for the development of functional foods containing polyphenolic-rich antioxidant extracts,” wrote the researchers in food research international . the days were healthy products were deemed unappetising are coming to an end, and food manufacturers are acutely aware of the need to make healthy products taste good. fortifying foods with polyphenols is limited by the inherent bitter taste of the compounds. polyphenols are antioxidant compounds with health benefits reported to range from improved cardiovascular health, to protection against certain cancers and alzheimer's. data from leatherhead food international (lfi) shows that the world functional antioxidants market is increasing year on year by around 3 per cent, and was valued at us$ 400 million in 2004, and us$ 438 million in 2007. europe, the us, and japan account for 90 per cent of this market. with flavonoids and polyphenols reported to be 45 per cent of this functional antioxidant market, equivalent to almost us$ 200 million, it is no wonder that many companies are already offering such ingredients, including naturex, burgundy, chr. hansen, dsm, futureceuticals, danisco, indena, frutarom, genosa, natraceutical, cognis, and adm. the new research, led by gaston ares from universidad de la republica in montevideo, uruguay, looked at the effectiveness of sucrose, sucralose, polydextrose, and milk to reduce the bitterness, astringency, and characteristic flavour of antioxidant extracts of two uruguayan native plants ( achyrocline satureioides and baccharis trimera ). according to their findings, all four reduced the bitterness, astringency and characteristic flavour of the extracts, but the effectiveness was reported to be highly dependent on the type and concentration of the antioxidant extract being considered, said the researchers. for a. satureioides extracts, ares and his co-workers report that milk was the most effective inhibitor of the bitterness and astringency. on the other hand, sucrose came out best for inhibition of negative factors associated with b. trimera extracts “polydextrose was the least effective alternative to reduce the bitterness and astringency of the extracts,” wrote ares and his c-workers. “however, it introduced the smallest modifications in the sensory profile of the solutions, as it only slightly increased their sweetness. “furthermore, it could be declared as functional ingredient, which makes it an interesting ingredient to mask unpleasant flavours in functional food products. “the effectiveness of milk and sucrose in reducing the bitterness and astringency of the extracts suggest that sweetened dairy products could be interesting carriers for the development of functional foods containing polyphenolic-rich antioxidant extracts,” they concluded. source: food research international published online ahead of print, doi: “alternatives to reduce the bitterness, astringency and characteristic flavour of antioxidant extracts” authors: g. ares, c. barreiro, r. deliza, a. gambaro --------------------------------------------------------- reader comments: "i think it should be remembered that milk added to tea reduces astringency but also renders the polyphenols no longer biologically active / available. hence i think this article could be misleading!" - dr bernard cole food scientist (retired) south africa (http://www.gelatin.co.za)
Source :Food Ingredients Food Science - Additives, Flavours, Starch
Date :
15
May
2009
Category :
Codiments And Desserts
|
|
understanding the science of how the human gut functions and the role that diet plays in human health will be explored at a major international functional foods conference in cork, this week. foods have an enormous role to play in keeping people healthy and many foods have properties that can enhance the health of those that consume them. a ‘functional food’ is one that serves a purpose beyond basic nutrition, promoting health or reducing the risk of certain diseases.
|
|
|
identifying and exploiting natural marine resources for use in foods for health, is the topic for discussion by leading scientists at the teagasc ashtown food research centre in dublin, today, wednesday 14 october. nutramara is a marine functional foods joint research initiative, led by teagasc ashtown food research centre and funded by the marine institute and the department of agriculture, fisheries and food.
|
|
|
a major open day for the food industry is taking place at the teagasc moorepark food research centre in fermoy, today, 9 june. the open day celebrates 20 years of research at moorepark with exhibitions on research in functional foods, food ingredients, dairy foods and food quality. the interaction with industry for which the centre has achieved a strong international reputation is also being highlighted.
|
|
|
as 2008 drew to a close, new zealand’s hortresearch and crop & food research merged, as the country aims to stay competitive and innovative. “at a time of global fiscal concern it is essential that we retain our competitive edge by continuing to innovate and add value,” said peter landon-lane, chief executive of the new institute. the combination of the world-renowned research institutes will now be known as the new zealand institute for plant and food research limited, and will trade as plant & food research.
|
|
|
new zealand today launched a major initiative to boost its food and beverage exports, including nz$19m earmarked for new market development and a roadmap for innovations. exports play a major role in new zealand's economy, largely because it is an island nation. food and beverages exports are valued at nz$15bn per annum - double the figure for 1990 and now accounting for half of all exports for the country.
|
|
|
europe's health food industry has 'under-utilised' the nutraceutical properties of carotenoids and consumers are still unaware of their health benefits, finds report on the $348.5 million (€291.4m) carotenoid market. also this week, frost & sullivan awards new entrant to synthetic beta-carotene segment allied biotech corporation. market research company frost & sullivan says that carotenoids, still used primarily as a colouring agent for the food and feed industries, have only been widely used in supplements in germany.
|
|
|
in 1926, the commonwealth government created the council for scientific and industrial research, the body that later became csiro. to commemorate the 75th anniversary of this event, several functions were held throughout australia last year. one of these, organised by aifst nsw branch food microbiology group and the australian society for microbiology food microbiology special interest group, presented an historical survey of the work of csiro scientists in food microbiology.
|
|
|
|
Coca.Cola
|
|
PEPSI
|
|
Mcdonald
|
|
Nestle
|
|
Mars
|
|
Baskin & Robins
|
|
Nutrika
|
|
Mumika
|
|
Chika
|
|
ift expo is bridging the gap between 
the current trend towards 