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the quality and shelf life of whole grain bread may be improved by reducing oxidation during storage, according to new research that shows the potential of antioxidant ingredients. the study, published in lwt - food science and technology, measured the oxidative stability of whole grain bread by monitoring levels of antioxidants, oxidation products, and using a sensory analysis.

naturex has introduced new fruit and vegetable extracts to its natstabil line, extending the options for manufacturers looking for natural stabilisers for food products. the plant extract specialist has been supplying rosemary extracts for a number of years, which it markets as natural alternatives to synthetic antioxidants for a broad spectrum of food applications.

modification of the milk protein casein by enzymes could offer formulators a natural antioxidant for beef and poultry products, according to new research from brazil. karina rossini and co-workers from the universidade federal do rio grande do sul in brazil report that enzymatic hydrolysis of casein produced smaller peptides, which could prevent the spoilage of meat products.

naturex has introduced new fruit and vegetable extracts to its natstabil line, extending the options for manufacturers looking for natural stabilisers for food products. the plant extract specialist has been supplying rosemary extracts for a number of years, which it markets as natural alternatives to synthetic antioxidants for a broad spectrum of food applications.

designing foods with trans-fat alternatives must be a 'multidisciplinary' approach, say danisco scientists in a review that looks towards a trans-fat free future. paul wassell and niall young from danisco's multiple food application group review the state of play for current trans fat alternatives in the current issue of the international journal of food science and technology , as well as looking to the future with the potential of exotic oils to fill the void left by removing trans fats from food.

the rancidity of meat products may be lowered by adding oregano oil, allowing formulators to tap the natural trend, and extend the shelf life of products, suggests a new study. researchers from the university of kentucky and mississippi state university report that oxidation of the fat content of the meat was significantly reduced by addition of the oregano oil, but the pereption of off-flavours was increased, showing that more work is needed to perfect the use of oregano oil in such formulations.

antioxidant-rich dried plums may be a natural alternative to synthetic preservatives for boneless beef roasts, suggests research from the americas. processed boneless beef roast prepared with a puree of dried plums produced only “marginally detectable differences” in the taste, according to research to be published in an upcoming issue of meat science. the study adds to previous research from the same groups at the university of oriente in venezuela and texas a&m university indicating the potential of the plum ingredients in processed meat products.

polyphenol-rich extracts from grape seed has potential as a natural antioxidant in chicken meat, and could reduce the pro-oxidative effects of salt, suggests new research. adding 0.1 per cent of the extract to ground chicken meat reduced the lipid oxidation in processed meat that can lead to the formation of off-odours associated, says the research published in the journal of food science .

the new product pipeline's of ingredient companies have been bountiful this year. in the first of two round-ups on new ingredients that have become available for food manufacturers this year, foodnavigator.com highlights launches of carbohydrates and fibres, cultures, enzymes, and fats and oils. carbohydrates and fibres french firm colloides naturels international launched a new 'nutritional texturiser' combining acacia gum fibres and wheat which it claims is both highly functional and nutritious.