A study published in the Journal of Food Science found that consumers expect higher quality and are willing to pay more for products labeled as 'all-natural'. The researchers used virtual reality technology to simulate a grocery store taste-test, where subjects preferred the all-natural product with a label.
Researchers found that waffles baked on steel plates at a high temperature for a short amount of time minimize sticking and reduce product loss. The study also identified the optimal baking temperature and type of release agent to achieve this result.
A recent study published in Journal of Food Science found that avocado seed extracts can effectively control Listeria bacteria in ready-to-eat foods. The extracts presented similar properties and chemical profiles to synthetic antimicrobials, making them a promising natural additive for food manufacturers.
Researchers developed a method to infuse peanut skin extracts into maltodextrin powder, which was then incorporated into milk chocolate. The resulting product had antioxidant properties comparable to dark chocolate without affecting the taste. Consumer testing showed that the fortified chocolates were liked as well as untreated samples.
Researchers found that adding a small amount of Chardonnay grape seed pomace to coffee increases antioxidant capacity without affecting taste or appearance. GSP supplementation can be used to develop a new coffee beverage with potential health benefits.
A scientific study published in the Journal of Food Science found that consuming cheese while drinking wine increased how much someone liked the wine. The study used a new sensory evaluation method and found that four cheeses improved the description and preference of different wines, with no negative impact on preference.
Researchers summarize vinegar's anti-bacterial, antioxidant, and weight loss capabilities due to organic acids, polyphenols, and acetic acid. The review also highlights potential anticancer activities of certain grain vinegars.
Researchers analyzed over 2,200 breakfast cereals and prepared meals with front-of-pack (FOP) claims, finding no correlation between the claims and nutritional quality. The FDA defines four types of FOP claims, but none can distinguish 'healthy' foods.
A study published in Journal of Food Science found that seed germination can degrade allergenic proteins in peanuts, reducing their allergenicity. By altering environmental factors, researchers may have discovered a simple method to produce hypoallergenic peanut food.
A study found that Vietnamese fish sauce can reduce sodium chloride by 10-25% without compromising taste. Researchers suggest using fish sauce as a partial substitute for salt to create lower-sodium foods.
A recent study published in the Journal of Food Science discovered that Ceylon gooseberry skin and pulp contain higher antioxidant activity than other berries like blueberries and cranberries. Gooseberry skin may be a source of natural colorants and antioxidants for food manufacturing.
A review of studies identified 27 natural ingredients that can act as antioxidants in meat and meat products, including Mustard Leaf Kimchi Extract, Oregano Essential Oils, and Carrot Juice. These natural compounds may help preserve the quality and safety of meat products without the use of synthetic additives.
A study published by the Institute of Food Technologists found that a bean-based meal provided a similar feeling of fullness compared to a beef-based meal. The researchers discovered that plant-based proteins with high fiber content may offer similar appetite regulation as animal protein.
A study by University of Minnesota authors reveals five key roles sugar plays in food: improving flavor, enhancing color, adding bulk and texture, aiding fermentation, and preserving foods. The research discusses the challenges of labeling added sugar and replacing it in foods.
Researchers discovered that edible active coatings based on pectin, pullulan, and chitosan can preserve the color, flavor, and texture of strawberries. The EACs reduced fruit softening, microbial growth, and extended shelf life from six to 15 days.
The most successful food producers will harness science and technology to meet the demands of the first fully digital generation. This group, born in 2007, expects customized, readily available food that looks good on social media.
Light-based technologies using UV, pulsed light, and LED lights show promise in improving food safety and longevity by breaking down bacterial cells and eliminating microorganisms. However, more research is needed to understand penetration depth and ensure effective use.
Research suggests that a lack of dietary diversity contributes to health issues like obesity and Type 2 diabetes. Diversifying the diet can optimize the gut microbiome, which plays a key role in metabolic and GI regulatory systems.
China and Taiwan have enhanced their food safety laws to tackle food fraud and protect consumers. New regulations require food businesses to register and implement good hygiene practices, while Taiwan also introduces labeling requirements for genetically modified foods.
Insect-based food production could alleviate childhood malnutrition and provide a sustainable alternative to traditional livestock sources. The use of insects as food requires strict regulations and sanitary conditions due to disease and pesticide risks, according to the FDA.
Researchers say Americans fall short of recommended daily fiber intake, and choosing a variety of natural and added fibers can increase health benefits. A mix of fiber sources, including plant-based options and those with added fiber, is key to achieving optimal results.
Research from the Institute of Food Technologists highlights algae, quinoa and pulses as promising alternatives to meat, rich in protein and low in environmental impact. These plant-based options are being increasingly adopted in food products, offering a sustainable solution for feeding the world's growing population.
A lab-produced hamburger has gained significant interest with over 60% of consumers supporting its purchase and consumption. The $300,000 cultured burger recipe is being refined to increase taste, texture, and color consistency.
The use of 3D printers is expected to transform the food industry by enabling mass production of customized foods and speeding up delivery. Companies like PepsiCo are already utilizing 3D printing technology in non-food applications, while researchers explore its potential for producing nutrient-dense meals tailored to individual needs.
A new study reveals germinated buckwheat has better nutritional value than ungerminated buckwheat due to activated dormant enzymes. This process increases the presence of nutrients and reduces compounds interfering with nutrient absorption.
A new study found that ultra-high pressure processing can improve the color, hardness, and chewiness of salmon flesh. The treatment also inhibited microorganism proliferation, increasing shelf life.
A new review article reveals pasture-fed lamb meat is rich in polyunsaturated fats, offering a lower saturated fat alternative. The study suggests this change could help reduce cardiovascular disease risk in Western diets.
A new study by the Institute of Food Technologists found that red tomatoes with firm texture, medium size, and high juice content are preferred. Consumers also value factors like familiarity with manufacturers, taste, price, and perceived health benefits.
Researchers found that elasticity, free oil, moisture, water activity, and transition temperature influence color uniformity of cheeses. Mozzarella can be combined with less burnt cheeses like Gruyere or provolone to create a gourmet pizza.
A new study by the Institute of Food Technologists found that okra extracts can be used as a stabilizer in ice cream, improving texture and extending shelf life. The naturally extracted stabilizers offer an alternative to traditional stabilizers, making them suitable for the ice cream industry.
Millennials prioritize taste, innovation, and environmental sustainability in their food choices. Companies are adapting to meet their demands by adopting socially responsible practices and incorporating customer feedback.
A majority of US consumers want to reduce their sugar and salt intake, with many prioritizing flavor and local sourcing. Food manufacturers are responding by lowering salt and sugar levels in products, reflecting changing consumer attitudes towards health and nutrition.
Creating and optimizing food for astronauts, soldiers, and individuals in extreme conditions is crucial. Researchers are working on developing lighter, tastier, and more nutritious prepackaged foods with longer shelf life to meet the needs of six-person crews on Mars missions.
Researchers are working to diminish and mask bitter tastes in foods due to genetic sensitivity issues. Food additives such as lactisole and phantom aromas can effectively reduce bitterness perception, making food more palatable.
A recent panel discussion at the Institute of Food Technologists Annual Meeting & Expo highlighted the need to identify vulnerable populations and fill research gaps related to caffeine's interactions with other energy drink ingredients. The FDA has begun an internal evaluation of caffeine's safety and is expected to issue guidelines.
International trade agreements have streamlined organic product exports and imports between the US and countries like Canada, EU, Japan, Israel, India, and New Zealand. Mutual recognition of certifications has increased market access for US organic businesses.
According to Doug Rauch, one-third to 40% of all food grown is never consumed due to expiration dates and infrastructure issues. The Daily Table, a new restaurant and store, aims to reduce food waste by offering expired produce at reduced prices.
The use of new technologies such as pulsed light, cold plasma, and controlled condensation steam processes helps to limit spice contamination. These technologies aim to eradicate pathogens during the production process, improving overall spice safety.
A scientific review paper calls for collaboration to address the challenges of date labeling in the food industry, contributing to financial loss and food waste. Research highlights that inconsistent labeling practices lead to consumer confusion, resulting in significant food waste.
Common edible flowers in China have excellent antioxidant capacity due to their high phenolic content, which has anti-inflammatory activity and a reduced risk of cardiovascular disease and certain cancers.
A new study published by the Institute of Food Technologists found that a mixed raspberry jelly with black and yellow raspberries had high sensory acceptability. The production of a 3-colored jelly could be an alternative to traditional single-color jellies, providing additional health benefits from antioxidants.
A study published in the Journal of Food Science found that combining hemp flour with decaffeinated green tea leaves creates a gluten-free cracker with high protein, fiber, and essential fatty acid content. This combination also provides antioxidant properties, making it a nutritious snack option for consumers.
A study published by the Institute of Food Technologists found that oregano essential oils can help preserve the positive sensory attributes and freshness quality of sunflower seeds. The addition of natural additives instead of synthetic ones has been shown to delay lipid oxidation, reducing rancid flavors.
The US ethnic food market is dominated by Mexican cuisine, with over 7,000 restaurants across the country. Italian and Chinese cuisines are also extremely popular, with a large number of restaurants in major cities like New York and San Francisco.
Researchers found that pecan shell extracts significantly inhibited bacterial growth of Listeria, reducing levels by 100 times and spoilage organisms by over 1,000 times. This natural alternative may provide an effective solution for preventing listeria in organic meats.
The buffaloberry contains high amounts of lycopene and methyl-lycopenoate, making it an excellent source of antioxidants and nutrients. The fruit is also being considered as a natural food colorant and has potential applications in commercial wine production.
Fruit juices could serve as carriers for probiotics, offering a dairy-free alternative. The study found that certain strains are stable in fruit juice without affecting sensory scores.
Gluten-free products are now improved with better texture and appearance thanks to innovative manufacturing technologies. Alternative flours made from pulses such as peas, lentils, and chickpeas are also being used, offering high levels of protein and fiber.
Combining certain foods like tomatoes, broccoli, and olive oil may enhance their antiangiogenesis abilities, research suggests. Developing these food products will require extensive tests in food safety and efficacy.
Monitoring nutrient intake is crucial for vegetarian athletes to stay competitive. They must find ways to reach the acceptable macronutrient distribution by consuming a variety of plant-based foods daily.