12 January - 20 June 2016

Food Safety and Other News

4 November 2015

Savoury ice cream set to be a big trend

A recent blog from Mintel has suggested the potential of savoury ingredients (such as olive oil and black pepper) as a new flavour trend for ice cream. 

Over the last year, two artisan, small batch producers have introduced olive oil into their ice-creams to supermarkets. The amount of global ice cream launches containing sea salt has tripled during the three years between 2013 and 2015.

According to Mintel’s Ice Cream and Dessert UK 2015 report, 48% of British adults are interested in trying ice cream made with ethnic ingredients and 39% showed an interest in hot flavoured ice cream. 51% of Chinese consumers are keen on trying sweet and savoury mixed ice creams.


Resistant glucan (RG) and hydrogenated resistant glucan (HRG) decrease lifestyle-related diseases

A recent research study has explored the bioavailability of resistant glucan (RG) and hydrogenated resistant (HRG). The results from in vitro experiments showed that RG and HRG which have recently been developed as dietary fibre materials, had no harmful effect on the growth and development of rats.


Researchers turn potato by-products into food packaging

Researchers from the University of Alberta have developed a starch based bioactive film which is rich in antioxidants and eco-friendly from potato peels and culls which have been considered waste. The film has both applications for food packaging and the cosmetic industry and could replace petroleum-based plastic.


Melon juice extract can reduce cellulite on thighs

Research carried out by French ingredient supplier Bionov indicated that melon juice concentrate can reduce cellulite on thighs and not on the stomach. 

The results come from a randomised, double blind, placebo-controlled study with 41 healthy women between the ages of 31 and 50 with a Body Mass Index (BMI) of 23-30. The women were given either SOD B Dimpless dry melon juice or placebo for 56 consecutive days. The study found that there was a reduction in cellulite of 9.5% on average by day 28 and 11% by day 56. Cellulite levels were scored by visual assessment of laser scanned images by a physician,   since there are no accepted standards to measure cellulite.


EFSA scientific evidence reveals no indication that isoflavones at levels typically found in food supplements cause harm to post-menopausal women

A review by the European Food Safety Authority (EFSA) has uncovered that there is no indication that isoflavones found in food supplements (including soy, red clover and kudzu root) can cause harm to post-menopausal women.  This followed data collected on post-menopausal women as well as animal studies.

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