Scientists from the University of Nottingham have reported that adding an ingredient that induces the sensation of cooling could boost the perception of fruit flavours, fundamental research that could have implications for product formulation.

"Understanding the effect of exposure on flavour perception, particularly to new combinations of stimuli has particular relevance to new product launches and their acceptance by the consumer," wrote the researchers, led by Joanne Hort, in the journal Food Quality and Preference.

Nestle is eyeing organic growth in health, wellness and nutrition of five to six per cent over the next ten years, the chief financial officer was due to told investors at a seminar today.

Nestle has made no secret of its focus on nutrition, health and wellness company.

At the seminar, which forms part of one and a half days of presentations on Nestlé's strategic transformation, CFO Paul Polman set out Nestle's model for the next ten years.

This combines the organic growth targets with year-after-year..

The publication of a new animal study on aspartame last month has - as expected -sparked yet another bout of head butting from the two opposing sides of the debate.  But it also highlights a bigger issue: one of transparency.

The problem we are facing today with aspartame is a result of all parties not laying all of their cards on the table.

 And as we have seen before, this will lead us nowhere but useless cyclical discussions.  It is also proving damaging by raising doubts both on the intentions of industry and the credibility of science foundations.

Dietary cholesterol is absorbed by combining with bile salts to form bile salt micelles, which can then be taken up by the cells lining the intestine.

By inhibiting the absorption of these micelles, the cholesterol is excreted from the body.

While the buckwheat protein conferred benefits, buckewheat flour did not significantly affect cholesterol solubility, said the researchers.

A conference to discuss how collecting data on the composition of food can help improve the quality, healthiness and safety of European diets has been called for later this year.

Congress organisers, the European Food Information Resource Network (EuroFIR), will also be using the event to talk about their work in producing universal guidelines for the nutrient content of foods across the union.

EuroFIR was set up with the ambitious task to streamline food composition data ...

Chr Hansen has launched a new line of spray-dried dairy flavors in the US, which the firm claims provide some of its most successful flavors in a more convenient application form.

According to the Danish ingredients group, the new line is an extension to its top sellers in the enzyme modified dairy ingredient area.

It includes sharp and aged cheddar, American sweet cream, parmesan, and butter flavors.