Le collagène est devenu un ingrédient phare du marché « nutricosmétique » et bien-être, considéré non plus seulement comme un atout beauté mais comme un véritable support de santé préventif pour une population à la fois active et vieillissante.

Réduire l’apport en sodium grâce à des aliments reformulés est un objectif clé de santé publique, mais présente des défis technologiques et sensoriels. Cet article examine la physiologie de la perception du goût du sel, les impacts sur la santé de l’excès de sodium et les stratégies actuelles pour réduire le sodium dans les aliments transformés.

Référence du preprint :

Mui K. Strategies and Technologies for Sodium Reduction in Processed Foods. ChemRxiv. 2025; doi:10.26434/chemrxiv-2025-tb82f-v2 This content is a preprint and has not been peer-reviewed.

Natural protein–polysaccharide complexes (PPCs) have emerged as promising next-generation emulsifiers for oil-in-water (O/W) emulsions, simultaneously meeting functionality and safety requirements in contemporary food systems. As consumer and regulatory focus intensifies on clean-label formulations, nutritional enhancement, and environmental sustainability, PPC-based emulsifiers offer a biocompatible alternative to synthetic or single-component stabilizers.

Citation : Liu, Y., Y. Liu, M. Zhong, et al. 2025. “ Protein–Polysaccharide Complexes for O/W Emulsions: Structural Engineering and Their Relevance to Food Stability and Safety.” Comprehensive Reviews in Food Science and Food Safety 24, no. 5: e70289. https://doi.org/10.1111/1541-4337.70289

Pickering emulsion, stabilized by solid particles, is a promising emulsion system of great significance. It has attracted much attention in the food field because of its strong stability, environmental friendliness, and other advantages. This paper focuses on the Pickering emulsion stabilized by different solid particles, including proteins, polysaccharides, and polyphenols.

Citation: Liu, S., F. Chen, Y. Huang, et al. 2025. “ The Modification and Application of Food Grade Pickering Emulsion.” Journal of Food Science 90, no. 9: e70562. https://doi.org/10.1111/1750-3841.70562

Using a unique longitudinal sampling approach, Louw et al. demonstrate how a cheese-associated Penicillium population has adapted in an artisan cheese production facility in Vermont, USA. Adaptation is marked by a striking loss of pigmentation and melanin mutations.

by Louw, Nicolas L. et al., in Current Biology

The integration of artificial intelligence (AI) with nuclear magnetic resonance (NMR) spectroscopy is emerging as a transformative approach in food component analysis, offering innovative solutions for ensuring food quality and safety.

by Ruge C. & al. in Trends in Food Science & Technology, Volume 156, February 2025, 104852

This synthesis offers new insights into the complexity of gastronomic professionalism and calls for greater interdisciplinary engagement with sommellerie as an evolving field of aesthetic, ethical, and embodied knowledge.

La protéine est partout.

Explorons les raisons de cette tendance, le profil des consommateurs visés, et les limites nutritionnelles qu’elle présente.

This review examines the potential chemical hazards associated with plant-based alternatives, including naturally occurring toxins in plant-based ingredients and their residual presence in the final product, agrochemical and other environmental toxicants, novel ingredients and processing-derived compounds. It further highlights critical research gaps, including the need to identify potential chemical toxicants in plant-based analogs and to elucidate the long-term consequences of their consumption.

Microfluidization (MF) is a versatile technique that is widely used in food engineering. It stands out for emulsion homogenization, encapsulation, bioactive compound extraction, and creating nano- and microsized food components. Additionally, MF is a recognized method for modifying protein structures and their functional properties.

Consumer demands for fresh and minimally processed liquid foods that support disease prevention and promote health emphasize the need for innovative processing technologies that ensure microbiological safety and preserve bioactive compounds. In addition, consumers are becoming more concerned about the presence of chemical additives in liquid foods. Non-thermal processing technologies, including high-pressure processing, high-pressure homogenization, pulsed electric field, pulsed magnetic field, high-pressure carbon dioxide, ultrasound treatment, radiation processing, ozone processing, cold plasma, and membrane processing, offer excellent prospects for the application in liquid foods. 

During food consumption, tastes combine with retronasal odours to form flavour, which leads to a link so robust that retronasal odours can elicit taste sensations without concurrent taste stimulation. However, the cortical integration of these parallel sensory signals remains unclear.

Citation: Khorisantono, P.A., Veldhuizen, M.G. & Seubert, J. Tastes and retronasal odours evoke a shared flavour-specific neural code in the human insula. Nat Commun 16, 8252 (2025). https://doi.org/10.1038/s41467-025-63803-6

La gélatine résulte d’une extraction à partir de collagène, majoritairement d’origine porcine et bovine, réalisée grâce à des process complexes. Cet article a pour objectif de passer en revue les différentes opérations unitaires mises en œuvre. 

Voir aussi l'article Gélatine alimentaire - Réglementation, marchés et propriétés