www.foodtechnology.co.nz 3 Kathryn Calvert Editor NZ FOODTechnology It’s that time of the year when our thoughts turn to next year and what it will bring. It’s certainly been an eventful 2017… massive weather events, the Brexit aftermath, Donald Trump’s inauguration, to name a few. Here in New Zealand, we’ve seen a drastic change of government, and only time will tell how that will affect the food and beverage industry. This month’s magazine features input from food futurists looking at next year’s trends and beyond, 2018’s buzzing deer velvet market, a Hamilton woman offering a ‘leg up’ to poor Third World coffee growers, New Zealand’s surprising top beer writer and a plea to the industry from a winegrowing family. Enjoy this last magazine for the year…and don’t forget to make sure you’re included in the 2018 NZ FoodTechnology directory which will be hitting desks from early January – contact our sales manager Margie Lindsay at email@example.com urgently for more information. Have a great Christmas build-up…see you next year. EDITOR'S NOTE BREAKING NEWS FOODIE FUTURE FT407 SCIENTISTS FIND NEW CARBOHYDRATE ‘TASTE’ A potential seventh ‘taste’ has been discovered by Deakin University scientists, who are now working to uncover how it leads people to load up on starchy foods. In a world-first discovery, researchers from the Centre of Advanced Sensory Science have shown that taste sensitivity to carbohydrates increases intakes of energy and carbohydrates, and leads to a larger waist measurement. Lead researcher Professor Russell Keast says carbohydrates have long been assumed invisible to taste. “It is typically sugar, with its hedonically pleasing sweet taste, that is the most sought-after carbohydrate,” he says. “But our research has shown that there is a perceivable taste quality elicited by other carbohydrates independent of sweet taste.” Keast looked at two carbohydrates - maltodextrin and oligofructose – which are found in common foods like bread, pasta and rice. Initial testing by Dr Julia Low, an academic in Deakin’s School of Exercise and Nutrition Sciences, showed that these carbohydrates could be sensed in the mouth, and researchers then studied whether sensitivity to the carbohydrates is linked to people’s consumption of starchy foods. The study – published by the Journal of Nutrition – looked at 34 adults and found significant correlations between how sensitive someone is to these carbohydrates, their dietary intake of carbohydrates, the amount of energy they ate and their waist measurement. “Those who were most sensitive to the carbohydrate taste ate more of these foods and had a larger waist,” Low says. “We specifically looked at waist measurements as they are a good measure of the risk of dietary related diseases.” Keast says this line of novel tastes research is important because the increasing problem of dietary-related chronic illnesses such as obesity require a greater understanding of the drivers of food consumed.
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