Europe's food safety authority is holding a high level meeting with
scientists this Wednesday to discuss the future development of
Genetically Modified (GM) food within the bloc.
Food safety authorities in Britain and Germany are checking soft
drinks for benzene after tests suggest a private deal with soft
drinks firms in the US, 15 years ago, failed to fix the problem.
Blackcurrants have already earned a reputation amongst the
healthiest fruits thanks to a high antioxidant content. But in New
Zealand, where five per cent for the world's crop is grown,
researchers have been investigating ways...
The Institute of Food Science & Technology has identified
possible deficiencies in current regulations concerning the impact
of nanotechology on food and packaging.
Cargill's first North American maltitol plant is now in full
operation, helping the firm to target the steadily growing polyol
branch of the sweeteners market.
Slovenian rosemary extract firm Vitiva has formed an alliance with
UK firm Food Ingredient Technology (FIT) in order to penetrate the
growing functional ingredients markets in the UK and Ireland.
Pregnant women who do not take folic acid-containing supplements
are eight times more likely to have low serum folate values,
despite eating folate-fortified foods, claims a new study.
The US might be consolidating its position as the fattest nation,
but Europe is catching up fast - and all this despite record
spending on diet products.
The science has spoken. Low-fat diets don't work: Forget the
carrots and broccoli sprouts, I can now have my cake and eat it,
and put extra cream on top.
A leading European horticultural research institute has launched a
partnership with a New Zealand science organisation in order to
develop new fruit cultivars.
Quest claims it has achieved its biggest flavour breakthrough in a
decade with ImpaQ, a solution designed to tackle food and beverage
taste issues linked with salt, fat and sugar.
A study attempting to find out exactly why we prefer fatty foods
could help manufacturers to design tasty, low-fat foods that are
less likely to make people overweight.
An innovative mineral supplement could help food makers overcome
the poor nutritional value of food that is currently undermining
consumer health, claims a nutrition expert.
Five servings of fruit and vegetables per day and a diet low in fat
reduced the risk of breast cancer by nine per cent, a figure
dismissed as not significant and due to 'chance'.
DSM's development of a patented new flavour technology in China
illustrates how increasingly important this region is becoming to
European flavour firms.
A new variety of potato has been shown to contain significantly
less carbohydrate and calories than the average spud, presenting an
alternative to dieters and disuading them from avoiding potatoes
altogether.
Aromatech, which claims to be the first French firm to supply a
range of sweet and salty organic certified flavours, is set to
display its range of products at BioFach 2006.
AquaNova has applied its solubilization technology to soy
isoflavones, resulting in a fat- and water-soluble form that has
been shown to greatly improve bioavailability.
The results from an FSA study into the occurrence of irradiated
ingredients in food supplements shows that the industry is tackling
the problem, argues the HFMA.
The UK's Food Advertising Unit has responded to calls for the
government to intervene in the current marketing of foods high in
salt, sugar and fat to children.
The first consumer product containing a probiotic strain derived
from human milk by Puleva Biotech has launched in Spain, and the
company hopes it may find a home in other foods for infants and
adults.
Ocean Spray is encouraged that the findings of a small study into
the health properties of dried cranberries will lead to their use
in a broader range of healthy food products.
A new review study has poured water on claims that there is
sufficient evidence to support a link between omega-3 consumption
and a reduced risk of cancer.
The good name of haggis, Scotland's famous national dish, has been
sullied through its association with the likes of chicken nuggets
and turkey twizzlers in a newly published government report.
A recent study comparing consumer acceptance of cheeses with expert
assessments suggests that food makers should pay closer attention
to consumer tastes.
Danisco has developed new technology that it claims can harmonise
flavours with other food ingredients and, for the first time, human
perceptions of flavour.
Coenzyme Q10 (CoQ10) has hit the radar screens of functional food,
supplement and cosmetic formulators in recent years thanks to
positive study results. Now nanotech innovator AquaNova is offering
a new form that extends the applications...
