Knowledge gained from modern physics will help food scientists
construct the rational design of complex food materials for new
food products, say Nestle scientists.
A follow-up study to the UK's farm scale evaluations (FSE) of
genetically modified crops has found that the impacts on wildlife
observed in the initial results can persist for two years, reports
CORDIS.
UK food agency alerts both food colour manufacturers and the
European Commission after local authority detects the banned food
dye Sudan 1 in a batch of legal Sunset Yellow food colour.
Methods to strengthen existing food safety systems to save lives,
and improve agricultural trade opportunities, are the focus of the
first ever food safety conference in Africa.
Since it opened two years ago, Glanbia's R&D center in Twin
Falls, Idaho, has set about addressing some of the problems that
plague formulators working with whey protein ingredients. Jess
Halliday speaks to Eric Bastian,...
Feeding cows sunflower oil more than doubled levels of conjugated
linoleic acids in cheese made from their milk, says new research,
improving the fatty acids' potential in functional dairy
development.
A coating technology, first used to keep cookies crisp, may be the
key to opening up new applications for probiotic bacteria like
cereals or ice-cream.
A chance to fight Pierce's disease, one of the wine industry's most
deadly foes, at its origins has come a step closer after scientists
found common weeds nestling in vineyards were helping the sickness
to spread.
The UK's Food Standards Agency has widened the investigation into
the outbreak of E. coli food poisoning illness in Wales as parents
start calling for a public inquiry.
Calcium supplements may not increase the bone mineral density in
young women after a certain threshold level of intake has been
achieved, according to a new study from Creighton University.
Scientists have discovered how an apple allergy protein retains its
potency, a move that could help the food industry understand how
best to deal with allergy-causing ingredients.
School fruit in the UK contains over 25 per cent more pesticides
than samples of fruit and vegetables available in shops, according
to an alarming new study.
Scientists investigating the effects of green tea antioxidant EGCG
on mice's brains believe their positive results may signal its use
as a preventative or treatment of Alzheimer's disease in humans.
More clinical studies using humans are needed to better understand
the effects of conjugated linoleic acids, found naturally in dairy
and meat, on weight loss and other aspects of consumers' health.
Infants whose parents suffer from food allergies have less chance
of developing them themselves if they are fed hydrolyzed casein or
whey formulas in place of cow's milk based formulas when
breast-feeding is not possible or inadequate,...
Resistant starch could improve insulin sensitivity, finds new
research from Oxford University, underlining the potential of this
increasingly popular food ingredient.
Food formulators looking to cash in on the blossoming functional
food trend could turn to black lentils for a health-busting
ingredient as new research reveals the pulse's potential heart
health properties locked in its pigment.
Supporting evidence for the health benefits of regular cereal
consumption, girls who eat breakfast cereal daily weigh less than
their friends who opt for a different morning sustenance, reveals a
new study.
A family of compounds found in broccoli and other vegetables
blocked lung cancer progression in both animal studies and in human
lung cancer cells, report researchers.
Fundamental research reveals two parts of a neuronal system, one
that promotes eating and another that suppresses eating, are
critical for the acute regulation of eating and body weight.
European food scientists warn that a host of illegal dyes
pinpointed in foods on the supermarket shelves may pose a genotoxic
and carcinogenic risk, a conclusion reached despite insufficient
data to perform a full risk assessment.
Five alcoholic drinks or more a day can significantly raise the
risk of a stroke in men, finds a new study that backs a torrent of
research to suggest heavy drink can harm health.
The words clinical trial or scientifically proven on a label carry huge cachet. But behind the claims of scientific evidence, consumers expect a base level of rigour in ensuring thatfood or personal care products actually deliver the benefits they claim.
Freshly-formed Solbar subsidiary NutriCognia targets quality
control for the dairy industry, launching a rapid lactoferrin
glyco-analysis kit that claims to control production process and
product development.
Danish food ingredients giant Danisco, the new owner of biotech
firm Genencor, claims its latest acquisition will furnish it with
new opportunities through a stronger R&D platform to tackle the
competitive enzyme industry.
Leading vitamin and specialty chemicals maker DSM opened its first
research and development centre in China today, designed to help it
achieve strong sales growth from this market in the next three
years.
Optimising the sourdough process by fermenting bran with yeast and
lactic acid bacteria can produce mildly sour wheat bread with
improved flavour, texture and nutritional value, say food
researchers in Finland.
Improving communications in food science and safety Europe's food
agency is calling for feedback from scientific organisations to
form a formal scientific network.
Preparing the ground for new labelling rules on allergenic
ingredients, the UK's food agency calls for views on best practice
guidance for food and beverage makers.
Food makers anxious to tap into the burgeoning market for
functional foods might wish to promote the use of mushrooms, with
fresh research from food scientists suggesting button mushrooms are
the number one source for the antioxidant...
Concentrations of harmful moulds called fumonisins were higher in
organic samples of cornflakes, finds an investigative study on over
200 samples of this popular breakfast cereal.
Polyphenols present in roasted or baked rolled oats could be
intimately linked to the flavour development of this popular food,
report food scientists.
UK bakery ingredients BakeMark UK firm rolls out a trans fat-free
margarine for cake makers, the latest in a series of launches as
the firm sets to phase out hydrogenated fats from its entire
manufactured product range by the end...
Fundamental research into smell finds that although humans may
never match the tracking ability of dogs, they apparently have the
ability to sniff out and locate odours.
Food developers meeting the constant challenge to disguise the
aftertaste of artificial sweeteners will gain from new research
that finds certain 'tastants' block the natural taste 'off-switch'.
Cranberry juice has been used to promote urinary tract health for
generations, but new research suggests that it may encourage the
formation of the most common type of kidney stones.
