Improving the flavour of thawed and re-heated frozen baked goods,
food scientists in the US have designed a release mechanism that
delays odour release until the product is cooked.
New fundamental science reveals how the major foodborne pathogen
Listeria monocytogenes commandeers cellular transport
machinery to invade cells and hide from the body's immune system.
Rising consumption of energy drinks that contain high levels of
sugar and caffeine may be contributing to our expanding waistlines,
according to new research that could prove damaging for the booming
energy drinks market.
International experts in nutrition and genomics will meet in
California to discuss the progress of research into links between
the genetic make-up of milk and human health.
Henry Ford's famous aphorism that if he had asked people what they
wanted, they would have said faster horses, provides food makers
with a lesson they must learn.
Pre-school girls eating French fries once a week could increase
their future risk of developing breast cancer by more than a
quarter, reveals new research from the US.
One protein could be the answer to rising levels of obesity, say US
researchers investigating why some mice, like many obese consumers,
cannot stop eating.
Ramifications for food formulation as fundamental research on
chocolate smells finds olfaction is uniquely a "dual" sense, in
that the brain perceives the same smell molecule differently if it
arrives through the nose rather...
British vegetarians and vegans have lower but stable plasma
concentrations of omega-3 essential fatty acids (EFAs) compared to
their meat-eating compatriots, and the length of time a consumer
adheres to a vegetarian diet has no impact...
A group of international scientists has sequenced the complete rice
genome, something that could be used to improve the quality and
size of crops. The discovery may also be developed to apply to
wheat and barley.
An iron compound, developed to fortify foods in countries with high
rates of deficiency, is seeing interest from multinational food
makers looking to overcome the formulation difficulties experienced
with common forms of the mineral.
Dutch biotech company Pharming said today that it has been granted
a Japanese patent on its recombinant human lactoferrin (rhLF), an
ingredient being targeted at nutraceutical and food makers.
A chemically produced folate, said to be several times more
bioavailable than folic acid and recently approved for food use in
Europe, gives premium supplement makers a chance to differentiate
from the commonly marketed form of the...
A new fibre-based fat substitute that can reduce the fat content of
baked goods by 50 per cent is to be launched in Europe by Swiss
marketing group DKSH.
Water, we save. Energy, we conserve. But food, it seems, we can
waste, junk and bin and no-one cares. Except one crusader, whose
20-year project has proven what should have been obvious in the
first place: our attitude to food is...
There is evidence to support the putative link between consumption
of milk products and ovarian cancer risk, finds a new meta-analysis
of epidemiological studies, but the case is far from cut and dried.
A team of UK scientists will analyse and demonstrate how
bioinformatics could help food companies improve their products,
from pin-pointing allergy-causing proteins to identifying the cause
of batch spoilage.
The European Union is reportedly considering lowering the legal
levels of alkaline phosphates (ALP) in the dairy pasteurisation
process, presenting an opportunity for lab tech firms such as
Advanced Instruments.
A high-fat diet may lead to over-consumption of tasty snacks, say
researchers involved in a rat study. They believe that regular
eating habits could affect sensitivity to a hormone that tells us
when to stop eating.
Fortifying milk with folic acid offers an accessible source of the
vitamin, report Dutch researchers who tested bioavailability of the
nutrient in a clinical trial.
The British use food treats to stave off feelings of insecurity,
according to a new survey whose findings that may go some way
towards explaining the UK's high obesity rate.
A study of how genes vary between individuals could help determine
how to adjust the nutritional content of foods to suit individual
diets, according to UK scientists.
The UK's Food Standard Agency announced the withdrawal of three
food products last week due to the presence of Sudan I, undeclared
irradiation and contamination.
The rising success of low-GI foods may be down to their promise of
longer lasting satisfaction compared with the deprivation
associated with low-calorie or reduced fat foods, reports
Dominique Patton.
EFSA executive director Geoffrey Podger is stepping down to take up
a new post as chief executive of the British Health and Safety
Executive (HSE) on 28 November 2005, writes Anthony
Fletcher.
European mistrust of GM ingredients is creating strong demand for
Chinese plant sterols and natural vitamin E, increasingly backed by
third-party certification, writes Dominique Patton.
Food officials in the UK have developed a model that ranks the
health status of foods according to the sum of their nutrients,
reports Dominique Patton.
New study takes a fresh look at alternative emulsifiers, as
consumer suspicions of GM foods push food makers to source non-GM
versions of the popular emulsifier soya lecithin, and supply and
demand issues for the ingredient rise to...
Edible food wraps made from fruit and vegetable ingredients could
appeal to food makers looking for nutritious, colourful and
eye-catching films for convenience foods, reports Lindsey
Partos.
Cocoa compounds can be extracted and marketed as functional food
ingredients, or even synthesised for use in pharmaceuticals, said
confectionery giant Mars this week, reports Dominique
Patton.
One starch for all temperatures that behaves as an instant,
lump-free thickener hits the market, as Dutch co-operative Avebe
extends its line of Paselli EZ potato starches, reports Lindsey
Partos.
Space travel to accelerate food science discoveries as the US space
organisation NASA calls on food researchers to answer the needs of
its astronauts, reports Lindsey Partos.
New study that highlights a rise in sesame allergies reminds food
makers of the importance of tough European labelling rules on
allergen ingredients enforced later this year,reports Lindsey
Partos.
Low-fat deep fried food could be a real possibility in the future
thanks to a novel protein coating technique developed by Proteus,
writes Anthony Fletcher.
Cadbury Schweppes unit will recruit the brains of flavour
technologists at Senomyx through a new agreement to develop cutting
edge flavour ingredients to beat the competition in gum
confectionery, reports Lindsey Partos.
Food makers will benefit from new findings that deepen our
understanding of how the human brain distinguishes between
different types of taste, writes Lindsey Partos.
Irritable bowel syndrome consumers are significantly more likely to
have elevated food-specific serum IgG4 antibodies to wheat, beef,
pork and lamb than healthy volunteers, researchers report.
Food scientists in Russia have developed a new, safer preservative
for meat and fish that they claim improves resistance to harmful
bacteria and could extend shelf-life by up to 50 per cent, offering
opportunities to food makers,...
Laughing gas - or nitrous oxide - produces chocolate with better
bubbles and a more intense melt-in-the-mouth flavour, claim UK
researchers,writes Lindsey Partos.