A new tool for food developers, Europe's food risk agency
recommends the launch of a harmonised food database across the EU
to shed light on favourable and adverse effects food ingredients
may have on our health.
Whiskey and beer producers across the UK may benefit from a £1.8m
research project aiming to identify, and improve, the genetic
make-up of barley, one of their most commonly used raw materials,
reports Chris Mercer.
Fuelling the debate on salt consumption levels, a US researcher
claims to have uncovered the mechanisms by which high salt diets
can trigger exercise-induced asthma.
Biodar's new line of microencapsulated vitamins and minerals for
kids' chewable applications could help improve diets and even save
food makers money, writes Anthony Fletcher.
With potential impact on food makers, scientists in the US have
uncovered new details of how smelly things create signals in the
nose that eventually go to the brain.
A society that views food as taste-bud entertainment rather than a
basic of well-being was always bound to run into health problems.
But with obesity now afflicting 300m people, and diabetes set to
reach similar numbers within two...
A new laboratory designed to improve the quality of barley and oats
could have major implications for makers of breakfast cereals,
beverages and bakery goods.
Risk continues in the European food chain with member states
recalling over fifty products due to food pathogens and illegal
colours in seven days, suggesting industry still needs to crack
down on food safety, reports Lindsey Partos.
Food makers looking to slice potential allergens from their food
formulations will benefit from a new allergen-free apple designed
by researchers in The Netherlands, reports Lindsey Partos.
Food makers and ingredients firms will benefit from a new European
platform that will prioritise research and development initiatives
to keep the €800 billion food and drink industry
competitive,reports Lindsey Partos.
While food scientists are keen to promote the gluten-free benefits
of sorghum in food formulations, African scientists are set to
design a genetically engineered 'super sorghum' packed with
vitamins and minerals
New test from the National Food Laboratory meets growing demand
from food manufacturers to verify their ingredients are free from
the potentially carcinogenic red dye Sudan.
Tighter controls need to be adopted by both the food industry and
consumers to limit the spread of the harmful food pathogen
Listeria monocytogenes, concludes a new report.
Mars Inc is sending out a clear signal that functional foods are
moving mainstream, with the creation of a new Nutrition for Health
& Well-Being business unit to capitalize on research into the
health benefits of cocoa, reports...
It is time to draw on science to establish once and for all whether
food intolerance is just a source of succour for hypochondriacs, or
whether it is genuinely a modern scourge.
The recent evolution of supply and demand issues for non-GM
lecithin is pushing ingredients manufacturers such as Danisco to
promote their alternatives on the market, reports Lindsey
Partos.
Number four flavour house Symrise builds a tool that brings new
opportunities in product development for food technologists through
a stronger understanding of the complex nature of foodstuffs,
writes Lindsey Partos.
As global food risks continue to threaten the food supply - from
ingredients to end products - the UN's risk assessor strengthens
its presence, writes Lindsey Partos.
Diets high in saturated and trans fats could be a major risk factor
in the development of type 2 diabetes, say Canadian researchers,
reports Lindsey Partos.
Far from being an unhealthy treat, the scientific evidence is
support of the health benefits of eating dark chocolate are
stacking up. The latest research indicates that the flavonoid-rich
substance could have a protective effect...
Adding fuel to the already heated debate on GM foods and
ingredients, the UN's World Health Organisation claims genetically
modified foods can contribute to enhancing human health and
development.
A new molecular biology center could transform our understanding of
taste and smell perception and help the food industry tackle
pressing issues such as salt substitution, writes Anthony
Fletcher.
Food makers to gain from new data on presence of the potential
carcinogen acrylamide in a wide range of food products as US
authorities release fresh data.
The vitamin A in carrots has long been believed to aid night
vision, but new research from Harvard Medical Center indicates that
the whole spectrum of fruit and vegetables could help preserve
sight by reducing the risk of developing...
Mobile phones with cameras transformed into barcode readers could
give consumers better nutritional information about the food they
buy than that currently found on labels, reports Dominique
Patton.
Irish dairy and food group Dairygold flags up high-margin
value-added food products, pouring €15.6 million into a new R&D
centre that will double its food scientists.
A New Zealand research institute is aiming to turn fruit from a
traditional health food into one that can help food manufacturers
meet today's consumer's demands for specific health benefits,
writes Dominique Patton.
Hours after EU leaders fail to hammer out an agreement on the
2007-13 European budget, the Commission calls on food scientists to
submit new research proposals for food quality.
Ireland's public investment in R&D is beginning to pay off,
with the launch of such products as a new form of bio-cheese and a
low-fat snack food. The government has identified health and
nutrition food development as a major...
US researchers open up potential opportunities held in the citrus
genome, helping to detect specific genes related to pathogen
resistance and to high flavonoid and nutrient levels.
Food and beverage makers looking to slash salt, as well as fat and
sugar, levels in their product ranges could benefit from a new
flavour system designed by ICI-owned firm Quest, reports Lindsey
Partos.
Contributing to already considerable dossier on the impact
excessive alcohol consumption can have on health, a new study
claims to be the first to show that continuous drinking for a short
period could lead to permanent damage to...
Fuelling the debate on coffee consumption, a new study suggests
caffeine could increase aortic stiffness and wave reflections, risk
factors in cardiovascular disease.
Large European study supports previous findings that suggests red
and processed meat consumption increases the risk of colorectal
cancer, fuelling immediate reaction from meat industry that claims
the study fails to "prove cause...
New technology could soon make it cheap and easy to identify food
pathogens by tagging them with color-coded probes made out of
synthetic tree-shaped DNA.
Food makers in Europe looking to cut trans fats from their products
find new alternatives as UK bakery ingredients manufacturer
Bakemark UK steps up supplies for trans fat-free offerings, rolling
out non-hydrogenated blends for its...
Good news for prepared meal manufacturers with a recent study
concluding consumption of convenient, nutritious frozen dinners
could help dieters control portion size, reports Lindsey
Partos.
Television advertising gives children the wrong message about
healthy eating and is creating a generation confused about the
meaning of nutrition, writes Anthony Fletcher.
Demonstrating again the power behind our sense of smell,
researchers find the smell of fast food wrappers, fresh bread and
pastry can lead a driver to road rage, writes Lindsey
Partos.
Women who eat cauliflower regularly could provide the body with
powerful tools to help fight breast cancer, as a new Italian study
reveals the chemopreventive compounds of this popular vegetable,
reports Lindsey Partos.
Germany's risk assessment agency warns pregnant women about the
consumption of quinine-containing beverages, and at the same time
calls for better labelling of these beverages, reports Lindsey
Partos.