New research from the US backs growing evidence that food makers
wanting to slice acrylamide from their fried food products should
opt for lower cooking temperatures.
Spanish researchers show for the first time that bacteria, in
addition to yeast, are involved in the secondary fermentation of
the sparkling wine Cava.
In a new extensive study set to fuel the ongoing debate about the
health benefits of milk, researchers find dietary calcium and
skimmed milk are linked to weight gain, while dairy fat is not.
As Europe prepares for tougher rules on allergen labelling, a new
study could help food makers by slicing away the allergenicity of
peanut products, reports Lindsey Partos.
The Centers for Disease Control and Prevention has responded to
mounting criticism that a recent report may have minimized the
dangers of obesity, writes Anthony Fletcher.
As the milk industry feels the impact of a supposed rise in lactose
intolerance, a new study from the US confirms Europeans can drink
milk because their ancestors flourished in dairy pastures, passing
on gene mutations that maintain...
Helping the food industry to manage the risk of unsafe chemicals in
food, a UN-backed initiative focuses on pinpointing the presence of
a wide range of contaminants in retail foods.
It is not how much you eat, but what you eat that could influence
life span, say UK researchers, investigating how calorie quality,
not quantity, may dictate longevity, writes Lindsey Partos.
The glycaemic index (GI) is emerging as a new weight loss regime,
despite the belief of some nutritionists that there is not enough
science to demonstrate it can effectively control weight, writes
Lorraine Heller.
A whey protein additive that keeps nutritional bars soft could help
food makers break into what is a lucrative and highly innovative
market, writes Anthony Fletcher.
Food safety focus on fats and oils as fresh data finds consumers
could be open to risk from harmful toxins created through the
breakdown of lipids in foods.
Umami, the fifth basic taste, falls under the spotlight as Dr.
Jacqueline B. Marcus in the US discusses how understanding this
inexplicable taste sensation can help food technologists increase
consumer acceptance and preference in...
A diet rich in milk does not increase the risk of heart disease and
stroke as previously thought and may even be protective, concludes
new research, reports Dominique Patton.
The familiar pungency of the common food ingredient garlic used
extensively by food makers comes down to one particular compound
and its ability to activate specific protein thermoreceptors in the
mouth, say researchers.
Trans fatty acids could 'modestly' increase the risk of gallstone
disease, say US researchers, providing yet more evidence to
encourage food makers to remove these fats from food formulations.
Children of obese mothers might follow the same road, say US
researchers, suggesting infancy may be one of the critical periods
for the development of childhood obesity.
The first ever survey of research and development (R&D)
personnel across all industrial sectors in Europe reveals most
participants predict there will be little change in their
companies' R&D investment levels over the...
As the food industry collaborates with the European Commission on
efforts to slash soaring rates of obesity, a new study compounds
the need for change, linking the condition with an increased risk
of developing colorectal and oesophageal...
Postmenopausal women who consume even moderate amounts of alcohol
may face an increased risk of breast cancer, say US researchers,
particularly if their cancer is fuelled by the hormones estrogen or
progesterone.
Feeding the debate on food fortification, researchers in the US
find that iron-fortified foodstuffs do not pose a health risk to
people who absorb "too much iron".
White adolescent and African-American girls assimilate salt and
calcium differently, say researchers, claiming this may explain why
races have different rates of high blood pressure and osteoporosis.
Reacting rapidly to the discovery of the banned colour Para Red in
processed foods, UK food laboratory RSSL has a new method to help
food makers detect this potential carcinogen, reports Lindsey
Partos.
Dairy food makers looking to drill further into the health benefits
of their primary foodstuffs will welcome new findings that suggest
two servings of low-fat dairy foods a day could reduce men's risk
of developing type 2 diabetes.
After the dank summer and sales of 2004, ice cream makers looking
to boost 2005 figures will find comfort in new research that claims
ice cream actually 'makes you happy', reports Lindsey
Partos.
New, and unusual, opportunities in biotech foods, as Japanese food
scientists claim eating genetically modified soybeans could promote
hair growth and prevent hair loss.
The health benefits of differing low-fat diets are far from equal,
say researchers, suggesting that a low-fat diet rich in vegetables
and fruits has twice the cholesterol-lowering power of a
conventional low-fat diet.
Pushing the case for a moderate fat diet, researchers find that
eating too much fat could lead to a fatty liver, and possible
damage to this vital organ.
ASI Instruments has launched ShieldPoint, a series of radio
frequency capacitance switches designed for point level detection
in challenging food applications such as sticky slurries,reports
Anthony Fletcher.
While acceptance of genetically modified ingredients remains
divided across the globe, recent field trials in China suggest GM
rice could reduce health problems and increase yields in the
burgeoning Chinese market.
Health benefits of the Mediterranean diet continue to gain credence
with yet another study showing a diet rich in fruit, vegetables and
olive oil could reduce the risk of heart disease.
A mineral and vitamin mixture that cuts the browning and extends
the shelf-life of sliced apples could encourage consumers to eat
more fruit, say researchers, Lindsey Partos reports.
European scientists agree that efforts to reduce the potential
carcinogen acrylamide from the European food chain must continue,
and that science must focus on long-term studies to build a
stronger picture of the impact this genotoxic...
Spearing the booming global €30 billion market for functional
foods, Australian food scientists will receive funding from their
government to develop and apply new technologies to protect the
health-promoting activity of ingredients.
Brussels clears new lab technology that can detect illegal GM
sweetcorn Bt 10 following the discovery of this unapproved maize in
Europe's food chain, writes Lindsey Partos.
A genomic milestone, researchers sequence the genome of the most
destructive enemy of the world's staple food crop rice, a fungus
called Magnaporthe grisea that causes rice blast disease.
Greater understanding of an internal clock that controls how much
we eat, could contribute to the fight against obesity, say
scientists, pinpointing "something deep within the brain."
Food designs that use flavours, ingredients or aromas as triggers
to limit food intake could be the next generation of consumer food,
as food technologists across Europe work together to address rising
obesity levels, reports Lindsey...
A new study that suggests high consumption of processed meats could
raise the risk of pancreatic cancer was 'not capable of proving
cause and effect', claims the American meat association.
Heavy consumption of hot dogs, sausages and other processed meats
could raise the risk of pancreatic cancer, scientists heard
yesterday at the annual meeting of the US cancer association.
A mother's education and income seem to be the key factors
determining what their children eat, according to a study from the
University of Glasgow, Scotland.
Responding to consumer and legislative pressures, international
food firms are slicing artery-clogging trans fatty acids from their
formulations,FoodNavigator.com spoke with Nestle to find out
how the world's number one food...
