Scientists from the US reveal how a powerful chocolate ingredient
exerts anti-cancer properties, findings that could one day be used
to design novel cancer treatments.
Clear openings for health-positioned foods in China with new
figures highlighting the rise in metabolic syndrome - a condition
where a number of risk factors for heart disease are present.
Food makers will favour rice in formulations, with a new study set
to boost consumer perception of the grain, showing rice eaters have
a healthier overall diet, with less added fat and sugar than their
non-rice eating compatriots.
Food chemists bring new knowledge to cut costs in the steady
European popcorn market, identifying a key crystalline structure in
popcorn that appears to determine its popping quality, reports
Lindsey Partos.
Condemned for contributing to the worsening health problems in the
population, food makers are under orders to slash salt levels in
their processed food formulations but replacing this cheap flavour
enhancer is a challenge for food...
High protein source lupin flour continues to attract attention
following new reports that this food ingredient used in pasta and
bread products could provoke severe allergic reactions, reports
Lindsey Partos.
A team of US and Japanese researchers have declared that milk and
meat from cloned cattle are likely to be safe for human
consumption, although stressed that research in this area was still
very much in its infancy, Tom Armitage reports.
Understanding the most extreme conditions for food products will
bring gains for product formulation, particularly functional foods,
on Earth, says Arla Food Ingredients, the firm that has developed a
new yoghurt for consumption by...
With €173.5 million in lost earnings due to acute gastroenteritis,
a new report from the Irish food agency highlights the need for a
food safety system to cover the whole island of Ireland, writes
Lindsey Partos.
Slicing away at contamination risk in fruit, Scottish scientists
overcome obstacles to design a rapid test for the detection of the
harmful mycotoxin patulin that occurs in naturally occurring
moulds.
Eating beans or lentils at least twice a week may reduce a woman's
risk of developing breast cancer, according to research designed to
investigate the benefits of the plant compounds flavonols,writes
Dominique Patton.
French food watchdog recommends slashing trans fat levels in a wide
range of bakery products, including biscuits and cakes, following
findings from a new report released this week, reports Lindsey
Partos.
Alcohol consumption impacts the quality and quantity of breast
milk, say researchers, exploding age-old claims that a few drinks
can improve their nursing performance.
Irish Consumers are still eating twice as much salt as they should
be and bread is one of the biggest culprits, according to a new
scientific report that recommends a UK-style labelling format and
that food firms spend more money...
Traditional methods used to extract argan oil do not destroy the
physico-chemical characteristics of this speciality vegetable oil
used in North African food formulations.
Companies wanting to test their ingredients to see if they are
contaminated by the unapproved genetically modified seed corn -
that was recently announced to have been let into the US food chain
- may be interested in Genetic ID's...
Fundamental research to provide new leverage for food makers with
Swiss researchers suggesting regular onion consumption may boost
the bones and prevent osteoporosis, reports Lindsey Partos.
Improving the food industry's understanding of the potentially
deadly food pathogen E coli, scientists in the UK identify the key
event that originally transformed a harmless bacteria into a
transporter of foodborne infection.
Evidence backing the antioxidant powers of natural cocoa could
bring new opportunities for confectionery firms looking to boost
slacking sales in a saturated market, reports Lindsey Partos
.
Suggesting continuing growth for booming sweeteners market,
researchers once again claim soft drinks provide a generous slice
of sugar to a child's diet.
As the Indian processed food market soars with high double digit
growth across convenience and health positioned products, the
Indian government will pour millions of rupees into improving food
laboratories to sharpen food safety.
Norwegian researchers have developed a new dehydration method that
produces granulated food of the quality of vacuum freezing-dying at
a fraction of the cost, writes Anthony Fletcher.
Member states have called for more information and full
presentation of findings on acrylamide, a harmful chemical
identified in baked and fried foods, reports Lindsey Partos.
GM ingredients highlighted again on the Brussels agenda with the
Commission calling for a risk assessment of the impact genetically
modified foodstuffs might have on human health.
UK scientists have developed a new genetically modified strain of
golden rice that is said to produce 23 times more beta-carotene
than the previous variety, reports Dominique Patton.
The foods that children, and later adults, choose are linked to
taste profiles set at a very early age, suggest new findings from
the UK, reports Lindsey Partos.
Eating dark chocolate improves glucose metabolism and decreases
blood pressure, reveals fresh research, bringing new leverage to
the market potential of chocolate for food makers,writes Lindsey
Partos.
Ongoing steps to reduce the risk of foodborne illness in the
European food chain sees the region's umbrella food agency calling
for scientists to contribute to solutions.
Prague's Institute of Chemical Technology is home to one of
Europe's leading food technology departments, which has helped put
the Czech Republic at the cutting edge of food R&D, writes
Anthony Fletcher.
As food makers continue to slice artery-clogging trans fats out of
their formulations, a new study sheds light on the mechanisms
behind the impact of these fats on health, examining whether trans
fatty acid intake could also affect...
As EU Commissioner Kyprianou launches a new platform involving the
food industry and stakeholders to tackle rising obesity levels, new
research finds influences on diabetes - obesity link could be much
more than food, reports Lindsey...
In light of tougher allergen label rules food makers eager to slash
the risk of potentially harmful food allergens in their product
range may welcome the expansion of its testing portfolio, says UK
laboratory Reading Scientific Services,...
Snack makers will have the chance to extend their presence in
healthy eating trends after British food ingredients firm Tate
& Lyle unveiled a new ingredients formula for wholegrain
crackers claiming extra fibre and a lower glycaemic...
Acrylamide, a harmful chemical identified in baked and fried foods,
does not increase the risk of breast cancer in women, say US and
Swedish researchers, writes Lindsey Partos.
As the European dairy market sees some areas close to saturation,
investing in innovation will play a key role in facing off the
competition and broadening market share, writes Lindsey
Partos.
As players in the food ingredients industry strive to add value to
their portfolio and fight off pressurised margins, a new initiative
in the US aims to bring a raft of new solutions to food makers.
Several leading figures in the UK dairy sector have had an
industry-wide plan to lower salt levels in cheese approved by the
Food Standards Agency (FSA), but is this simply a token gesture to
appease healthy food campaigners, Tom...
Drinks manufacturers competing for market share in coffee products
will welcome new technology from Swiss scientists that should shed
light on the complex roasting process associated with the appeal of
coffee aromas.
A global risk analysis of nearly 7000 food items finds French
fries, potato crisps and coffee recording the highest contamination
levels of the carcinogen acrylamide, warns UN committee, but
confirm that recent studies by food industry...
Parallel to growing demand from food makers for a diversified, and
competitively priced, range of functional soy protein concentrates,
Israeli player Solbar aims to meet these needs with the extension
of its Solcon platform, the firm...
Food manufacturers need to consider a risk/benefit analysis of
activities on acrylamide, a harmful chemical recently identified in
carbohydrate-rich foods, conclude stakeholders after a recent
meeting in Brussels,reports Lindsey Partos.
UK sweetener maker Tate & Lyle launches an emulsifying wheat
protein onto the market for coffee creamers claiming the product is
a fitting, and cheaper, alternative to caseinates, reports
Lindsey Partos.
The latest figures on research and development (R&D)
expenditure from Europe's statistic's gathering body Eurostat show
that overall investment is now nudging the two per cent mark.
CP Kelco, now part of the JM Huber Corporation, has launched
Kelocogel HS-B gellan gum - a competitively priced alternative to
improve the suspension of soy, cocoa and minerals in soy-based
beverages.