Scientists blow food formulation wide open, confirming the
influential role genetics plays in the taste profile of
individuals, reports Lindsey Partos.
A Russian dairy company has created a new ice cream brand called
UFO whose extra-terrestrial name reflects its 'unearthly' ability
to avoid melting. But this is just one of a raft of innovative
products launched recently...
Improving communication between food scientists working on the
harmful chemical acrylamide identified in starch-rich fried foods
two years ago, Europe's food agency this week publishes an
'information base' with updated...
Ongoing research into the impact proteins - both meat and soy - can
have on the bone health finds that calcium absorption from these
two important sources of dietary protein is similar.
Benefits and risks of coffee drinking on consumer health are the
focus of two new studies that ultimately reveal the positive, or
negligible impact, of this popular beverage.
Food safety comes to the fore again as new study builds on growing
evidence that foods of animal origin, contaminated with
Escherichia coli, can lead to urinary tract infections in
women.
UN-backed food organisation warns food producers and consumers to
stay calm, after a few cases of mad cow disease are identified in
Canada and the US, and last month the first case of Bovine
Spongiform Encephalopathy (BSE) in a goat.
US scientist reveals role specific milk protein genes play in
cheese yield, composition and quality, confirming recent findings
from researchers in New Zealand.
Variation in taste genes could open up new opportunities for the
food industry, as well as parents, to devise better strategies to
enhance fruit and vegetable acceptance in children who are
sensitive to bitter taste, claim researchers.
Scientists have identified a molecular mechanism in the liver that
explains how consuming foods rich in saturated fats and trans-fatty
acids can send blood levels of cholesterol and triglycerides
soaring.
Shedding light on how the carcinogen furan forms in foods,
scientists have opened up possible solutions to tackle this
potential problem for the food industry.
External signals override natural signals that we have eaten
enough, but is it all a question of education, ask US researchers,
exploring methods to tackle obesity.
Food technologist marks breakthrough in rice starch procurement,
replacing a 60-year-old method with a more 'efficient and
environmentally-friendly way' to separate a rice kernel's
tightly-bound portions of starch and...
The food industry should benefit from recent advances in tracking
the rice genome, with Chinese researchers this week revealing their
painstaking work could open up the way for improved strains in
wheat, corn, soy and rapeseed.
Current science finds no link between goat meat and meat product
consumption and variant Creutzfeldt Jakob Disease (vCJD). But a
group of experts calls for new research, to fully understand the
risk this meat may pose to the food...
Spearing the growing trans fat alternative market, Germany's Bayer
CropScience will link up with private agro firm Cargill to bring a
new speciality oil to the market. Lindsey Partos reports.
Trawling through the mounting investigations into the impact of
wine-drinking on heart health, Danish researchers confirm ongoing
findings that drinkers of wine benefit from its cardio-protective
effects, more so than those who drink...
The link between taste, and the production of a food crop, needs to
be explored, claim food scientists on the back of new research into
the widely consumed potato.
Europe's food watchdog confirms the first case of mad cow disease
has been identified in a goat in France. This is the first case of
the disease identified in animals other than cattle.
Evidence continues to mount suggesting the benefits of moderate
drinking to overall health with a new study on over 4,000 older
women finding a daily drink could sharpen the mind.
Peanuts are in the news again as being healthy - despite their
high-fat levels - as researchers suggest that they may be as rich
in antioxidants as many fruits.
New fundamental research could open up opportunities for
flavourists trying to harness plant pathways to produce essential
oils used as flavour additives.
Meeting the challenge of organoleptic changes when fat is removed
from low fat formulations, Chr Hansen launches a new culture to
improve texture in sour cream and buttermilk, writes Lindsey
Partos.
Tracking the harmful foodborne pathogen Listeria in the food chain,
UK firm Oxoid has designed a new broth that could accelerate
detection time for the food industry.
Part of a global effort to clarify consumer exposure to harmful
chemical identified in starch-rich fried foods two years ago,
findings from a new survey by the UK food watchdog reveal
acrylamide 'consumption' levels at least...
High consumption of meat over a long period of time could raise the
risk of developing colorectal cancer, say researchers following a
large sample study.
As the beverage sector continues to dominate overall flavour sales
ICI-owned flavour firm Quest International launches a new citrus
range with improved stability to spear growing demand from
developers for 'refreshing' flavours...
High blood sugar levels could be a risk factor in developing
several types of cancer, suggest researchers that tracked over 1
million Koreans for a decade.
New techniques to minimise the risk of the harmful food pathogen E.
coli in the food chain sees the launch of rapid detection system
that could speed up identification and reduce costs for the meat
industry.
Food makers are one step closer to being able to identify what
makes a protein more likely to become an allergen and consequently
slicing them out of food formulations with UK researchers finding
over a hundred allergens could be...
Brussels addresses the issue of consumer cynicism and fear of
agricultural biotechnology in European citizens, setting up a
thematic network on the safety risk assessment of genetically
modified food crops, the Entransfood project,...
Colour does not appear to dictate lycopene content as green, purple
and red tomato ketchups boast similar levels of health promoting
antioxidant lycopene, claim researchers, who also identified dark
red ketchup as boasting the strongest...
Stopping the distribution of contaminated foods from the farm to
the fork is a ceaseless challenge for the food industry that relies
heavily on technology to identify any anomalies.
SEAFOODplus, the largest research project ever sponsored by the EU
in the seafood sector, is now underway and will aim to satisfy
consumer demand for healthy, safe seafood.
Smell recognition in human beings is more likely to depend on
nurture rather than nature, suggesting that we can learn to like an
aroma, claims fundamental research published this week.
An improvement in the quality of flour ingredients is the focus of
new research by US government scientists who are taking a closer
look at hundreds of different proteins in the wheat kernels.
Further evidence to support evidence of the harmful impact of heavy
drinking on health as researchers find three or more alcoholic
drinks a day considerably ramps up stroke risk in men.
US scientists confirm that food products contaminated with the
serious foodborne pathogen Escherichia coli were responsible
for a multi-state outbreak of urinary tract infections.