Genomic tools help scientists gain an insight into the roots of
foodborne disease and to identify clues about why some strains of
the bacterium campylobacter - which each year cause more than 400
million cases of gastrointestinal...
Foods that can help control the common incidence of blood pressure
offer growing opportunities for industry, and a recent study boosts
the case revealing that children who consistently eat more servings
of dairy foods, fruits and...
More than 50 countries around the world are still iodine-deficient,
according to the World Health Organisation (WHO), which is calling
for strengthened salt iodisation programmes.
Food makers continue with their commitment to reduce salt levels in
processed foods, but more is work required, shows new survey from
the UK food agency.
Consumers should forget about taking medication to help them stay
healthy longer and change their diet instead, suggest scientists
writing in this week's British Medical Journal.
New findings from Japanese researchers could help society
understand the mechanistic role of obesity in the metabolic
syndrome and could eventually help stem the obesity epidemic.
Fundamental research suggests excessive food intake and alcoholism
may share chemical pathways in the brain. Scientists identified the
neuropeptide galanin, already known to increase food consumption,
as a key starter in stimulating...
Danish biotech company Poalis, in a ground-breaking move, says it
has developed a new vanilla flavour using yeast and sugar which
will be drastically cheaper than its chemical counterpart, and be
better for the environment, reports...
Only two out of over 100 'standard' food products in a recent
survey of retailers' own brand foods met with salt slashing targets
set by the UK's food watchdog, suggesting ongoing research into
reducing the content...
Cranberries have been given a major promotion in the UK as a
leading dental charity advises they could help prevent a host of
oral health problems, such as tooth decay and gum disease.
Fundamental research from the US sheds light on how the memory of a
food can influence the eating habits of consumers, and how food
makers could ultimately tackle false beliefs about a food product.
Breakthrough science for the popular fruit ingredient, the
strawberry, as UK scientists construct the world's first molecular
map for the wild strawberry, opening up opportunities to create
market leading varieties with improved...
A key compound in red wine could have a direct beneficial effect on
heart cells, report researchers from the US, building on a raft of
science that suggests this popular beverage could play a role in
preventing heart disease.
Dutch firm Arla Foods Ingredients launches a new milk protein onto
the competitive dairy protein market, positioned as an alternative
to caseinates in salami formulations.
A USDA food safety and inspection service report suggests that an
interim final rule designed to reduce the incidence of Listeria
monocytogenes (LM) in ready-to-eat (RTE) meat and poultry products
is working.
Driving research in the area of chemical contaminants, nutrition
and microbiology the UK's food agency is calling for scientists to
fulfill a batch of new research requirements.
Natural honey-bee products such as propolis, royal jelly, caffeic
acid, honey and venom could one day be used to help prevent cancer,
say Croatian researchers.
Daily helpings of brown rice, wholegrain bread and cereals could
reduce the risk of developing the increasingly common health
condition of type 2 diabetes.
UK retailer Sainsbury will be the first of the country's four large
grocery chains to launch 'traffic light' healthy eating labelling
in January, according to reports.
British researchers have received over 1 million euros to
participate in a global project to sequence the genes of tomato, a
health promoting ingredient used widely in the food industry.
High level red meat consumption could be a novel risk factor in
developing inflammatory arthritis, say UK researchers, or it may
act as a marker for people with an increased risk from other
lifestyle causes, reports Lindsey Partos.
Compounds found only in citrus fruits not only fight colon cancer
cells but also halt the spread of the childhood cancer
neuroblastoma, according to research in laboratory animals.
High intakes of lactose and dairy products, particularly milk, may
increase the risk of developing ovarian cancer, report Swedish
researchers, while previous studies suggest that low-fat milk and
dairy products could actually protect...
Dairy science moves closer to providing dairy food manufacturers
with improved flavour profiles as researchers in the UK use human
and electronic noses to identify the smelliest cheeses, writes
Lindsey Partos.
Suppliers of natural flavours could gain a competitive edge with
the arrival in Europe of new facilities that ramp up production of
natural extracts produced through pervaporation, a membrane-related
technology that produces value-added...
Understanding the genetic make-up of rice will help scientists to
map the genomes of corn and sorghum crops, say US researchers, at a
time when scientists are keen to promote the gluten-free benefits
of sorghum in food formulations.
The knowledge gap between why people with low 'bad' cholesterol
levels are still susceptible to heart attacks gets narrower with
breakthrough research from a nutritional food scientist suggesting
that the little known chylomicrons...
New developments in bakery ingredients are set to give the sector a
more important presence in the booming functional foods industry,
reports Dominique Patton.
Scientists have unveiled the first artificial throat for the food
industry that could lead to reduced development costs and faster
flavour development for food makers, writes Lindsey Partos.
Findings from a UK government-funded analysis of acrylamide, a
potential carcinogen identified in crisps and French fries two
years ago, will be revealed at a meeting next week under the
auspices of the UK food agency.
Government campaigns to reduce salt consumption in consumer diets
are in place but scientists in Switzerland are calling for new
research into the possible beneficial effects of salt increase in
pregnant women with high blood pressure.
Obesity could impact brain tissue and play a role in the onset of
dementia in older women, say researchers in the US, adding a new
study to the growing body of science that suggests this physical
condition can be detrimental to overall...
Fundamental science identifies a further piece in the puzzle of why
humans are allergic to peanuts, tracking proteins from the gut to
the immune system, writes Lindsey Partos.
Health benefits of chocolate continue to grow with UK researchers
isolating an ingredient present in this popular foodstuff that
could help stop persistent coughs.
Fortification is a growing trend in soft drinks and the dairy
sector, and played a role in 8 per cent of all new food and drink
products introduced last year, according to David Jago, director of
Mintel's Global New Products...
New techniques to minimise the risk of harmful food pathogen E.
coli in fermented dry sausages could be on the way as scientists
find acidic conditions encountered during the digestive process may
not be enough to inactivate some...
Italian plant extracts firm Indena has added a new standardised
olive fruit extract to its range, introducing the product at Health
Ingredients Europe in Amsterdam this week.
Leading food science body the Institute of Food Technologists (IFT)
defends the oft-criticised use of food irradiation in food
production, brushing away criticisms that this technology could
harm human health.
A potent antioxidant abundant in apples and some other fruits and
vegetables appears to protect brain cells against oxidative stress,
a tissue-damaging process associated with Alzheimer's and other
neurodegenerative disorders.
Red wine has potent bacteria fighting properties, suggests new
research from scientists in the US that examined the impact both
red and white wines could have on a range of common food pathogens.
Convenience foods eaten on the run continue to experience strong
growth as individuals skip the union meal for a solitary event but
new findings from the US suggest that the security of a family meal
could help steer adolescent girls...
Food formulators working in Europe will steer away from using GM
ingredients in their recipes as long as consumer sceptism towards
biotech foodstuffs continues but at a meeting herded by Europe's
food agency this week attendees...
Polar views and mixed messages on genetically modified foodstuffs
continue across the globe. Furthering the debate this week, a new
report contends that GM corn will not threaten indigenous species
in Mexico, opening the way for an...
A large sample study in the US finds that obesity could more than
double an older woman's risk of acute myelogenous leukaemia (AML),
an often fatal cancer of the bone marrow and blood.