Mounting evidence backs the role red wine may play in promoting
heart health but a new study from Spain finds this increasingly
popular beverage might offer some protection against lung cancer.
Food makers continue to reap the benefits from new science that
backs the health promoting properties of food with researchers
finding an antioxidant-rich soup raised vitamin C levels, and
reduced stress levels, in consumers.
Consumption of olive oil is inversely associated with blood
pressure, report Greek researchers, revealing an additional factor
behind its protective effect on heart health.
Organic milk has significantly higher quantities of vitamin E - a
key component in contributing to the shelf-life of milk - than its
conventional equivalent, say Danish researchers, suggesting the
origins of the difference are rooted...
As governments challenge the high consumption of salt in their
citizens' diets, US researchers shed light on a controversial
30-year-old theory that the high rate of hypertension in certain
ethnic groups is caused, in part, by...
Europe creates an organic science network to improve the quality of
organic food and farming research as this sector of the food market
continues to soar in popularity in the European arena.
Evidence backing the health promoting benefits of chocolate
continues to mount, bringing dynamism to slacking sales, reports
Lindsey Partos. Researchers from Spain have discovered that
polyphenols found in cocoa extract influence...
Food makers will be encouraged to use green and black tea in their
food formulations as science builds a picture of the possible
health benefits, most recently that they could improve memory.
Investigations into benefits of low calorie diet lead scientists to
pinpoint the gene responsible for an increase in life span in flies
on calorie-restricted diet, paving the way to further elucidate the
health and longevity benefits...
Stronger flavoured onions could be better cancer-fighting foods
than their mild-flavoured cousins, find researchers in the US that
analysed an array of common varieties.
Health-promoting compounds found in honey could make this
ingredient a more attractive option for food makers currently using
bulk sweeteners such as high-fructose corn syrup and looking to
jump on board the growing health foods trend,...
Japanese researchers explain how herbs and spices can cover the
odour of rotten food, finding that these foodstuffs seem to
activate an area in the brain's olfactory bulb that is similar to
that signalled by the smell of rotten...
Spanish nutritional oils company Genosa I+D has launched an olive
oil-based product, enriched with fish oil and antioxidants, to give
it an ideal balance of fatty acids.
Hopes are pinned on a road map for food science of the future as a
food industry group in the UK sees the potential shortage of food
scientists as a 'timebomb' threatening the largest single
manufacturing sector in the country.
The New Jersey based food technology company Prime Favorites, has
started marketing a product to remove the bitter taste of potassium
chloride in foods.
The final frontier opens up opportunities for food makers and
Europe's space agency pushes its latest technologies at the massive
food fair in Paris this week.
An international team has demonstrated that women with a higher
intake of dietary fibre have lower circulating oestrogen levels, a
factor associated with lower risk of breast cancer.
Israeli soy proteins producer Solbar is launching a new soluble soy isoflavone extract that can be added to functional foods including drinks, soy milks and dairy products like milk and yoghurts.
A low-carbohydrate diet improved cholesterol levels of severely
obese people and may also curb markers of inflammation better than
a reduced-fat diet, suggests a six-month study.
A diet rich in polyunsaturated and monosaturated fats, such as
those typically found in the Mediterranean diet, may not only
protect heart health but could also reduce the risk of gallstones,
according to a new study.
Findings from a new study on trans fats in UK food products drives
consumer group to call on food makers to cut these artery-clogging
fats out of processed food formulations, while industry declares it
is 'fully committed'...
Fundamental research on the perception of odours finds that in a
food rich environment worms pay better attention to an 'irritant'
than their starved counterparts, leading to the supposition that a
well-fed human is more...
The beef industry's ability to accurately breed cattle for specific
traits such as increased meat or milk yield has been significantly
improved with the release of the first draft of the bovine genome
sequence.
The UN-backed Food and Agriculture Organisation (FAO) singles out
two scientists from China and Japan respectively for their
contribution to the advancement of rice research.
Probiotic drinking yoghurt has been the fastest growing dairy
product in the last five years, thanks to its health benefits and
convenient format that even allows it to cross sector boundaries to
compete with soft drinks.
An editorial in the British Medical Journal this month that
concludes criticisms of aspartame are 'unfounded' adds fuel to the
ongoing debate surrounding this popular sweetener used widely in
food and beverage applications.
Foods of the future may well be anchored in individual taste
profiles as fundamental research by scientists at the Swiss food
giant Nestlé details the diversity of bitter taste receptors in
monkeys, chimpanzees and humans, writes...
New Japanese research could explain why drinking wine appears to
prevent the onset of Alzheimer's. Scientists have found compounds
that inhibit an enzyme implicated in the disease.
Food scientists continue to roll out tools in the fight against
foodborne pathogens as researchers in the US design a new biosensor
to detect the potentially deadly bacteria Listeria
monocytogenes.
Cheese makers could enjoy a rise in yields as Danish enzyme giant
Novozymes links up with cultures leader Chr Hansen in a joint
project to develop new enzymes for cheese production,writes
Lindsey Partos.
Pioneering scientists Richard Axel and Linda Buck are rewarded for
their efforts to unravel the olfactory system, reaping a joint
Nobel Prize in Physiology or Medicine for 2004 from the Swedish
jury this week.
Cranberry juice appears to have a dose-response effect against
bladder infections, according to preliminary research, providing
further evidence of juice's health benefits.
After confirming that a combination of vitamin E and lycopene has a
positive effect on the growth of prostate tumours in mice,
scientists in the Netherlands have initiated a trial in men
suffering from the disease.
Food makers using processed apples in their food formulations can
maximise on the health-boosting antioxidant component of the fruit
with a new study backing up previous findings that suggest levels
of polyphenols are dependent on...
Calcium intake and exercise combination is the key to optimal
increases in bone density for pre-adolescent children, finds a new
study that combines previous evidence suggesting the independent
benefits of calcium and physical activity...
Women who eat a diet rich in vegetables, fruit and protein before
pregnancy may lower the risk of having a child who develops
leukaemia, Britain's biggest child killer disease, suggests recent
US research.
Food fortified with folic acid slashed rates of neural tube defects
in babies finds new study from Canada that puts weight behind calls
for global fortification of foods, as well as supplement use.
Pollen from a genetically modified (GM) grass has travelled up to
21 kilometres on the wind before pollinating other grasses, a new
study in the US has found.
Engineers from the US have demonstrated that stirring a mix of
granular ingredients faster or longer in food manufacturing won't
always give you a smooth blend, writes Anthony Fletcher.
The latest edition of the Journal of American Medical Association
sings the health-giving praises of a Mediterranean-style diet in
two separate studies, which show that following this regime
improves healthy longevity and prevents...
The use of natural colours in food formulations continues to grow
on the back of the soaring functional food trend but food makers
looking to swap artificial for natural are stumbling on development
issues. UK firm TasteTech's...
Chocolate makers could see savings from new research that sets out
to tackle the common problem of fat bloom, an unsightly white
powdery film that forms on the outside of chocolate, writes
Lindsey Partos.
The country with the lowest occurrence of salmonella in the world
said this week it has aroused 'great interest' in the US for its
methods to control this harmful pathogen.
