A bitter-blocking ingredient developed by Linguagen has been backed
for use in foods, beverages and oral pharmaceutical dosage forms by
the country's regulatory authorities.
An oregano and cranberry concoction could be a potent
anti-microbial agent for food processors under constant pressure to
reduce the risk of foodborne diseases in the ever-expanding food
production chain.
Ingredient enjoying strong growth as industry ups demand for use in
food products could be more easily accessible for food developers
as scientists succeed for the first time in genetically modifying
an oilseed crop - linseed - to...
Europe's food safety authority backs calls for a rapid test for
live cattle in the battle against Bovine Spongiform Encephalopathy
and which could save on needless culling.
Cheese makers could improve the end product as new DNA tools lead
French scientists to identify that refrigerating raw milk for as
little as 24 hours can cut levels of bacteria responsible for the
development of desirable qualities...
Researchers exploring the flavour thresholds of orange juice have
made strides towards designing more precise flavour profiles for
better quality citrus juices that will ultimately cut costs for
beverage manufacturers and provide...
Further evidence to support the antioxidant power of broccoli and
cabbage revealed this week following a small investigation into the
phenol and flavonoid levels of ten common vegetables.
An extract of the hibiscus flower may have the same health benefits
as red wine and tea according to scientists in Taiwan, who have
found the plant to lower cholesterol in rats.
An Asian mushroom savoured by Japanese emperors for centuries and
increasingly used by European consumers in cooking could cause a
skin reaction in people sensitive to the polysaccharide.
Hoping to beat the chemical forces that make tortillas brittle, a
US chemist is taking a close look at the causes of staling in aging
tortillas to ultimately stop all foods from going stale.
Extending food scientists' understanding of potential carcinogens
in fish products Greek researchers identify high levels of
potentially carcinogenic compounds in cold- and hot-smoked mackerel
samples.
Europe's food watchdog calls on the €600 billion food and drink
industry to find out more about the presence of a potentially
harmful carcinogen - furan - in foods after scientists in the US
identify low levels in cooked foods.
Ongoing research into the impact on consumer health of the popular
beverage coffee finds that four cups or more a day could increase
the risk of bladder cancer in men, and that the risk increases with
the amount consumed.
Two recent studies have added weight to the health credentials of
fatty acids, suggesting that taking fish oil supplements and eating
fatty fishes, such as salmon, tuna, mackerel, and cod, can reduce
the risk of developing abnormal...
Eating two to three kiwifruit a day can significantly lower risk of
blood clotting and reduce fat in the blood, reports a Norwegian
team. The fruit could be an effective alternative to aspirin for
protecting heart health, they suggest,...
Plant foods as well as the spice turmeric may have a protective
effect against the childhood cancer leukaemia, the incidence of
which has increased dramatically in Britain during the twentieth
century, researchers will report today.
Ahead of new rules on the labelling of trans fatty acids in the US
due in 2006, biotech group Monsanto has designed low-linolenic
soybeans that can make a soybean oil for food firms looking to
eliminate trans fats in food formulations.
Scientists from Danish company Chr Hansen say they have developed a
lactic acid bacteria that may lower blood pressure when added to
yoghurt and other foods.
Low fat diets are just as effective as the trendy Atkins diet and
have more scientifically solid evidence to support their long-term
weight loss effects, write Danish doctors in tomorrow's
Lancet.
Lower rates of growth in the womb and higher weight gain in the
first weeks after birth could make individuals more prone to chest
illnesses in later life, shows new research out of the UK.
The effect of trans fatty acids (TFAs) on heart health may be
greater than that of saturated fatty acids, according to scientists
from the European Food Safety Authority (EFSA), but only when
consumed at equivalent levels. Further...
Every five years the Dietary Guidelines for Americans are updated
by the Department of Agriculture, and last week's offering stirred
up an interesting mixture of praise and concern from the US food
industry.
The broccoli compound sulphurophane disrupts the growth of breast
cancer cells in later stages, a US team has found. They say their
study reveals for the first time a possible explanation for the
compound's well-known anti-cancer...
More research has underlined the heart health benefits of dark
chocolate, shown in a Greek study to improve healthy blood flow and
prevent clots forming.
Citrus fruits like oranges and grapefruits are known to be a rich
source of vitamin C but new evidence suggests they also contain
compounds that fight cancer.
The contribution that the common sweetener ingredient sucrose has
made to the growing incidence of obesity is the focus of a dispute
between the US sugar association and a New Zealand scientist.
Research suggesting a link between soft drink consumption and
rising levels of diabetes in the US has sparked fierce criticism
from consumer groups and beverage industry associations. Scientists
with an axe to grind have manipulated...
Supplements of the carotenoids lutein and zeaxanthin restored
levels of the antioxidants in the blood as well as the density of
macular pigment in an animal study out today.
Organic food is not necessarily better for our health than
conventional equivalents, say food scientists speaking at a meeting
of the world's largest science society this week in the US.
A compound identified in blueberries could be the next key health
ingredient in food formulations as researchers find it can
effectively lower cholesterol.
As demand for soybean oil in food formulations keeps on rising US
agri giant Cargill has opened opens its sixth processing plant in
Brazil. But at the same time, the €1.04bn private firm said poor
returns on its High Fructose Corn...
Women of child-bearing age who eat regular quantities of fruit,
vegetables and proteins could help avert the onset of leukaemia in
children later born to them.
Drinking tomato juice everday reduced the blood's clotting ability
in people with type 2 diabetes, report Australian researchers this
week, reports Dominique Patton.
Natural alternatives to commonly used food preservatives in
processed foods are growing in demand as consumers shy away from
synthetic food additives in favour of a natural equivalent. An
anti-microbial agent sourced from grapes will...
The UK's food watchdog is keeping a close eye on emerging research
for the chemical acrylamide, a potential carcinogen discovered in
crisps and French fries two years ago and which ignited a raft of
new research to assess the...
Helping European food scientists keep abreast of developments in
food research the European Commission has created easy access to a
range of ongoing food quality and safety projects in the EU-25.
Food makers may eventually benefit from imminent food technologies
designed to prolong space travel as NASA calls on food scientists
to provide food solutions that will enable humans to travel far
from Earth - to the Moon or Mars...
Food makers will be encouraged to use a low-calorie sweetener
supplied by Danish ingredients firm Arla Food Ingredients with a
new study showing a chocolate bar made with the prebiotic
ingredient is very low in glycaemic load (GL)...
Pinpointing the role risk analysis can play in controlling deadly
food pathogens in the food chain two UN-backed organisations have
prepared a microbiological risk assessment on the hardy organism
Listeria monocytogenes in ready-to-eat...
A new technology that makes fruit pieces 'fizzy' could provide food
makers with new opportunities and encourage children to eat up
their '5 a day', report food scientists in the US behind the
innovative technology...
As growth in the premium bottled beer sector gallops ahead overall
beer consumption in Europe brewers are driving innovation in the
ingredients sector, encouraging firms to come up with novel
solutions to tackle the market. Starch...
