Italian leader Silvio Berlusconi will soon hand over the reins of
the European Presidency to Ireland's prime minister Bertie Ahern.
Food safety should remain high on the agenda, and who know's maybe
a decision on the location...
New research to come out of the university of Utah in the US
suggests new ways of regulating the behaviours that allow us to
smell food, learn, and remember.
The debate over which plant has the most antioxidants continues,
with new research showing black beans are a rich but overlooked
source of antioxidants equal to fruits like grapes, apples and
cranberries.
New research into the mysterious domain of taste by a US
neuroscientist suggests that calcium plays a key role in the
detection of tastes by taste cells in the tongue.
While new rules on allergens labels will enter into force early
next year in Europe, a new study released this week in the US
suggests incidents of peanut allergies in children are on the up.
Pressure is on industry and congress for...
More than 40 per cent of bacteria found in chicken on sale in
Switzerland is resistant to at least one antibiotic, say
researchers publishing their findings this week in BMC Public
Health. The results could have wider implications...
After months of risk assessment scientists at Europe's first food
safety agency have given the green light to Monsanto's
herbicide-tolerant GM maize. NK 60 is as safe as conventional
maize, they declare.
As scientists continue to look for ways to help us battle the
bulge, a new study suggests that our own hormonal makeup may offer
promising clues. A team of researchers has tested the hypothesis
that gastric distension in humans can...
Cefic, European Chemical Industry Council, in conjunction with
EUROTOX has this week launched a €100,000 award for 'innovative
interdisciplinary research' in the field of toxicology.
Eager to grab a slice of the steadily growing market for natural
alternatives to hydrolysed vegetable protein (HVP) seasonings, UK
company Overseal Foods has launched a line of yeast products under
the brand name Yesto-Seal.
More than three years after Danish ingredients company Danisco
filed an application to the EU for approval of its fat replacer
salatrim, the Commission finally rubber stamped the product on
Tuesday. The move clears the way for Danisco...
Australian scientists this week confirm past and current evidence
that a diet high in citrus fruits could help to prevent certain
cancers and reduce risk of stroke.
If traceability is at the heart of new food labelling rules in
Europe then the life blood keeping it beating must be risk
management. On the eve of the first ever risk assessment on
genetically modified organisms delivered by Europe's...
Labelling issues for meat have just got easier, hails a Danish
analysis equipment company that has come up with a new technology
to measure fat content.
Food technologists the world over are looking at formulations to
boost the consumption of health-promoting fish oil in people's
diets, but they are faced with a hurdle - food quickly becomes
rancid when fish oil is added. Thanks...
Today in Brussels European Research Commissioner Philippe Busquin
will meet ministers and high level representatives of the 13
acceding and candidate countries to discuss their participation in
the EU's Sixth Framework Programme...
Fortifying wheat flour with iron appears to have little effect on
improving intake of the mineral, suggests a report in this month's
European Journal of Nutrition.
Cost cuts for food manufacturers involved in enzyme-based food
products could be on the way through shorter lead times following
the development of a new food enzyme production technology.
Only one more person from the Republic of Ireland (ROI) is likely
to die from variant Creutzfeldt-Jakob disease (vCJD) as a
consequence of eating BSE infected meat, scientists claim this
week.
Hunger is on the rise again after falling steadily during the first
half of the 1990s, warns the UN's annual hunger report released on
Wednesday. In the same week, a Danish task force asserts that
organisations are falling short...
Balchem Encapsulates used the FiE exhibition in Frankfurt last week
as a platform to launch three microencapsulated forms of potassium
for the food and supplement markets to combat processing
challenges, the company claimed.
The Cognis Group, a leader in antioxidant and botanical
ingredients, announced recently that it is near to completing
construction of the world's largest stand-alone manufacturing
facility for phytosterols.
Health, margins and consolidation came shining through at the FiE
exhibition this week as key issues currently facing the food
industry. But strategies to take on these issues were also in
evidence and one buzz word was louder...
Researchers looking at the rising occurrence of obesity in the UK
population will present some interesting findings - including the
affects of carbohydrates levels on the diet, portion sizes and more
insight into 'friendly'...
The FiE this week was awash with European and American companies
offering the market whey protein isolates. In the US, scientists
have found a further formulation for the ingredient with
researchers at the Agricultural Research Service...
UK-based research firm Leatherhead Food is launching a series of
projects that will provide companies with new opportunities for
food product innovation in six different areas, including the
development of starch-based foods, alternatives...
Global stategies to improve the diet of the world's population
continue with the World Health Organisation (WHO) and the UN Food
and Agriculture Organisation (FAO) unveiling a 'unified approach to
promote greater consumption...
Balchem Encapsulates has launched three microencapsulated forms of
potassium targeted at the food industry. The company believes that
the products represent a breakthough in food processing.
Massive savings for food manufacturers and new formulations for
health foods could be just around the corner as ground-breaking
research into how to trick the taste buds receives a cash injection
from three leading ingredients companies.
The American Food and Drug Administration (FDA) has released a
draft assessment regarding the safety of food products that are
taken from cloned animals.
European research into the potential carcinogen acrylamide has
received a massive injection of cash to boost the biggest
international project to date on toxic substances formed when food
is heated.
The American Association of Cereal Chemists (AACC) is accepting
nominations for a variety of awards to be presented at the group's
2004 annual meeting in San Diego next year.
As consumers across the globe add fire to their food through the
red hot ingredient chilli pepper, the 'pope of pepper' traces the
pepper family history and looks at why, exactly, it burns so fast.
If nothing else, the opening decade of the 21st century will go
down in the annals of time as the period the world went to war over
GMOs. When it comes to genetically modified organisms, passions run
deep and the path to reconciling...
A hot cup of cocoa - that stalwart of cold winter nights and an all
time favourite for children - could actually boast more
antioxidants than green tea and red wine, say researchers in the
US.
Prompted by demand from the Philippines, Danish ingredients company
Danisco has
designed and launched two new citrus fruit flavours onto the Asian
market.
The milk industry churns over new findings in the US that claims a
simple supplement can dramatically boost the content of unsaturated
fatty acids in cows' milk
A letter attacking the UK government's handling of the genetically
modified (GM)debate has been sent to the UK prime minister Tony
Blair on behalf of 114 individual scientists, reports CORDIS.
The kaleidescopic world of wine aromas and flavours is to come
under the spotlight as Australian scientists seek to marry industry
demand with ongoing research.
Stable Micro Systems, the designer and manufacturer of texture
analysis equipment for the food industry, is launching its
new-generation texture analyser at the FIE 2001
Food scientists working in today's food industry are constantly
facing, and resolving, the challenges of a competitive market. One
emerging trend in particular is the blurring of boundaries between
different food application...
An insidious fuzzy grey mould that often coats refrigerated
strawberries and many other plants during growing and storage could
be prevented by a gene identified at Purdue university in the US.
Reaping the growing virtues of resveratrol British scientists find
that this powerful component of red wine could not only damp down
the inflammatory process in the progressive lung disease COPD, but
eventually lead to a treatment.
Commercially savvy and biotech rich company Monsanto is waging a
war on the waist, with impeccable timing. Following hot on the
heels of new FDA rules requiring food manufacturers to imminently
reveal the amount of trans-fat on food...
The quickening of genetic mutation rates in bacteria may not only
happen when the microorganisms find themselves in strange and
stressful circumstances. A new study shows that E. coli,
ratchets up its 'adaptive mutation'...
Scientists will soon huddle together to unravel the third plant
genome to be sequenced to date. Their work - boosted recently by a
$10.8 million (€9.2m) slice of funding - should shed light on the
health-promoting properties buried...
Which do we prefer - the light or full-on version? Food scientists
investigating sweeteners in soft drinks find the consumer palate
might be perverse, preferring regular cola over its lighter sister,
but non-plussed over orange drinks.
