As evidence mounts that trans fatty acids could be harmful to our
health, consumer organisations have placed the issue high on their
agenda, calling for industry to help tackle the problem. A new
study suggests a decline in consumption...
The ageing of gel-like materials composed of tiny water-born oil
droplets that weakly adhere to one another is the focus of new
research at the UK-based Institute of Food Research. A way to avoid
unsightly separation in salad dressings...
Good news for food manufacturers and ingredients companies involved
in the dairy market with findings from a recent study in the US
revealing that many consumers are willing to pay more for dairy
products marketed as organic or natural.
Europe has launched a new functional food network for the European
food industry in a bid to strengthen innovation in this burgeoning
area. Expected to last three years, the network will encourage
close collaboration and new joint...
Our glimpse of imminent product launches at the upcoming Food
ingredients Europe exhibition in Frankfurt this November continues
with UK starch business National Starch launching Advanta-Gel, an
instant structurising starch.
Concern over acrylamide levels in foodstuffs arose in April 2002
when scientists in Sweden discovered unexpectedly high levels of
this potentially carcinogenic compound in carbohydrate-rich foods
heated to high temperatures. Scientists...
Recently passed into the hands of US agribusiness Cargill, French
starch derivatives company Cerestar answers rising market demand
for organic ingredients with a new grade of organic glucose syrup.
As prebiotic know-how increases in Europe, suppliers continue to
launch new additions to their ranges. A new formulation from
pioneering inulin company Sensus, touted as a 'highly soluble'
source of dietary fibre, will launch...
Calls for clearer labelling as new survey from UK food agency finds
that consumers agree that it is important to have nutrition
information on food products, but as many as one in four can not
find the information from current labels.
Danish ingredients company Danisco continues on the innovative
trail with the addition of a new pectin to its Grinsted series.
Earlier in the year the company invested in a pectin boost by
expanding its Czech production facilities.
Heart healthy flavonoids, often removed in processing because they
are bitter, could actually improve the taste of certain food
products, reports a scientist in the US. Clearing the way for a
boost of flavonoid fortification in food.
More news from this week's national meeting of the American
Chemical Society with scientists claiming to have identified a new
cholesterol fighter in red wine.
New evidence to support the health benefits of cranberries comes
from the US this week as researchers suggest cranberries may reduce
brain cell damage associated with stroke.
New knowledge on mad cow disease emerges as researchers across the
Atlantic claim to have developed a faster test for identifying the
disease, possibly even in living cows.
In our first news of the day from the Society for General
Microbiology's meeting in the UK this week, scientists from the
Institute for Animal Health announced progress towards controlling
the deadly E. coli bacterium that causes...
As governments, consumer groups and scientists all voice as one the
dangers of high sugar diets, encouraging us to cut the sugar
consumption, opportunities for growth in the sugar-free market
continue to multiply for food manufacturers.
In 2001 enough sausages were sold in Britain to go around the world
five times. That's a lot of sausages, but also - as the UK food
agency points out this week - a lot of salt.
Regular alcohol intake, thought to reduce the risk of
cardiovascular disease, is associated with lower prevalence of
metabolic syndrome, reported Greek researchers at the European
Society of Cardiology meeting earlier this week.
A glass of milk could not only protect our bones, but also help
fight food intoxication, suggest Dutch scientists. The news ushers
in the potential for a new wave of functional dairy products in the
future.
Giant three-dimensional moving molecules roving before the eyes
could help scientists understand molecular behaviour in a matter of
minutes - instead of the more typical weeks using traditional
techniques.
Scientists could be closer to understanding why red-wine quaffing
Mediterraneans live to a handsome age thanks to a new study that
found an ingredient in red wine extended the life span of yeast.
A major review in the UK of food in the public sector will throw up
questions about environmental issues, food production methods,
local suppliers and nutrition. Government hopes the review will
lead to more environmentally-friendly...
The food industry takes the rap for obesity once more as UK-based
task force calls on the industry to 'help bring about a major
transformation in diet and activity' needed to halt the rise in
obesity and type two diabetes.
The "French paradox" - the intriguing phenomenon that pitches
France's rich cuisine against a slender population - can be
explained in part by portions that are significantly smaller in
French restaurants and supermarkets...
Food manufacturers fed up with using the messy Carbo vegetabilis
colour used to create black foods now have an alternative. Danish
ingredients company Chr.Hansen has come up with a free-flowing
liquid that, it claims, opens the way...
New Yorker Randy Blaun has developed what she believes to be a more
healthy French fry, which contains less than half the carbohydrate
content of regular fries. Blaun currently has a patent pending for
the invention.
The sugar content of foods is of increasing concern to consumers.
Food ingredients suppliers are constantly making moves to meet
these new needs. Danish ingredients company Danisco announced this
week that it has launched a new technology...
Pragmatism with a hint of cynicism permeates the British Nutrition
Foundation's analysis of the European Commission's proposal for a
regulation on nutrition and health claims made on foods. The group
has voiced very real...
Colon cancer is a major cause of premature death in Europe,
accounting for approximately 75,000 deaths each year. Can fruit and
vegetables really cut the risk of disease? New study suggests
phenolic compounds, or polyphenols, can...
Heart-friendlier products may be one of the benefits from new corn
varieties developed by US scientists at the US department of
agriculture's chief scientific research agency and Iowa State
University (ISU). The 14 new lines...
Denmark-based ingredients supplier Danisco has developed a low-dust
powder technology for food manufacturers aiming for an improved
factory environment.
As global warming appears to be taking its toll and with German
farmers alone predicted to lose up to 80 per cent of their crops
due to the Europe-wide heatwave this summer, scientists from the
University of Bonn in Germany claim...
An agricultural scientist at the Hebrew University of Jerusalem
claims to have developed a less fattening variety of watermelon
which still tastes just as sweet.
A team of onion growers in the US claims to have created a new
variety of sweet onion which is not only said to be crisper and
sweeter than any others but also lasts up to eight months.
The US Department of Agriculture says it is seeking to patent a
biocontrol yeast that fights the apple nemesis 'blue mould', a
fungus which leaves a telltale sign of soft, watery, light-brown
rot.
Increasing intake of polyphenols, by eating more fruits and
vegetables such as apricots or onions, or taking supplements, may
help to prevent intestinal cancer, reports a European research
group
Cereal manufacturers could see growing sales in our
weight-conscious times as a new study shows that people who eat
cereal are less likely to be obese than those who skip breakfast or
choose a traditional English start to the day.
Increasing intake of vitamin C may be able to help prevent stomach
cancer, report researchers. A study found low levels of the vitamin
in blood samples to be associated with higher chances of
Helicobacter pylori infection, the bacteria...
A mother's diet can alter her offspring's development to such an
extent that it changes the baby's characteristics for life, and
potentially that of future generations, say researchers who have
found that nutrition...
The theme of this year's World Food Day will be 'International
Alliance Against Hunger,' emphasising the need for global
mobilisation to create the political will to eradicate hunger, the
United Nations Food and Agriculture...
The Australia and New Zealand Food Regulation Ministerial Council
met in Perth on Friday, resulting in a number of important policy
decisions concerning maximum residue levels, ethylene oxide, GM
food labelling and iodine deficiency.
Summer days are upon us and the ice cream temptation rises with the
temperature. Meeting the consumer's desire for the perfect texture
and mouthfeel has led food manufacturers on a quest for the best.
Scientist in Spain are now...
Scientists in Taiwan find a new path to high-protein rice flour
following studies on starch bioprocessing methods. They predict
that other cereals could benefit from the process and even suggest
that the process could end the need...
