A new centre for Australian research into food technologies which
will aim to produce safer, more nutritious foods, was launched this
morning at Food Science Australia's facility in Werribee, Victoria.
Soy proteins, nuts and oat-based fibres when consumed in
combination could dramatically reduce LDL , or 'bad' , cholesterol,
suggest new study from Canada.
With the rising tide of food intolerance in consumers, today's
society is increasingly turning to science to come up with new
tools to tackle the problems. New ambitious research underway in
Europe could see consumers with celiac...
Obesity - a growing problem, not just in the West, and not just in
adults. Governments around the world are increasingly concerned
about the rise of obesity in childhood. But how are we tackling the
problem? Perhaps not very well....
Pop a supplement of sip a juice - where are the benefits? New
research suggest that the juice of the concord grape has powerful
antioxidant effects that may offer extra benefits that supplements
do not.
Europe may remain reticent over the use of irradiation by food
manufacturers but other countries across the world are making steps
towards increasing the use of this controversial food preservation
technology. Canada made moves this...
Smooth or crunchy? Which ever way you prefer your peanut butter,
the ingredients contained within could well keep diabetes at bay.
Researchers at the Harvard School of Public Health in the US report
this week that consuming a daily...
Berries of all shapes and forms are making the news on a regular
basis as scientists tap into the potential health benefits held
therewithin. Can blueberries boost our brain power? New findings
released this week.
Last week we reported on a study that suggested the buzz we get
from coffee may not, unlike the widely held belief, actually be
from caffeine. This week, new reaseach finds that brewed coffee
raises homocysteine levels and risk factors...
We reported yesterday on recent research carried out by scientists
in Australia on genetically modified sheep capable of producing
more milk than their non-GM sisters. Today the link between genetic
modification and milking continues...
The first research of its type in Australia has concluded that
genetically modified sheep grow bigger and faster, produce double
the amount of milk, can grow more wool, but require more care,
reports the Commonwealth Scientific and...
Since a Swedish study send a shudder of fear throughout the food
industry earlier this year, scientists have been fervently
investigating the presence of the potential carcinogen, acrylamide
in starchy, fried foods.
Folic acid could dramatically reduce the risk of heart disease,
deep vein thrombosis and stroke according to researchers in this
week's British Medical Journal. Scientists report that the
vitamin can reduce levels of homocysteine...
More research to suggest that chocolate could be of benefit arrived
this week with scientists in the US suggesting that dietary
flavonols found in certain chocolates and cocoa could improve blood
vessel function.
The 'caffeine' buzz we get from our regular cups of coffee might
not actually be caffeine after all. Researchers in Switzerland
reporting on a recent study found that when occasional coffee
drinkers drank a triple espresso,...
European companies continue to make inroads into South America as
German-based GeneScan Europe announced this week that it has opened
a new laboratory in Brazil to test for the presence of genetically
modified organisms in food products...
As the EU discusses new, much tougher, legislation on the labelling
of potential allergens on food products, a new study from the Isle
of Wight, UK, substantiates current fears over the mounting cases
of allergic reactions.
More news to suggest that governments in Europe must continue to
curb the growing tide of obesity as the burden of heart disease,
long linked to obesity, weighs heavily on the purse-strings of
treasuries. A new study reveals previous...
Many people recognise the dangers of binge and heavy consumption of
alcohol during pregnancy but new research suggests even moderate
drinking during pregnancy is harmful as it can cause both
behavioural and physiological deficits...
Danish enzymes company Novozymes has linked up with a major
breeding ground for food scientists, the Technical University of
Denmark, to set up the 'Novozymes Bioprocess Academy'. The move is
a bid to enhance chemical engineering...
Convincing our taste buds that summer is, in fact, an all year
event has long been the challenge of food scientists. A new range
from flavour manufacturers Ungerer seeks to do just that.
The American arm of Danish ingredients company Danisco announced
this week that in order to capitalise on the most influential
segment of US shoppers in America - women - the company has
launched a new juice bar novelty idea, Elevations...
A new method for frying snacks is keen to tap into the current
trend towards healthy eating. US company Harvest Bay has come up
with a cooking method whereby by vegetable sticks and chips are
vacuum fried leaving the product with...
Research on a regular basis appears to endorse the benefits of the
much-acclaimed Mediterranean-style diet. A recent study suggests
that taking a leaf out of the Mediterranean people's book could
help reduce cardiovascular disease...
Are organic foods better for us? This is the question on the lips
of many a consumer, food manufacturer and scientist. For what,
exactly, is the consumer paying a higher price? The US Institute of
Food Technologists took a refreshing,...
Since Swedish scientists revealed earlier this year that the
potential carcinogen acrylamide could be present in high-heated,
starchy foods, scientific and government bodies the world over are
seeking to calm the consumer.
The pace continues for US manufacturer of hydrocolloids TIC Gums
with the company this week announcing the launch of a further
product - one of a series this year.
For centuries Man has chewed on the faithful crust of the land -
bread. Produced, in some form or other, in almost every food
culture across the globe, bread has an integral place in the diet
of mankind. New research from Germany...
Dutch food research institute NIZO food research announced this
week that it has teamed up with genomics group Greenomics in order
to push forward research into the role of genomics in industrial
fermentative processes.
A special orchard in Northern California is home to more than 100
different kinds of figs from around the globe. This fig genebank
ranks as one of the world's largest living assortments of edible
figs, writes the US Agriculatural...
A non-metallic element found in food and food supplements could
have an impact on the health of ex-smokers. According to a recent
study in the Netherlands, former smokers with high quantities of
selenium in their toenails experienced...
Cause for concern over food hygiene in the UK emerged last week
when the UK Food Standards Agency published the findings from the
largest ever nationwide survey of the food hygiene knowledge of
catering industry workers.
A group of European scientists meeting recently to review and
discuss current knowledge on vitamin E and promising lines of
future research concluded that the vitamin has been underestimated
in the past. They urged further research...
More evidence to suggest that fortified drinks could contribute to
aiding dietary deficiencies in developing countries emerged this
week when a US scientist reported that a cheap, fortified,
orange-flavoured drink could reduce deficiencies...
The Dutch Institute for Agrotechnological Research (ATO) claims to
have formulated an alternative to sourcing gelatine from animal
bones and hair. How? From a yeast that produces gelatine on
request.
Scientists use oat, soybean or rice hulls to produce new high-fibre
fat replacer. Company behind the research is looking for food
processors to help market Z-trim - for use in dairy products, baked
goods, ground meats, pasta, snack...
A recent study from Japan, published in Experimental Eye
Research and reported in the latest issue of the New
Scientist, suggested that diets high in the flavour enhancer
monosodium glutamate could lead to vision loss. The glutamate...
Elderly people who eat fish or seafood at least once a week are at
lower risk of developing dementia, including Alzheimer's disease,
finds a study in this week's British Medical Journal.
Positive links between oats and heart health figure highly in the
mind of the consumer, according to a recent survey conducted by the
US Natural Marketing Institute.
As the food industry pulls together over the acrylamide question,
today we report that a week long workshop in Chicago will be
dedicated to the presence of this potential carcinogen in foods.
Controversy surrounding food additive E621, otherwise known as
monosodium glutamate - a common flavour enhancer - was re-ignited
this week when a Japanese researcher suggested that consuming too
much of the ingredient could make you...
A study by two North Carolina State University geneticists is
tracing the origin and evolution of a genetic mutation that long
ago led to the creation of a type of rice known as glutinous, or
"sticky," rice.
The controversy surrounding genetically modified foods hotted up
this week as environmental campaigners Friends of the Earth (FOE)
on Tuesday launched its GM-free Britain campaign, calling on local
authorities to become GM-free zones.
US Department of Agriculture announces its flagship National
Nutrient Database, a listing of more than 6,000 food items, is
available for downloading free of charge onto handheld personal
digital assistants, or PDAs.
The return of America's Space Shuttle Atlantis last Friday also
meant the return of soybeans grown and developed in space by
scientists, who will analyse the harvested seeds to determine if
they have improved oil or protein properties...
New research suggests that losing even modest amounts of weight can
pay off in better health. Researchers at the University of North
Carolina report in Obesity Research this month that losing
weight decreases activity of a key enzyme...
It is an undisputable fact that modern consumers are constantly
driving food developers to new heights - and it is nowhere more
evident than in the field of health. At SIAL, the food and drink
industry extravaganza taking place in...
Labels listing energy density - the number of calories per ounce -
do not encourage overeating the way "low fat" labels are suspected
of doing, a study from Penn State university in the US has shown.
