Purple grape juice fed to laboratory animals led to significant
reductions in both mammary tumour mass and the number of tumours
per animal, according to a study presented last week at a
scientific conference co-sponsored by Harvard...
Belgian food science company Leda Technologies announced this week
that it is to launch a pasteurisation technology for eggs in shells
that should combat the risk of bacterial infection in fresh egg
food preparations in the professional...
While researchers announced last week that they can genetically
engineer a longer-lasting, better-tasting tomato one small company
greeted the news with a sense of déjà vu.
Salt, traditionally used to enhance and add flavour to foods, can
pose certain problems in food manufacturing process. A new system
from UK micro-encapsulation company, TasteTech, claims to allow
manufacturers to use salt more effectively,...
In recent years clinical trials looking into the effect of oat
consumption on the human body have revealed the positive impact
that oats can have in reducing 'bad' cholesterol. Now new research
suggests that it can also...
The most common cause of food poisoning in the UK could be
successfully and safely killed by food radiation but consumer
reticence to this food technology is a major obstacle, food
scientist Dr. Margaret Patterson told FoodNavigator.com...
Couch potatoes may have been set up for a life of slacking and
snacking in front of television because they were undernourished in
their mothers' wombs, claims new research from New Zealand.
An increasing body of evidence that suggests the health benefits of
fish oil gains further weight with two new studies this week. The
research has found that eating fish a few times a week
significantly cuts the risk of death from...
Research from the University of Illinois in the US has found that
honey's antioxidant qualities can help preserve meat without
compromising taste, at the same time as slowing the oxidation of
low-density lipoproteins (LDL), a...
US plant protein extraction company Burcon NutraScience Corporation
has filed a patent application to cover ten functional properties
of canola protein isolate. The company hopes that the patent will
make canola protein isolate a...
Research into the possible harmful effects that St John's Wort
might have on the body, when taken in combination with traditional
medicine, have always sparked strong reactions from the health
industry. A new study from the Netherlands...
The UK Department for Environment, Food and Rural Affairs (DEFRA)
announced this week that it will release a further £7 million
(€11.4m) to boost BSE and CJD research.
More than 50 genetic disorders can be successfully treated with
high doses of vitamins, according to a recent article by a
professor at UC Berkley in the US.
Chocolate could be aggravating the sleep disorder which causes
sufferers to act out violent nightmares, according to scientists in
a recent New Scientist report.
On average, Americans consume more than three kilos of peanuts and
peanut products each year. Although the nutty legumes are a good
source of vitamins and fibre, for a small but growing sector of the
population, peanuts can also induce...
An electronic device that tells the supermarket when food has gone
bad could be gracing the shelves in the near future, according to
new research in the US.
The American Association of Cereal Chemists, a group that evolved
out of the need to create standardised methodology for the cereal
grains industry, is to expand to include the growing field of
pulses/legumes.
There are many ways for consumers to increase their intake of
calcium, a mineral known to help strengthen bone structure and aid
weight loss. But a recent analysis shows that milk, a natural
source of calcium, remains the most cost-effective...
The measurement of dietary fibre will come under the spotlight in
June when scientists meet at a workshop, organised by the American
Association of Cereal Chemists (AACC), in Leuven, Belgium.
The food children eat might play as big a role as books and
computer screens when it comes to causing short-sightedness,
reports UK science journal the New Scientist
Scientists in the US have recently demonstrated the function of
both a human receptor that responds to sweeteners and a related
human receptor that responds to glutamate, a savoury tasting
molecule found in a variety of meats, cheeses...
US biotech company OvImmune has been sent a warning letter by the
Food and Drug Administration for marketing eggs that supposedly
boost the human immune system. The company claims it is a dietary
supplement, not a drug.
The heated debate about food allergies and the implications for
food manufacturers looks set to continue as a new study conducted
in the UK claims the risk of death to children age 15 due to a food
allergy is slim.
Calcium supplements could help postmenopausal women combat
osteoporosis, report researchers from New Zealand in a recent issue
of The American Journal of Medicine.
Food scientists have found a way to eat bean-filled food like
curries and salads with far fewer episodes of flatulence. Indian
researchers have discovered that blasting some beans with gamma
rays can help oust most of the chemicals...
Consumers who drink a glass of full fat milk a day may be less
likely to suffer from asthma than those who drink a less fatty
dairy alternative. These are the findings from a recent study in
Australia that investigated how dairy products...
The Institut Rosell-Lallemand recently won an award for its Enteric
Coating Technology for probiotic supplement capsules. The Food and
Beverage Market Engineering Award is given each year by market
analysts Frost & Sullivan.
Grape seed extract (GSE), used in traditional and herbal medicine
as an antihistamine, does not relieve allergy symptoms, according
to a study published in the Annals of Allergy, Asthma, and
Immunology.
As a result of interest in releasing a new subclass of soft wheats
with enhanced dough mixing strength for crackers, the US
Agricultural Research Service (ARS) scientistsare now using a new
industry test to screen for "soft but...
The organic fruit market is one of the fastest growing sectors in
the Scandinavian organic food industry and while other sectors are
approaching maturity, this sector continues to show robust growth.
These are the findings from a...
Calcium has long been recognised as a major factor in bone health
and the fight against osteoporosis. But now researchers at
Creighton University in the US suggest that a calcium - phosphorous
combination could be even more beneficial.
Boundaries of science were pushed further recently when scientists,
trying to create alternative food sources for astronauts, revealed
that we could grow meat on demand, without slaughtering fish or
animals, the New Scientist reports...
Children who fail to consume enough magnesium and potassium in
their diets may be damaging the function of their lungs, according
to recent research from the US.
Chewing on gum could improve cognitive performance, claim
scientists recently from the University of Northumbria in the UK,
reports Reading Scientific Services.
The US Agricultural Research Service is launching a study to
investigate the potential benefits of fortifying breads, pastas,
and other flour-based foods with the trace element selenium.
Improved methods for wheat and flour quality evaluation will enable
millers and bakers to more effectively assess quality,
functionality and fitness for particular end uses. According to a
recent report from the Campden and Chorleywood...
A glass or two of orange juice daily could do wonders for our blood
pressure, according to a pilot study conducted at the Cleveland
Clinic in the United States. The JUICE (Juice Utilisation Improves
Cardiovascular Endpoints) study...
Omega-3 fatty acids, found in significant quantities in salmon,
swordfish, and tuna will help relieve depression in people already
in maintenance therapy for depression, a recent study shows. The
research carried out in Israel supports...
The world needs to conserve its variety of plants for future
generations by investing in "gene banks" which can be deployed in
the war on hunger and disease, a prominent scientist said on Monday
Contamination of foods by organohalogens, in particular dioxins
(PCDD and PCDF) and dioxin-like PCBs (polychlorinated biphenyls)
are a real health concern for the food industry, governments and
consumers alike. Dioxins are produced...
Researchers at the Cornell University's Department of Food Science
and Technology have developed a sensor, which employs liposomes, to
rapidly detect E. coli bacteria, the Institute of Food
Technologists reports this week.
Caffeine negates the effects of the controversial sports
supplement, creatine, according to research carried out by
scientists from the Katholieke Universiteit Leuven, in Belgium.
Students anxious to perform better in exams could improve their
chances of success by drinking a sugar-containing drink while
studying, new research suggests.
A diet rich in soy appears to decrease inflammation-induced pain in
rats, according to a study by American scientists at the Johns
Hopkins Medical Institution.
Eating organic soups could help to reduce the risk of developing
cancer or suffering a stroke or heart attack, New Scientist
magazine said on Wednesday.
Dr. Edward Giovannucci of Brigham and Women's Hospital and Harvard
Medical School has published a new epidemiological survey review
that confirms earlier studies suggesting that the consumption of
lycopene-rich foods can reduce...
