Work on novel flavor enhancers at food giant Kraft will continue after Senomyx announces an "expansion and extension" of the research collaboration.
Highly refined soybean oil does not cause reactions in people who are allergic to soybeans, claim US food scientists at the University of Nebraska-Lincoln.
Health benefits of the Mediterranean diet continue to gain credence with yet another study showing a diet rich in fruit, vegetables and olive oil could reduce the risk of heart...
The University of Illinois at Urbana-Champaign, US will host a forum next month to examine the role that soy foods can play in managing a person's weight.
A mineral and vitamin mixture that cuts the browning and extends the shelf-life of sliced apples could encourage consumers to eat more fruit, say researchers, Lindsey Partos reports.
Moderate drinking can boost the formation of brain cells, but could also lead to alcoholism, speculate Swedish scientists, reports Lindsey Partos.
As the deadline for the food allergy bill approaches, new research shows that the peanut testing kits used by the food industry are around 95 percent accurate.
A genomic milestone, researchers sequence the genome of the most destructive enemy of the world's staple food crop rice, a fungus called Magnaporthe grisea that causes rice blast disease.
EFSA scientific experts tackle the presence of harmful foodborne bacteria Clostridium perfringens and C. botulinum, compiling an opinion on the risk these spore-forming bacteria pose.
A new study that suggests high consumption of processed meats could raise the risk of pancreatic cancer was 'not capable of proving cause and effect', claims the American meat association.
Scientists from the US reveal how a powerful chocolate ingredient exerts anti-cancer properties, findings that could one day be used to design novel cancer treatments.
A study into whether increased intake of dairy calcium reduces weight and fat mass, as previous research had suggested, concluded negatively.
Food makers will be encouraged by a new report that reveals food safety actions along the supply chain appear to be paying off, with new figures from the US government...
Understanding the most extreme conditions for food products will bring gains for product formulation, particularly functional foods, on Earth, says Arla Food Ingredients, the firm that has developed a new...
A new study will test the impact of an Atkins-type high-meat, low-carbohydrate diet in late pregnancy on a mother's offspring.
High protein source lupin flour continues to attract attention following new reports that this food ingredient used in pasta and bread products could provoke severe allergic reactions, reports Lindsey Partos.
Slicing away at contamination risk in fruit, Scottish scientists overcome obstacles to design a rapid test for the detection of the harmful mycotoxin patulin that occurs in naturally occurring moulds.
Eating beans or lentils at least twice a week may reduce a woman's risk of developing breast cancer, according to research designed to investigate the benefits of the plant compounds...
AACC International is soliciting comment about its proposed definitions for carbs and the GI.
Findings from a study of over 7000 middle-age men suggest milk consumption could raise the risk of Parkinson's disease, although the risk is small.
Companies wanting to test their ingredients to see if they are contaminated by the unapproved genetically modified seed corn - that was recently announced to have been let into the...
Fundamental research to provide new leverage for food makers with Swiss researchers suggesting regular onion consumption may boost the bones and prevent osteoporosis, reports Lindsey Partos.
Evidence backing the antioxidant powers of natural cocoa could bring new opportunities for confectionery firms looking to boost slacking sales in a saturated market, reports Lindsey Partos .
A new method that uses powerful enzymes to convert fructose and sucrose into the low calorie sugar alcohol mannitol receives patent protection, opening up cheaper sources for this chewing gum...
UK scientists have developed a new genetically modified strain of golden rice that is said to produce 23 times more beta-carotene than the previous variety, reports Dominique Patton.