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Senomyx-Kraft to work on dessert flavour modifier
Work on novel flavor enhancers at food giant Kraft will continue after Senomyx announces an "expansion and extension" of the research collaboration.
Refined soybean oil not an allergen, say food scientists
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.
Med diet with exercise reduces risk markers
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...
Obesity meeting with a soy focus
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.
Month shelf-life for fruit with vitamin - mineral coating
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 alcohol feeds brain, and alcoholism?
Moderate drinking can boost the formation of brain cells, but could also lead to alcoholism, speculate Swedish scientists, reports Lindsey Partos.
Peanut kits tested for accuracy
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.
Key to boosting rice crops in fungal genome?
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 delivers opinion on harmful foodborne bacteria
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.
Meat industry slams cancer study
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.
Chocolate-cancer fighting connection, new findings
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.
Dairy calcium has 'no effect' on weight
A study into whether increased intake of dairy calcium reduces weight and fat mass, as previous research had suggested, concluded negatively.
Risk of foodborne illness falls as food safety makes inroads
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...
Space travel pushes the boundaries of food science, says Arla
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...
Meat-rich diet impacts health of unborn baby?
A new study will test the impact of an Atkins-type high-meat, low-carbohydrate diet in late pregnancy on a mother's offspring.
Lupin flour and allergic reactions, case building continues
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.
Rapid test tackles patulin risk
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.
Beans may cut risk of breast cancer
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 asks for feedback on GI definitions
AACC International is soliciting comment about its proposed definitions for carbs and the GI.
Milk intake: small risk for Parkinson's Disease development?
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.
Testing device for unapproved GM seed
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...
Peptide in onion may prevent bone loss
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.
Natural cocoa in formulations to open up opportunities for makers, new study
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 .
Mannitol method to slash price for low cal sugar replacer?
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...
Twenty times more beta-carotene in new golden rice
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.
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