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New work on citrus genome opens up limonoid opportunities?
13-Jun-2005 - US researchers open up potential opportunities held in the citrus genome, helping to detect specific genes related to pathogen resistance and to high flavonoid and nutrient levels.
Different prebiotics go head to head in new study
10-Jun-2005 - The prebiotic activity of different fibres will be measured and compared in a new study designed to help food makers decide which ingredient to select for their gut health products, reports Dominique Patton.
Microbial detection offers fast product development
10-Jun-2005 - The Soleris system could help food firms formulate new product lines more rapidly by detecting microorganisms in nutritional ingredients quicker, writes Anthony Fletcher.
TV food ads creating nation of nutritionally confused kids
10-Jun-2005 - Television advertising gives children the wrong message about healthy eating and is creating a generation confused about the meaning of nutrition, writes Anthony Fletcher.
Lower cooking temperatures combat acrylamide, more evidence
09-Jun-2005 - New research from the US backs growing evidence that food makers wanting to slice acrylamide from their fried food products should opt for lower cooking temperatures.
Bad Florida basil triggers FDA traceback operation
08-Jun-2005 - Fresh basil, the most probable source of an outbreak of gastrointestinal illness in Florida earlier this year, is now the target of an FDA traceback operation, writes Anthony Fletcher.
Cranberry juice could fight gut infections
07-Jun-2005 - Cranberry juice, already well-known as a remedy for urinary tract infections, may help protect against common infections caused by gastrointestinal viruses, reports Dominique Patton.
Frutarom pushes concept of functional ice cream
06-Jun-2005 - Ingredients firm Frutarom is targeting the growing US functional ice cream market with a range of ingredients such as aloe vera to "support inner beauty" and "relieve stress," writes Anthony Fletcher.
CDC counters growing criticism of obesity studies
06-Jun-2005 - The Centers for Disease Control and Prevention has responded to mounting criticism that a recent report may have minimized the dangers of obesity, writes Anthony Fletcher.
New lactic acid product helps sausage makers fight listeria
03-Jun-2005 - Number one culture maker Chr Hansen launches new product based on lactic acid to help salami and fermented sausage makers fight the common food pathogen listeria, reports Lindsey Partos.
Florida trans fat testing failure strikes fear in food industry
03-Jun-2005 - Only one food product out of 33 tested for trans fat levels in the state of Florida was accurately labeled, raising fears that food makers are opening themselves up to possible litigation in the future writes Anthony Fletcher.
Eating breakfast builds healthy bones, say studies
01-Jun-2005 - The American Dietetic Association is seeking to stir up debate over the nation's breakfast tables. Girls who skip breakfast are more likely to miss out on dietary sources of calcium and fiber than those who regularly eat the first meal of the day, according to a study in the June issue of its journal.
Wine extract increases product health profile
01-Jun-2005 - A line of wine extracts from Chr Hansen could help US food manufacturers cut costs and improve the health profile of their products, writes Anthony Fletcher.
Tate & Lyle taps into healthy ice cream market
31-May-2005 - Tate & Lyle has launched two new ice cream ingredients to help manufacturers tap into the current trend towards healthier eating.
Calorie quality, not quantity, for a longer life
31-May-2005 - It is not how much you eat, but what you eat that could influence life span, say UK researchers, investigating how calorie quality, not quantity, may dictate longevity, writes Lindsey Partos.
Green method for delivery of cheaper flavour enhancers
30-May-2005 - US chemical engineers have developed a new, cheaper approach to designing microcapsules, tiny hollow spheres, used to deliver flavour enhancers.
Whey protein for longer shelf life and softer bars
27-May-2005 - A whey protein additive that keeps nutritional bars soft could help food makers break into what is a lucrative and highly innovative market, writes Anthony Fletcher.
Umami taste provides food technologists with 'missing link'
26-May-2005 - Umami, the fifth basic taste, falls under the spotlight as Dr. Jacqueline B. Marcus in the US discusses how understanding this inexplicable taste sensation can help food technologists increase consumer acceptance and preference in the foods they choose.
WSU moves to patent potential soybean rust cure
25-May-2005 - The herbicide glyphosate could help suppress Asian soybean rust, a newly arrived disease that threatens the $18 billion US soybean industry.
Red Delicious apples packed with disease fighting antioxidants
25-May-2005 - Consumers and food makers looking to pack an antioxidant punch should plump for specific varieties of apples, say scientists, reports Lindsey Partos.
Monsanto fights back over controversial GM study
25-May-2005 - Published details of a Monsanto report are at the center of a new storm over whether genetically modified (GM) food could be harmful to human health, writes Anthony Fletcher.
Scientists link burning pungency of raw garlic to taste channels
24-May-2005 - The familiar pungency of the common food ingredient garlic used extensively by food makers comes down to one particular compound and its ability to activate specific protein thermoreceptors in the mouth, say researchers.
GNC launches satiety supplement
23-May-2005 - Leading US supplement retailer GNC is rolling out the first product containing the satiety ingredient Olibra, a combination of palm and oat oil fractions developed by Sweden's LTP Lipid Technologies Provider, reports Dominique Patton.
Kraft introduces new products for South Beach Diet
23-May-2005 - The leading US food maker Kraft Foods is putting its weight behind the increasingly popular South Beach diet, launching a new line of foods for people following the regime, reports Lorraine Heller.
Grape extract process taps the health drinks sector
23-May-2005 - A patented grape seed extraction process shows how mainstream beverage makers can increasingly take advantage of the growing niche market for health drinks, writes Anthony Fletcher.
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