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Food scientists improve coffee aromas
09-Mar-2005 - Drinks manufacturers competing for market share in coffee products will welcome new technology from Swiss scientists that should shed light on the complex roasting process associated with the appeal of coffee aromas.
FDA looks into WHO's acrylamide report
07-Mar-2005 - The FDA has said it will review the report published last week by the WHO, which confirmed that high levels of the carcinogen acrylamide are still being found in 7000 food items, particularly French fries, potato crisps and coffee, write Lindsey Partos and Philippa Nuttall.
Flawed study exaggerated US obesity crisis
02-Mar-2005 - The US Centre for Disease Control has helped to create a climate of fear by exaggerating America's obesity crisis, claims a consumer and industry group, as one major cereal producer warns the whole obesity issue is becoming too emotional, reports Chris Mercer.
E coli cases see significant reduction
02-Mar-2005 - Cases of the harmful food pathogen E coli in beef dropped by over 40 per cent last year, according to a study published last week by the USDA.
Single human gene codes for individual taste profiles
23-Feb-2005 - Scientists blow food formulation wide open, confirming the influential role genetics plays in the taste profile of individuals, reports Lindsey Partos.
Meat and soy proteins equal role in calcium absorption
18-Feb-2005 - Ongoing research into the impact proteins - both meat and soy - can have on the bone health finds that calcium absorption from these two important sources of dietary protein is similar.
Daily drinking of coffee could cut liver cancer risk,
16-Feb-2005 - Benefits and risks of coffee drinking on consumer health are the focus of two new studies that ultimately reveal the positive, or negligible impact, of this popular beverage.
New link between urinary infections and cows
16-Feb-2005 - Food safety comes to the fore again as new study builds on growing evidence that foods of animal origin, contaminated with Escherichia coli, can lead to urinary tract infections in women.
Food industry to benefit from taste gene research
07-Feb-2005 - Variation in taste genes could open up new opportunities for the food industry, as well as parents, to devise better strategies to enhance fruit and vegetable acceptance in children who are sensitive to bitter taste, claim researchers.
US investigates science behind tender meat
07-Feb-2005 - Ongoing pressure from consumers for quality meat ingredients drives food technologists in the US to investigate biochemical mechanisms for tender meat.
Scientists unlock harmful mechanism of trans fats
04-Feb-2005 - Scientists have identified a molecular mechanism in the liver that explains how consuming foods rich in saturated fats and trans-fatty acids can send blood levels of cholesterol and triglycerides soaring.
Cow genes decide cheese type and quality
04-Feb-2005 - A Canadian scientist is claiming that he has identified which cows genes help to determine the quality and type of cheese.
Furan formation in food: improved understanding
04-Feb-2005 - Shedding light on how the carcinogen furan forms in foods, scientists have opened up possible solutions to tackle this potential problem for the food industry.
National Starch explains Innovation
02-Feb-2005 - Innovation is the watchword in National Starch's rebranded image but what does this really mean and what does the company hope to achieve from its makeover, asks Philippa Nuttall?
Bread sales dip impacts Novozymes food business
02-Feb-2005 - Sales for food enzymes crept up by a slight two per cent in 2004 for number one enzymes player Novozymes, but a boost in low carb beverages continues to lift profit.
Food crop and taste link needs to be explored
02-Feb-2005 - The link between taste, and the production of a food crop, needs to be explored, claim food scientists on the back of new research into the widely consumed potato.
Cholesterol-lowering snacks possible
02-Feb-2005 - Researchers at Brandeis University claim that they have found a way for food manufacturers to make snack foods that lower cholesterol levels.
Instant tea contains harmful fluoride?
26-Jan-2005 - The increasingly popular instant tea beverage may be a source of harmful levels of fluoride, claim US scientists on findings from a very small study.
Older women's daily tipple pushes away dementia?
24-Jan-2005 - Evidence continues to mount suggesting the benefits of moderate drinking to overall health with a new study on over 4,000 older women finding a daily drink could sharpen the mind.
Chr Hansen launches culture to improve sour cream texture
21-Jan-2005 - Meeting the challenge of organoleptic changes when fat is removed from low fat formulations, Chr Hansen launches a new culture to improve texture in sour cream and buttermilk, writes Lindsey Partos.
High antioxidant: the future of peanuts?
21-Jan-2005 - Peanuts are in the news again as being healthy - despite their high-fat levels - as researchers suggest that they may be as rich in antioxidants as many fruits.
Essential oil opportunities for flavorists
21-Jan-2005 - New fundamental research could open up opportunities for flavorists trying to harness plant pathways to produce essential oils used as flavor additives.
Vaccine could save meat processors millions
17-Jan-2005 - A vaccine that prevents liver abscesses in cattle could help restore consumer confidence and save processors and packagers millions, according to researchers in the US.
Non-bruising peaches to be launched this summer
14-Jan-2005 - The Agricultural Research Service (ARS) is trying to focus attention away from the winter storms and towards the summer by highlighting two new peach varieties it has developed.
Nutrient combo in avocados may inhibit prostate cancer
12-Jan-2005 - An avocado extract has been shown to inhibit the growth of prostate cancer cells in lab research, reports Philippa Nuttall.
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