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News briefs: American tastes, Abbott Nutrition and Cadbury

20-May-2008 - Research suggests that Americans prefer foods high in solid fats and added sugars whilst Abbott Nutrition aims for the health conscious with a new chocolate nutrition bar and Cadbury announces board changes and predicts strong first half results.

Smoothies cause rift between dieticians and dentists

20-May-2008 - A recent review that casts a rosy glow on the trend for fruit smoothies because they can help consumers meet five a day fruit-and-veg targets has caused uproar amongst dentists, who say the sugar and acid content can cause tooth erosion.

Weekly comment

Time for an organic-GM peace treaty

19-May-2008 - The war between the GM and organic movements has been bitterly fought. However in the midst of a global food crisis the time has come for these old enemies to bury their differences and concentrate on the benefits an alliance may bring.

Study deepens emulsion-flavour release understanding

19-May-2008 - Understanding how flavours and aromas are released from food is key to formulating successful products, and new research from Greece may deepen our understanding.

Amino acids may extend sweet potato starch's gelling possibilities

16-May-2008 - As interest in potato starch increases due to clean label pressures, US scientists report that the gelling and paste-forming properties of starch from sweet potatoes can be controlled by using amino acids.

Nitrate additives may protect stomachs from ulcers

15-May-2008 - Nitrites and nitrates, much maligned additives in processed and cured meats, may help protect the stomach from damage, suggests research from Sweden.

Browning agents offer speedy customization

15-May-2008 - Advanced Food Systems has debuted a range of browning agents that promises to deliver additional benefits including increased shelf life and reduced processing costs.

Scientists extend potential of flaxseed gum-starch use

14-May-2008 - Mixing maize starch and flaxseed gum, a lesser used hydrocolloid with properties similar to guar gum, may offer food formulators a new way of control texture and improving stability, suggests fundamental research from China and Turkey.

Sweet tooth in the genes: study

14-May-2008 - A specific genetic variation may help explain why some people consume more sugary foods than others.

Natural pigments from prickly pear get procedural boost

13-May-2008 - Fermenting the fruit juice of prickly pear Opuntia stricta could produce concentrated betalains for use as food colouring, according to new research from Spain.

Acrylamide linked to higher kidney cancer risk

12-May-2008 - Increased dietary intakes of acrylamide could raise the risk of kidney cancer by 59 per cent, says a new study from the Netherlands.

Pine bark extract may boost diabetics' heart health

12-May-2008 - Supplements of extracts from French maritime pine bark may reduce blood pressure and the use of blood pressure medication among diabetics, suggest results from a new study.

Nestle collaboration to target genes and taste perception

09-May-2008 - A better understanding of how genes affect a person's sensitivity to taste could enhance the development of foods that meet specific consumer preferences and individual nutritional needs.

EU seeks further safety advice on GMOs

09-May-2008 - The European Commission remains cautious over genetically modified organisms (GMOs), returning to its safety advisors for a third time for a verdict on three biotech products.

Gut microflora and obesity - Nestle expands the possibilities

09-May-2008 - Modifying the population of bacteria in the gut may improve the regulation of glycemic control and reverse the insulin resistance that occurs with obesity, suggests a new study from the Nestlé Research Center.

Dairy foods not impacting on weight issue: study

07-May-2008 - Claims that consumption of dairy products and other high calcium goods may play a key role in weight loss or gain are not sufficiently supported by scientific testing, according to a new review of existing research.

Edible oils may be upgraded with tomato peel waste

06-May-2008 - Enriching edible oils with tomato peel may enhance their bioavailability and upgrade their quality by increasing beta carotene and lycopene content and inducing better thermal stability, say researchers

Vitamin D to boost mood in older adults: study

06-May-2008 - Increasing your vitamin D intake may lead to mood improvements and protect against depression, suggests new research published today.

Peanut allergy gone within five years?

05-May-2008 - Genetically modified plants or immunotherapy may eliminate allergies to peanut within five years, suggests a prominent scientist from Duke University.

Green tea extract may counter fatigue for workaholics

02-May-2008 - Supplements of the green tea compound EGCG may offset the signs of physical and mental fatigue associated with modern stressful lives, suggests research from Japan.

Novel barley boosts bowel health in humans: study

30-Apr-2008 - A resistant starch-rich barley may offer functional food potential for formulators to double the fibre content of products, and boost gut health in consumers, suggests new research.

Trans-fats harm mechanism proposed

30-Apr-2008 - Trans fatty acids (TFA), an enfant terrible of the food industry, may promote cardiovascular disease by triggering inflammatory processes in the cells lining blood vessels, American scientists report.

Pectin gels offer low-fat cheese possibilities

29-Apr-2008 - Pectin gels improved the taste and texture of low-fat cheese, says research from China that may offer interesting possibilities for mayonnaise formulators.

Pomegranate sauce offers marinade potential for industry

28-Apr-2008 - Marinating anchovies in pomegranate juice may extend the shelf-life of the fish, and positively enhance the flavour and aroma profile, suggests new research from Turkey.