Science

30-Oct-2007 - Leading Canadian health groups have joined forces to urge for comprehensive action to reduce sodium levels in food.

Severely restricting calories could lead to longer life

30-Oct-2007 - A study out of the University at Buffalo has linked severely restricting calories to slowing the progression of physical disability in age, which could have lifespan implications if carried over to humans.

Brown marine algae mined for functional ingredients

30-Oct-2007 - Polysaccharides from brown marine algae could provide the ingredients for a new wave of beverages with health benefits, according to researchers in Ireland.

Micro-fibres eyed as future functional ingredients

29-Oct-2007 - 'Micronised' insoluble fibres, insoluble fibres processed to the micron scale, could favourably change the gut health of hamsters and may translate into important ingredients for functional foods, suggests new research.

Cocoa husks offer green pectin source

26-Oct-2007 - Cocoa husks, a by-product of cocoa processing, may offer an alternative, environmentally friendly, and cost-efficient source of pectin for food, suggests a new study.

Omega-3 to cut colon cancer: meta-analysis

25-Oct-2007 - A pooled analysis of the small but ever-growing body of science of omega-3 and colorectal cancer indicates more fish oil does protect against the cancer.

Fermented soybeans offer natural antioxidants

25-Oct-2007 - Tapping into the ever-growing search for natural antioxidants to prolong the shelf-life of foods, new research from Taiwan suggests polyphenols from soybean could be added to the list.

Nature, not nurture, decides whether we like garlic

24-Oct-2007 - A new study has presented strong evidence that food preferences are largely governed by hereditary rather than social and environmental factors, especially when it comes to a taste for garlic, coffee and fruit and veg.

Other salts offer low-sodium bread potential

23-Oct-2007 - The use of potassium, magnesium and calcium salts in place of sodium chloride could lead to breads with 33 per cent less salt than normal, with changes in texture and mouthfeel, according to new research from South Africa.

Whole-grains breakfasts cut heart failure risks - study

23-Oct-2007 - Consuming at least one serving of whole grains cereal a day could reduce a man's risk of heart failure by 30 per cent, says a new study from the US.

Golden apple extracts eyed as novel pectin source

22-Oct-2007 - A collaboration between researchers in Cameroon and France is exploring the potential of ambarella peel as a source of pectin, and could offer industry a novel ingredient with new properties.

Little capers pack a big antioxidant punch

19-Oct-2007 - The humble caper, a small addition to the Mediterranean plate, is a rich source of antioxidants, and exhibits protective benefits even when consumed in the small concentrations used for flavouring, says a new study from Italy.

Alginates to boost stability of dairy-protein emulsions

18-Oct-2007 - The use and stability of dairy proteins as emulsifiers could be massively extended by adding sodium alginate into the mix, according to new research from Massachusetts.

Raw coffee bean may aid obesity battle

17-Oct-2007 - Unroasted green coffee bean extract taken as a drink or supplement can help people reduce weight, according to a new study.

Indian herbs offer natural antioxidant alternatives

17-Oct-2007 - Traditional herbal medicines from India may also offer a novel source of antioxidants for the food industry for boosting both the shelf-life and nutritional content of food, according to a new review.

Fermented tea eyed as natural preservative source

16-Oct-2007 - Tea, seemingly always in the headlines for its potential health benefits, could also offer an interesting source of food preservatives, Chinese researchers report.

Food allergies linked to animals' proximity to humans, says study

15-Oct-2007 - Scientists have found that the evolutionary distance of animal proteins to human proteins determines how likely they are to trigger a food allergy - research that could help with the development of free-from foods and allergy therapies.

Fruit, veg antioxidant profile increases with time

12-Oct-2007 - The antioxidant capacity of fresh fruit and vegetables does not decrease during storage, and the polyphenol content even increases, suggests new research.

Fruit & veg event ignites disease prevention discussion

11-Oct-2007 - Houston, Texas, is hosting a symposium on the functionality of fruits and vegetables this week, set to provide a forum for academia and industry to exchange ideas on how to tailor phytonutrients for health.

Low fat diet shows decreased risk for ovarian cancer

11-Oct-2007 - A low fat diet could reduce the risk of ovarian cancer in postmenopausal women, according to the US' Women's Health Initiative (WHI) Dietary modification trial.

Research targets better sweet potato pigments for foods

09-Oct-2007 - Fermenting purple sweet potatoes may lead to better extraction and stability of the anthocyanin pigments for use as natural food colourings, Chinese researchers report.

High GI diet may favour age-related sight loss

08-Oct-2007 - People at risk of declining sight from age-related macular degeneration (AMD) may benefit from reducing their intake of refined carbohydrates, suggests new research.

Spruce mill waste could rival gums for food

05-Oct-2007 - Scientists in Finland suggest that carbohydrates released into process waters of softwood mills could offer the food industry with a novel source of mannans to rival guar gum and friends.

Hairy roots eyed as flavour factories

04-Oct-2007 - Hairy roots, structures formed by a common soil bacterium after it infects a plant, could be tailored to become natural factories to produce food flavourings, researchers have reported.