Science

13-Nov-2007 - Nitrites and nitrates, much maligned additives in processed and cured meats, may help heart attack survival and recovery, suggests a new mice study from the US.

Black cohosh stops breast cancer growth in the lab

13-Nov-2007 - Extracts from black cohosh may stop breast cancer cells in their tracks, suggests a new laboratory study involving scientists from French botanicals supplier Naturex.

Nestle uses physics to explain complex food interactions

12-Nov-2007 - Scientists from Nestle and the University of California have developed a model which could help explain the texture as well the transport of flavours and nutrients in foods.

Fruit anitioxidants develop with ripeness

09-Nov-2007 - Compounds in ripe fruit have been found to be highly active antioxidants, making them a potential source of health-promoting ingredients.

Mouse brain imaging helps understand appetite

08-Nov-2007 - A new imaging technique that shows increased neuron activity in mice's brains when they are hungry could be a key to understanding appetite, satiety, and why some people become obese.

Pomegranate hailed king of the exotic fruits

08-Nov-2007 - Pomegranate, known as the royal fruit because of the 'crown' on top, is also the shining light for how to capitalise on consumers' growing interest in exotic fruits and ensure they offer benefits and not empty hype, say experts.

Danisco CEO on the power of adding value

07-Nov-2007 - Tom Knutzen, CEO of major ingredients player Danisco, explains the company's strategy on high value-added ingredients to FoodNavigator editor Jess Halliday.

Soy could help reduce fat gene

06-Nov-2007 - The soy compound lunasin has been shown to inhibit the expression of a gene responsible for internal cholesterol production, Soy Labs' scientists have said.

New tool predicts sweet corn quality

06-Nov-2007 - Researchers in the US have developed what claims to be the first tool that can predict the timing, quality and weight of sweet corn crops, a move that is expected to help the industry meet consumer demand for the vegetable.

Folic acid linked to higher cancer rates

05-Nov-2007 - More warnings against fortifying flour with folic acid have emerged, following evidence that this could lead to increased cancer rates.

Low-income families do not eat enough fruit & veg

02-Nov-2007 - The Journal of the American Dietetic Association is this month addressing various aspects of poverty and nutrition - in particular the relationship between income and fruit and vegetable consumption.

Red and processed meats increase cancer risk, says study

02-Nov-2007 - Diet and cancer are directly linked, with alcohol and red and processed meats posing particular risks, according to the World Cancer Research Fund's (WCRF) study released this week.

Scientists breed brassicas to withstand turnip mosaic

02-Nov-2007 - A team of scientists from the UK has found a new way to breed brassica vegetables, such as broccoli, cabbage and oilseed rape, that they say gives them protection against the devastating turnip mosaic virus.

TV-hypertension link could fan kid food ad debate

31-Oct-2007 - Another study has linked TV viewing to increased incidence of childhood obesity, but this time the researchers also pinpoint a higher risk of the children developing hypertension.

Canada applies pressure for salt reduction

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.