Science

02-Aug-2011 - Only 23 percent of Americans reach vitamin D levels that experts agree is needed for optimal health, according to new research.

Freeze-dried salmon targets applications from soups to space food

02-Aug-2011 - Freeze-dried salmon could be the latest thing among health-conscious astronauts and military types and mountain climbers, thanks to work at the University of Alaska Fairbanks (UAF).

Lancet paper blasts Cochrane salt study

01-Aug-2011 - Commentary in The Lancet, along with a new analysis of the data, has slammed the recent Cochrane review that claimed salt reduction had no effect on strokes or heart attacks.

Refined oils ‘unlikely to trigger an allergic reaction’

28-Jul-2011 - Refined vegetable oils including soya and peanut oils are highly unlikely to trigger allergic reactions, according to new research.

Antibiotics better for UTIs than cranberry, but may increase drug resistance, say researchers

27-Jul-2011 - Antibiotics may achieve better results at preventing recurrent urinary tract infections, but they also increase the risk of antibiotic resistance three-fold, according to new research.

We are what we eat: Fatty foods may boost moods

27-Jul-2011 - Fat-rich ‘comfort foods’ may actually alter the brain's response to sadness, and boost mood, according to new research.

Sugar doesn’t melt, it decomposes, say researchers

26-Jul-2011 - Sugar crystals do not melt, but instead decompose in a heat sensitive reaction termed ‘apparent melting’, according to new research.

Big interview: Ronald Stotish, ceo, AquaBounty Technologies

‘Political shenanigans’ must not thwart scientific review process, warns GM fish boss

25-Jul-2011 - Arguments put forward by senators attempting to derail the approval process for the world’s first genetically engineered fish for human consumption are politically motivated and have no basis in fact, according to the firm trying to bring them to market.

Pasta could get fibre boost without affecting quality, say researchers

25-Jul-2011 - The addition of certain dietary fibres to pasta could offer health benefits without affecting the quality of final products, according to new research on durum wheat pasta.

GM salmon boss attacks senators for ‘misinformed paranoia’

21-Jul-2011 - The boss of a Massachusetts-based firm attempting to commercialize genetically engineered farmed salmon has accused a small group of senators opposing the move of “willfully ignoring science-based research” and spreading “misinformed paranoia”.

Researchers produce non-dairy ice cream using lupin protein

21-Jul-2011 - A non-dairy ice cream made from purely plant-based ingredients, including lupin proteins, has been developed for the market by a team of German researchers.

Researchers produce alternative to animal-sourced gelatine

20-Jul-2011 - A non-animal sourced, ‘human’ version of the gelling agent gelatine has been produced by researchers in China.

Does menu diversity lead to over-eating?

19-Jul-2011 - Repeatedly being offered the same foods may lead to food ‘boredom’ and decrease energy intakes in women, but variety may actually increase caloric intake, suggests a new study.

Teens “learn” to love caffeinated drinks

13-Jul-2011 - Teenagers develop more of a liking for unfamiliar fizzy drinks over time when they include significant doses of caffeine, according to research presented at this week’s meeting of the Society for the Study of Ingestive Behavior (SSIB) in Florida.

Salt’s sensory aspects to drive successful low-sodium food: Scientist

12-Jul-2011 - Understanding the sensorial aspects of salt with sensory science will help food manufacturers achieve success with reduced sodium foods, says a scientist from the Monell Chemical Senses Center.

New satiety foods will contain 'cocktail of components'

12-Jul-2011 - The next generation of weight management ingredients will contain a “cocktail of components” that address multiple factors around hunger and reward, according to the boss of Food for Health Ireland (FHI).

High salt diet increases risk of CVD, death: Study

12-Jul-2011 - High sodium intake, especially when combined with a low potassium intake, is associated with an increased risk of cardiovascular disease and mortality, according to new research.

Food scented products may play role in obesity epidemic: Study

11-Jul-2011 - Non-food products that are produced to smell like food, such as chocolate or fruit scented personal care products, may increase food intake and lead to obesity, according to new research.

Cochrane review doesn’t change our advice on salt reduction, AHA

08-Jul-2011 - A high-profile scientific paper questioning whether cutting salt reduces cardiovascular disease risk does not mean that industry-led sodium reduction initiatives are a waste of time, the American Heart Association (AHA) has insisted.

Review highlights uses of inulin in dairy products

08-Jul-2011 - Inulin may act as a useful fat replacer and texture enhancer in dairy products, says a new review from ingredient company Sensus and CSIC in Spain.

Research into soda consumption and obesity is conflicted, review claims

08-Jul-2011 - The effect of sugary beverage consumption on body mass index (BMI) is difficult to discern based on current research, claims a new meta-analysis of randomized controlled trials published in Obesity Reviews.

Salt reductions may not reduce heart disease risk: Cochrane review

06-Jul-2011 - Moderate reductions in salt intake do not reduce the likelihood of dying or experiencing cardiovascular disease, according to a new Cochrane review.

Double-fortified salt ‘a good alternative to cereals’: Study

05-Jul-2011 - Salt fortified with both iodine and iron may help to improve iron status in populations where fortification of other staple foods does not achieve the desired coverage, according to a new study.

Portion size and eating more often largely responsible for obesity: Study

01-Jul-2011 - Efforts to reduce obesity should focus on reducing the number of meals and snacks and portion sizes, suggest researchers at the University of North Carolina at Chapel Hill.

Lab grown burger could provide sustainable source of meat

30-Jun-2011 - Researchers developing new meat products grown from stem cells say that the first products, which should be ready within the next year, could begin a movement to more sustainable meat production.