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Surplus jellyfish seen as additive source
02-Jul-2007 - Controlling exploding jellyfish populations may present the food and cosmetics industries with interesting new additives, suggests new research from Japan.
EFSA rejects concerns over Monsanto maize
29-Jun-2007 - The European Food Safety Authority's (EFSA) GMO panel has no safety concerns after reviewing data from French scientists suggesting toxicity concerns in rats fed the MON863 variety of GM maize from Monsanto.
Scientists offer predictions for sour taste in acid foods
28-Jun-2007 - The sourness of acidified beverages is related to concentrations of hydrogen and organic acid species, says a new study from the US that may offer an easy method for formulators to test sourness.
Fructose linked to fatty artery deposits, study says
28-Jun-2007 - Overweight males consuming fructose-sweetened drinks have a higher risk of developing fatty deposits in the arteries compared to those drinking products containing glucose, according to a new study.
Fungi seen as cost-effective lactic acid source
27-Jun-2007 - Fungal species of Rhizopus could offer a valuable alternative source for lactic acid production, with significant advantages over bacterial production, says a new review from Australia.
FDA, EFSA to review new aspartame study
27-Jun-2007 - Regulatory bodies in the United States and Europe have said they will review a new study linking aspartame to an increased risk of cancer, but have reiterated that until an evaluation of the data is conducted they continue to support the safety of the sweetener.
New study reignites aspartame cancer concerns
26-Jun-2007 - Concerns over the safety of aspartame could be reignited after a new study with rats linked regular intake of the sweetener with increased risk of leukaemia, lymphomas and breast cancer.
Pitaya fruit may offer red colouring for food
22-Jun-2007 - The use of pitaya as a source of red colours for foods is in its infancy, but the potential of these fruits to offer alternatives to re beet is growing, say the German scientists working on bringing the pigments from the lab bench to industry.
Prebiotics could help combat meat pathogens, says USDA
22-Jun-2007 - US Department of Agriculture (USDA) scientists have reported a new method of developing prebiotics from certain crops, which could have the potential to help combat the incidence of salmonella and E. coli in animals slaughtered for their meat.
Scientists look for prebiotics from corn cobs
21-Jun-2007 - Scientists in Portugal have reported a novel method for producing fibres from corn cobs capable of boosting the growth of friendly gut bacteria.
Guar gum - science builds for health benefits
21-Jun-2007 - Guar gum, extensively used as an emulsifier, thickener and stabiliser, may also have potential as a health ingredient for lowering cholesterol levels, suggests new research.
Appetite reduction is key for weight management - consumers
20-Jun-2007 - When consumers think about weight management and foods, appetite-suppressing ingredients are key, suggests new independent consumer research.
Fats - quality more important than quantity?
20-Jun-2007 - Replacing unhealthy fats with healthy alternatives reduces risk markers for cardiovascular disease (CVD) more than reducing the quantity of fat, suggests new research from the US.
Dow applies new gene technology to maize, canola crops
19-Jun-2007 - A technology that has been shown to modify genes in human cells has been successfully applied to maize and canola crops, according to biotech firm Dow AgroSciences.
Add methyl cellulose for healthy battered food
19-Jun-2007 - Making batters with methyl cellulose could remove the need for pre-frying of fried foods and boost the healthy image of battered foods, suggests new research from Spain.
Dietary calcium better for bones than supplements - study
18-Jun-2007 - Women who get most of their daily calcium from dietary sources have healthier bones than women whose calcium comes mainly from supplements, says new research.
Vitamin C's antioxidant activity boosted by edible film
18-Jun-2007 - The nutritional and shelf life-boosting activity of vitamin C can be boosted by incorporating the ingredient in a gellan film, suggests new research.
Breakfast cereals as good as special drinks for sports recovery?
15-Jun-2007 - A bowlful of whole-wheat flake cereal and nonfat milk may work just as effectively as specialized sports drink in boosting recovery after exercise, researchers told attendees at the 54th Annual Meeting of the American College of Sports Medicine (ACSM).
Is organic food really more nutritious?
15-Jun-2007 - The overall body of science does not support the view that organic food is more nutritious than conventionally grown food, says a new review from the British Nutrition Foundation.
Is Down Under the new Amazon for superfruits?
14-Jun-2007 - Scientists in Australia are scrutinizing the country's flora for fruit with the potential to tap into the growing trend of exotic fruits as sources of colours, flavours and health ingredients.
Gelatin combo eyed for tomato waste encapsulation
13-Jun-2007 - Researchers from Taiwan are eying a combination of gelatin and poly(-glutamic acid) (-PGA) for the encapsulation of lycopene from tomato pulp waste, offering alternatives for the ingredient increasingly in the consumer's eye.
Betalains research to drive colourants future?
12-Jun-2007 - Swiss chard and cactus pear could offer significant opportunities for novel sources of colourants for food, says a new review from Germany, but industry and academia must focus research and resources to fully exploit the potential.
Fungus to join mushrooming immune health market?
12-Jun-2007 - Consumption of the humble white button mushroom may boost the immune system and protect again infection, suggests a new animal study from the US.
Scientists propose better profiling for GM crops
11-Jun-2007 - A new technique could result in better nutritional and safety profiles for the coming generation of genetically modified organisms (GMOs), Spanish scientists have reported.
Whole grains linked to lower atherosclerosis risk
11-Jun-2007 - An increased intake of wholegrain-rich foods has been linked to improvements in blood vessel health, says a new study that adds to the heart-health benefits of a diet rich in wholegrains.
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