Science

22-Aug-2011 - The Food and Drug Administration (FDA) has called for modernization of the science used to develop and evaluate the products it regulates, in a "Strategic Plan for Regulatory Science" document – including in implementation of new food safety law.

Ajinomoto reports toxicology data to support advantame safety

19-Aug-2011 - The high intensity sweetener Advantame is not associated with any adverse effects, according to a toxicology study over two generations of rats conducted by Ajinomoto.

Canada funds packaging research to quadruple fresh produce shelf life

19-Aug-2011 - The Canadian Government is funding research into novel packaging technology designed to extend the shelf life of fresh produce in a bid to boost access to international markets.

Salt alternatives, advertising may aid reduced sodium dairy acceptance

18-Aug-2011 - Consumers are capable of noticing small reductions in salt in dairy foods, and gaining acceptance of reformulated dairy products like cheese may be advanced to advertising the benefits of sodium reduction.

Sugar ester R&D has ‘important consequences’ for acidic drink formulation

17-Aug-2011 - On-going research into the use of a natural sugar ester as a food-grade surfactant has ‘important consequences’ for acidic beverage formulation, report scientists from the University of Massachusetts and International Flavors and Fragrances (IFF).

Upper limit for sugar intake may be too high, suggests study

17-Aug-2011 - Consuming 25 percent of daily calories in the form of added sugars – in line with the government recommended maximum – could increase risk factors for heart disease, according to a new study.

Sugar beet pectin may boost whey protein emulsion stability

16-Aug-2011 - The stability of emulsion formulations may be enhanced by including sugar beet pectin in addition to whey protein, with potential for encapsulation of value-added ingredients, says a new study.

Study links processed red meat to type 2 diabetes

11-Aug-2011 - Consumption of red meat, especially processed red meats, may lead to increased risks of type 2 diabetes, says new research.

News in brief

AMI challenges study linking red meat to type 2 diabetes risk

11-Aug-2011 - New research claiming that red meat consumption is associated with an increased risk of type 2 diabetes should be seen in context of a wider body of evidence suggesting that there is no link between the two, the American Meat Institute (AMI) Foundation has argued.

Breakthrough natural preservative kills foodborne bacteria - research

10-Aug-2011 - A new naturally-occurring preservative that could be added to food during processing has the potential to kill deadly pathogens and extend shelf life, said the US scientists behind the discovery.

Can industry leverage technology to influence energy intake?

09-Aug-2011 - Innovation and technology can be used in food production to help improve health and reduce the calorie content of food. But, solving the obesity epidemic is a complex problem, and there is no single solution, according to a report by the US Institute of Medicine (IoM).

Millet, amaranth, and quinoa deemed gluten free: Study

08-Aug-2011 - Research investigating the immune reactivity of tef, millet, amaranth, and quinoa has confirmed their safety in the diet of celiac disease patients.

Fresh ideas to stay fresh: Bran may extend bakery shelf-life

08-Aug-2011 - Bran may help extend the shelf-life of bakery products like cakes, and enhance the taste profile, according to results of a new study from Greece.

‘Taste terminator’ protein may explain distorted bitter tastes

03-Aug-2011 - Researchers from Monell and Givaudan have discovered a ‘taste terminator’ protein inside taste cells, which may control the way we perceive bitter taste signals.

Americans may have low vitamin D Levels

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.