Science

09-Jan-2012 - Sucralose may not raise levels of blood sugar or increase the likelihood of insulin resistance, according to the results of a new study published in the journal Nutrition Research, comparing the body’s response to sucralose and sucrose.

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Red meat link to kidney cancer

09-Jan-2012 - Red and processed meat consumption can increase the risk of kidney cancer, according to a new study by US researchers.

Gum derived from cress seed could have thickener potential

09-Jan-2012 - Cress seed gum (CSG) could be an interesting and promising thickener in food formulations, finds a new study from Iran.

Starch intake may raise breast cancer recurrence risk: Study

06-Jan-2012 - High consumption of starchy foods may be linked with an increased risk of breast cancer tumours returning in women who have already had breast, according to a new study.

New research combats technical challenges for lemon oil emulsions

05-Jan-2012 - Research into the production of colloid systems with lemon oil could have “important implications” for the production of more economical emulsions in the food and beverage industry, say researchers.

Better knowledge of natural sugars could lead to ‘designer sweeteners’, say researchers

04-Jan-2012 - Better defining the relationship between chemical structure and digestibility of under-used natural sugars could help industry to produce a new generation of “designer” sweeteners, say researchers.

Calories alone, not protein, responsible for body fat increases, says research

04-Jan-2012 - Calorie consumption alone is responsible for increase in body fat, whilst protein intake may contribute to changes in energy expenditure, according to new research.

Trans fats and nutrient intake linked to Alzheimer’s brain shrinkage

02-Jan-2012 - Consumption of ‘junk food diets’ containing high levels of trans fats may lead to brain shrinkage associated with Alzheimer’s, whilst consumption of foods high in vitamins may offer protection, says new research.

Soft drink sales stalled when clear caloric information given, Johns Hopkins study

22-Dec-2011 - Sales of soft drinks to adolescents in Baltimore City nose-dived when study participants were exposed to ‘easily understandable’ information about calorie content, according to a new US study.

Preference for salt may begin in the cradle, scientists warn

22-Dec-2011 - Early dietary exposure to foods containing added salt shapes a greater preference for salty tastes throughout infancy and childhood, suggests a new study.

X-ray irradiation of asparagus promises shelf life and safety boosts

19-Dec-2011 - Use of low dose x-ray irradiation on vacuum packed asparagus can increase both shelf life and microbiological safety of the product, according to new US research.

Study shows cheese cuts cholesterol compared with butter equivalent

16-Dec-2011 - Cheese intake lowers LDL cholesterol when compared with butter intake of equal fat content, and does not increase said cholesterol levels compared with a normal diet.

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Food allergy model for fenugreek developed

15-Dec-2011 - A new research model that can be used to investigate allergy to fenugreek has been developed by a team of Norwegian researchers.

Childhood obesity prevention programs can be effective, review finds

14-Dec-2011 - There is strong evidence that childhood obesity prevention strategies are beneficial for reducing bodyweight in overweight children, particularly those aged six to 12, according to a new Cochrane Review.

Scientists urge manufacturers to make raw cookie dough ready-to-eat amid e-coli fears

13-Dec-2011 - Cookie dough manufacturers should reformulate ready-to-bake products to make them as safe as a ready-to-eat product, according to a study that has linked raw dough to an e-coli outbreak in 2009.

Harvard insight into emulsion process could aid development of functional or nano foods

12-Dec-2011 - Reaching a state of physical equilibrium has always been assumed to happen almost instantly in emulsions. However, researchers from Harvard have now shown that the process may actually take months, or even years.

New research programme may boost algae ingredient supply chain

09-Dec-2011 - A new research project led by TNO could help to create a more robust and industrially viable algae ingredient supply chain, says the Dutch research group.

Over $10m awarded to meet US food safety concerns

09-Dec-2011 - US authorities have awarded over $10m in food safety grants to universities across the country with the aim of boosting research and education and reducing concern.

IFIC aims to tackle dietary fat misperceptions

07-Dec-2011 - The International Food Information Council (IFIC) has released new online resources on fats, aiming to tackle consumer confusion and misperceptions about fat consumption, the organization said.

Tax food makers' caloric sweetener use to reduce consumption, study suggests

06-Dec-2011 - Taxing food manufacturers on caloric sweeteners added to foods would be more effective for reducing their consumption than taxing finished sugary foods and drinks, according to new research published in Contemporary Economic Policy.

WOW double emulsions move closer to food applications, say researchers

05-Dec-2011 - The inclusion of a gelling agent and electrolyte in double emulsions could be used to control the release behaviour of incorporated compounds, offering promise for the use of Water-Oil-Water emulsions in food applications, say researchers.

Consuming non-dairy calcium alone does not fill nutrient gaps, US study

01-Dec-2011 - Consumers can meet intake requirements for nutrients such as calcium via non-dairy sources, but these are not a ‘nutritionally significant equivalent’ for dairy foods, according to a new US study.

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BLAST OFF! US beer brand claims first space launch

29-Nov-2011 - A US beer brand is claiming that its product is the 'first beer in space', after two fans of the drink blasted a can into the earth's upper atmosphere.

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USDA to discuss non-O157 Shiga-producing E.coli control methods

29-Nov-2011 - The US Department of Agriculture (USDA) will meet publically to discuss methods for the control of non-O157 Shiga toxin-producing E.coli (STEC) in raw beef products.

Protein may affect wakefulness and burn more calories, study suggests

25-Nov-2011 - Protein may play a greater role in wakefulness and burning calories than simple carbohydrates, suggests a new mouse study published in the journal Neuron.