In the food and nutrition world, science is king. So when journals
do not force scientists to fully disclose financial support and
potential conflicts of interest, they are not helping anyone.
A genetically modified wheat variety that has significantly more
resistant starch than regular wheat could reach the market in five
years, say Australian scientists who have won financial backing to
commercialise the crop.
Two top scientists claim to have developed a frozen dairy dessert
that contains no sugar, trans fats or lactose, heralding new
opportunities for dairy firms to target consumer health trends.
A new meta-analysis of clinical trials of the effect of salt
reduction in children reports that a modest reduction in intake
does have a significant effect on blood pressure.
A team of food researchers has been awarded a patent for a new
variety of tortilla targeting consumers eager for a low fat, low
carb, soy-free version of the popular bread alternative.
The US Department of Agriculture (USDA) is to invest almost $2m in
evaluating its food and nutrition assistance programs, in an effort
to enhance these on the back of advice from external researchers.
Encapsulating vanillin in beta-cyclodextrin could improve the water
solubility of the compound, as well as offering protection against
oxidative degradation, suggests research from Greece.
New Zealand's HortResearch is conducting research aimed at taking
fruit and fruit-derived ingredients into the next generation of gut
health drinks based on their prebiotic properties.
Research groups around the world are working on breeding truly
purple tomatoes, packed full of anthocyanins, and reports suggest
that such a finished fruit may only be a few years away.
Bread has become the latest food group hit by a health scare
following the publication of a scientific study linking the
consumption of bread to kidney cancer.
DSM Nutritional Products is introducing a new formulation of
lycopene suitable for the spectrum of specialist diets, giving its
customers one ingredient suitable for dietary supplement, food and
beverage applications.
The recently implemented school wellness policies have started to
have an impact on the types of foods children have access to during
the day, with schools already offering more fruits and vegetables,
according to a report issued...
Tomatoes, genetically modified to produce 90 per cent less of the
allergen, profilin, represents "a future trend in allergen
avoidance," said the German researchers behind a new study.
The ability of the milk protein, alpha-lactalbumin, to
self-assemble into nanotubes could offer the food industry with a
novel and important ingredient for gelling and encapsulation.
A study of 19 different commercial enzymes used in the food
industry concludes that there are no concerns regarding food
allergy for these ingredients, states a study from Denmark.
Eating too much fish during pregnancy is linked to high mercury
levels in mothers and could put women at a higher risk of giving
birth prematurely, report US scientists.
In a show of institutional support for the nutraceutical industry,
the Canadian government has announced a $2m Cdn plug for research
into identifying plant, animal and marine compounds that can
benefit health.
Carrageenans, mixed with glycerol and heated with fats, can form
edible films and may open interesting developments for
encapsulation of flavours, colours, and antioxidants, suggests new
research from France.
US scientists have found a way to prevent the formation of the
naturally occurring cancer-causing compound aflatoxin in nuts such
as almonds, pistachios and walnuts, findings they hope will lead to
the first environmentally friendly...
Coming up with clear definitions for classifying the whole grain
content of foods is a top priority for the AACC International Whole
Grains Task Force, which will soon submit its comments to the USDA
regarding the establishment of...
The American Association of Cereal Chemists (AACC) International
recently recognized a number of experts from around the world for
their scientific and technical accomplishments that have advanced
the field of grain science.
Canola oil is gaining credence as an ingredient for food products
aimed at supporting heart health, as the FDA has approved a
qualified health claim on its potential to reduce the risk of
coronary heart disease, owing to its unsaturated...
Essential oils of sage and rosemary could offer a natural
alternative for processed meats, slowing oxidative spoilage as well
as imparting flavour and aroma, suggests a new study from Spain.
Scientists at Symrise have reported the potential of benzyl amides
as potential bitter-masking compounds for food and drink, research
that may lead to cheaper alternatives for food scientists and
formulators.
While the importance of fiber in the diet is well recognized, what
is still not fully appreciated is the scale of opportunity for food
manufacturers to address diet related public health issues through
the use of resistant starch,...
In an effort to let consumers know not all omega-3s bring equal
benefits, 12 ingredients makers - including Cargill, Ocean
Nutrition Canada and Martek Biosciences - have joined forces to
create the Global Organization for EPA and...
Women who drink four or more cola beverages per week have a higher
risk of developing the bone disease osteoporosis, finds a new
study, landing another blow on fizzy drinks makers.
Women are more likely than men to try different diet plans in an
effort to lose weight, and they also make greater efforts to limit
sugar, carbohydrate and fat intake, according to a new study.
Microencapsulation of oil ingredients, like omega-3, with sugar
beet pectin could provide an alternative to more traditional
encapsulating agents like milk proteins and gum Arabic, says a
German scientist.
By adding a novel genetically engineered bacterial strain to dairy,
the fermentation process is limited to converting lactose to
glucose, a technique that could remove the need to add sweeteners
to dairy products.
Restricting vending machine use or availability in schools is
crucial in the nation's efforts to drive down soda-related obesity,
according to a study published this month in the Journal of the
American Dietetic Association.
Science - consolidation and breakthroughs - took centre stage at
the 5th Orafti Research Conference last week, as world-leading
scientists convened to discuss prebiotics.
US government scientists have launched a new online database that
allows for the exploration of the soybean's genetic makeup, which
makes it possible to compare current soybean genetic maps.
A recent study props up the principle of low-carb high-protein
dieting - giving the low carb fad diets that pushed meat
consumption, such as the once fashionable Atkins diet, one last
laugh.
Adding alginates or guar gum to baked goods and breakfast cereals
could be one way to increase the satiety these products provide,
allowing consumers to feel full longer, according to food
scientists at the University of Maine.
If formulators are worried verbose FDA-approved health claims fog
the message they are trying to get across to consumers, they should
maybe question one of the basic foundations of nutrition packaging:
the nutrition label.
The reason why some people dislike vegetables such a broccoli and
sprouts is due to the genetic defence mechanism to potentially
harmful compounds in the plants, a result that deepens our
understanding of taste.
The demonisation of spinach following last week's E.coli outbreak
could give salad-dodgers the excuse they have been looking for to
skimp on their recommended five to nine portions of fruit and veg a
day. Without communication...
Scientists from Brazil have reported that supplementing the diet
with the soluble dietary fibres, inulin and oligofructose, boosted
calcium absorption in rats by about 40 per cent, results that add
to an ever growing body of science...
Canadian researchers are looking into the effects of gelling of
whey protein isolates with xanthan gum in concentrations well below
that usually reported, and have already filed for a patent on the
technique.
Reducing portion sizes and spreading information on healthy eating
are just some of the initiatives that the food industry needs to
take in order to help prevent childhood obesity, according to a new
report by the Institute of Medicine...
US scientists think they may have found a natural alternative to
pesticides used by sugar beet growers to fend off their biggest
enemy - the sugar beet root maggot.