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.
The Food and Drug Administration (FDA) has issued a consumer
advisory statement following the discovery of three cases of
botulism in the state of Georgia.
A new set of definitions related to glycemic carbohydrates have
been approved by a group of industry and science experts, in an
effort designed to help food manufacturers communicate how the
carbohydrate content of a product will...
People who eat salads have higher serum levels of vitamins C and E,
folic acid, and carotenoids, according to a large study of US
adults that suggests these nutrients are well absorbed in the body
from raw vegetables.
The first ever World Grains Summit opened its doors in San
Francisco yesterday, attracting visitors from throughout the food
and beverage industries for four days of exploration of the latest
developments in grain-based science and...
In today's competitive food industry, healthy products mean healthy
sales but the scramble to keep up with the obesity backlash can
have dangerous repercussions.
A Californian nutrition council has announced some simple
strategies that can be implemented in order to encourage
lactose-intolerant children to consume the recommended daily
servings of dairy products.
Increasing consumption of omega-3 by eating adequate amount of oily
fish or taking fish oil supplements could save 58 Americans for
every 100,000, a recent study looking into preventing sudden
cardiac death concluded.
A small study into the effects of soluble and insoluble fibre on
blood pressure indicates that individuals with slightly high
cholesterol levels may benefit from including plenty of whole
grains in their diets.
Food allergies could be consigned to the history books within a
decade if the combination of biotechnology and vaccines work as
planned, Dutch researchers have told the BA Festival of Science in
England.
A pilot program that distributed fresh fruits and vegetables to
children in Mississippi schools has resulted in increased
consumption of these goods, findings that provide guidance towards
a comprehensive approach for improving students'...
Researchers from the University of Ulster and University College
Cork are to embark on a three-year project to investigate what
level of dietary vitamin D is needed to maintain good vitamin D
status in winter.
Grape seed and pine bark extracts as additives in cooked meats
performed better than the synthetic preservatives in oxidation and
microbial effects, results that could be readily acceptable to
consumers seeking ready-to-eat meat products...
With obesity continuing to grab the headlines, a joint
US-Portuguese study of what affects the motivation to feed is said
to contribute to a better understanding of how the brain responds
to food stimuli.
Yet another study has revealed the importance of good nutrition
from an early age, as researchers found that children who are
overweight as toddlers are more likely to become obese in early
adolescence.
US scientists have discovered heat tolerant barley enzymes, which
could make malting more efficient for beer, and also provide
benefits for the production of bakery goods and breakfast cereals.
Adding carrageenans to egg white ovalbumin improves the gelling
ability of the egg protein and could spark a "great interest using
liquid egg as gelling agents", says research from Spain.
Most Americans are not consuming enough of the daily recommended
amounts of fruits and vegetables, according to research by the US
Department of Agriculture (USDA) and the National Cancer Institute.
Portion sizes have again been linked to rising obesity levels in
the US, with a new study indicating that people may be eating more
because they are unaware of the reference portion sizes encouraged
for a healthy diet.
US-based scientists say they have identified a protein responsible
for the perception of sourness, backing up a similar recent study
into a taste that is still relatively poorly understood.
Drinking three glasses of fruit or vegetable juice a week could cut
the risk of Alzheimer's disease by a whopping 75 per cent,
according to a population based study from the US.
The heart health benefits associated with soy isoflavones may be
due to an affect on platelet aggregation, rather than improving
classical cardiovascular risk factors, says a new study from Chile.
Good manufacturing practices and more rigorous labeling have
contributed to a decline in the accidental exposure to peanut of
children with peanut allergies, but more stringent standards still
need to be enforced, says a Canadian...
A high daily intake of vitamin K1, found in green leafy vegetables,
could reduce the risk of fatal coronary heart disease by 19 per
cent, says a new study.
Obesity has again been linked with cancer, in a new study that
examines the so far little understood connection between extra body
weight and ovarian cancer.
As food manufacturers inch closer to the holy grail of low-calorie,
trans-fat free flavor-fantastic products one has to ask how we
veered so far from the common sense of fresh home-cooked meals.
Children are not getting enough calcium in their diets, according
to US dieticians, who recommend that more milk, cheese and yogurt
products targeting kids would be one way to address the deficiency.
The implementation of new nutrition policies throughout the
nation's schools this academic year has already resulted in schools
undertaking significant efforts to provide children with healthier
foods and beverages, according...
Food companies may have more to lose than to gain by placing
freshness dating on their refrigerated products, says a new study,
which reveals that consumer taste perception is influenced by how
fresh they believe a product to be.
Food and beverage makers could soon tap into a range of new
ingredients with a healthy twist as sugar and sweetener firm Tate
& Lyle launches a new venture capital arm to focus on
next-generation ingredients.
Products containing meat and poultry will now be able to feature
the Whole Grain Stamp, after the US government announced it was to
expand the list of goods eligible to use the eye-catching symbol.
The US Department of Agriculture (USDA) is to publish updated data
on the nutrient levels of the nation's most commonly consumed
mushrooms, which will include an analysis of fat, fiber and protein
levels.
