New research explains the mechanism behind the widely recognized
link between a high-fat diet and type 2 diabetes, providing an
insight into how high-fat diet-induced diabetes may be prevented.
If only they taught chemistry in schools as it happens at Christmas tables across Europe. For here lies the secret of delicious. Come next weekend, the centrepiece from north to south will be a roast. A British turkey, a German goose, a French roast beef:...
Palm oil is a "reasonable alternative" to trans fatty acids,
according to an independent group of nutrition, medical and
manufacturing experts who examined the oil's functionality in food
products and possible impacts...
Dietary fibre intake may not be associated with reduced risk of
colorectal cancer, according to a study in today's issue of the
Journal of the American Medical Association (vol 294,
pp2849-2857).
Cereal giant Kellogg is to reformulate some of its products with a
low linolenic soybean oil in an effort to reduce or eliminate trans
fatty acids while also minimizing the saturated fat content of the
products, the company announced...
Archer Daniels Midland (ADM) has expanded its range of low trans
fats, which it claims will allow manufacturers of baked goods to
produce healthier formulations with good functionality.
US cranberry co-operative Ocean Spray is launching a low sugar,
high fiber sweetened dry cranberry product designed for use in a
variety of health positioned food applications including baked
goods and cereals.
The genome sequencing of the NCFM probiotic strain has given
Danisco's research effort a lift. It may help identify new health
benefits, and help reduce the time for bringing new products to
market.
A petition filed by General Mills requesting the development of
definitions for 'excellent source,' 'good source' and 'made with'
whole grains has been denied by the Food and Drug Administration
(FDA).
US agribusiness giant Cargill was garnering early interest in its
Barliv barley beta glucan at FiE in Paris this week, following the
presentation of a study highlighting its cholesterol-lowering
benefits in November.
Following a high-carbohydrate diet may raise type-2 diabetics'
blood pressure by a modest degree if followed in the long term,
suggest researchers from the University of Texas Southwestern
Medical Center.
Teenage girls who have a large waist circumference and a high
levels of triglycerides may run a greater risk of developing
metabolic syndrome in later life, according to research published
in this month's issue of Pediatrics.
Wheat breeders in recent years have been increasingly working on
the development of waxy wheat varieties. Yet the commodity has not
yet hit the mainstream market as no one seems to know what to do
with it. FoodNavigator-USA speaks...
Nearly a quarter of Latino children in the United States are
overweight, with those who consume lots of sugar- especially in
sugary drinks- running a higher risk of developing type 2 diabetes,
according to a new study.
Sequencing of the genome of maize at the Genome Sequencing Center
(GSC) at Washington University School of Medicine in St. Louis
could help lead to higher yields and better quality ingredients.
WellGen's first food-derived nutrigenomic product could be on the
market as early as next year, if research continues according to
plan and a suitable commercial partner can be found.
The fortunes of the pomegranate, until recently unknown to most US
consumers, is changing fast, according to Datamonitor's Productscan
Online database of new products.
The much advertised 'obesity epidemic' does not exist, according to
new research that claims the disease is nothing but attempts by the
nation's weight loss industry to capitalize on public health
concerns.
The heart health benefits of eating soy protein containing
isoflavones received a boost this week, when researchers from John
Hopkins University presented new research indicating their ability
to reduce two strong indicators for coronary...
With the US Food and Drug Administration (FDA) poised to release a
risk assessment that is expected to declare food products derived
from cloned animals safe for the food supply, a new study has found
that these products would be...
Strategic Diagnostics (SDI) has filed a patent application to
protect its new enrichment media technology, capable of singling
out harmful pathogens among billions of other bacteria.
Ingredients giant Cargill has launched a new line of sweeteners
designed to reduce the number of calories in frozen dairy desserts
and sweetened bakery products such as cake, muffins and brownies,
without altering the taste.
Blue Pacific's new functional flavor system offers health-minded
beverage makers the promise of shelf stability without the threat
of ringing or separation.
A new ingredient made from rice could allow ice cream, yoghurt and
protein bar manufacturers to make grain claims on their products,
say scientists at food research company CRM.
Eat'n Park Hospitality Group's company-wide shift to trans fat-free
cooking oil reflects growing unease within the food service sector
that it could be the next target of the health crusaders.
Biotech giant Monsanto and soy ingredients supplier Solae are to
develop a new line of soy proteins that they claim will have a
better taste and higher level of solubility than any other soy
protein on the market.
Potato waste could offer the food industry a cheap, renewable and
as yet underutilised source of chitin and lactic acid, according to
a university scientist.
ConAgra's attempt to inextricably link itself with current health
trends is evident in the launch of its latest range of products
under the "Eat Well, Live Well, Choose Well" slogan.
Growing demand from food companies for quicker pathogen testing to
free up both time and inventory should benefit microbiology firms,
according to a business consultant.
The body's biological signal for controlling hunger and fullness
does not step in to regulate intake in the face of huge food
servings, according to a Penn State researcher.
Functional food could present a solution to the crisis of chronic
diseases that is crippling health care systems across Europe, but
the emphasis should be on action over education, according to
Professor Hans-Ulrich Klõr of Universität...
A patent covering the use of the human sweet taste receptor to
screen for compounds could give Senomyx a significant edge in the
race to identify new sweet flavor ingredients.
Growing concern over trans fats is spilling into the restaurant
sector, triggering fears that cooking oil suppliers and restaurants
are not adapting quickly enough to consumer demands.
A new range of specialty carrageenans designed to increase yield,
prevent drip loss and ensure freeze/thaw stability for meat, fish
and poultry is set to be unveiled.
The production of gluten-free products could be the way for craft
bakeries to increase sales, which are suffering in the face of
lower priced mass-produced goods from industrial bakeries,
according to German company Hanneforth Food...
Intake of beta-carotene from foods is inversely associated with
lower mortality, including death from heart disease and cancer, in
the elderly, shows a new study across different European
populations.
A North Carolina-based soybean processor has tapped into the
lucrative trans-fat free oil market through a patent process that
also retains the nutritional benefits of soy.
Probiotic bacteria could not only help fight viruses but they may
also protect against autoimmune diseases like diabetes, says
Swedish probiotics firm Probi.
A fast, simple and environmentally friendly method of measuring
precisely the beta-carotene and other carotenoid levels in pumpkin
could help food makers achieve a better understanding of an
important nutritional ingredient.
Cargill intends to ramp up production of Vistive, a low-linolenic
soybean-based oil, following growing interest in the food industry
over trans-fat reduced products.
Wild Flavors has launched a new salt replacement product that it
claims blocks the negative taste of potassium chloride while
keeping the true taste and mouthfeel of salt.
