Postmenopausal women who consume even moderate amounts of alcohol
may face an increased risk of breast cancer, say US researchers,
particularly if their cancer is fuelled by the hormones estrogen or
progesterone.
White adolescent and African-American girls assimilate salt and
calcium differently, say researchers, claiming this may explain why
races have different rates of high blood pressure and osteoporosis.
Kraft Foods is helping to finance a seat at the Monell Chemical
Senses Center, which should help scientists - and food companies -
to learn more about the intensity and quality of flavors.
Dairy food makers looking to drill further into the health benefits
of their primary foodstuffs will welcome new findings that suggest
two servings of low-fat dairy foods a day could reduce men's risk
of developing type 2 diabetes.
After the dank summer and sales of 2004, ice cream makers looking
to boost 2005 figures will find comfort in new research that claims
ice cream actually 'makes you happy', reports Lindsey
Partos.
Health benefits of the Mediterranean diet continue to gain credence
with yet another study showing a diet rich in fruit, vegetables and
olive oil could reduce the risk of heart disease.
The University of Illinois at Urbana-Champaign, US will host a
forum next month to examine the role that soy foods can play in
managing a person's weight.
Highly refined soybean oil does not cause reactions in people who
are allergic to soybeans, claim US food scientists at the
University of Nebraska-Lincoln.
A mineral and vitamin mixture that cuts the browning and extends
the shelf-life of sliced apples could encourage consumers to eat
more fruit, say researchers, Lindsey Partos reports.
As the deadline for the food allergy bill approaches, new research
shows that the peanut testing kits used by the food industry are
around 95 percent accurate.
A genomic milestone, researchers sequence the genome of the most
destructive enemy of the world's staple food crop rice, a fungus
called Magnaporthe grisea that causes rice blast disease.
EFSA scientific experts tackle the presence of harmful foodborne
bacteria Clostridium perfringens and C. botulinum,
compiling an opinion on the risk these spore-forming bacteria pose.
A new study that suggests high consumption of processed meats could
raise the risk of pancreatic cancer was 'not capable of proving
cause and effect', claims the American meat association.
Scientists from the US reveal how a powerful chocolate ingredient
exerts anti-cancer properties, findings that could one day be used
to design novel cancer treatments.
Food makers will be encouraged by a new report that reveals food
safety actions along the supply chain appear to be paying off, with
new figures from the US government showing cases of the harmful
food pathogen E.coli have fallen...
High protein source lupin flour continues to attract attention
following new reports that this food ingredient used in pasta and
bread products could provoke severe allergic reactions, reports
Lindsey Partos.
Understanding the most extreme conditions for food products will
bring gains for product formulation, particularly functional foods,
on Earth, says Arla Food Ingredients, the firm that has developed a
new yoghurt for consumption by...
Slicing away at contamination risk in fruit, Scottish scientists
overcome obstacles to design a rapid test for the detection of the
harmful mycotoxin patulin that occurs in naturally occurring
moulds.
Eating beans or lentils at least twice a week may reduce a woman's
risk of developing breast cancer, according to research designed to
investigate the benefits of the plant compounds flavonols,writes
Dominique Patton.
Companies wanting to test their ingredients to see if they are
contaminated by the unapproved genetically modified seed corn -
that was recently announced to have been let into the US food chain
- may be interested in Genetic ID's...
Fundamental research to provide new leverage for food makers with
Swiss researchers suggesting regular onion consumption may boost
the bones and prevent osteoporosis, reports Lindsey Partos.
Evidence backing the antioxidant powers of natural cocoa could
bring new opportunities for confectionery firms looking to boost
slacking sales in a saturated market, reports Lindsey Partos
.
A new method that uses powerful enzymes to convert fructose and
sucrose into the low calorie sugar alcohol mannitol receives patent
protection, opening up cheaper sources for this chewing gum
ingredient, reports Lindsey Partos.
As food brands wrestle for leading market positions new research
suggests the consumer will be tempted by, and differentiate
between, brands that add 'utility'.
UK scientists have developed a new genetically modified strain of
golden rice that is said to produce 23 times more beta-carotene
than the previous variety, reports Dominique Patton.
One US scientist wants to make the humble orange carrot pack a
bigger health punch by boosting its nutrients, and thereby changing
its color, reports Philippa Nuttall.
The foods that children, and later adults, choose are linked to
taste profiles set at a very early age, suggest new findings from
the UK, reports Lindsey Partos.
A new egg safety centre in the US could help ensure that health
scares associated with eggs and low public confidence are far less
common in the future.
Caffeine significantly reduced insulin sensitivity in a small
study, and was not corrected by the usually beneficial effects of
weight loss or exercise.
As food makers continue to slice artery-clogging trans fats out of
their formulations, a new study sheds light on the mechanisms
behind the impact of these fats on health, examining whether trans
fatty acid intake could also affect...
Fundamental research on the triggers for alcohol consumption finds
the answer could lie in our genes, with the amount of beer and wine
people consume related to differences in genetic make-up.
Acrylamide, a harmful chemical identified in baked and fried foods,
does not increase the risk of breast cancer in women, say US and
Swedish researchers, writes Lindsey Partos.
As players in the food ingredients industry strive to add value to
their portfolio and fight off pressurised margins, a new initiative
in the US aims to bring a raft of new solutions to food makers.
Genaissance Pharmaceuticals, Monsanto and the Agricultural Research
Service (ARS) have formed a triple alliance to draw up a genetic
map of the soybean, the companies announced today, writes
Philippa Nuttall.
Drinks manufacturers competing for market share in coffee products
will welcome new technology from Swiss scientists that should shed
light on the complex roasting process associated with the appeal of
coffee aromas.
The FDA has said it will review the report published last week by
the WHO, which confirmed that high levels of the carcinogen
acrylamide are still being found in 7000 food items, particularly
French fries, potato crisps and coffee,...
The US Centre for Disease Control has helped to create a climate of
fear by exaggerating America's obesity crisis, claims a consumer
and industry group, as one major cereal producer warns the whole
obesity issue is becoming too...
