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.
High intake of conjugated linoleic acid (CLA), a type of fat found
naturally in cow's milk, is associated with a significantly lower
risk of bowel cancer, shows a new Swedish study.
Evidence for folic acid's ability to reduce the adverse effects of
alcohol on breast cancer risk is stacking up, with the publication
of a prospective cohort study in the British Medical
Journal.
Fiber sells if intake is linked to benefits such as energy
management, weight management and digestive health in popular foods
such as bread, cereal and pasta, claims a new report.
The World Health Organisation has created new guidelines for
governments in the fight against a growing chronic disease
pandemic, which are likely to add to the pressure already being
felt by European food makers.
Environmental organizations claim that new food tolerances for the
fluoride-based pesticide sulfuryl fluoride could be potentially
damaging to public health.
A leading manufacturer of hydrolyzed vegetable proteins for the
food industry has reformulated its product line in order to meet
non trans-fat label requirements.
The kids' version of the USDA's food pyramid is as ineffective as
the adult version in conveying sound nutritional advice, according
to a major public health body.
The North American sweetener industry has rushed to denounce a
study linking aspartame with an increased risk of leukemia and
lymphoma in rats, fearful that such negative publicity could dent
industry growth.
Following a low-fat vegan diet may boost weight loss by more than a
standard cholesterol-control diet containing meat and
animal-derivatives, indicates a new study - despite the vegan
participants upping their intake of carbohydrates.
Most adults blame parents for America's current adolescent obesity
crisis, though the proliferation of junk food remains a critical
concern according to a new report.
Food formulators looking to cash in on the blossoming functional
food trend could turn to black lentils for a health-busting
ingredient as new research reveals the pulse's potential heart
health properties locked in its pigment.
A zero-calorie natural fat replacement gel made from insoluble corn
bran fiber promises to replace between 25 and 50 percent of the
fats typically used in food preparation.
Food ingredients giant Tate & Lyle has launched two new cereal
ingredient solutions designed to enhance the nutritive qualities of
food and beverages without compromising on taste or texture.
The firm will focus on new technologies for dairy, beverages and
prepared food at the WWFE expo next month, showing exactly where
the industry is targeting its resources.
The words clinical trial or scientifically proven on a label carry huge cachet. But behind the claims of scientific evidence, consumers expect a base level of rigour in ensuring thatfood or personal care products actually deliver the benefits they claim.
A new meta-analysis of scientific evidence for nuts' ability to
lower cholesterol levels confirms that almonds, peanuts, walnuts
and pecans could be useful as part of an overall heart-healthy
diet.
A new study indicates that the mandatory addition of folic acid to
all grain products has had less of an impact on neural tube defects
in non-Hispanic black births than other racial and ethnic groups,
prompting renewed pressure on...
Institut Rossel-Lallemand's Lalmin Se has become the standard
against which other organic selenium is measured following the
release of certified reference material (CRN) by Canada's National
Research Council, enabling the...
Cognis has launched a new enzyme range that promises to improve the
production of short-shelf-life yeast-raised baked goods and save
food makers money.
A new CoQ10 product, said to be more bioavailable than the commonly
marketed crystal form, is set to open up a number of food and drink
applications for the ingredient, already booming in supplement
form.
Most Americans are not consuming enough fruit and vegetables in
their diet and are gleaning the majority of their antioxidants from
coffee, according to new research from the University of Scranton,
Pennsylvania.
New fundamental science reveals how the major foodborne pathogen
Listeria monocytogenes commandeers cellular transport
machinery to invade cells and hide from the body's immune system.
International experts in nutrition and genomics will meet in
California to discuss the progress of research into links between
the genetic make-up of milk and human health.
Pre-school girls eating French fries once a week could increase
their future risk of developing breast cancer by more than a
quarter, reveals new research from the US.
Henry Ford's famous aphorism that if he had asked people what they
wanted, they would have said faster horses, provides food makers
with a lesson they must learn.
Using cutting-edge technology, US government scientists have
developed molecular markers to help launch an historic rice into
the modern day food arena.
Ramifications for food formulation as fundamental research on
chocolate smells finds olfaction is uniquely a "dual" sense, in
that the brain perceives the same smell molecule differently if it
arrives through the nose rather...
The American Beverage Association has responded to accusations of
culpability in the current childhood obesity crisis by unveiling a
voluntary ban in schools.
Encouraging everyone to follow a healthy, cholesterol-lowering diet
and quit smoking would do more to cut the number of deaths from
heart disease than targeting people who already suffer from it, say
researchers.
A new research project aimed at improving the quality and yields of
cocoa crops through a better understanding of the plant's genetic
make-up is being undertaken by the UK's University of Reading.
Food manufacturers have been told that incorporating an uncooked
ingredient into a ready-to-eat food that will not be cooked could
pose a serious food safety risk.
An iron compound, developed to fortify foods in countries with high
rates of deficiency, is seeing interest from multinational food
makers looking to overcome the formulation difficulties experienced
with common forms of the mineral.