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.
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.
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...
Scientists blow food formulation wide open, confirming the
influential role genetics plays in the taste profile of
individuals, reports Lindsey Partos.
Ongoing research into the impact proteins - both meat and soy - can
have on the bone health finds that calcium absorption from these
two important sources of dietary protein is similar.
Food safety comes to the fore again as new study builds on growing
evidence that foods of animal origin, contaminated with
Escherichia coli, can lead to urinary tract infections in
women.
Benefits and risks of coffee drinking on consumer health are the
focus of two new studies that ultimately reveal the positive, or
negligible impact, of this popular beverage.
Variation in taste genes could open up new opportunities for the
food industry, as well as parents, to devise better strategies to
enhance fruit and vegetable acceptance in children who are
sensitive to bitter taste, claim researchers.
Ongoing pressure from consumers for quality meat ingredients drives
food technologists in the US to investigate biochemical mechanisms
for tender meat.
Scientists have identified a molecular mechanism in the liver that explains how consuming foods rich in saturated fats and trans-fatty acids can send blood levels of cholesterol and triglycerides soaring.
Shedding light on how the carcinogen furan forms in foods,
scientists have opened up possible solutions to tackle this
potential problem for the food industry.
Sales for food enzymes crept up by a slight two per cent in 2004
for number one enzymes player Novozymes, but a boost in low carb
beverages continues to lift profit.
Evidence continues to mount suggesting the benefits of moderate
drinking to overall health with a new study on over 4,000 older
women finding a daily drink could sharpen the mind.
Peanuts are in the news again as being healthy - despite their
high-fat levels - as researchers suggest that they may be as rich
in antioxidants as many fruits.
Meeting the challenge of organoleptic changes when fat is removed
from low fat formulations, Chr Hansen launches a new culture to
improve texture in sour cream and buttermilk, writes Lindsey
Partos.
New fundamental research could open up opportunities for flavorists
trying to harness plant pathways to produce essential oils used as
flavor additives.
The Agricultural Research Service (ARS) is trying to focus
attention away from the winter storms and towards the summer by
highlighting two new peach varieties it has developed.
Scientists from the Agricultural Research Service (ARS) announced a
year ago they had completed the first draft on the honeybee genome;
they are now using these findings to uncover new ways to keep
honeybees healthy.