US researchers open up potential opportunities held in the citrus
genome, helping to detect specific genes related to pathogen
resistance and to high flavonoid and nutrient levels.
Making a calcium-fortified drink could get easier for companies
participating in a new study designed to investigate which of the
numerous types of calcium ingredients perform best in which
application, writes Dominique Patton.
A raft of clinical evidence has linked consumption of omega-3 fatty
acids from fish oils to a reduced risk of sudden cardiac death, but
a new study suggests that in some patients with life-threatening
abnormal heart rhythms they may...
New technology could soon make it cheap and easy to identify food
pathogens by tagging them with color-coded probes made out of
synthetic tree-shaped DNA.
Good news for prepared meal manufacturers with a recent study
concluding consumption of convenient, nutritious frozen dinners
could help dieters control portion size, reports Lindsey
Partos.
Cargill has developed an ingredient that enables manufacturers to
add the healthy benefits of whole grain nutrition to foods while
preserving the sensory qualities of foods made from enriched corn
flour, reports Anthony Fletcher.
A study showing that sweet drinks have overtaken white bread as the
leading source of calories in the American diet may mean that the
nutrition gap is even wider than previously thought, reports
Jess Halliday. But according to the...
Television advertising gives children the wrong message about
healthy eating and is creating a generation confused about the
meaning of nutrition, writes Anthony Fletcher.
The prebiotic activity of different fibres will be measured and
compared in a new study designed to help food makers decide which
ingredient to select for their gut health products, reports
Dominique Patton.
The Soleris system could help food firms formulate new product
lines more rapidly by detecting microorganisms in nutritional
ingredients quicker, writes Anthony Fletcher.
New research from the US backs growing evidence that food makers
wanting to slice acrylamide from their fried food products should
opt for lower cooking temperatures.
Fresh basil, the most probable source of an outbreak of
gastrointestinal illness in Florida earlier this year, is now the
target of an FDA traceback operation, writes Anthony
Fletcher.
Cranberry juice, already well-known as a remedy for urinary tract
infections, may help protect against common infections caused by
gastrointestinal viruses, reports Dominique Patton.
Ingredients firm Frutarom is targeting the growing US functional
ice cream market with a range of ingredients such as aloe vera to
"support inner beauty" and "relieve stress," writes
Anthony Fletcher.
The Centers for Disease Control and Prevention has responded to
mounting criticism that a recent report may have minimized the
dangers of obesity, writes Anthony Fletcher.
Number one culture maker Chr Hansen launches new product based on
lactic acid to help salami and fermented sausage makers fight the
common food pathogen listeria, reports Lindsey Partos.
Only one food product out of 33 tested for trans fat levels in the
state of Florida was accurately labeled, raising fears that food
makers are opening themselves up to possible litigation in the
future writes Anthony Fletcher.
The American Dietetic Association is seeking to stir up debate over
the nation's breakfast tables. Girls who skip breakfast are more
likely to miss out on dietary sources of calcium and fiber than
those who regularly eat the...
A line of wine extracts from Chr Hansen could help US food
manufacturers cut costs and improve the health profile of their
products, writes Anthony Fletcher.
It is not how much you eat, but what you eat that could influence
life span, say UK researchers, investigating how calorie quality,
not quantity, may dictate longevity, writes Lindsey Partos.
A whey protein additive that keeps nutritional bars soft could help
food makers break into what is a lucrative and highly innovative
market, writes Anthony Fletcher.
Umami, the fifth basic taste, falls under the spotlight as Dr.
Jacqueline B. Marcus in the US discusses how understanding this
inexplicable taste sensation can help food technologists increase
consumer acceptance and preference in...
Published details of a Monsanto report are at the center of a new
storm over whether genetically modified (GM) food could be harmful
to human health, writes Anthony Fletcher.
The familiar pungency of the common food ingredient garlic used
extensively by food makers comes down to one particular compound
and its ability to activate specific protein thermoreceptors in the
mouth, say researchers.
Leading US supplement retailer GNC is rolling out the first product
containing the satiety ingredient Olibra, a combination of palm and
oat oil fractions developed by Sweden's LTP Lipid Technologies
Provider, reports Dominique...
The leading US food maker Kraft Foods is putting its weight behind
the increasingly popular South Beach diet, launching a new line of
foods for people following the regime, reports Lorraine
Heller.
A patented grape seed extraction process shows how mainstream
beverage makers can increasingly take advantage of the growing
niche market for health drinks, writes Anthony Fletcher.
The message about the gut health benefit probiotics can deliver is
finally getting through to US consumers, according to a new report
on the state of the functional foods sub-category.
Detroit Mayor Kwame Kilpatrick's plans to place a tax on fast food
has been dismissed as a cosmetic exercise to help cover the city's
budget deficit, writes Anthony Fletcher.
Cargill argues that food and beverage manufacturers in the U.S. can
positively impact today's rising healthcare costs by developing
products that address specific health and lifestyle issues.
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.