Certain methods of preparation and cooking can causevegetables to
lose their cancer-fighting compounds, with microwaving the biggest
culprit, according to new evidence published in the Journal of the
Science of Food and Agriculture.
Scientists are set to build on existing knowledge relating to the
influence botanical extracts may have on our health as US national
body earmarks millions of dollars in funding for a range of new
projects on cereals, fruits, legumes,...
Millions of animals could be needlessly slaughtered and billions of
euros lost from economies, unless the world backs an international
science team to develop new tools to fight foot-and-mouth disease,
claims a network of scientists...
A patent battle has ended with a US court giving chemicals giant
DuPont the commercial rights for a patented gene that could one day
lead to healthier vegetable oils for food preparation, according to
reports in the US press.
As evidence mounts that trans fatty acids could be harmful to our
health, consumer organisations have placed the issue high on their
agenda, calling for industry to help tackle the problem. A new
study suggests a decline in consumption...
A drive in the US to reduce the foodborne disease E.coli
could be paying off with fresh data from the department of
agriculture (USDA) showing a drop in the number of ground beef
products tainted with this pathogen.
Good news for food manufacturers and ingredients companies involved
in the dairy market with findings from a recent study in the US
revealing that many consumers are willing to pay more for dairy
products marketed as organic or natural.
Heart healthy flavonoids, often removed in processing because they
are bitter, could actually improve the taste of certain food
products, reports a scientist in the US. Clearing the way for a
boost of flavonoid fortification in food.