Daily drinking of coffee could cut liver cancer risk,
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.
Food industry to benefit from taste gene research
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.
US investigates science behind tender meat
Ongoing pressure from consumers for quality meat ingredients drives
food technologists in the US to investigate biochemical mechanisms
for tender meat.
Scientists unlock harmful mechanism of trans fats
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.
Cow genes decide cheese type and quality
A Canadian scientist is claiming that he has identified which cows
genes help to determine the quality and type of cheese.
Furan formation in food: improved understanding
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.
Bread sales dip impacts Novozymes food business
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.
Food crop and taste link needs to be explored
The link between taste, and the production of a food crop, needs to
be explored, claim food scientists on the back of new research into
the widely consumed potato.
Cholesterol-lowering snacks possible
Researchers at Brandeis University claim that they have found a way
for food manufacturers to make snack foods that lower cholesterol
National Starch explains Innovation
Innovation is the watchword in National Starch's rebranded image
but what does this really mean and what does the company hope to
achieve from its makeover, asks Philippa Nuttall?
Instant tea contains harmful fluoride?
The increasingly popular instant tea beverage may be a source of
harmful levels of fluoride, claim US scientists on findings from a
very small study.
Older women's daily tipple pushes away dementia?
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.
High antioxidant: the future of peanuts?
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.
Chr Hansen launches culture to improve sour cream texture
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
Essential oil opportunities for flavorists
New fundamental research could open up opportunities for flavorists
trying to harness plant pathways to produce essential oils used as