Rapid test tackles patulin risk
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
Beans may cut risk of breast cancer
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
AACC asks for feedback on GI definitions
AACC International is soliciting comment about its proposed
definitions for carbs and the GI.
Milk intake: small risk for Parkinson's Disease development?
Findings from a study of over 7000 middle-age men suggest milk
consumption could raise the risk of Parkinson's disease, although
the risk is small.
Testing device for unapproved GM seed
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...
Peptide in onion may prevent bone loss
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.
Natural cocoa in formulations to open up opportunities for makers, new study
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
Mannitol method to slash price for low cal sugar replacer?
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.
Utility key to leverage for food brands?
As food brands wrestle for leading market positions new research
suggests the consumer will be tempted by, and differentiate
between, brands that add 'utility'.
Twenty times more beta-carotene in new golden rice
UK scientists have developed a new genetically modified strain of
golden rice that is said to produce 23 times more beta-carotene
than the previous variety, reports Dominique Patton.
Nutrient packed carrots change color
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.
Taste, and choice, of food moulded as a baby
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.
Egg safety centre aims to boost industry profile
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 may reduce insulin sensitivity
Caffeine significantly reduced insulin sensitivity in a small
study, and was not corrected by the usually beneficial effects of
weight loss or exercise.
Frozen spinach retains carotenoid power for longer than fresh
Frozen spinach retains a stronger nutritional profile than its
fresh equivalent, say food scientists.