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.
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.
