By adding a novel genetically engineered bacterial strain to dairy,
the fermentation process is limited to converting lactose to
glucose, a technique that could remove the need to add sweeteners
to dairy products.
Restricting vending machine use or availability in schools is
crucial in the nation's efforts to drive down soda-related obesity,
according to a study published this month in the Journal of the
American Dietetic Association.
Adding alginates or guar gum to baked goods and breakfast cereals
could be one way to increase the satiety these products provide,
allowing consumers to feel full longer, according to food
scientists at the University of Maine.
If formulators are worried verbose FDA-approved health claims fog
the message they are trying to get across to consumers, they should
maybe question one of the basic foundations of nutrition packaging:
the nutrition label.
The reason why some people dislike vegetables such a broccoli and
sprouts is due to the genetic defence mechanism to potentially
harmful compounds in the plants, a result that deepens our
understanding of taste.
The demonisation of spinach following last week's E.coli outbreak
could give salad-dodgers the excuse they have been looking for to
skimp on their recommended five to nine portions of fruit and veg a
day. Without communication...
Scientists from Brazil have reported that supplementing the diet
with the soluble dietary fibres, inulin and oligofructose, boosted
calcium absorption in rats by about 40 per cent, results that add
to an ever growing body of science...
Canadian researchers are looking into the effects of gelling of
whey protein isolates with xanthan gum in concentrations well below
that usually reported, and have already filed for a patent on the
Reducing portion sizes and spreading information on healthy eating
are just some of the initiatives that the food industry needs to
take in order to help prevent childhood obesity, according to a new
report by the Institute of Medicine...