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.
Giant three-dimensional moving molecules roving before the eyes
could help scientists understand molecular behaviour in a matter of
minutes - instead of the more typical weeks using traditional
New Yorker Randy Blaun has developed what she believes to be a more
healthy French fry, which contains less than half the carbohydrate
content of regular fries. Blaun currently has a patent pending for
Heart-friendlier products may be one of the benefits from new corn
varieties developed by US scientists at the US department of
agriculture's chief scientific research agency and Iowa State
University (ISU). The 14 new lines...