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Project bids to eliminate risk of botulinum in baked goods
23-Oct-2009 - A project aimed at quantifying and eliminating the risk associated with the growth of Clostridium botulinum in baked goods is being initiated by a UK research group.
News in brief
Chemists add soy sauce to ‘perfect’ gravy
23-Oct-2009 - The Royal Society of Chemistry in the UK has unveiled its recipe for the perfect gravy, which bears a striking resemblance to that of a 19th century cookbook writer.
EFSA recommends reduction of inorganic arsenic intake
23-Oct-2009 - Food manufacturers may wish to keep an eye on inorganic arsenic levels in ingredients and final products, after the EFSA panel on contaminants concluded that dietary exposure should be reduced.
Consumer response to health claims varies by country: Study
23-Oct-2009 - Italians are unswayed by healthy messages and images on foods, whereas the Finnish respond to medical pictures and British consumers are more likely to buy foods making even a weak health claim, indicates new research.
News in brief
Why white wines work with fish
22-Oct-2009 - White wine makes a good accompaniment to fish dishes because it has low levels of iron, report Japanese scientists.
Study tests emulsifier vs. enzyme performance in bread
22-Oct-2009 - A new study has pitted use of a Datem enzyme against three generations of lipase enzymes, and found that action on bread volume is similar - but with some differences depending on fermentation times.
Study fails to find omega 3 benefit for depression
22-Oct-2009 - New research, contrary to previous studies, shows augmenting antidepressant therapy with an omega-3 fatty acid supplement does not result in improvement in levels of depression in patients with coronary heart disease (CHD).
High protein diet may make brain lighter: Animal study
21-Oct-2009 - Eating a high protein diet appears to make the brains of mice lighter, report researchers who hypothesise that this could make them more vulnerable to Alzheimer’s disease.
Olive oil component could avert Alzheimer’s
20-Oct-2009 - A compound in extra virgin olive oil could deter proteins from disrupting nerve cell function that causes the debilitating effects of Alzheimer's disease.
Med diet cuts breast cancer risk in older women, says study
19-Oct-2009 - Adherence to a Mediterranean diet along with avoidance of Western-type foods may contribute to a reduction in postmenopausal breast cancer risk, claims new French study.
Benefits of salt reduction clear, despite brain claim
16-Oct-2009 - Public policy to reduce salt intake has clear health benefits, despite claims that intake is physiologically determined and cannot be controlled by policy, says a UK expert.
CoQ10 may protect against obesity problems: Study
15-Oct-2009 - Supplements of coenzyme Q10 (CoQ10) may protect or retard the development of fatty liver related to obesity, suggest findings from an animal study.
Amaranth offers natural pigments for noodles: Study
15-Oct-2009 - Pigments from amaranth may boost the nutritional profile and colour of Asian noodles, without affecting the quality, says a new study from China.
CP Kelco innovation to give one-shot multi-layered desserts
14-Oct-2009 - A three layered dessert formulation from one processing stream that subsequently self-separates into layers has been developed by CP Kelco.
Vegetarianism poses no bone health danger: Study
13-Oct-2009 - Consuming a vegetarian diet may result in slightly weaker bones, but not to a level that it becomes a clinical concern, says a new meta-analysis.
Friendly bacteria may blunt fibre’s anti-nutrient actions
12-Oct-2009 - Formulating bread with Bifidobacterium strains may reduce levels of a compound in high-fibre bread thought to be behind fibre’s impairment of mineral absorption, says a new study from Spain.
Vegetable oil mix may substitute for pork fat in meats
09-Oct-2009 - Polyunsaturated-rich oils may replace pork fat in sausages, suggests a new Spanish-Colombian study with implications for healthier meat products.
Study links liquorice to mental health problems
08-Oct-2009 - Children whose mothers ate excessive amounts of liquorice during pregnancy are more likely to perform poorly in tests and have behavioural problems, according to new research.
Red meat again linked to cancer risk: Study
08-Oct-2009 - Increased intakes of red meat may increase the risk of prostate cancer, with the meat’s heme iron content one of the possible culprits, says a new study from the US.
Seaweed harvest could yield new flavours and colours
07-Oct-2009 - One of Ireland’s natural resources - seaweed – could yield a range of new food ingredients, including colour, flavours and healthy compounds.
Fibre may replace trans-fats for snack formulations
06-Oct-2009 - Inulin can replace trans-fatty acids in snack food formulations, turning it into a healthy snack with good consumer acceptance, says a new study from Brazil.
Med-style diet may battle depression
06-Oct-2009 - Consuming a Mediterranean-style diet, rich in vegetables, fruits and nuts, olive oil, and legumes, may prevent depression, according to a new study from Spain.
Lecithin may boost fruit juice, sauce quality: Study
05-Oct-2009 - Formulating processed fruit and vegetable products with soy lecithin may enhance not only the physico-chemical properties, but also the nutritional profile, says a new study.
Enzymes could enhance oat-based gluten-free breads
02-Oct-2009 - Specific enzymes could lead to better quality oat-based bread for the burgeoning gluten-free market, says a new study from Ireland.
Food prices could triple with climate change: Report
01-Oct-2009 - Food prices could more than triple by 2050 as the climate changes, according to a new report from the International Food Policy Research Institute (IFPRI).
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