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Chilli pepper capsaicin may inhibit gut tumours & extend mice lifespan by 30%: Research

Dietary capsaicin – the active ingredient found in chilli peppers – may trigger a reaction that reduces the risk of colorectal tumours, according to Californian research on mice.

Veggie bread: Yellow pepper boosts nutrition, lowers GI

Yellow pepper flour can boost the antioxidant content and slow glucose release in bread, find researchers.

Neuronal 'sweet spot' may offer clues to obesity, metabolism and diabetes

Researchers have identified an area of the brain that may be key in regulating how the PPAR-gamma protein affects energy balance and metabolism - including the effects of diet.

The bigger picture: Dietary fibre measurement method adopted globally

A test method pioneered by Irish diagnostic technology company Megazyme International has become the global method of choice for ensuring dietary fibre content is not 'double counted' on nutritional labels. ...

DDT linked to slow metabolism, obesity and diabetes: Mouse data

Exposure to the pesticide DDT may be linked to an increased risk of obesity, diabetes, high cholesterol and related conditions, according to new research in mice.

The true cost of beef: Report warns of high environmental cost of beef production

The environmental cost of beef production is nearly ten times more than any other form of meat or livestock production, say researchers.

Meat industry to benefit from research project

A new research project could help protect the meat industry against the threat of climate change and food in security, according to the University of Edinburgh.

Mediterranean diet is associated with lower weight in children but has become less common, says study

A diet that is very similar to the traditional Mediterranean diet is associated with lower body weight and fat percentage in children; however such diets are not common among children...

Genetic appeal: Brain responses to food cues may vary based on DNA

People with a common genetic mutation linked to obesity respond differently to pictures of appetising foods than overweight or obese people who do not have the genetic mutation, according to...

Patent watch

Watertight idea? Mars files patent for multi-texture caramel

Mars has filed a patent for ‘multi-texture’ caramel products, using a method that prevents moisture migration from caramel to crispy components without the need for a fat-based moisture barrier.

Wood you? Novel pigment tipped for gummy and hard candies

Neocandenatone, a purple pigment found in the heartwood of Dalbergia congestiflora trees, could hold colorant possibilities for gummy and hard candies, according to Mexican research.

Organic farming on rise in Europe, say officials EU officials

The organic farming sector has grown rapidly over the past ten years, with both the number of organic farm holdings and area grew by more than half between 2003 and...

Dietetic products an ‘easily attainable’ goal for bakers: Review

Baked goods that meet specific nutrient needs, food intolerances or strict diets and still taste good are easy to develop, a review suggests.

Folates not folic acid for flour fortification, urge researchers

New findings that the body is less efficient at metabolising folic acid than natural folates could inform policy-making decisions as the UK government considers mandatory fortification of flour with folic...

Three year olds rebel against healthy foods, research suggests

When children as young as three hear about the benefits of healthy food, they're less likely to eat it, a new study suggests.

Swapping to low-calorie sweeteners does help weight loss, finds review of RCTs

Swapping full-calorie foods and drinks for ones containing low or zero calorie sweeteners results in modest weight loss, according to a new systematic review of clinical data.

High-salt diet could double threat of heart disease in people with diabetes: Study

People with type 2 diabetes who eat a diet high in salt may face twice the risk of developing cardiovascular disease as those who consume less sodium, according to new research.

From carbs to cancer: Gut bacteria linked to colorectal cancer mechanism

A carbohydrate-rich diet may be kick-starting certain gut microbes to produce chemical signalls that drive abnormal cell growth and increase the risk of cancer, according to new research in mice.

New EFSA chief commits to, ‘opening up its scientific processes’

EFSA’s new chief Dr Bernhard Url said greater transparency at the Parma-based agency can boost trust and deliver better opinions.

The highs and lows of organics: How to stimulate repeat and cross-purchases

Low cost organic products are more likely to be repurchased but a high price strategy could prove more effective in encouraging cross-purchasing across ranges, finds research.

Cracked? Preventing Salmonella in nuts focus for research

Michigan State University (MSU) has been awarded almost $400,000 by the US Department of Agriculture (USDA) to reduce the Salmonella risk of low-moisture foods.

Australia

Study: Energy drinks increase the desire to drink longer and harder

Australian academics have called for greater analysis of the potential harm caused by mixing energy drinks with alcohol after new research found the practice can turn a few quick drinks...

Fat replacement: Researchers modify protein to mimic and replace fat in a wider range of food

Researchers claim they have developed proteins that could help bring a wider variety of low-fat foods to market without compromising on texture and taste.

Study pinpoints key 'leverage points' to feed more people with existing land

Focusing efforts to improve the food systems of a few specific regions, crops and actions could make it possible to both meet the basic needs of 3 billion more people...

Reactions to food labels vary by socioeconomic status

A new Greenwich University study on high and low fat food labelling suggests that socioeconomic status affects how people view food labels.