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Almonds revalued
25-Apr-2002 - Growing evidence of the nutritional benefits from eating almonds has been highlighted by six different studies presented this week at the 2002 Experimental Biology (EB)...
Omega 3 from fish oil could prevent type 2 diabetes
25-Apr-2002 - An omega-3 fatty acid found in fish oil has been shown to improve insulin function in overweight individuals who are vulnerable to type 2 diabetes,...
Bread, biscuits and crisps could be causing cancer
25-Apr-2002 - Bread, biscuits, crisps and french fries, foods frequently eaten by millions of people around the world, contain alarmingly high quantities of a cancer-causing chemical, according...
Austrian scientist invents world's first 'fat free crisp'
25-Apr-2002 - An Austrian physicist has invented what he claims to be the world's first fat-free crisp. The physicist, Peter Schwarzhans, has developed a special system which...
Grape genetics may lead to better champagne
25-Apr-2002 - Pinot Meunier, a variety of grape used in champagne production, could see enhanced production after the discovery of a new gene by Australian scientists. According...
EU project tackles food-borne pathogens
24-Apr-2002 - It is a fact that the diversity of food-borne pathogens is increasing in Europe, as well as globally. One explanation for this increase is environmental...
Green tea polyphenols to beat liver shortages
24-Apr-2002 - New research from the US suggests that drinking green tea may be the answer for patients waiting for a liver transplant. A liver transplant can...
Beyond obesity: waist to hip ratio
23-Apr-2002 - It is generally accepted in the medical world that obesity, as measured by a person's body mass index, may be an important risk factor for...
Tomatoes: cooked better than raw?
23-Apr-2002 - Tomatoes have long been known to be a good source of lycopene, the phytochemical which makes them red but which also has significant antioxidant properties....
Making sense of food
23-Apr-2002 - Eyes, nose and fingertips are the common means by which consumers assess the quality of food in the shops. For both the consumer and food...
Frozen OJ richer source of Vitamin C?
23-Apr-2002 - The ongoing debate in the food industry as to whether orange juice made from frozen concentrate has higher levels of active vitamin C than ready-to-drink...
Gene for fatty acid breakdown: links to cancer
22-Apr-2002 - A team of cancer researchers at John Hopkins University have identified a new gene which could help explain the dietary links to prostate cancer. The...
'Something fishy': consumers wary of appearance
22-Apr-2002 - Only a third of Scottish consumers are aware of the recommended amount of fish to eat each week, new research by the Food Standards Agency...
Binge drinking harms sense of smell
19-Apr-2002 - The abuse of alcohol has long been known to have a detrimental effect on the body's organs, but, until recently, all the evidence suggested that...
Five-tins-a-day?
19-Apr-2002 - A tin of baked beans has the same healthy eating benefits as a portion of fruit or vegetables, according to a controversial marketing campaign from...
Award for DSM probiotic cultures
18-Apr-2002 - The Dairy ingredients unit of Dutch company DSM Food Specialties' has won an award for a recently developed range of probiotic cultures. The unit was...
Japanese scientists to develop astro-noodle
17-Apr-2002 - A leading Japanese food manufacturer has announced its plans to make space noodles, reports Ananova.com this week. The company, Nissin Food Products, is about to...
Grape juice to combat breast cancer
16-Apr-2002 - Purple grape juice fed to laboratory animals led to significant reductions in both mammary tumour mass and the number of tumours per animal, according to...
Humans have innate hunger for high quality diets
16-Apr-2002 - The US based Centre for Global Food Issues said recently that the efficient use of the existing agricultural land base and new technology is key...
Vitamin C to reduce oxidative stress, more evidence
16-Apr-2002 - Older adults may be able to combat oxidative stress in their cells that may damage tissues by loading up on vitamin C, claim American researchers....
Food under pressure, IFT award
16-Apr-2002 - A US food science company became the 2002 recipient of the IFT Industrial Achievement Award for pioneering the development and commercialisation of high pressure processing...
New pasteurisation technology for food safety
16-Apr-2002 - Belgian food science company Leda Technologies announced this week that it is to launch a pasteurisation technology for eggs in shells that should combat the...
Developing GM tomatoes: an uphill struggle
15-Apr-2002 - While researchers announced last week that they can genetically engineer a longer-lasting, better-tasting tomato, some former employees of US biotechnology company Calgene greeted the news...
Animal protein protects bones
15-Apr-2002 - The bone density of elderly women can be significantly strengthened by animal protein, according to researchers in California. Writing in the latest edition of the...
Micro-encapsulated salt for the food technologist
15-Apr-2002 - Salt, traditionally used to enhance and add flavour to foods, can pose certain problems in food manufacturing process. A new system from UK micro-encapsulation company...
Spotlight
  Dietary salt intake linked to gastric cancer riskA new study investigating a link between high salt intake and risk of gastric cancers could add... |
 Stevia buyers beware: There are some ‘awful’ extracts out there…While traders “jumping in and out of the stevia marketplace” are disrupting prices and standards by peddling... |
 Daily dose of diet soda may increase heart attack risk: StudyPeople who drink diet soft drinks could be at an increased risk of suffering from heart attacks... |
