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Headlines > Science & Nutrition

Milk good for pocket and physique, new evidence

Milk provides more calcium and protein per penny compared to any other foods served on school lunch menus, according to a new study published in...

Phospholipid conference to focus on nutritional biochemistry

The International Lecithin and Phospholipid Society (ILPS) announced this week the 8th International Congress on Phospholipids, to be held in Vienna, Austria on 7-10 September...

Vitamin content higher than labelling

People in Finland hoping to quench their thirst by downing a drink full of assorted vitamins could get more than they bargained for, a study...

Keep the sugar crisp

UK microencapsulated flavour company TasteTech claimed the virtues of its microencapsulated sugar this week. According to the company, by encapsulating individual grains of sugar with...

Scots reject healthy food as bland and boring

People in Scotland view healthy eating as boring and tasteless, these are the findings or new research carried out by the Food Standards Agency (FSA)...

Calcium supplements no substitute for milk, new evidence

Unlike milk, the effect of bone-boosting calcium supplements in young girls does not last, according to new research revealed this week by the UK National...

New functional food product in the baking

Scientists at the Ohio State University claim to have developed a heart healthy and tasty affordable consumer product, soy bread. "This is the first soy...

Food agency considers guidelines for kids food

The U.K. Food Standards Agency (FSA) is considering working with the food industry to develop guidelines on the labelling and promotion of foods directed at...

Omega-3 impact on depression

The prevalence of major depression has increased and the age of onset has decreased in every decade during the 2000 century in the western world....

Alchohol consumption harms the UK young

Cirrhosis of the liver killed more women in the UK than cervical cancer in the 2000 with heavy drinking a contributory factor, according to the...

Nutraceuticals site NutraIngredients.com launched

Novis, the company behind FoodNavigator.com, today announced the launch of a new European portal on health ingredients for the formulation and marketing of dietary supplements,...

Garlic supplements influence drug performance

Researchers have found garlic supplements can cause a potentially harmful side effect when combined with a type of medication used to treat HIV/AIDS. Investigators from...

Confectionery fastest growing segment of nutraceutical market

The US nutraceuticals market had a value of $30,441 million (€34,120 million) in 2000 and is expected to grow at a faster pace than the...

Texture concepts from Quest

Flavour company Quest International has introduced a new range of texture concepts and recipes for the food service industry. Called Myvatex Mighty, the new products...

Folate fortification combats memory loss

Fortification of grain products with the B vitamin folate may help reduce memory loss in the over-60's. This are the latest findings according to data...

Sigma Tau invention confirmed

Rome-based ingredients company Sigma-Tau Industrie Farmaceutiche Riunite S.p.A. has received a European patent for an invention that relates to stable, non-hygroscopic, pharmacologically acceptable salts of...

Organic bananas gain market share

The global organic banana market is growing rapidly and could account for three per cent of sales in the next three years, the United Nations...

Cerestar product accepted in Israel

Israel has accepted starch derivative company Cerestar's all-natural, non-caloric bulk sweetener, C*Eridex (Erythritol) for use in food. This latest approval follows the approval of the...

One in seven UK elderly malnourished

One in seven elderly Britons suffers from malnutrition, even though Britain is one of the world's richest nations, according to a report published on Wednesday....

Lipid compounds in yeast, large scale production possible

Common baker's yeast, Saccharomyces cerevisiae, is best known for helping to ferment beer and leaven bread. Agricultural Research Service (ARS) scientists at the US Department...

Sweet, sour, bitter, salty and… fat

Confirming the view of cooks around the world, researchers this week assure us that fat, after all, does have taste. For decades scientists agreed on...

High pressure processing to kill food spoilage microbes

New research is aiming to bring fresher-tasting, additive-free orange juice with a long refrigerated shelf-life to Australian tables. Food Science Australia, in partnership with US-based...

Cereal chemists in Europe

The Association of Cereal Chemists is to host a course in Leuven, Belgium, in March 18 - 19, 2002. The course is designed to help...

New evidence on Vitamin E benefits

A new study published recently adds to the growing body of evidence in understanding the role of vitamin E in health. Funded by the US...

Consumer demands new flavours for instant food market

Instant foods are set to enjoy continued growth of five per cent a year although the competition in the industry is intensifying, according to a...