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Headlines > Science & Nutrition

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...

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...

Pungent garlic compound to protect the health

Scientists at the Weizmann Institute of Science in Israel are focusing on allicin, a pungent compound that is nature's way of protecting garlic from insects,...

Low-fat french fries from rice

Scientists at the US Agriculture Research Service (ARS) are cooking up a new kind of french fry for health-conscious consumers who can not resist the...

Frequent meals lower cholesterol levels

Controlling cholesterol levels may be a case of not only what we eat but how often. Men and women who eat six or more times...

Soy nutrition database launched

America's soybean growers are launching a new searchable database that will provide a way to evaluate nutrition research and programs using soy for those living...

Salt levels in UK diet drop dramatically, thanks to bakers

Levels of salt in one of the UK's staple foods have dropped significantly, boosting people's health outlook, according to a study published today by the...