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Headlines > Science & Nutrition

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...

Cancer suspect in human milk

A food chemical known to cause cancer in rats has been discovered in human breast milk, according to a group of Canadian researchers. This is...

Full English breakfast and steaming tea harms the health

The traditional British cooked breakfast and a mug of hot tea in the morning may increase a woman's risk of throat cancer, research suggests. ...

Parents concerned over misleading health claims for kids foods

Parents are concerned about misleading health claims made for foodstargeted at children, according to research commissioned by the UK FoodStandards Agency. The Agency looked...

Proof that British tastebuds changing

The British palate has matured in the past decade from tea and tomato ketchup to more exotic flavours - and the proof is splattered across...

French food safety agency hosts salt debate

French food safety agency AFSSA is to host an international conference on health and salt in January 2002. The conference will gather more than...

Sandwich-type ELISA method to detect undeclared egg residues

Chicken eggs are used extensively as an excellent source of dietary proteins. These proteins have many functional properties, making them valuable food ingredients. However, eggs...