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Could wheat allergy play a role in diabetes development?
28-Aug-2009 - An abnormal response to wheat proteins may tip a person’s delicately poised immune system into developing type-1 diabetes, suggests a study from Canada.
Soluble fibre may benefit IBS sufferers: Study
28-Aug-2009 - Adding soluble fibre to the diet may improve symptoms associated with irritable bowel syndrome, but insoluble fibre may worsen the effects, says a new study.
Vine root extract has heart health supplement potential: Study
27-Aug-2009 - Extracts from the roots of a vine that has overgrown almost 10 million acres in the southeastern United States may improve heart health, says a new study from the US.
Researchers warn of toxin increase in heated HFCS
27-Aug-2009 - The formation of a toxic substance when high fructose corn syrup is heated raises concerns for bee keepers, say researchers, and will help inform advice on safe storage of the ingredient for use in human food.
Trans-fat free shortenings show bakery potential
27-Aug-2009 - A blend of trans fat-free stearic acid-rich and oleic acid-rich oils can produce cookies with the same characteristics and consumer acceptance, says new research from Canada.
Low-salt bread ‘technologically feasible’, says study
26-Aug-2009 - Formulating breads with one quarter of current levels is possible without detrimentally affecting the rheological properties and the performance of the dough, says a new study from Ireland.
Low carb diet may increase heart risk: Mouse study
26-Aug-2009 - A new study has concluded that low carb-high protein diet leads to more atherosclerosis in mice, findings that could have implications for diet strategies if they also hold true for humans.
News in brief
Wasted watermelons could yield nutrients, fuel
26-Aug-2009 - Researchers at the USDA have established that watermelons not sold for food use due to cosmetic imperfections could be a source of nutraceutical ingredients and biofuel.
News in brief
Fifth of bees perished last winter
25-Aug-2009 - The British Beekeepers Association has said that a fifth of UK honeybees died last winter – emphasising the plight of these vital pollinators and implications for agriculture.
Meat in moderation is good nutrient source, says FSA
25-Aug-2009 - The UK Food Standards Agency (FSA) has said the potential link between red meat and bowel cancer should not discourage consumption, highlighting that meat “in moderation” can also be a good source of vitamins and minerals.
Low calorie drinks and low-fat foods effective for weight loss
25-Aug-2009 - Regular consumption of low-calorie beverages and low fat foods may help maintain weight loss and a stable body weight, suggests findings from a new study.
Weekly comment
Folic acid: Old women and children first!
24-Aug-2009 - Look at the globe and you’d be hard pressed to find two countries further apart than Ireland and New Zealand. But they stand side-by-side on the folic acid fortification issue – it is not needed.
Chickpea crackers offer iron-rich gluten-free options
24-Aug-2009 - Crackers made from the flour of chickpeas may contain between 3 to 6 times more iron than existing products, offering nutrient-rich options to the burgeoning gluten-free market.
‘Unknown’ cholesterol in processed food poses big heart health risk
21-Aug-2009 - With all the focus on LDL (bad) cholesterol, a ‘virtually unknown’ form called oxycholesterol may pose the biggest heart health threat, say Chinese scientists.
Could GM offer the next generation of probiotics?
21-Aug-2009 - A look into the probiotic crystal ball reveals that genetically engineered "friendly" bacteria could be switched on by specific prebiotic sugar, possibly leading to a new generation of pre- and probiotic products.
Food safety survey finds low pesticide residues
20-Aug-2009 - New research from New Zealand has found minimal pesticide residues in the local food supply casting further doubt on the value of organic products.
Low-salt foods may get taste boost from Japanese fish stock
20-Aug-2009 - A dried stock made from the fish and seaweed may improve the palatability of reduced-salt products, suggests new research.
White sauce stability boosted by gums
19-Aug-2009 - The quality and stability of white sauce – a mainstay of frozen dish formulations – could benefit from small amounts of food gums, says a new study from Spain.
News in brief
Science builds for National Starch's resistant starch
18-Aug-2009 - Consumption of resistant starch may reduce insulin resistance, and the development of diabetes and heart disease, according to preliminary results from National Starch.
Snack Size Science: The wisdom of nano-food colours and low-fat diets
18-Aug-2009 - FoodNavigator's Snack Size Science brings you the week's top science every two weeks. This week we look at how nanotech is expanding the possibilities to colour food, and why it isn't clever to eat a high-fat diet.
'Electronic tongue' could aid sweetened formulations
18-Aug-2009 - Scientists have developed an ‘electronic tongue on a chip’ to quickly and accurately identifies sweetness, giving manufacturers an inexpensive quality control tool.
Animal fats not linked to breast cancer risk
17-Aug-2009 - Intakes of fats from meat, eggs, and dairy products do not increase a woman’s risk of breast cancer, according to findings from a big European study.
Childhood food sensitivity ‘normal’, says study
14-Aug-2009 - The occurrence of food hypersensitivity in children is common, and not necessarily linked to allergy, says a new study from Denmark.
High-fat diets linked to poor mental function
14-Aug-2009 - High consumption of fatty foods may reduce both cognitive function and physical endurance, according to results of a rat study from Oxford University.
Scientists solve mystery of ‘green oats’
13-Aug-2009 - The appearance of an undesirable greenish hue on cooking oats and oat products may be related to leavening agents and the water used, say new results from the US.
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