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Food additive reduces batch-to-batch variability

Solvay Interox, a subsidiary of US chemical and pharmaceutical Solvay group, is to produce polyglycerol-3, a food additive that can be used in baked goods,...

Zinc supplements: more research needed

A study in this week's issue of The Lancet suggests that pregnant women in developing countries who are given zinc supplements may in fact be...

Shed the pounds, eat peanuts

Peanuts are not normally considered a diet food - primarily because they are known to have a relatively high caloric level - but a new...

Food science in Africa

The International Union of Food Science and Technology (IUFoST), a global food science and technology organisation, claims to have identified agro-based economic development in Africa...

Food industry to boost R&D efforts?

More than one hundred food manufacturers in Australia attended a seminar this week to learn how to work together with research and development providers to...

Grains prevent bioavailability of cadmium?

Insufficient intake of minerals iron, zinc and calcium in the diet can lead to unhealthy increases in cadmium uptake in the kidney and liver, according...

A splice to juicier cherries

The second story in the news today that brings to light ongoing research on the genetic make-up of foods looks at how genetic fingerprinting could...

Pharma meets food as science merges

In a bid to improve the delivery of micronutrients as supplements in processed foods US company BioDelivery Sciences International has initiated a collaboration project with...

Scientists pinpoint short rice gene

Research illuminating the complexities of the celebrated double helix inherent to all living organisms, DNA, took a further step forward this week when a team...

Mocha move from Danisco

As the United States celebrates National Ice Cream week this week, the media is awash with reports from companies and associations boasting a multitude of...

Oats to boost memory

Two studies of children's breakfast eating habits appear to show that youngsters who eat oatmeal at the start of the day perform better in memory...

NIZO examines dairy food science

European food research institute NIZO is to host a conference that aims to present the most recent developments in dairy technology and will focus on...

Cracking the ginger nut

UK-based ginger processor, Ungerer has developed a natural ginger flavour for use in the bakery industry as a complete or partial replacement for ground ginger....

Peaches ripe for antioxidants

Each week it seems there is additional evidence published that adds to the growing body of research that suggests the antioxidant activity of foods and...

Herbal tea linked to liver damage

Scientists from Greece have reported a possible link between liver damage similar to that caused by hepatitis and the consumption of herbal tea. Writing in...

Lactose intolerance an unknown category

A new poll sponsored by the US company McNeil Nutritionals has discovered that while many Americans know what lactose intolerance is, most of them are...

Dietary ingredients expand

Croda Healthcare, a division of UK-based speciality chemicals manufacturer Croda Oleochemicals, is to market a new range of soy nutraceuticals derived from whole soybeans. The...

Vegetarianism reports misleading, say scientists

Apparently worrying research reported last week in several UK newspapers has been dismissed as inaccurate scaremongering by the scientists who carried it out. The story ...

Greens feed the brain

A diet of antioxidant-rich fruit and vegetables could be an effective way of protecting the brain against the ravages of time, according to new studies...

Healthy toast, healthy body

Omega-3 DHA, developed by Clover Corp Ltd, is to be added to a new bread called Tip Top Up produced by food company George Weston...

GM foods traced to the gut?

A series of research projects from the UK Food Standards Agency have concluded that "it is extremely unlikely that genes from genetically modified (GM) food...

Functional food of the future?

Each year the popularity of polyphenolic antioxidants gains pace as new studies surface that highlight the beneficial effect of antioxidants on our health. Good news...

Body shape and fat distribution - impact on diabetes risk?

Take a look in the mirror, what do you see? An apple, a pear? Obesity is a growing problem in Europe and currently one of...

A red tipple tackles cancer

The polyphenols in red wine have already been shown to help lower the risk of heart disease, but the latest research from Spain - one...

Food scientists blooming with ideas

Food scientists in South Korea claim to have developed a rose petal ice cream which could even help prevent ageing, reports Ananova.com. The National Rural...

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