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Zinfandel takes on cholesterol

More news from this week's national meeting of the American Chemical Society with scientists claiming to have identified a new cholesterol fighter in red wine....

Powerhouse berries

New evidence to support the health benefits of cranberries comes from the US this week as researchers suggest cranberries may reduce brain cell damage associated...

New generation of prion tests

New knowledge on mad cow disease emerges as researchers across the Atlantic claim to have developed a faster test for identifying the disease, possibly even...

Bacteria, the heat is on...

Discovering genetic fingerprints of heat-beating micro-organisms could bring us closer to understanding why some foods spoil and how bacteria manage to survive heat treatments. In...

Genes hold answer to food poisoning?

In our first news of the day from the Society for General Microbiology's meeting in the UK this week, scientists from the Institute for Animal...

Fund injection for Solbar

Israeli soy ingredients company Solbar Hatzor has concluded a major capital investment that will provide it with improved capabilities to manufacture a wide range of...

Sweetener beats glycemic index

As governments, charities, consumer organisations and scientists push the benefits of cutting sugar consumption in our diets, opportunities for growth in the sugar-free market continue...

Food agency raises the salt stakes

In 2001 enough sausages were sold in Britain to go around the world five times. That's a lot of sausages, but also - as the...

Milk hits leaner times

An ultra-lean organic milk will hit the supermarket shelves in Denmark as an innovative dairy comes up with a full tasting product. Organic farmers in...

Here's to health!

Regular alcohol intake, thought to reduce the risk of cardiovascular disease, is associated with lower prevalence of metabolic syndrome, reported Greek researchers at the European...

Daily aperitif does wonders?

A US scientist has poured cold water on research that suggests moderate alcohol consumption provides a cognitive boost at midlife. Robert Hauser, a university of...

Sage thoughts from UK scientists

Used for centuries to describe profoundly wise men and women and by populations to cure many ills, scientists in the UK appear to have discovered...

NPD to hit the calcium trail?

A glass of milk could not only protect our bones, but also help fight food intoxication, suggest Dutch scientists. The news ushers in the potential...

Food science in 3D

Giant three-dimensional moving molecules roving before the eyes could help scientists understand molecular behaviour in a matter of minutes - instead of the more typical...

Inulin increases calcium absorption in girls

An inulin supplement might boost the amount of calcium adolescent girls can absorb from their diets, according to a recent study. The supplement appeared to...

ORAFTI wins innovative prize

Belgian food ingredients innovator ORAFTI announced this week that its inulin product RAFTILINE®HP was awarded Most Innovative Food Ingredient at this weeks Fi South America...

Drunken yeast

Scientists could be closer to understanding why red-wine quaffing Mediterraneans live to a handsome age thanks to a new study that found an ingredient in...

UK aims for sustainable meals

A major review in the UK of food in the public sector will throw up questions about environmental issues, food production methods, local suppliers and...

Calls on food industry to cut obesity

The food industry takes the rap for obesity once more as UK-based task force calls on the industry to 'help bring about a major transformation...

Size matters in battle of girth

The "French paradox" - the intriguing phenomenon that pitches France's rich cuisine against a slender population - can be explained in part by portions that...

Black colour hails in a new food era

Danish ingredients company Chr.Hansen has come up with a new natural colour that it claims opens the way for new black food applications, as well...

Low carb fries, future of fast food

New Yorker Randy Blaun has developed what she believes to be a more healthy French fry, which contains less than half the carbohydrate content of...

New diet science for ice cream

The sugar content of foods is of increasing concern to consumers. Food ingredients suppliers are constantly making moves to meet these new needs. This week...

UK nutrition group slams EU health claim proposals

Pragmatism with a hint of cynicism permeates the British Nutrition Foundation's analysis of the European Commission's proposal for a regulation on nutrition and health claims...

Polyphenols to crack colon cancer

Colon cancer is a major cause of premature death in Europe, accounting for approximately 75,000 deaths each year. Could the answer lie in a glass...

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