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The dynamics of Listeria

A variety of factors play a role in whether food-borne bacteria actually make people sick, and a better understanding of the infection process from food-borne...

A cool solution for protein gelation

Dutch-based contract research organisation Nizo food research claims to have taken the cold gelation method a step further, opening the way to control stability, gel...

Allergic impact on asthmatic kids

A team of researchers in the UK claim for the first time that there is a link between food allergies and life-threatening asthma attacks in...

Prebiotics - the feelgood factor

Belgian supplier of prebiotic ingredients Orafti Active Food Ingredients will hold its 4th research conference, 'Inulin and Oligofructose: FeelGood Factors for Health and Well-being', in...

Liquorice - locking in the flavour

The ultimately strong taste of salty liquorice, widely popular in Scandinavian and North European countries, presents manufacturers with an on-going problem, writes UK microencapsulates company...

How will nutrition shape society?

A new foresight project on future trends in nutrition and health in Europe is being launched by Bio-Sense and WS, and will be presented on...

Drinks formulation, an alternative to gum arabic

French starch ingredients company Cerestar Food & Pharma Specialties Europe, a business unit of US agri-giant Cargill, has added a new spray-dried n-OSA starch to...

Cut the acrylamide, a call to food companies

The US Food and Drug Administration (FDA) should require food manufacturers to limit the amount of the potential carcinogen acrylamide in their products, said the...

Calls for more research on phytoestrogen impact

Phytoestrogens have modest positive effects on bone tissue and on the development of osteoporosis in experimental animals. However, more well-designed human studies are needed before...

From waste water to functional foods

Waste water from olive oil production may be used as a source of valuable bioactive antioxidants - widely believed to have a protective effect on...

Understanding mycotoxins

Since ancient times mycotoxins, produced by moulds that have contaminated and grown on foods, have caused sickness, and in extreme cases death, in people and...

UK government launches GM debate

Although privately the debate on whether genetically modified foods should be present in our food chain has been roaring behind closed, and sometimes open, doors,...

Paradigm shift for GM food debate?

Despite tension on both sides of the Atlantic over genetically modified foods, scientists in the US bring a note of optimism - and common sense...

SoyLife to be used in bone health trial

A study of women's bone health to be carried out by the Baylor College of Medicine in Houston, Texas, is to investigate the potential benefits...

Crisis communication, tackling the public

As food safety crises continue to afflict the western world - the most recent example being the discovery of a BSE-infected cow in Canada -...

Improving fibre in drinks formulation

Soluble fibre, the rising star of the ingredients world, has traditionally been found and consumed in solid foods such as cereals, vegetables and fruits. A...

Barley to beat high cholesterol?

Research continues into the potential benefits that oats and barley could have on our health with new findings from the US suggesting that diets high...

Caramel, the plain option

A rich hue combined with a bland flavour profile is the latest caramel colour from US company Sethness. The 'Plain' caramel colour - SC105 -...

Probiotics fight eczema

Probiotics given to pregnant women and babies around the time of childbirth could protect children from atopic eczema for up to four years - two...

Benefits of sticking to healthy diet religiously

You may not want to take on the religion too, but following the fasting regimes laid down by the Greek Orthodox Church could reduce your...

Dairy ingredients now growing on trees

Swiss flavours and extracts manufacturer Emil Flachsmann is introducing another addition to its growing range of extracts, with the launch of EFLA Trees of Life,...

Improved mouthfeel from Rhodia

Health, a driving force behind food innovation in general, is nowhere more evident than in the yoghurt segment of the market. For dairy food manufacturers...

Food: how intolerant are we?

In response to growing concerns from the consumer about food intolerance, the food industry and food safety agencies in Europe are continuing in their quest...

The value of creatine

Creatine serum supplements seem to have no effect on muscle ATP or creatine stores, despite claims by one US manufacturer, say researchers. At a recent...

Stick to the spinach?

Does iron fortification work ? And if so, how ? Scientists from the US government are working on a new study to investigate the absorption...

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