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How powerful are vitamins?

There is still insufficient evidence to determine whether vitamins A, C and E or multivitamins can reduce the risk for cardiovascular disease or cancer, concludes...

New dietary intake limits for mercury

Experts convened by the UN Food and Agriculture Organisation (FAO) and the World Health Organisation (WHO) have studied the data and agreed to reduce the...

Formulation ideas from Cargill

Bone health beverages and fitness waters are at the core of new product concepts highlighted by the health unit of agri-giant Cargill at the upcoming...

Tomatoes as orange factories?

Tomatoes capable of producing a commonly used orange colour in foods may arise after scientists in France tackle the bixin conundrum. The pigment bixin, used...

Dioxin danger minimal in Ireland

Dioxins are extremely low in the Irish food chain, concludes review of current data by the Food Safety Authority of Ireland (FSAI). Dioxins are primarily...

Numerous dairy health benefits

In an effort to educate on the benefits of dairy foods beyond calcium and bone health, researchers met earlier this week to present a symposium...

A storm in a tea cup?

A storm is brewing over the UK's national beverage as scientists clash over the perfect cuppa. Is it physics, or chemistry? Elaborate findings on how...

Blue food bursting with health

Imagine eating purple bread, purple vinegar or blue noodles. Now imagine that they are good for you. Food scientists in Australia have come up with...

Bars for bones

Could a fruit bar a day be the answer to the fragile bone disease osteoporosis? Trials of a new food product enriched with phytoestrogens could...

Exiting president reflects on EU research

As the Greek EU Presidency comes to a close, the General Secretariat for Research and Technology has published a report outlining a series of guidelines...

Margarine passes the PAH test

Levels of the carcinogenic PAH compounds in margarines are within recommended limits, said Finland's national food agency this week, challenging earlier findings from a Swedish...

Probiotics beat infant infection

Supplementing infant formula with probiotics may be a safe and effective way to boost the immune system in day care infants, suggest two new studies....

Leading scientist fights back over GM claims

A leading UK scientist yesterday fought back criticisms from former environment minister over the safety of genetically modified organisms. In an article for the UK...

New quality scale for onions

Onions designed for specific purposes could soon reach the shelves, thanks to a long-term analysis of taste and texture by European scientists. Eight teams of...

Symposium studies sensory food science

The birthplace of American independence will be the starting place for 'A Sensory Revolution,' so the organisers describe an upcoming symposium for sensory scientists, taking...

Detecting pathogens in dry dairy ingredients

DuPont Qualicon has a new addition to its BAX system line of diagnostic tests - the BAX system PCR assay for detecting Enterobacter sakazakii in...

DNA changes to reduce caffeine fix

As the debate hots up over genetically modified foodstuffs, a report published in the latest issue of Nature suggests that, thanks to the tinkering of...

US-funded GM talks kick off

Agriculture ministers from around the world are gathering in Sacramento, California today for the start of a three-day conference on genetically engineered food and farming....

Strawberry fields for...fighting cancer

Scientists at the UK Institute of Food Research (IFR) have begun work to identify the compounds in strawberries responsible for inhibiting the growth of cancer...

Rapid results from Listeria test

Earlier this week we reported on the online launch of a database containing 20 years of research on the food-borne pathogen Listeria. Today, a new...

Noodle know-how from National Starch

Consumed for nearly 2000 years, noodles today bear little relation to their Chinese and Japanese ancestors. Nowhere is this more evident than in the unrelenting...

Degussa unveils the mysteries of PS

The intricacies of phosphatidylserine (PS) are explained in a new website for the food and health industry launched by Degussa BioActives , the nutritional ingredient business...

New speciality fats range from Loders

Taste, texture, and stability in confectionery fillings can all be achieved with a new range of filling fats from Loders Croklaan , the Dutch-based company recently...

Fitting alternative to controversial GM foods?

Low-saturated fat foods, enhanced flavours, foods without allergens - all this is possible without any tampering of DNA material. US company Anawah has received several...

Chinese herb to ease memory loss?

The Chinese herb gastrodine is at the centre of new findings that suggest it could improve memory, orientation and language in people who have mild...

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