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All meat no bone?

Scientists in the US have dismissed the theory that people who eat meat absorb more calcium than vegetarians. Researchers at the ARS Western Human Nutrition...

Swimming ahead, new fish tech

Building on research published two years ago, scientists at Reading Scientific Services (RSSL) in the UK have successfully developed new techniques for identifying fish meat,...

Building nests in the EU

The new and emerging science and technology (NEST) programme from the European Commission is an opportunity for the research community to communicate what is important,...

5-a-day: understanding portions

One tangerine, or five tomatoes? How many consumers - and indeed food industry folks - actually know what, exactly, counts as a portion of fruit...

New tool for aquatic food safety

The Canadian Food Inspection Agency (CFIA) and the United Nation's Food and Agriculture Organisation (FAO) have launched an initiative to help developing countries improve their...

IFST issues statement on 3-MCPD

The UK-based Institute of Food Science & Technology (IFST), through its Public Affairs and Technical & Legislative Committees, has authorised an Information Statement on 3-MCPD...

Enterococci - what a family!

Understanding the enterococci bacteria family - mostly found in non-heat treated foods - formed the prime objective of a recent European funded project. Enterococci present...

Scientists stake their salt positions

The UK Institute of Food Science & Technology, through its Public Affairs and Technical & Legislative Committees, has authorised an updated information statement on salt...

Stick with the veggies

A team of UK and Japanese researchers confirm previous findings that fruit and vegetables can reduce the risk of cancer mortality. The researchers studied the...

Super spud!

Baked, creamed, hashed, fried or sauteed - however it comes, the humble potato is up there in the number one glory spot as America's favourite...

Thumbs up for fortification

Anaemic adults and children cost developing countries billions of dollars in lost productivity, according to a recent study. "One in three of the world's population...

Tipples tackle dementia

Adults at least 65 years old, who consume between one and six alcoholic drinks each week, have a lower risk of dementia than those who...

Enzymatic changes - new concepts for food sector

Could enzymatic changes in complex carbohydrates improve the nutrient content of food and animal feed? New knowledge from a group of European researchers working on...

Investment in gum tech

Danish-based chewing gum company Gumlink , formerly known as Dandy, announced this week that it will invest $7.69 million (€7.24m) in a new research and...

Omega on the farm...

As the questioning consumer continues to show concern over the safety of food products and notably the use of antibiotics in farm animals, new research...

Olive oil - finding the facts

'It is a truth, universally acknowledged,'…that olive oil is good for the health. But why? Volunteers from across Europe could soon provide the answer as...

Finding the GMOs

Testimony to the increasing use of GMO detection equipment, four laboratories across the world have licensed Genetic ID's proprietary technology to detect genetically modified organisms...

New tech for enzymes

Israeli enzyme company Enzymotec has gained a US patent for its AMIET technology (Activation Modification Immobilization Enzyme Technology). The enzyme modification technology allows enzymes to...

Cutting the haggis, but not the neeps

A leading epidemiologist and population health expert has called for urgent action to improve the health of Scots after research revealed that death rates among...

US takes the biscuit...

Confirming reports from the European Commission yesterday that the European consumer is sceptical about food-related biotechnologies, are the findings of a joint UK-US study into...

Oat juice, anyone?

Will we shortly be able to pluck an oat juice from the supermarket shelf or grab an oat ice cream from the freezer cabinet? European...

Food compounds to fight diabetes

How many compounds in foods could help reduce the risk of insulin resistance ? Scientists are currently working on this question in a bid to...

The obesity epidemic

As western nations draw up strategies to combat the growing number of starving people in the developing world- currently standing at a staggering 800 million...

Whey too good...

A food scientist in the US claims to have come up with a solution to the murky liquid that floats at the top after tearing...

Enzyme to remove bitterness

A food scientist in the United States has developed a new technology to tackle an old problem in cheesemaking - bitterness. The solution - that...

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