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Garlic head to beat cancer?

Consumption of garlic, chives, and other allium vegetables may be associated with a reduced risk of prostate cancer, according to a study carried out by...

Acrylamide: IFT calls for calm

Since Swedish scientists revealed earlier this year that the potential carcinogen acrylamide could be present in high-heated, starchy foods, scientific and government bodies the world...

Carbo's cut the post-partum kilos

Mothers who eat more carbohydrates in relation to fats during the months they are breastfeeding may have higher levels of a hormone known as leptin...

New hydrocolloid for baked fillings

The pace continues for US manufacturer of hydrocolloids TIC Gums with the company this week announcing the launch of a further product - one of...

Crusts - was mother was right?

For centuries Man has chewed on the faithful crust of the land - bread. Produced, in some form or other, in almost every food culture...

Fermenting genomics

Dutch food research institute NIZO food research announced this week that it has teamed up with genomics group Greenomics in order to push forward research...

Figging it up!

A special orchard in Northern California is home to more than 100 different kinds of figs from around the globe. This fig genebank ranks as...

Foods for quitters

A non-metallic element found in food and food supplements could have an impact on the health of ex-smokers. According to a recent study in the...

Food hygiene, room for improvement

Cause for concern over food hygiene in the UK emerged last week when the UK Food Standards Agency published the findings from the largest ever...

Europe investigates probiotics

As probiotics find increasing favour with food manufacturers a new European funded study, PROGID, is set to investigate the impact of two probiotic strains on...

Oils trap salt to prevent moisture loss

UK microencapsulation company TasteTech reported this week that it has developed a controlled release microencapsulated version of traditional salt that avoids any unwanted moisture withdrawal....

Cuban receives World Food Prize

A native Cuban and graduate of US Cornell University was presented with the $250,000 (€253,000) World Food Prize on 24-25 October in Des Monies, Iowa....

Vitamin E: calls for more research

A study highlighting the ability of vitamin E to postpone the onset of Parkinson's Disease was published in Neurology this month. Yet other studies, such...

Fortified drinks - fighting poverty

More evidence to suggest that fortified drinks could contribute to aiding dietary deficiencies in developing countries emerged this week when a US scientist reported that...

Gelatine from yeast, new method

The Dutch Institute for Agrotechnological Research (ATO) claims to have formulated an alternative to sourcing gelatine from animal bones and hair. How? From a yeast...

Crops for fat replacer ingredient

The US-based Circle Group is to submit the high-fibre fat replacer Z-trim, sourced from a range of available crops, to the US Food and Drug...

I spy inulin

Hydrocolloid company TIC Gums has launched a new natural gum system derived from vegetables for use to fortify foods and beverages with dietary fibre. TIC...

Industry defends MSG

A recent study from Japan, published in Experimental Eye Research and reported in the latest issue of the New Scientist, suggested that diets high in...

Fish for brain health

Elderly people who eat fish or seafood at least once a week are at lower risk of developing dementia, including Alzheimer's disease, finds a study...

Oats - the health choice for consumers

Positive links between oats and heart health figure highly in the consciousness of the consumer, according to a recent survey conducted by the US Natural...

Acrylamide: finding solutions

As the food industry pulls together over the acrylamide question, today we report that a week long workshop in Chicago will be dedicated to the...

Industry gets the 'hump'

A new substitute to cow's and goat's milk may soon surprise consumers - camel milk. According to an article in US magazine Specialty Food, Neil...

Eye damage from MSG consumption

Controversy surrounding food additive E621, otherwise known as monosodium glutamate - a common flavour enhancer - was re-ignited this week when a Japanese researcher suggested...

Sticky rice evolves

A study by two North Carolina State University geneticists is tracing the origin and evolution of a genetic mutation that long ago led to the...

Innovation round-up

Today marks the final time the doors of global food exhibition SIAL will open in 2002. As visitors continue to pour through the entrance of...