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From dyes to deer

Contamination warnings from the UK food agency highlights yet another food product containing the illegal dye Sudan 1 and issues a follow-up warning about eating...

Adaptive mutation common in E.coli

The quickening of genetic mutation rates in bacteria may not only happen when the microorganisms find themselves in strange and stressful circumstances. A new study...

Farm to fork gets fund injection

The European Commission has earmarked €166m in funding for a range of projects under the 'food quality and safety' priority of the Sixth Framework Programme...

Mapping legume directs us to health?

Scientists will soon huddle together to unravel the third plant genome to be sequenced to date. Their work - boosted recently by a $10.8 million...

Sweeteners vs. sugar in the battle of the palate

Which do we prefer - the light or full-on version? Food scientists investigating sweeteners in soft drinks find the consumer palate might be perverse, preferring...

HACCP, a sharp tool for cutting Listeria

More evidence revealing the efficacy of HACCP systems in the battle for food safety comes from figures released this week by the US department of...

Portal opens up food science to global audience

The UN food and agriculture organisation (FAO) has launched an initiative to help students, researchers and scientists from developing countries gain free and low cost...

New flavour reaches out to non-dairy demand

Butter without the dairy derivative? UK-based company TasteTech has come up with a 'creamy buttery flavouring' that targets biscuit and dessert manufacturers looking to tackle...

Mixed results fuel GM Nation? debate

This week findings from the long-awaited and widest ever study in the UK on the impact of GM crops were made known. The focus may...

Oregano oil zaps free radicals

Manufacturers on the health wagon will welcome the news this week that food scientists have designed free radical beating crisps. Building on current evidence that...

Experts call for more research on semicarbazide

Calls to food manufacturers to develop alternative methods for sealing jars of food were voiced by the UK Food Standards Agency this week following a...

...make mine an antioxidant

Forget the caffeine boost, food scientists in the US that developed a new method to send the antioxidant content in brewed coffee soaring have now...

Microwave zaps body boosting antioxidants

Certain methods of preparation and cooking can causevegetables to lose their cancer-fighting compounds, with microwaving the biggest culprit, finds a new study published in the...

Danisco builds on baking technology

Tackling the stable bakery market, Danish functional ingredients supplier Danisco has launched the next generation of enzymes for dough-strengthening and increased volume for the final...

Finland launches functional milk product

A blueberry milk product that claims to lower blood pressure has been launched in Finland. Finnish dairy group Valio assert that clinical test studies revealed...

Obesity in kids alarming, warn experts

UK health experts are warning parents to pay more attention to their children's diets, as a new report finds that one in 10 six-year-olds are...

Swiss food scientists cook up low acrylamide fries

Maximum quality and minimum acrylamide content were on the agenda for a recent link-up between Swiss food scientists. The results of their quest? The optimum...

Apples from Diana Vegetal

French ingredients company Diana Vegetal, a partner of North American group RFI Ingredients, has introduced a patent-pending apple extract under the Phytonutriance name. Phytonutriance apple...

Unlocking the secret of the plant genome

Scientists are set to build on existing knowledge relating to the influence botanical extracts may have on our health as US national body earmarks millions...

How great is hybridisation risk?

A corner stone of the current GM debate in Europe, as elsewhere, is the impact that genetically modified crops might have on their wild neighbours....

White wonders

Peanut butter and white chocolate cream pie or apricot white chocolate walnut scones? As confectionery manufacturers seek to find new ways to drive forward the...

Tea fights cholesterol, more evidence

One more study is added to the growing stock of evidence suggesting tea is beneficial for our health with scientists in the US finding tea...

Salt model to tackle consumption

The shake-up for salt use in processed food has continued with the UK food agency unveiling a new salt model to investigate the effects of...

LMC awarded for food research

Mariann Fischer Boel, Denmark's Minister for Food, Agriculture and Fisheries, has presented the first Danisco Food Award to the Centre for Advanced Food Studies (LMC)...

Genomics cracks bitter taste problem

Genomics, a growing area of the biotech landscape, is already starting to bear fruits for the food industry with the news that Dutch enzyme company...

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