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Heart-healthy milk on tap

The milk industry churns over new findings in the US that claims a simple supplement can dramatically boost the content of unsaturated fatty acids in...

UK scientists attack PM over GM debate

A letter attacking the UK government's handling of the debate over genetically modified (GM) crops has been sent to the UK prime minister Tony Blair...

Natural additives block cancers?

Perillyl alcohol (PEOH), found naturally in mint and citrus fruits and also used as a food additive, is a powerful inhibitor of both UVB-induced non-melanoma...

The future flavour of wine

The kaleidescopic world of wine aromas and flavours is to come under the spotlight as Australian scientists seek to marry industry demand with ongoing research....

Close collaboration for food applications

Food scientists working in today's food industry are constantly facing, and resolving, the challenges of a competitive market. One emerging trend in particular is the...

Brussels and Trieste host science talks

EU Commissioner for Research Philippe Busquin will attend an international conference entitled 'Research Infrastructures: Centres of Exchange, Training and Excellence for the European Research Area...

Danisco a fan of fish oil

A Danish scientist has received an award for her research into incorporating heart healthy fish oil into food products. Charlotte Jacobsen, senior scientist at the...

Stable Micro Systems launches new texture analyser

Stable Micro Systems, the designer and manufacturer of texture analysis equipment for the food industry, is launching its new-generation texture analyser at the FIE 2001,...

Sleep soundly with DMV

Dutch ingredients company DMV International has developed a new milk-derived peptide aimed at liver health, an area attracting increasing attention from consumers. The patented ingredient,...

Don't be ginger with the ginger

Ginger, the key ingredient in Asia's culinary triangle could contain a powerful component to combat the growth of human colorectal cancer cells. Presenting their findings...

Gene the answer to common mould

An insidious fuzzy grey mould that often coats refrigerated strawberries and many other plants during growing and storage could be prevented by a gene identified...

Red wine ingredient fights lung disease

Reaping the growing virtues of resveratrol British scientists find that this powerful component of red wine could not only damp down the inflammatory process in...

Monsanto oil to cut the trans fat content

Commercially savvy and biotech rich company Monsanto is waging a war on the waist, with impeccable timing. Following hot on the heels of new FDA...

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...

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