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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...

Virtual solutions to food safety

The Web is now home to the results of 20 years of experiments into the behaviour of bacteria in foods with the launch this week...

From GMOs to allergens, sensitive testing

In response to a growing demand from the food industry US company Genetic ID has developed a series of tests to detect allergens in food...

UK scientists take on obesity epidemic

The UK is facing an obesity epidemic that could ultimately lead to a dramatic increase in the number of cases of diabetes, claim UK scientists....

Can diet suppress the onset of Alzheimer's?

Diet, and specifically the type and amount of lipids (fats) consumed, may have a role in the development of Alzheimer's disease. An EU-funded research project...

Coffee gets the global touch

In our second flavour news of the day, Danish ingredients giant Danisco reports on the two new flavour concepts it developed for the Specialty Coffee...

Scientists confirm rice-maize similarity

The smallest rice chromosome has nearly twice as many predicted genes as the draft DNA sequence had indicated, claims a rice genome sequencing team in...

New BENEO®-branded products

The Belgian food company Orafti and its BENEO® brand will be applied to three new products. Orafi's BENEO® Programme indicates that products contain sufficient of...

Salt reduction, industry must go further

Ready meals have rapidly become a part of everyday life in the UK, but a recent survey by the country's Food Standards Agency regarding the...

Ingredients to reduce trans fat

As consumer groups in Europe and the US call on food manufacturers to cut the quantity of trans fats in food products, Swedish vegetable oils...

The dynamics of Listeria

A variety of factors play a role in whether food-borne bacteria actually make people sick, and a better understanding of the infection process from food-borne...

A cool solution for protein gelation

Dutch-based contract research organisation Nizo food research claims to have taken the cold gelation method a step further, opening the way to control stability, gel...

Allergic impact on asthmatic kids

A team of researchers in the UK claim for the first time that there is a link between food allergies and life-threatening asthma attacks in...

Prebiotics - the feelgood factor

Belgian supplier of prebiotic ingredients Orafti Active Food Ingredients will hold its 4th research conference, 'Inulin and Oligofructose: FeelGood Factors for Health and Well-being', in...

Liquorice - locking in the flavour

The ultimately strong taste of salty liquorice, widely popular in Scandinavian and North European countries, presents manufacturers with an on-going problem, writes UK microencapsulates company...

How will nutrition shape society?

A new foresight project on future trends in nutrition and health in Europe is being launched by Bio-Sense and WS, and will be presented on...

Drinks formulation, an alternative to gum arabic

French starch ingredients company Cerestar Food & Pharma Specialties Europe, a business unit of US agri-giant Cargill, has added a new spray-dried n-OSA starch to...

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