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Food under pressure, IFT award

A US food science company became the 2002 recipient of the IFT Industrial Achievement Award for pioneering the development and commercialisation of high pressure processing...

New pasteurisation technology for food safety

Belgian food science company Leda Technologies announced this week that it is to launch a pasteurisation technology for eggs in shells that should combat the...

Developing GM tomatoes: an uphill struggle

While researchers announced last week that they can genetically engineer a longer-lasting, better-tasting tomato, some former employees of US biotechnology company Calgene greeted the news...

Animal protein protects bones

The bone density of elderly women can be significantly strengthened by animal protein, according to researchers in California. Writing in the latest edition of the...

Micro-encapsulated salt for the food technologist

Salt, traditionally used to enhance and add flavour to foods, can pose certain problems in food manufacturing process. A new system from UK micro-encapsulation company...

Bowl of porridge to beat blood pressure

A new clinical study has found that eating oatmeal and other wholegrain oat cereals can help control blood pressure levels. With growing levels of hypertension...

Gene splicing gives rise to longer lasting tomatoes

Scientists this week report that they have discovered a way to make tomatoes taste fresher and last longer by tinkering with a gene that controls...

Food scientist defends food irradiation

The most common cause of food poisoning in the UK could be successfully and safely killed by food radiation but consumer reticence to this food...

Infrared beam boast fruits sweetness

An Australian fruit company now has the technology to determine the sweetness of its product - with a simple ray of light, reports IndustrySearch.com Back...

US military creates indestructible sandwich

Among the latest weapons designed by the US military is a sandwich which has been designed to stay fresh for up to three years, according...

Womb 'creates' couch potatoes

Couch potatoes may have been set up for a life of slacking and snacking in front of television because they were under-nourished in their mothers'...

Further evidence for fish oil benefits

Eating fish a few times a week significantly cuts the risk of death from a heart attack or other heart problems, according to two new...

Honey used for preservation has health benefits too

Research from the University of Illinois in the US has found that honey's antioxidant qualities can help preserve meat without compromising taste, at the same...

Future in food for canola protein ingredient

US plant protein extraction company Burcon NutraScience Corporation has filed a patent application to cover ten functional properties of canola protein isolate. The company hopes...

St.John's Wort - new study fuels controversy

St John's Wort is a popular herbal treatment used by millions to combat depression, but a new study from the Netherlands suggests that it could...

New funding for BSE research

The UK Department for Environment, Food and Rural Affairs ( DEFRA ) announced this week that it will release a further £7 million (€11.4m) to boost...

Megavitamin therapies to treat genetic disorders

More than 50 genetic disorders can be successfully treated with high doses of vitamins, according to a recent article by a professor at UC Berkley...

Chocolate: the stuff of nightmares

Chocolate could be aggravating the sleep disorder which causes sufferers to act out violent nightmares, according to scientists in a recent New Scientist report. The...

Peanut processing techniques increase allergen risk

On average, Americans consume more than three kilos of peanuts and peanut products each year. Although the nutty legumes are a good source of vitamins...

Organic transistors - the future for food freshness?

An electronic device that tells the supermarket when food has gone bad could be gracing the shelves in the near future, according to new research...

AACC expands methodology to include pulses/legumes

The American Association of Cereal Chemists, a group that evolved out of the need to create standardised methodology for the cereal grains industry, is to...

Milk: the economical way to absorb calcium

There are many ways for consumers to increase their intake of calcium, a mineral known to help strengthen bone structure and aid weight loss. But...

Scientists measure dietary fibre

The measurement of dietary fibre will come under the spotlight in June when scientists meet at a workshop organised by the American Association of Cereal...

Lactobacillus to fight diarrhoea in children

Dietary supplements containing Lactobacillus, the 'friendly' bacteria found in yoghurts, could help fight diarrhoea in children, according to research from the US. A team of...

Increase in refined starch levels may lead to short-sightedness

The food children eat might play as big a role as books and computer screens when it comes to causing short-sightedness, reports UK science journal...

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