Review finds no effect of soy on testosterone
A review of 15 studies into the influence of soy proteins or isoflavones on male hormones has found no evidence of an estrogen-like effect.
Univar expands deal with Lithuanian starch maker
Univar has secured a new agreement with flour producer Amilina to sell its high purity starches in ten European countries.
EFSA opinions give Monsanto new Euro confidence
The European Food Safety Authority has issued positive opinions on the safety of Monsanto’s MON 810 corn trait and Roundup Ready 2 corn product, giving the firm confidence that Europe could become more accepting of genetic modification.
Dispatches from IFT
Land O’Lakes discusses the latest development in process cheese, with 50 per cent lower fat and 35 per cent lower sodium.
The term cosmeceutical has always been controversial, but the blurring boundaries between the worlds of nutrition and cosmetics are highlighting divisions that neither industry can ignore.
UK supermarket to open own farm
Morrisons supermarket is set to open a 700 acre farm to research farming efficiency and sustainability in Scotland – and is seeking another site in England.
New NIZO tool to help fermented food development
NIZO Food Research has developed a new tool to predict the functionalities of different microorganisms based on their genomes, which will help speed the development of fermented foods and ingredients.
Xanthan gum helps cassava-wheat bread quality: Study
Researchers from Nigeria have found that xanthan gum can assist with quality and storage issues of cassava-wheat bread in a study that could help encourage use of cassava flour in products.
Animal fats linked to pancreatic cancer: Study
Researchers have linked high intake of fat from red meat and dairy products with increased risk of pancreatic cancer, in a study published in the Journal of the National Cancer Institute.
Sweetness perception could vary with ethnicity: Study
Researchers claim to have discovered a particular gene variant that could affect sweetness perception among different ethnic groups, raising the possibility of more targeted flavor profiling of foods.
Bold new sales targets for Scottish food makers
The Scottish food and drink manufacturing sector aims to increase sales by one third, to ₤10bn by 2017; in the last two years sales of Scottish goods in Great Britain area already up 21 per cent.
Silliker buys French firm for more healthy food research
Silliker is building clout in the provision of food clinical studies with the acquisition of French CRO Biofortis, as the healthy eating drive and claims legislation demand top notch research.
Sweden seeks feedback on enviro-health food guidelines
Swedish authorities have drawn up a new set of guidelines on diet choices for health and the environment and is circulating them around the EU for feedback – and to encourage take up of the strategy elsewhere.
New UTZ certification for world’s biggest cocoa producers
Producers in the world’s largest cocoa-producing country, Côte d’Ivoire, are taking part in the first independent audits in preparation for the UTZ Certified code of conduct; a programme that sets internationally recognised standards for responsible cocoa...
Ulrick & Short launches flocculated starch for sauces
Ulrick & Short is launching a new maize-based starch made using its flocculation technology, which is said to reduce energy needed to make lump-less sauces and help preserve flavours.