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Improving potato varieties for better potato chips
Potato tubers must meet strict guidelines to avoid chips and fries producing the harmful compound acrylamide.
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Scientists are taking the bitterness out of good health
Scientists are working on bitter blockers to take the bitterness out of drug compliance and nutrition.
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Types of gut microbiota affect intake of nutrients
A metagenomics study has discovered that every human being’s intestinal system consists of one of three types of gut microbiota, which in turn affects the intake of medicines and nutrients into the body.
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Addictive foods
Some people react to certain foods the same way an alcoholic or addict gets hooked on their substance of choice. Now some researchers are claiming that some processed food manufacturers know this and create their formulas and recipes so consumers will become addicted to their product.
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Lupin proteins offer alternative to animal ingredients
Lupin seeds can be used to produce low-fat sausage products, allowing processors to replace animal raw ingredients with vegetable materials.
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Hard work improves the taste of food
A Johns Hopkins University study indicates that if you have to expend more effort to get a certain food, not only will you value that food more, it might even taste better to you.
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Endurance performance improving beverages
Low kJ beverages with added protein are claimed to improve endurance times in cyclists more than higher energy drinks.
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Carbohydrate claims can mislead consumers
Some consumers are misinterpreting low carbohydrate claims on food packaging and assuming health benefits and weight loss qualities beyond the nutrition facts.
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TV food advertisements promote imbalanced diets
A diet consisting entirely of advertised foods would contain 25 times the recommended servings of sugars and 20 times the recommended servings of fat but less than half of the recommended servings of vegetables, dairy and fruits according to US researchers.
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Antimicrobial resistance and the food industry
The role of food consumption and processing in human exposure to antimicrobial resistant bacteria is an emerging biological hazard caused in part by the use of antimicrobial agents throughout the food chain, from the farm to the fork according to the opinion released by the European Food Safety Authority's BIOHAZ Panel.
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Fortified cassava
Biofortification of the cassava through genetic engineering is leading to a plant that will provide better nutrition for the 800 million people who use the root as a major source of food. The research is being funded by the Bill and Melinda Gates Foundation.
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Australians getting fatter on healthier food
The Australian and New Zealand nutraceuticals market is booming, according to a report by international market research company, Frost and Sullivan
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Fiddling with functional food
In Third World countries, the value of the market for nutritional supplements is just under double that for functional foods. However, in the affluent First World, the functional food market is greater than the supplement market
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Healthier ice-cream with wine waste
A study from Taiwan has postulated that wine lees, the sediment left in the bottom of the barrel after winemaking, could boost the antioxidant profile of ice-cream and slow its melting time.
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Test kits for vitamin content
VitaFast test kits provide a fast and easy method of determining the content of vitamins in food products, animal feed and pharmaceutical products.
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Progel fortifying dairy and juice market
Progel is developing technology to fortify milk and juice products with probiotics and omega-3.
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Study sheds new light on human noroviruses
New research carried out in the UK has found out more information on human noroviruses.
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Study confirms safety of Australia’s food supply
A study has confirmed the safety of Australia’s food supply.
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IMCD opens food laboratory in Sweden
A food and nutrition lab is being opened in Sweden by IMCD Nordic, part of the IMCD Group. It will be an extension of the activities carried out at the IMCD Food & Nutrition Technical Centre in Belgium.
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nRVA monitors starch behaviour
An Australian invention, which monitors the behaviour of starches as they are cooked, could revolutionise food manufacturing processes.
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Pork CRC research programs are a success
Three research programs delivered good results and played a role in innovation and new ideas for the Australian pork industry.
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Australia and China collaborate on global food security
Australian and Chinese researchers are collaborating to improve global food security against pests and diseases.
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Soy protein consumption reduced progression of clogged arteries in women
A study, to be published, has found that soy protein consumption can reduce the progression of clogged arteries in women within five years of menopause.
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Partnership to develop breakthrough nutritional formulations
Chr. Hansen partners with Amino Up to create clinically documented products that address health and wellbeing.
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Coffee, caffeine and risk of depression among women
Caffeine is the world's most widely used central nervous system stimulant, with approximately 80% consumed in the form of coffee. However, studies that analyse prospectively the relationship between coffee or caffeine consumption and depression risk are scarce.
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High iron and zinc rice gives hope to micronutrient deficient billions
Scientists from the Australian Centre for Plant Functional Genomics have produced rice with iron levels which meet daily recommended requirements for iron intake.
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Low DHA levels linked to suicide risk among military
A study at the NIAAA has linked low DHA levels to higher suicide risk and mental health problems in US military personnel.
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More iron in dark than pale beer
Dark beer has more free iron than pale and non-alcoholic beers.
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PolyU takes steps to enhance food safety and technology
The Hong Kong Polytechnic University recently established the Food Safety and Technology Research Centre.
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A natural food preservative may kill food-borne bacteria
A naturally occurring lantibiotic could be added to food to kill harmful bacteria like salmonella, E. coli and listeria.
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Help needed to sniff out most desirable truffle
Food scientists at The University of Western Australia are hoping to conduct a study to find out what makes one gourmet fungi more desirable than another.
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Molecular diagnostics technology aids management of E. coli crisis
A new xTAG gastrointestinal pathogen panel has been used to triage patients suspected of having an E. coli infection at German Kliniken der Stadt Koln.
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UQ develops renewable organic source of omega-3
The University of Queensland is assisting an Australian agricultural-biotechnology company to harvest omega-3 oil from organically grown algae rather than fish stocks or plants.
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Relaunch of nutrient database
A new version of a popular nutrient database used by consumers and researchers to find out what nutrients are in food has been launched.
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No scientific evidence found to link food colours and hyperactivity in children
Ahead of a hearing on food colours and hyperactivity in children, the IFIC has submitted comments to the FDA highlighting lack of scientific evidence linking the two issues.
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Bitterness blocker aims to make food more appealing
A new bitterness blocker is being developed to help people with a sensitivity to bitter foods enjoy a more diverse diet.
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Focus on men's health during World Salt Awareness Week in Australia
As part of the World Salt Awareness Week, the George Institute for Global Health is focusing on the adverse effects excess salt has on Australian men, and trying to raise awareness of the problem both in public discourse and within the food industry.
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Woolworths eyes sustainable palm oil
Woolworths is requesting more research into the availability of sustainable palm oil as it aims to drive market transformation.
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Lower levels of cholesterol measured in eggs
The cholesterol content of eggs has dropped significantly since 2002, according to new agricultural data.
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Research challenges effectiveness of calorie labelling
Calorie labelling may not affect food purchases by teens or by parents for their children, according to a study.
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AVEBE and BASF Plant Science start R&D cooperation on genetically optimised amylopectin starch potatoes
The potato starch manufacturer AVEBE and the plant biotechnology company BASF Plant Science have announced a research and development alliance in plant biotechnology. The companies are combining their competencies in biotechnology discovery and genetically modified potato breeding with the aim of bringing farmers modern and fungal-resistant starch potato varieties.
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Research collaboration to deliver ‘healthier’ grains
Four of Australia’s research institutions will collaborate closely over the next three years to fast-track development of new ‘healthier’ varieties of three of the world’s most widely cultivated cereal grains.
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Fighting selenium deficiency
With selenium deficiency prevalent in South-East Asia, University of Adelaide researchers are studying the best biofortification for lowland rice production.
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Coles broadens sow stall-free pork initiative
Coles has announced that it intends to broaden its sow stall-free fresh pork initiative to include all forms of the company's brand pork including processed ham and bacon products produced in both Australia and overseas from 2014.
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Flat soft drink and anticancer drug effectiveness
It seems that taking an oral anticancer medication with degassed Sprite may improve the effectiveness of the drug.
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Salt-tolerant rice offers hope for global food supply
A team of scientists at the Australian Centre for Plant Functional Genomics has successfully used genetic modification (GM) to improve the salt tolerance of rice, offering hope for improved rice production around the world.
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Food with added anthrax protection
An antibacterial enzyme found in human tears and other body fluids could be applied to certain foods for protection against intentional contamination with anthrax.
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Delaying fat digestion to curb appetite
Scientists have been experimenting with using protein layers to stabilise emulsions and delay fat digestion until the fatty acids reach the ileum where their presence stimulates satiety-inducing hormones.
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Full-fat dairy not responsible for heart attack deaths
A new Australian study has found that eating full-fat dairy may reduce the risk of cardiovascular-related death.
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How virgin olive oil fights heart disease
New research suggests that the polyphenols in virgin olive oil modify the expression of atherosclerosis-related genes, leading to health benefits.
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Salt reduction at heart of new NZ agreement
The New Zealand Food Safety Authority (NZFSA) and the Heart Foundation have signed a Memorandum of Understanding to share information and avoid duplication of effort as they attempt to rein in New Zealanders' salt intake.
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Flaws in Duke University statement about high fructose corn syrup
Duke University incorrectly singled out high fructose corn syrup as being responsible for scarring in the liver and other liver diseases when the underlying study for the release reviewed dietary intake of fructose containing beverages - not high fructose corn syrup.
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Effect of saturated fats on cardiovascular disease questioned
A meta-analysis involving nearly 350,000 people has not found that saturated fat consumption is associated with cardiovascular disease.
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Studying genetics could lead to tailored diets for better disease prevention
Personal health recommendations and diets tailored to better prevent diseases may be in our future, just by focusing on genetics.
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Resources about European traditional foods
A collection of new resources on European traditional foods has been released by The British Nutrition Foundation, on behalf of the European Food Information Resource (EuroFIR) project.
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Zeaxanthin Association formed
The Zeaxanthin Trade Association has been formed with the aim to increase understanding and awareness about dietary zeaxanthin.
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Gene breakthrough secures crops’ future
University of Newcastle researchers have achieved a major scientific breakthrough in the quest to protect crop longevity, yield and quality.
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Food allergies and delayed anaphylaxis
A novel and severe allergic response, called delayed anaphylactic shock, has been found to be triggered by an IgE antibody that binds to a sugar molecule known as galactose-α-1,3-galactose (alpha-gal). So far, evidence strongly suggests that tick bites are triggering the production of alpha-gal antibodies.
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MRSA in food and animals
The European Food Safety Authority (EFSA) has published an opinion on the public health significance of MRSA in animals and foods.
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A drug that silences peanut allergies?
US researchers are conducting clinical trials for a botanical drug that could provide the key to effective treatments for peanut allergies.
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Microgels could protect omega-3 in foods
Microgels may be an economical and reliable way to incorporate omega-3 fatty acids into foods without sacrificing taste, appearance or texture.
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Fat reduction bioactive
Healthlinx and Dairy Australia have identified a bioactive compound from dairy waste streams that reduces the production and storage of fat in cells.
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Omega-6 fatty acids and heart health
The American Heart Association has concluded that omega-6 fatty acids may decrease risk for heart disease. Soybean oil is one of the most concentrated sources of omega-6 fatty acids.
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150 tonnes of salt removed from NZ bread
The NZ National Heart Foundation's 'Project Target 450 — Reducing sodium in bread' has resulted in about 150 tonnes of salt being removed from the bread supply. The project has won the Excellence in Prevention Award and was overall winner at the 2008 New Zealand Health Innovation Awards.
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Study confirms insufficient iodine in our food
Australians are not getting enough iodine in their food, according to Food Standards Australia New Zealand's latest Australian Total Diet Study.
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Too much salt
While the food industry in Australia is committed to lowering the salt content in processed foods, there is still a lot more to be done.
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Clearer food labels needed to reduce salt intakes
Clearer labelling about salt content may make it easier for consumers to monitor their salt intake.
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Nutrigenomics for better functional foods
Functional food researchers are using nutrigenomics to discover why probiotics work.
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ECO 2008 addressing latest obesity prevention methods
Around 2500 international food and health experts will gather in Geneva this week for Europe's premier obesity conference, the 16th European Congress on Obesity (ECO 2008), to assess the latest research from basic science to practical prevention programs and medical treatment.
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The role of food in human exposure to antimicrobial resistant bacteria
The European Food Safety Authority BIOHAZ Panel has launched a public consultation and a call for additional scientific data on the extent of how food serves as a vehicle for antimicrobial resistance.
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Broadening the definition of ‘dietary fibre’
The need to redefine the definition of ‘dietary fibre’ was considered yesterday, in an address by senior CSIRO nutritionist Dr David Topping to the US Institute of Food Technologists' annual meeting in Chicago.
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Regulation calls for iodine in bread
Bread is set to become iodine fortified over the next 18 months in a bid to combat New Zealand’s growing problem of iodine deficiency.
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FSANZ recommends fluoride in bottled water
The lack of fluoride in the average New Zealand diet has led to a recommendation by Food Standards Australia New Zealand that bottled water companies be permitted to voluntarily add the mineral to selected brands.
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FAO champions food as a human right
The UN Food and Agriculture Organisation (FAO) has called for a renewed commitment to guarantee the right to food for the world's hundreds of millions of hungry people.
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Food aid more harm than good
Food aid to developing countries could actually worsen rural poverty and distort global trade, according to a report by the Rural Industries Research and Development Corporation (RIRDC).
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Australian children undertake physical activity survey
One of the most important surveys of children ever to be undertaken in Australia is occurring nationally with thousands of phone calls to families across Australia inviting them to participate.
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Fish oil capsules now in food
Microencapsulation technology is being utilised to store healthy omega-3 oils in processed foods, under an agreement between Food Science Australia (FSA) and the Clover Corporation.
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Strategic opportunity overview released
Targeted foods have broad implications for the future of the food and beverage industry. As consumers are using diet to address health conditions, companies are responding by launching products with functional benefits targeted at specific health needs or population groups.
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Nutritional benefits of organic products
The Organic Trade Association (OTA) has hailed preliminary findings from a four-year European Union (EU) study that indicate some organic foods are more nutritional than their non-organic counterparts.
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Aussie fruit high in antioxidants
Twelve native Australian fruits contain much higher levels of antioxidants than found in other fruit, according to research published in the journal Innovative Food Science & Emerging Technologies.
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Beer as a natural energy resource
A joint project between the University of Queensland (UQ) and Foster's to produce electricity from beer wastewater has won $140,000 from the Queensland Government's Sustainable Energy Innovation Fund.
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Analysing the NZ diet
The New Zealand Food Safety Authority (NZFSA) has started planning for the 2009 New Zealand Total Diet Survey, when commonly eaten food substances are put under the microscope.
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EFSA finds animal cloning safe
The European Food Safety Authority (EFSA) is launching a public consultation on its draft scientific opinion on the implications of animal cloning on food safety, animal health and welfare and the environment.
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Fats encapsulated with fibre may lead to tasty low-calorie foods
A team of researchers at the University of Massachusetts Amherst are developing a new technology that could lead to low-calorie foods that taste like the real thing. Low-fat foods are often disappointing to consumers since removing the fat changes the desirable taste, texture and aroma of the original product.
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Sugary soft drinks in decline: study
Australians are spurning sugar-sweetened soft drinks in favour of diet soft drinks and water, according to research released recently by the University of Wollongong.
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IADSA keeps up the fight for key additives in food supplements
The International Alliance of Dietary/Food Supplement Associations (IADSA) has pledged to continue fighting to retain key additives used in food supplements in the Codex ‘General Standard for Food Additives’ list this year.
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EFSA questions the safety of botanical food supplements
The European Food Safety Authority (EFSA) has just launched a public consultation on the draft approach it proposes for assessing botanical food additives.
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Property value linked to obesity rates
Neighbourhood property values predict local obesity rates better than education or incomes, according to a study published online this week by the journal Social Science and Medicine. For each additional $100,000 in the median price of homes, US researchers found obesity rates in a given ZIP code dropped by 2 %.
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Artificial sweeteners linked to weight gain
Researchers have laboratory evidence that the widespread use of no-calorie sweeteners may actually make it harder for people to control their intake and body weight. The findings appear in the February issue of Behavioural Neuroscience, which is published by the American Psychological Association (APA).
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Restaurants salting us to death
The Australian Division of World Action on Salt and Health (AWASH) is calling for a major reduction in the salt content of processed and restaurant foods, following a recent report from the American Medical Association (AMA).
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Healthy food - a healthy habit
Two recent research projects have shed light on how infants develop tastes for particular foods and to what extent older people lose their ability to smell, taste and perceive different foods, spiciness and texture.
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Fish-based ready meal
Delicius Rizzoli SpA has expanded its fish categories (salmon, tuna, cod, mussels, clams, prawns) and recently moved into the market of ready-to-cook prepared meals based on fresh fish with vegetables (sea bass, glithead, salmon, cod)
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