Post-menopausal women with type 2 diabetes can significantly improve biomarkers of cardiovascular disease (CVD) by consuming cacao flavonoids and soy isoflavones, a recent study has shown. The double-blind controlled clinical study, published in Diabetes Care in February, was led by Peter J Curtis, funded by Diabetes UK and supported by Frutarom and Barry Callebaut. The study assessed the effect of dietary flavonoids on CVD risk in post-menopausal women with type 2 diabetes on established statin and hypoglycaemic therapy.
Most foods contain sulfites at acceptable levels, a recent FSANZ survey has shown. The survey examined sausages, cordials and dried fruit and found that sulfite levels in almost all foods tested were well below those allowed in the Food Standards Code.
DuPont has opened a US$40 million plant genetics research facility as part of its commitment to increasing agricultural productivity and food security worldwide. Experts in plant physiology, molecular biology and bioinformatics will focus on plant breeding and developing new transgenic products, with the aim of developing and testing new products and traits in Pioneer’s research and development pipeline, the company said.
The unholy trinity of bad-for-you food ingredients has traditionally consisted of MSG, trans fats and sugar. Recently, however, a fourth nutrition sin has been added to the mix: salt. As World Salt Awareness Week draws to a close, we look at some of the issues behind the movement and what industry players have been doing to reduce salt in processed food products.
Clear food labelling is key to improving Australian health, an alliance of leading health and consumer groups has argued.
The old adage ‘you are what you eat’ may have received some extra credibility after scientists proved that trans fats can make you angry. Researchers at the University of California’s San Diego School of Medicine have demonstrated a link between consumption of dietary trans fatty acids (dTFAs) and aggression.
Tasmanian organic food producer Bellamy’s Organic has responded angrily to claims made about its products on the Channel Seven program Sunday Night, which aired on 11 March.
Australian mushroom growers have been encouraged to accelerate the national release of vitamin D mushrooms following research that suggests pregnant women lacking vitamin D are twice as likely to have children with language difficulties.
A study by researchers at RTI International and George Washington university has shown that food shopping experience, rather than cost of produce, may impact how many serves of fruit and vegetables people eat.
A $250,000 Commercialisation Australia grant is helping researchers from the University of Queensland (UQ) commercialise a food processing technique that will enable juice, milk and other dairy products to be fortified with probiotics and omega-3.
Food processors could experience increased pressure to reduce salt in food products, following the publication of a study linking salt intake with gastric cancer.
The US Institute of Food Technologists (IFT) has submitted its thoughts on reducing sodium consumption in the United States to several official bodies: the US Food and Drug Administration (FDA) and the United States Department of Agriculture (USDA) Food Safety and Inspection Services (FSIS). The IFT offered scientific perspectives and practical insights on reducing sodium intake in the US.
Progel is developing technology to fortify milk and juice products with probiotics and omega-3.
New research carried out in the UK has found out more information on human noroviruses.
A study has confirmed the safety of Australia’s food supply.