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.
Using the same concept behind commercial breath-freshening strips, a researcher has developed a new, easier method for clinical taste testing.
Clearer labelling about salt content may make it easier for consumers to monitor their salt intake.
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.
Functional food researchers are using nutrigenomics to discover why probiotics work.
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.
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.
Understanding the microstructure of food could aid research into improved mouth-feel and controlled release of flavour and odour.
Researchers at the University of Navarra have launched a product for the detection and characterisation of the Brucella bacteria, which is the causative agent for brucellosis.
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.
Thermo Fisher Scientific has developed three food testing methods in response to concerns over contamination of imported seafood. The US Food and Drug Administration (FDA) has banned the import of certain fish species from China because of possible contamination with drugs and unsafe food additives - including nitrofuran, malachite green and chloramphenicol - which are prohibited in food products for human consumption. The ban has stimulated significant interest in the development of analytical methods for detecting trace levels of these substances in food.
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).
Demand for frozen-food packaging in the US is projected to increase 4.1% per year to US$6.4 billion in 2011. This, along with other trends, was presented in Frozen Food Packaging — a new study from The Freedonia Group, a Cleveland-based industry research firm.
Avocados Australia and Australian avocado growers congratulate both Dr Tony Whiley and Mr Ken Pegg for their tireless and dedicated work for the avocado industry, recognised in the Australia Day 2008 Honours List.
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.