Why you can’t stop at just one potato chip
12 April, 2013Researchers have discovered the secret of potato chips - why it is that once you pop, you can’t stop - and have even come up with a complicated-sounding name for the phenomenon: hedonic hyperphagia.
Banning trans fats the best policy, says WHO
09 April, 2013Banning the use of trans fats is one of the most effective ways to prevent some of the world’s biggest killer diseases, according to a University of Sydney study published in the Bulletin of the World Health Organization.
Greater proof for functional food claims on the horizon with non-invasive gut health testing
09 April, 2013 by Harro TimmermanNIZO food research and Medimetrics have joined forces by developing a technology to sample from the small intestine in a non-invasive way. The small intestine plays a crucial role in digestion and immunity. Building proof of the effects of nutritional and probiotic interventions based on small intestinal content is now within reach.
Nanobiotechnology fights foodborne illnesses
09 April, 2013Researchers have developed a new method to kill deadly pathogenic bacteria, including listeria, in food handling and packaging. The method offers an alternative to the use of antibiotics and chemical decontamination in food supply systems.
Fruit juice the key to healthy chocolate
09 April, 2013Could there be such a thing as healthy chocolate? University of Warwick researchers say there could be.
Arsenic mystery solved
08 April, 2013The mystery of arsenic in German beers has been solved, scientists announced at the 245th National Meeting & Exposition of the American Chemical Society.
Product testing device good under pressure
08 April, 2013A new device at Massey University’s Food Pilot Plant allows food products to be pasteurised at low temperature by exposing them to high pressure.
Organic ‘health halo’ changes consumer perceptions
04 April, 2013The power of an organic label can be very strong: studies have shown that this simple label can lead us to think that a food is healthier, through what is known as the ‘health halo effect’.
Fat phobia busted? Olive oil found to regulate satiety
03 April, 2013A new study conducted at Technische Universität München and the University of Vienna has shown that natural oils and fats regulate the sensation of fullness after eating, with olive oil being the most effective.
Environment affects taste of whisky by up to 20%
03 April, 2013British researchers have demonstrated that environment can enhance the flavour of whisky by up to 20%.
EFSA finds detection method for pink slime
03 April, 2013The Eruopean Food Safety Authority’s Panel on Biological Hazards has developed a model to help identify mechanically separated meat and differentiate it from other types of meat.
An apple a day keeps the allergist away ... or does it?
02 April, 2013If an apple a day supposedly keeps the doctor away, what does it do to the allergist? Scientists may be able to genetically engineer apples that don’t trigger allergic reactions, but would people want to eat them?
Study to revolutionise allergen management
27 March, 2013The iFAAM project - the world’s largest study of food allergies - will produce a standardised management process for companies involved in food manufacturing.
Love apples could help heal hearts
26 March, 2013Tomato could soon be living up to its ‘love apple’ title, improving heart health by lowering cholesterol. Researchers have genetically modified tomatoes to produce the actions of good cholesterol.
Not all proteins are created equal
18 March, 2013The turf war between dairy and soy proteins still has some way to go as researchers dig deeper into the proteins and look at essential amino acid content and bioavailability.
