Scientists have highlighted the virtue of food safety performance indicators (FSPI) to help businesses evaluate their own safety management systems without having to perform actual microbiological analysis.
New research which compared labour practice in the French and UK food processing industries found French permanent employees are better paid, worker fewer hours and were better off in terms of both job quality and security that their UK counterparts.
Producers must ensure packaging is more sustainable as customers remain convinced that food packing is excessive and are altering their consumption patterns as a result, warns research from Datamonitor.
The Soil Association has hit back at claims made in a newly published study that organic milk is similar in “nutritional quality and wholesomeness” to conventional milk.
Companies should put more money into studies to substantiate the science of probiotics, perhaps at the cost of marketing, a member of EFSA’s evaluating panel has said.
Consuming dairy products fortified with omega-3 fatty acids does benefit heart health, and may reduce the risk of cardiovascular disease, says a new study from Germany.
Reducing intakes of saturated fats in the diet, and consuming polyunsaturated fats in their place, may reduce the risk of coronary heart disease by 19 per cent, says a new Harvard study.
Skimmed milk may be a better training aid for female resistance athletes than a sports drink thanks to its calcium and protein content, according to a new study.
Low-fat dairy products that taste like their full-fat varieties may be formulated with a blend of long and short-chain inulin, says a new study from Spain.
Intakes of calcium above the recommended daily levels may reduce the risk of dying from heart disease and cancer by 25 per cent, says a new study from Sweden.
A combination of milk proteins may reduce hardening of the arteries, says a new study from Valio that support the cardiovascular benefits of the dairy peptides.
Daily intake of conjugated linoleic acid (CLA) does not affect kidney and liver function, says a new study with humans that adds compelling support to the safety of the ingredient.
Excess salt can cause hypertension, heart disease, death. That’s the scientific consensus behind public health campaigns to reduce consumption of sodium chloride in the diet. But not everyone reads the science as conclusive, and when it comes to minerals...
Mocon Inc has prioritised the development of a pathogen screening process for a range of foods after announcing it has acquired a 16.9 per cent stake in Irish company Luxcel Biosciences Ltd.
In the third part of our series on weight management, NutraIngredients looks at how nutritional approaches may boost body-shaping, and how our gut microflora may be the future of weight management.
Daily supplements which combine vitamin D and calcium may reduce the risk of fractures for everyone, regardless of age or gender, say the results of a huge study.
The International Dairy Foods Association (IDFA) has criticised a planned Food and Drug Administration (FDA) study into front of pack nutrition labels for not having a wide enough scope.
A diet consisting of low fat dairy foods, wholegrains, and fruit and vegetables has been linked to lower blood pressure in the first British study of the DASH diet.
Synergy Flavors has commissioned a sensory research program at North Carolina State University to examine how dairy proteins affect taste perception, with the aim of diminishing undesirable flavors.
Lactobacillus GG (LGG) can decrease the risk of upper respiratory tract infections including rhinitis, pharyngitis, sinusitis, otitis, and the common cold in children attending day care centres, claims a new study.
US researchers have successfully transferred gut bacteria from obese humans to germ-free mice, a breakthrough that will allow a more detailed study of the link between gut microflora and obesity.
Children who consumed full fat milk regularly had a lower body mass index (BMI) compared to those who seldom or never drank milk, claims a Swedish study.
Arla Foods Ingredients has announced a new three-step hands-on programme for working with food manufacturers on product development, from conception to large-scale trials and commercialisation.
Arla Food Ingredients has opened a new application centre in Aarhus, Denmark, consolidating its R&D facilities as part of its plan to double milk protein sales by 2013.
New research suggests that increasing dairy consumption from three to five servings a day in the context of a reduced calorie diet can help fight obesity.
Chr. Hansen is remarketing its probiotics to underline their scientific backing as the industry reels from EFSA’s mass rejection of probiotic dossiers.
In HG Wells’ The War of the Worlds it is not the almighty weapons of humanity that defeated the invading Martians. It is a lack of immunity to the earth’s tiny pathogenic bacteria.
FoodNavigator’s Snack Size Science brings you the week's top science every two weeks. This week we look at the science behind chocolate cravings, and how to formulate a tasty, low-fat chocolate treat.
Over-indulgence may be all fat’s fault, according to a new study which reports that fat molecules may over-ride the body’s appetite-suppressing signals.
Manufacturers should make more effort to produce good-tasting lactose-free dairy products and to educate the public about their benefits, according to a Kansas State University study.
A new review of studies on the nutritional content of organic and conventional produce has broadly concluded that there are no differences – but the investigators raise big concerns over standard of the science.
A simple and cheap method of testing for melamine contamination of milk and other foods has been developed thanks to the discovery of a new enzyme, said US researchers.
Spanish consumers are more willing to pay a premium for food products that carry a nutritional panel on packaging than for those that just make a ‘light’ claim, according to researchers.
A supplement combining a prebiotic fibre and a probiotic strain may reduce allergic responses to cow’s milk, when used in conjunction with small amounts of whey, says a new study.
The increasing importance of sustainable packaging as a consumer issue means companies need to constantly reassess the amount of packing they use, according to a new report.
Brits are responding to successful marketing from the likes of Danone and Yakult and embracing digestive health products such as probiotic yoghurts and drinks, but the market has plenty of room for further growth, according to a Datamonitor report.
Bisphenol A (BPA) causes significant reproductive health effects at levels equivalent to or below the dose that that has been thought not to produce any adverse results, new research has said.
