FDA to undertake further research on BPA
16-Dec-2008 By Jane Byrne
The US Food and Drug Administration (FDA) said yesterday it has no plans to review its stance on bisphenol A (BPA), but will continue to research the chemical found in food packaging.
Why is food science the ‘baddie' for consumers?
It sometimes seems as if life is a pantomime, and food science is the baddie, complete with boos and hisses from the audience.
Study shows antimicrobial effective against listeria in soft cheese
03-Dec-2008 By Jane Byrne
Enterococcus faecium WHE 81, a multi-bacteriocin producer, is effective as an antimicrobial against Listeria monocytogenes in Munster cheese, a red smear soft cheese, according to a French study.
Study backs dairy recommendations for weight loss
24-Nov-2008 By Stephen Daniells
Cutting out dairy products during a weight loss programme may be misconceived, according to a new study from the US.
Mouth bacteria boost some flavours: Study
20-Nov-2008 By Stephen Daniells
Bacteria present in the mouth may delay the flavour response for some fruit, vegetables, and wine, according to a new study from Firmenich.
Probiotic may prevent respiratory illnesses: study
07-Nov-2008 By Stephen Daniells
The bacterial strain Lactobacillus plantarum 299 may protect intubated, critically-ill patients from pneumonia, suggests a small Swedish study.
Study does not prove BPA link to disease: EFSA
27-Oct-2008 By Jane Byrne
The European Food Safety Authority (EFSA) claims a recent study did not provide sufficient proof of a causal link between Bisphenol A (BPA) and heart disease, type 2 diabetes and liver enzyme abnormalities, and, as a result, the established Tolerable...
Yoghurt can benefit bladder cancer, say researchers
21-Oct-2008 By Shane Starling
Two servings of yoghurt per day can reduce the risk of developing bladder cancer by up to 40 per cent, say Swedish scientists.
DSM targets soft-cheese culture development
10-Oct-2008 By Neil Merrett
A manufacturer of thermaphilic cultures for cheese production has extended the range’s applications with a new product it claims can improve the cost effectiveness of manufacturing softer products such as camembert and brie.
US study claims BPA induces chemotherapy resistance
09-Oct-2008 By Jane Byrne
A new US study shows that the exposure to Bisphenol A (BPA), the chemical compound used in the linings of metal food and beverage cans and baby bottles, may reduce the efficacy of chemotherapy treatments.
Calcium may be vital for CLA's bone benefits: Study
06-Oct-2008 By Stephen Daniells
Combining conjugated linoleic acid (CLA) with calcium may enhance bone mass, and explain inconsistencies from earlier studies, says new research from the US.
Pectin plus fish gelatin could lead to cheaper low-fat spreads: study
02-Oct-2008 By Stephen Daniells
Pectin could be the ideal partner for gelatin in the production of low-cost, low-fat spreads, according to a new study from Malaysia.
Probiotics may reduce eczema in young children: Study
01-Oct-2008 By Stephen Daniells
Daily supplements of a probiotic strain of Lactobacillus rhamnosus may reduce the incidence of childhood eczema by about 50 per cent, according to a new study.
Industry development roundups
30-Sep-2008 By Neil Merrett
A global roll out for probiotic straws and tea sticks, active sensors to ensure fluid levels and a new heat exchanger were among this month’s developments.
Closure demand boosted through drink pack development
25-Sep-2008 By Neil Merrett
Global beverage closure demand is expected to surge over the next five years as manufacturers attempt to add more value to their products through packaging innovation, according to a new report.
Research associations CCFRA and BRI merge to improve efficiencies
04-Sep-2008 By Sarah Hills
Two food and drink research centres, CCFRA and BRI, have merged to strengthen their resources and help companies in the industry innovate and ensure the safety and quality of their products.
MSG linked to increased body weight: study
28-Aug-2008 By Stephen Daniells
Consumption of the flavour enhancer monosodium glutamate (MSG) may increase the risk of gaining weight, regardless of energy intake, suggests a new study.
Vitamin D3 stable for fortifying cheese: study
18-Aug-2008 By Stephen Daniells
Fortification of Cheddar cheese with vitamin D3 may be an effective means of raising vitamin D levels in the population, suggest new results from Canada.
Study links dairy to better bones in kids
14-Aug-2008 By Neil Merrett
Long-term dairy consumption, supplemented with other protein-rich foods such as meats can help maintain improved bone health in children, according to a new study.
Research targets dairy autism fears
11-Aug-2008 By Neil Merrett
New US research hopes to determine whether anecdotal concerns over the presence of dairy and gluten-containing products on the behaviour of children with autism are justified.
Study plays up skimmed milk sports hydration boost
30-Jul-2008 By Neil Merrett
Skimmed milk may become an unlikely new secret weapon within an athlete's kit bag, with new research linking the product to a beneficial effect on preventing dehydration after a workout.
Energy savings could arise from pack pasteurisation study
29-Jul-2008 By Jane Byrne
The level of pasteurisation required for the packaging of hot-fill products is being evaluated by UK group CCFRA as part of its food packaging research programme.
Early probiotic consumption stops gut problems: study
18-Jul-2008 By Stephen Daniells
Probiotic bacteria may reduce the occurrence of gut complications
in premature infants, suggests new research with piglets.
Encapsulation and fish dominate July's science
16-Jul-2008 By Stephen Daniells
July started with IFT in New Orleans - always a time for
innovation. The highlights of this month's science have been novel
encapsulation and controlled release, and getting more from fish.
Protein analyzer wins IFT food science award
07-Jul-2008 By Mike Stones
The Sprint Rapid Protein Analyzer from CEM Corp, North Carolina, USA, has won a 2008 IFT Food Expo Innovation Award at the IFT trade food show in New Orleans.
Nanotechnology-enabled packaging regulation roadmap offered:study
26-Jun-2008 By Jane Byrne
A new study provides a roadmap for consumers, food manufacturers and government through potential US regulatory issues for nanotechnology-enabled food packaging, claims the report's author.
Fortified cheese as good as supplements for vitamin D: study
25-Jun-2008 By Stephen Daniells
Eating cheese fortified with vitamin D results in the same blood
rises in the vitamin as from supplements, reports new research from
Solutions abound for polyphenol-fortified milk: study
25-Jun-2008 By Stephen Daniells
Adding fruit flavours and cyclodextrin to milk may boost consumer
acceptance of polyphenol-enriched dairy, without the need for added
sugar, report New Zealand scientists.
Danisco pledges research, acquisitions in healthy ingredients
24-Jun-2008 By Jess Halliday
Danisco plans to further strengthen its health and nutrition
ingredients offering in areas in which it is not a market leader,
as it positions to for a bio-based future.
Bagged-milk highlighting green dairy development
18-Jun-2008 By Neil Merrett
A new milk packaging initiative by a leading UK retailer designed
to cut package waste is just one of many green container
innovations being carried out by dairy processors, according to the
Trans fats harm may pass from mother to infant in breast milk: study
05-Jun-2008 By Stephen Daniells
The potentially damaging effects of trans fats may also be passed
from a mother to her child during breast feeding, suggests a new
study that heaps more misery on the enfant terrible of the
Processor installs whey testing to aid customer development
30-May-2008 By Neil Merrett
Niro has installed it latest whey ingredient technology at its
Copenhagen testing site in a bid to aid manufacturer development
and marketing of new product compositions from the protein.
Study links milk farm chemical input to nutrient kick
30-May-2008 By Neil Merrett
Lower input non-organic and organically produced milk has been
found to contain significantly higher levels of beneficial fatty
acids, vitamins and antioxidants compared to higher chemical use
sources, a new UK study claims.
Heavy borrowing and investment hurting UK firms, says study
28-May-2008 By Jane Byrne
Heavy borrowing linked to an ambitious investment strategy has left some of the largest UK food processors in severe financial difficulty, claims a new report.
Vitamin D levels should be multiplied by ten for children: study
28-May-2008 By Stephen Daniells
Raising current vitamin D levels from 200 International Units (IU)
to 2,000 IU could boost bone health amongst children and have
long-term health benefits, says new research.
Weight and mood drive Euro functional food development
28-May-2008 By Shane Starling
Foods that assist weight management, cognition and mood and that
are high in antioxidants, fibre and whole grains are leading
functional foods development, according to a UK-based market
Process development targets dairy cholesterol cutting
23-May-2008 By Neil Merrett
A proprietary processing development for natural dairy-based
ingredients can offer a lower cholesterol alternative to regular
milk, while maintaining the same taste profile, according to its
Culinary inspiration crucial to Givaudan R&D
16-May-2008 By Laura Crowley in Barcelona
Givaudan's Chefs' Council demonstrates a significant part of the
international flavour company's strategy to seek culinary
inspiration for the development of future flavours.
Dairy foods not impacting on weight issue: study
07-May-2008 By Neil Merrett
Claims that consumption of dairy products and other high calcium
goods may play a key role in weight loss or gain are not
sufficiently supported by scientific testing, according to a new
review of existing research.
The dangers of selective science
Antioxidants are back under the microscope for all the wrong
reasons. But the use of meta-analyses to pool data is
controversial, and scientists need to keep perspective before
Study asserts role for flavored milk in kids' diets
17-Apr-2008 By staff reporter
Children who include flavored milk in their diets consume more milk
overall than those who just drink plain milk, says a new study that
suggests such products could help boost nutrient intake.
Raw milk feta may hold anti-Listeria key, say researchers
04-Apr-2008 By Neil Merrett
Feta cheese made from raw milk in Greece may hold secrets that
could lead to new methods for battling food poisoning bacteria like
Listeria, researchers at the University of Lincoln said yesterday.
Glanbia builds science behind whey protein for weight loss
03-Apr-2008 By Stephen Daniells
A whey-protein-rich ingredient can reduce body fat and maintain
lean muscle mass, reports a new randomised, double-blind study from
New Friesland venture aims for encapsulation development
20-Mar-2008 By Neil Merrett
Friesland Foods has formed a new research and development division
for encapsulated products that can serve processor demand for new
methods of delivering typically unstable functional ingredients.
Study shows Europe to be largest global market for dairy
17-Mar-2008 By Linda Rano
Europe is the largest market for dairy products worldwide with an
estimated 42 per cent of the worldwide market in 2007, though it
will become increasingly reliant on innovation in the industry to
meet further growth, according to...
More people likely to accept nano than GM, say researchers
14-Mar-2008 By Jess Halliday
Foods produced using emerging nanotechnology are less likely to
come up against consumer hurdles than genetically modified foods
since they do not involve tinkering with genes, and therefore have
a greater perception of naturalness,...
Natural trans fats not as bad as industrial-produced: study
10-Mar-2008 By Stephen Daniells
Trans fatty acids are not created equal, according to the results
of the European-wide TRANSFACT study, with natural sources not
sharing the detrimental health effects as their
CAT scan technology offers dairy development potential
06-Mar-2008 By Neil Merrett
A UK-based imaging specialist is quite literally hoping to get a
better look at dairy formulation, by expanding its scanning
technology to aid processors working in the industry.
Danone, Yakult grants to advance probiotic science
07-Feb-2008 By Lorraine Heller
The field of probiotics research is set to receive a boost by two
new grants announced yesterday by the Global Probiotics Council
LFI researches texture solutions for low fat foods
01-Feb-2008 By Laura Crowley
Leatherhead Food International (LFI) intends to tap into a very
pressing technical challenge for manufacturers looking to produce
low fat foods that maintain an indulgent appeal.