Food science 'gap year' targets UK recruit crisis
A new initiative by a UK supermarket to send students on food
discovery 'gap years' around the world aims to help plug a national
shortage of food scientists.
Unilever announces major food R&D reshuffle
Unilever plans to reshape its European foods R&D organisation
in order to 'further enable differentiated innovation'.
Pressure processing improves milk, say researchers
A high pressure processing technique retains a fresh taste while at
thesame time killing bacteria andextending shelf life in products
such as milk, say US researchers.
Valio-Raisio announce nutrition research co-op
Finland's Valio and Raisio have announced the start of a new
nutrition research co-operation, supporting the Finland 'nutrition
cluster' and making the country a "forerunner in the development
of healthy nutrition."
Transparency is the key to the science kingdom
In the food and nutrition world, science is king. So when journals
do not force scientists to fully disclose financial support and
potential conflicts of interest, they are not helping anyone.
Dairy research barely alive in the UK, warn scientists
Dairy research and development in the UK has been systematically
destroyed, warn two senior ex-officials, seriously damaging the
potential for the country's industry to compete against foreign
Nutrition labelling: research gaps and divided consumers
There is a huge gap in the food industry's understanding of how
nutrition information on label actually influences buying behaviour
in the supermarket, according to a EUFIC study.
Researchers study more efficient refrigeration techniques
In a bid to cut energy use in the UK's food processing plants,
researchers at the University ofBristol have launched a
government-funded project to come up with more efficient
Cooling tunnels help hot cows to up milk yield, study
Herding cows into special cooling tunnels during hot weather could
increase milk yields, says a study, after a heatwave across Britain
sent milk production plummeting this summer.
Freshness dating could harm more than it helps, study
Food companies may have more to lose than to gain by placing
freshness dating on their refrigerated products, says a new study,
which reveals that consumer taste perception is influenced by how
fresh they believe a product to be.
Food science for all
Food scientists are becoming a rare species in Britain, and things
won't change unless schools and food firms start telling young
people there is more to food than a supermarket depot.
CLA offers benefits to diabetics, says new study
Conjugated linoleic acids (CLA), common in dairy products, are
showing promise improving insulin action and decreasing blood
glucose levels, according to both rat and human studies.
Scientist shortage threatens UK research
Britain is failing to recruit enough world-class scientists because
the country's education system is not up to the job, the UK's
Confederation of British Industry has warned.
Quality not just quantity of cholesterol affected by fats, says study
Eating a meal rich in saturated fats inhibits the activity of
so-called 'good' cholesterol to protect against inflammation, but a
meal rich in polyunsaturated fats boosts its action, says a study
Latex used in one-third of food packaging, study finds
About one-third of the UK's food packaging has been found to
contain hidden latex, leading to calls for processors to note the
presence of the known allergen on their products.