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Cranberry waste may lead to alternative
ingredients |
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26-Feb-2010 - Cranberry pomace,
a by-product of the juicing
process, may be extruded to
produce a range of polyphenol-rich
ingredients for use in
supplements or functional foods,
says a new study. |
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Boiling shrimp could cut shellfish allergy -
study |
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25-Feb-2010 -
Boiling shrimps for 10 minutes could reduce
the chemical that triggers allergic
reactions to seafood, according to new
research. The study, entitled Effects of
Boiling in the IgE-Binding properties of
Tropomyosin of Shrimp (Litopenaeus vannamei)
and published in the Journal of Food
Science, found boiling may cut down the
levels of allergen tropomyosin (TM). It
added that shellfish allergy is the main
cause of food allergy in adults in the US –
affecting an estimated 1 in 50 of the
population. |
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Study warns of future threats to food safety |
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19-Feb-2010 - Experts from Unilever, the
Food Standards Authority (FSA), National
Center for Food Safety and Technology
(NCFST) have mapped out future threats to
food safety and strategies to tackle them in
a new study. Writing in the International
Journal of Food Microbiology, scientists
from both sides of the Atlantic pulled
together their expertise to give an overview
of the trends in technology, consumption,
and trade that are likely to affect the
prevalence of food-borne illness in the
coming years. The researchers concluded that
the most important factors set to increase
the burden of food-borne disease in the next
few decades are increased global demand for
food, international trade, and greater
consumption of high-value foods like meat
and poultry and fresh produce.
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Olive oil may replace
trans-fat shortenings in bakery |
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18-Feb-2010 - Trans-fat
containing margarine and other shortenings
used in cakes may be substituted by olive
oil without affecting textural properties or
flavour and aroma, says a new study from
Greece. Despite the strong and
characteristic flavour profile of extra
virgin olive oil, when used to partially
replace margarine in a Madeira cake, a panel
of tasters rated the reduced trans fat cake
as the most preferred, according to findings
published in the LWT - Food Science and
Technology.
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Reducing meat and dairy makes case for
fortification |
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17-Feb-2010 - Reduction of meat and dairy intake
on climate change grounds would pose nutritional
concerns for some nutrients but better public
health advice on alternative sources and
fortification could bridge the gap, write
nutritional and climate experts from the UK. The
food system is a major contributor to greenhouse
gas emissions, with food supply thought to
account for some 19 per cent of the UK’s
emissions. Meat and dairy are thought to account
for 40 per cent of food related emissions. |
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Study points to prebiotic soft drinks with
tagatose |
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17-Feb-2010 - Beverage formulators looking at
next generation product could harness the
sweetening and prebiotic effects of tagatose
in acidic drinks, says a new study
supporting the stability of the ingredient.
Writing in Food Research International,
Cathleen Dobbs and Leonard Bell from Auburn
University in the US report that the
stability of tagatose is highest under low
pH and in refrigerated products. “These
stability issues need to be considered by
manufacturers who desire to use tagatose as
a prebiotic in their food and beverage
products,” wrote the researchers. To obtain
the prebiotic effect from tagatose, its
degradation during product storage should be
minimal. |
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Super fruit may boost shelf-life for probiotic
yoghurt |
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16-Feb-2010 - Adding the pulp of acai to
probiotic yoghurt may boost the shelf-life
of probiotic yoghurt, as well as improving
the fat profile of the functional food, says
a new study. |
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Sustainable Fisheries Needed for Global Food
Security |
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16-Feb-2010 - Increased aid from developed
countries, earmarked specifically for
sustainable seafood infrastructure in developing
countries, could improve global food security,
according to a policy paper by an international
working group of 20 economists, marine
scientists and seafood experts in the Feb. 12
issue of Science. |
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Survey indicates scale of UK meat switch-out |
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15-Feb-2010 - A survey by a protein ingredient
supplier indicates that 12 per cent of Brits
have reduced their meat consumption in the last
five years, for weight management, cost or
environmental and ethical reasons. There has
been growing debate about the role of meat in
the diet, as more evidence has emerged to link
high intakes to increased risk of cardiovascular
disease and certain cancers. Meanwhile,
agriculture is a major contributor of greenhouse
gas emissions. |
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Saturated fats not linked to heart disease:
Meta-analysis |
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12-Feb-2010 - Dietary intakes of saturated
fats are not linked to cardiovascular
disease, so says a meta-analysis of 21
studies from across the world. Data from
almost 350,000 subjects obtained from 21
studies indicated that dietary intakes of
saturated fat are not associated with
increases in the risk of either coronary
heart disease (CHD) or cardiovascular
disease (CVD), US researchers report in the
American Journal of Clinical Nutrition. |
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Peanut flour offers instant powder beverage
innovations |
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11-Feb-2010 - Partially defatted peanut
flour could provide the foundations for
an instant shake-style beverage with
excellent consumer acceptance, according
to a new study from the US. |
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China forced to relaunch food safety crackdown |
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10-Feb-2010 - China is launching a new
national food safety drive following a wave
of recent damaging revelations over
melamine-tainted milk products in the
country. Chinese Vice Premier Li Keqiang
yesterday vowed the campaign would focus on
the food processing, food additives and
health supplements sectors, as well as
livestock slaughter, food circulation and
farm products, reported state media. |
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India quashes GM aubergine plan |
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09-Feb-2010 - India has put off the commercial
cultivation of a GM aubergine due to safety
concerns, despite getting the go-ahead from
government scientists last year. BT Brinjal
was developed by Indian seed company Mahyco,
a partner of Monsanto. More resistant to
natural pests than regular aubergines, it
would have been the world’s first GM
vegetable. |
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Soy-based meat substitutes rate highly for
nutrition: Study |
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05-Feb-2010 - Soy protein isolate extruded at
high moisture – such as meat analogue – has the
same nutritional value as unextruded soy
protein, suggests a study published in the
Journal of Agricultural and Food Chemistry. |
