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12 January 2016 | By Victoria White
A study has found that nisin, a naturally occurring food preservative that grows on dairy products, delivers a one-two punch to cancer and antibiotic-resistant bacteria...
8 January 2016 | By Victoria White
Bugsolutely has launched this innovative product for the fast growing market of food products based on edible insects...
22 December 2015 | By Victoria White
All fit.fit fruit bars are dried, shaped and packed in Turkey by S.D.A. Dried Fruits Inc., a multinational company...
18 December 2015 | By Victoria White
Researchers from Kyoto University have found that fish oil transforms fat-storage cells into fat-burning cells, which may reduce weight gain in middle age...
Scientists have identified two compounds in coffee - cafestol and caffeic acid - that could someday lead to the development of new medications to better prevent and treat type 2 diabetes...
9 December 2015 | By Victoria White
Researchers have discovered that excessive consumption of green tea adversely affect the development and reproduction in fruit fly populations. It is unclear whether overconsumption could have the same impact on humans, but the findings suggest caution when using green tea in high doses...
9 December 2015 | By Victoria White
The proposed revised goals are to reduce sugar to 5% of total energy, increase dietary fibre intake to 30g per day, and to maintain total carbohydrate at 50% of total energy with no more than 5% total energy from sugar...
Doug Baldwin, Vice President, Food and Industrial Products at Wenger Manufacturing Inc. discusses new trends in extruded snacks...
8 December 2015 | By Victoria White
A group of researchers have set out to identify potato varieties that form less acrylamide by assessing more than 140 potato varieties...
12 November 2015 | By Victoria White
Arjuna Natural Extracts is targeting the European market with its BCM-95 Curcumin, an all-natural patented formulation of turmeric extract...
6 November 2015 | By Victoria White
The company’s AR yeast strains have been found to reduce acrylamide in a variety of food products by degrading the precursor compound asparagine...
4 November 2015 | By Victoria White
The FSA has been working with the food industry to reduce levels of acrylamide in processed foods and have long-standing advice to consumers on how to minimise the risks when cooking at home...
28 October 2015 | By Diane Benford, Head of Risk Assessment at the UK Food Standards Agency / Peter Fürst, Director of the Chemical and Veterinary Analytical Institute in Münster / Luisa Ramos Bordajandi Scientific Officer, Unit on Biological Hazards and Contaminants, EFSA
Acrylamide is a chemical that naturally forms in starchy food products during every-day high-temperature cooking, such as frying, baking, roasting and also industrial processing usually above 120°C and low moisture. In view of the known toxic effects, the discovery of its presence in certain foods stimulated new research studies on…
27 October 2015 | By Victoria White
The compounds are phenylpropanoids like Resveratrol, the compound found in wine which has been reported to extend lifespan, and Genistein, the compound found in soybean which has been suggested to play a role in prevention of steroid-hormone related cancers...
26 October 2015 | By Victoria White
The IARC also note that red meats are ‘probably carcinogenic’ although it acknowledges that red meat has nutritional value...
