World demand for salt increasing
11 March, 2010
By 2013, world demand for salt is expected to reach 301.5 million tonnes, with China and India fuelling the growth.
Effect of saturated fats on cardiovascular disease questioned
11 March, 2010
A meta-analysis involving nearly 350,000 people has not found that saturated fat consumption is associated with cardiovascular disease.
Studying genetics could lead to tailored diets for better disease prevention
09 March, 2010
Personal health recommendations and diets tailored to better prevent diseases may be in our future, just by focusing on genetics.
Cut the salt, keep the taste
04 March, 2010
The salt reduction trend is set to continue as some of the biggest international food processors launch salt reduction strategies.
Disruptive technologies impact on packaging
04 February, 2010
The packaging landscape is set to change as new, disruptive technologies displace and replace current packaging options and solutions.
Add calcium for better taste perception
04 February, 2010
Kokumi taste foods contain various compounds that have no taste themselves, but can enhance the basic sweet, salty and umami taste sensation they co-exist with. Kokumi compounds, such as calcium, protamine (found in milk), L-histidine (an amino acid) and glutathione (found in yeast extract) have now been shown to activate calcium-sensing channels in humans.
Detecting poultry contamination
02 January, 2010 by US Agricultural Research Service
Technology developed by US Agricultural Research Service (ARS) scientists that automatically scans poultry carcasses for contamination has been successfully tested in a commercial poultry plant.
Detecting poultry contamination
02 January, 2010 by US Agricultural Research Service
Technology developed by US Agricultural Research Service (ARS) scientists that automatically scans poultry carcasses for contamination has been successfully tested in a commercial poultry plant.
Tasting bubbles
01 January, 2010
Sip a bottle of sparkling water and your enjoyment comes not just from the bubbly fizz, but also from the slightly sour taste of carbonation. Now, a research team has learned just how the taste of carbonation is perceived.
The FDA’s list of the ten riskiest foods in the US
01 January, 2010
In the US, ten foods alone have accounted for nearly 40% of all foodborne-illness outbreaks linked to FDA-regulated foods since 1990.
High demand for microwave packaging
16 December, 2009
Convenient meal options are driving the demand for microwave packaging products with steady growth forecast for the next few years.
Resources about European traditional foods
10 December, 2009
A collection of new resources on European traditional foods has been released by The British Nutrition Foundation, on behalf of the European Food Information Resource (EuroFIR) project.
Swallowing risk with beverage can pull-tabs
09 December, 2009
The safety of stay-tabs on beverage cans has been called into question after a US study has identified 19 cases of ingestion at a single hospital over a 16-year period.
International standard for detection of chocolate fraud
08 December, 2009
The International Organisation for Standardisation has adopted a method developed by the European Commission's Joint Research Centre to measure vegetable fats in milk chocolate.
Minimising ingredient handling and waste
02 December, 2009
Food manufacturers the world over share a common goal: the efficient production of high-quality products. Where food products are concerned, quality, freshness and waste minimisation take on additional importance.
