Food-borne illness remains a major concern despite a safe food supply, as supermarkets increasingly rely on procedures and processes to meet growing demand for diverse international foods. International supermarket chains have a strong motivation to ensure food safety due to liability concerns and damage to reputation.
Researchers found that food producers responded positively to fortified products after government-led advertising campaigns, leading to widespread compliance. The study highlights the importance of governments as large food purchasers influencing industry behavior.
A study by Purdue economist William Masters found that African mothers are willing to pay a premium of 30% for infant food with guaranteed quality and safety information. This could lead to reduced child malnutrition rates if generic options were made available, saving up to 6 million lives annually.
Scientists are exploring how molecular genetics can improve classical biological control by finding natural enemies well adapted to target invasive pests. Genetically modified crops with toxins like Bt may also be compatible with natural enemies, offering a new approach to controlling unwanted insect pests.
A computer model reveals that genetically modified organisms (GMOs) can lead to the extinction of natural populations in as few as 20 generations. The research also identifies an 'invasion risk' where introduced genes spread through the population without reducing overall size.
A team of NYU biologists developed a new method to silence neurons by controlling electrical activity, revealing the central role of electrical activity in governing circadian rhythms. The breakthrough may lead to more effective treatments for diseases caused by aberrant electrical activity.
Research in Italy has successfully engineered seedless eggplants using genetic modification, producing 30-35% more fruit than conventional varieties. The genetically modified eggplants have improved productivity, reduced cultivation costs, and can thrive in cooler conditions.
A recent study found that Europeans are largely unaware of the genetic modifications in their food products, despite high levels of opposition to GMOs. Consumers tend to bid lower prices for genetically modified foods only when they perceive a significant difference in taste or quality.
Research reveals wheat contains antioxidants that combat free-radicals, potentially fighting cancer, diabetes, and heart disease. Modified wheat strains with high levels of these antioxidants could be created to fight cancer through dietary inclusion.
Prominent plant scientists share their perspectives on genetically modified crops, exploring their potential to address world hunger and improve nutrition. The publication addresses concerns over safety, regulation, and social impact, offering a science-based understanding of the GMO controversy.
Researchers discovered that fish use crossflow filtration to separate food particles from water, contrary to the long-held sieving model. Computer models and fiber-optic endoscopes confirmed this finding, revealing a swirling vortex at the roof of the mouth where food particles are trapped.
Researchers found that consuming pork with a higher proportion of polyunsaturated fats led to significant reductions in serum total cholesterol (10%) and LDL cholesterol (24%) in young women. The modified pork diet also showed no adverse effects on glucose, insulin, or triacylglycerol levels.
The American Association for the Advancement of Science (AAAS) has launched a web-based forum on the debate over genetically modified foods, providing a balanced scientific view on related issues. The site features commentaries from top scientists, a glossary of terms, and a model curriculum for teaching genetic modification.
A genetically modified monkey, ANDi, carrying an extra gene may suggest a way to speed new treatments for human conditions. The modification method used could lead to laboratory animals carrying genes associated with specific medical conditions.
Researchers discovered a modified antioxidant enzyme that delayed onset and increased survival of mice with familial amyotrophic lateral sclerosis (ALS or Lou Gehrig's disease). The study found that the polyamine-modified catalase better penetrated the blood-brain barrier, reducing levels of hydrogen peroxide and nitric oxide.
A recent CSIRO Australia trial found genetically modified lupins increased wool growth by eight percent and live weight gain by seven percent in Merino sheep. The modified protein stimulates the production of sulfur amino acids, essential for growth, making it a valuable boost to Australian wool production.
Researchers at Johns Hopkins University have created a new compound that helps delay the onset and reduce the number of skin cancers in lab mice. The compound, a modified form of vitamin D, does not cause calcium loss, making it a potential alternative approach to reducing cancer risk.
Researchers at Cornell University found that larger lakes have longer food chains than smaller ones, contrary to previous assumptions about energy availability. The study suggests that the size of an ecosystem, not energy levels, constrains food-chain length.
Selected studies focus on administering oral vaccines through edible transgenic plants, modifying foods to boost healthful content of fatty acids and antioxidant values, and introducing synthetic storage protein genes into sweet potatoes. Researchers also discuss a process to raise the quality and purity of plant-based herbal medicines.
Researchers have successfully cloned mice using embryonic stem cells, achieving the highest efficiency to date. The new technology allows for modification of genetic material before cloning, improving understanding of cloning challenges and potential benefits in biomedical research and agriculture.
Biologists warn that genetically modified fish carrying the human growth hormone gene could turn Darwinian evolution upside down and lead to population decline. A single transgenic individual can cause a population to dwindle and eventually become extinct due to the rapid spread of the 'Trojan gene'.
Cooperative Extension specialists from the University of Delaware discussed the scope of issues surrounding genetically modified foods, including science, ethics, and production. They addressed concerns about resistance to GMOs in European Common Market and debated how to advise farmers on planting GMO crops for next year's harvest.
A panel of GMO experts will discuss the differences between genetic engineering and traditional breeding methods, as well as the regulatory frameworks for GMOs in the US and Europe. Key findings include varying attitudes towards labeling and education about rDNA technology across regions.
A special symposium at the American Chemical Society meeting explores how food chemistry enhances the eating experience, delivers essential nutrients, and helps lower chronic disease risk. Chemists, food producers, and a chef will share their perspectives on biotechnology's role in tailoring foods to satisfy palates and prevent diseases.
Researchers have genetically modified rice grains to improve supply of iron and vitamin A. IDA and VAD are major contributors to childhood and maternal mortality primarily in developing countries. The transgenic material will be freely available for further development into publicly available rice breeding lines.
The Institute of Food Technologists' meeting will address foodborne disease challenges and the role of genomics in food production. It also explores the potential of nutritionally-enhanced foods and consumer preferences for functional foods.
A recent study published in the New England Journal of Medicine found that genetic testing and dietary modification can save the lives of children born with a defect in fatty acid breakdown. The research team identified 24 infants with liver, heart, or muscular abnormalities and found that dietary treatment was crucial for survival.
An intelligent microwave oven with a bar-code scanner can cook convenience foods accurately while detecting potential allergens. The system uses detailed bar codes containing information on cooking instructions, crucial for killing bacteria in cook-chill meals.
The Institute of Food Technologists' 1999 Annual Meeting & FOOD EXPO will feature over 1,200 scientific presentations on global food safety, nutraceuticals, biotechnology, and more. Attendees can also explore the latest in food products, ingredients, and processing techniques.
The IFT Meeting will address key nutrition topics, including the impact of new dietary reference intakes on industry and public policy. The event also highlights the nutritional needs of older adults, particularly those turning age 65 each year, who are at increased risk for nutrient deficiencies.
Representatives from IFT, FDA, and industry experts will discuss cooking and food storage time and temperature specifications in restaurants and retail food operations. The forum aims to enhance food safety and quality worldwide through information exchange and knowledge sharing among members.
Researchers successfully modified adenovirus, a common cold virus, to carry corrective genes to defective cells. The modified virus persisted for over two months in mice, overcoming a major barrier to widespread use of adenovirus as a genetic delivery vehicle.
Researchers have genetically modified Salmonella bacteria to reduce virulence and increase safety while retaining tumor-targeting properties. The modified bacteria exhibit reduced ability to induce TNF-alpha and cause septic shock, making them safer for human use.
The new oven combines conventional heat and microwaves to cook food from the outside and inside simultaneously, resulting in significant cooking time reductions. It achieves this by surrounding the food in a shroud of hot air and heating it from below with microwaves.
Kansas State University researcher Xiuzhi Susan Sun has developed a new soy protein adhesive that is water resistant, strong, and non-toxic. The modified soy protein molecule unfolds to promote water resistance and increases adhesive strength. This adhesive performed well in various tests, including ASTM standard tests for adhesives.
University of Washington researchers successfully use a modified virus to perform novel gene replacement, targeting mutated genes with high accuracy. The new method achieves efficient gene correction, allowing for precise control over the expression of the corrected gene.
This year's award winners were recognized for their outstanding contributions to food science and technology, including research on fat replacers, lipid biotechnology, and flavor science. The awards honored IFT members who demonstrated exceptional ability, leadership, and service to the profession.
The Institute of Food Technologists (IFT) has selected nine professionals as its 1998 Fellows, recognizing their achievements in the field of food science and technology. The honorees include experts from academia, industry, and government, who have demonstrated a minimum 10-year record of accomplishment in their respective fields.
A study investigated the understanding of common food label quantifier terms among consumers, revealing significant discrepancies between their perceptions and FDA regulations. Consumers tended to overestimate the amounts of components affected by these terms.
A Cornell University study reveals that refugees who are desperate for salt, soap, and other essential supplies are more likely to sell or barter food. The poorest families were twice as likely to engage in these practices due to their limited access to nutritious food.