Articles tagged with Food Additives
A novel computer simulation program 'iBridge' was developed at KAIST to predict gene targets for efficient production of valuable compounds in microbial cell factories. The system successfully established E. coli strains capable of producing three high-demand compounds, including panthenol and nylon components.
The Kenyan government and food industry could save billions USD by implementing trans fat limits, which would also reduce heart disease cases and prevent deaths. Experts urge food manufacturers to prioritize consumer health by removing trans fats from products now.
A study published in PLOS ONE reveals that pre-Columbian Caribbean cultures consumed a wide variety of plants, including sweet potato, chili peppers, and domesticated tomatoes. The analysis also detected tobacco and cotton, challenging the traditional staple food narrative.
An international team of scientists recommends a global shift in food choices due to the potential for addiction. They suggest that certain ultra-processed foods have characteristics similar to addictive substances, which may improve global health.
Researchers found that training the gut's immune system to target flagellin, a protein enabling bacterial motility, protects against emulsifier-induced chronic intestinal inflammation and metabolic dysregulation. This study suggests a potential new approach for preventing inflammatory conditions such as obesity and type 2 diabetes.
A study found that high intake of certain emulsifiers (E460-E468, E471, E472) is associated with increased risk of cardiovascular disease. The researchers suggest that these findings have important public health implications and may contribute to re-evaluation of food additive regulations.
Researchers found that fermented onions, specifically from the Allium family, produce compounds similar to those found in meats. The team used fungi to ferment various foods and identified flavor and odor chemicals, including bis(2-methyl-3-furyl) disulfide, a potent meaty scent.
Research has clarified how starch granules form in wheat seeds, unlocking diverse potential benefits for various industries. The discovery of the enzyme PHS1 crucial for B-type granule initiation offers opportunities to create variations in starch for different food and industrial applications.
Eosinophilic esophagitis (EoE) is triggered by food allergies or airborne allergens, causing inflammation and damage to the esophagus. A new study found that inhibiting the NLRP3 pathway and releasing Interleukin-18 prevents EoE development.
Researchers at KAIST have developed microbial cell factories that can produce a variety of food and cosmetic compounds, including natural pigments, flavors, and functional compounds. These eco-friendly alternatives can help address global food shortages and environmental concerns.
A University of Illinois study found unique Mexican black and pinto bean varieties to be high in phenolic compounds and anthocyanins, which have antioxidant and anti-inflammatory properties. The research also identified potential applications for the seed coat extracts in the food industry and cosmetics.
A new study finds that only a small number of US policies consider ultra-processed foods, which have been linked to weight gain, diabetes, and certain cancers. The US lacks national dietary guidelines for these foods, despite international countries like Belgium, Brazil, and Israel having incorporated them.
A team of researchers has developed a new LED technology that can detect spoiled food by emitting light in two different wavelength ranges. The modified LEDs use perovskite materials to capture and convert light, allowing for non-invasive imaging of food freshness.
A new study from Ohio State University Wexner Medical Center found that restricting sweet flavorings and cooling agents in e-cigarettes could significantly reduce youth vaping rates. Nearly 39% of survey respondents would quit using their e-cigarettes if tobacco-flavored e-liquids were the only options available.
Research finds that E171 nanoparticles are rapidly absorbed through the buccal cavity, causing oxidative stress and damaging DNA in human oral epithelial cells, potentially affecting cell regeneration
A €2.5million European research programme, FRIETS, is increasing the shelf-life of berries through high-precision agriculture and innovative processing methods while maintaining quality. The four-year project combines precision agriculture strategies with dehydration and edible coating methods to discover healthier food alternatives.
University of Ottawa researchers Ezgi Pulatsu and Chibuike Udenigwe identified crucial factors impacting the print quality and shape complexity of edible materials produced by additive manufacturing. By optimizing these features, food quality can be improved, control increased, and printing speed enhanced.
Researchers examine how sugar reduction strategies affect new product sales, finding that smaller package sizes perform better than regular sizes. Sugar reductions work better if they do not overemphasize the reduced sugar content in new additions.
A new study finds that 60% of purchased American foods contain additives, increasing by 10% since 2001. The study also reveals a significant rise in ultra-processed foods with additives, particularly among baby food purchases.
Scientists at the University of Missouri have developed a novel method to detect food adulteration using nuclear magnetic resonance (NMR) spectroscopy. The technique can identify vegetable oil adulterants in hard cheese products with high accuracy, leading to improved consumer safety and product authenticity.
Researchers at Cornell University have discovered that metal oxide nanoparticles commonly used as food coloring and anti-caking agents can damage parts of the human intestine. The study, led by Elad Tako, found negative effects on key digestive proteins in chickens injected with the nanoparticles.
A new study suggests that higher consumption of ultra-processed foods may be linked to an increased risk of developing and dying from cancer. The study found that each 10% increase in ultra-processed food consumption was associated with a 2% increase in cancer incidence, as well as a 6% increase in mortality from cancer.
A large cohort study found an association between dietary nitrite intake and increased risk of type 2 diabetes. The study, which included over 104,000 participants, suggests that limiting the use of nitrite additives in processed meats may be necessary to reduce this risk.
A study published in The BMJ found that people who believe in conspiracies and reject the covid-19 vaccine are more likely to endorse mythical causes of cancer than non-conspiracists. However, awareness of actual causes of cancer is generally higher among these groups.
A review suggests that inorganic nanoparticles can cross the placental barrier and enter breastmilk, potentially predisposing babies to food allergies. The study highlights the need for further research on the impact of nanoparticle exposure on children's health during a critical window of susceptibility.
Researchers have discovered a high-antioxidant ingredient in passion fruit peels that can preserve fresh fruits and cuts in an edible coating, reducing spoilage and plastic packaging. The microencapsulated powders are stable, non-hygroscopic, and suitable for industrial applications.
Researchers have made a surprising discovery that liquid smoke can enhance plant defense against pests and diseases, leading to new farming practices. The study found that sunflowers grown in soil treated with liquid smoke had larger, thicker, and greener leaves and appeared less prone to pests and disease.
A diet rich in guar gum fibre has been shown to limit inflammation and delay the onset of multiple sclerosis (MS) symptoms in mice. The study found that only guar gum significantly reduced MS-like symptoms, suggesting its potential as a therapeutic approach for humans.
A two-part study by the International Food Additives Council found that Americans' daily natural phosphorus intake increased by 12% between 1988-1994 and 2015-2016. High phosphorus intake was associated with increased bone mineral content, reduced high blood pressure risk, and lower HDL cholesterol levels.
Researchers found a strong association between ultra-processed food consumption and adverse mental health symptoms, including depression, anxiety, and mentally unhealthy days. The study suggests that the high sugar, salt, and saturated fat content of ultra-processed foods may contribute to these negative effects.
A new study published in Neurology found that people who eat the highest amounts of ultra-processed foods like soft drinks and sugary snacks may have a higher risk of developing dementia than those who eat the lowest amounts. Replacing ultra-processed foods with unprocessed or minimally processed options can lower this risk.
A study of over 1000 consumers from Australia and NZ found that 27% would pay nearly double the price for 'healthy' drinks with low/no sugar, natural/no additives, or vitamins and minerals. Younger consumers (18-24 years) are more likely to be interested in healthy drinks.
Global mismanagement of phosphorus is causing twin crises, with skyrocketing fertilizer prices and pollution damaging biodiversity. The '50, 50, 50' goal aims to reduce global phosphorus pollution by 50% and increase recycling by 50%, while adopting more efficient use in agriculture.
Researchers from Tokyo University of Science discovered that bony fish head cartilage contains abundant proteoglycans, including aggrecan, with similar CS structures to salmon nasal cartilage. This finding reveals the potential of sturgeon as an alternative source of CSPGs for health food formulations.
Researchers at the University of São Paulo developed a natural antioxidant from unripe acerola, replacing banned synthetic additive TBHQ. The antioxidant microparticles were found to be effective in a range of applications, including food products and cosmetics, without affecting color, flavor or odor.
Leading nutrition scientists and practitioners will discuss new discoveries and advances in clinical, translational, and global nutrition. Complimentary press passes are available for the virtual meeting on June 14-16, 2022.
A new study reveals that a specific bacterium breaks down xanthan gum in the human gut, leading to the production of short-chain fatty acids. The widespread consumption of xanthan gum may alter the gut microbiome, potentially affecting intestinal health and total caloric intake.
Researchers found that adolescents who consumed ultra-processed foods were more likely to be obese, having abdominal and visceral obesity. The study used data from 3,587 US adolescents aged 12-19, dividing them into three groups based on the amount of ultra-processed foods in their diets.
A study published in PLOS Medicine found associations between consuming artificial sweeteners and increased cancer risk. The researchers analyzed data from 102,865 French adults and discovered higher risks for overall cancer, breast cancer, and obesity-related cancers.
A new Michigan Medicine study suggests that genes from oceanic bacteria have entered the human gut microbiome, enabling digestion of seaweed polysaccharides. The research found that these genes are more common than previously recognized and are linked to the ability to process certain seaweed-derived sugars.
A recent study found that prenatal exposure to phthalates in maternal and cord blood may affect birth outcomes in infants, with potential estrogenic effects in females and anti-androgenic effects in males. Higher levels of phthalates were also associated with smaller head circumference in all infants.
The study's findings provide a foundation for developing efficient protein isolation techniques from insect powders, which could help address global hunger and malnutrition issues. Insect-based protein sources are rich in essential amino acids and offer a sustainable alternative to traditional farming methods.
Public health experts urge stronger warnings on ultra-processed foods due to their high salt, sugar, and saturated fats content. The authors suggest building a public brand around the term 'ultra-processed' to increase awareness of the product's harms.
Researchers from The Ohio State University developed a novel method to supplement cow milk with vegetable protein using readily available dairy processing equipment. This innovation combines the benefits of casein micelles with pea protein to create functional, multisourced dairy products that can help bolster declining fluid milk sale...
Researchers from SUTD developed a simple method to perform direct ink writing 3D printing of okara without using food thickeners. This innovation enables the creation of snacks with controlled texture and boosts food supply sustainability and waste reduction.
Phycocyanin, a natural food colorant, loses its hue when exposed to acidified beverages. Cornell researchers stabilized the protein using X-ray beams, allowing it to retain its vibrant blue color. The study provides insights into the molecular structure of phycocyanin and its interaction with light.
A recent study found that carboxymethylcellulose, a widely used food additive, alters the intestinal environment of healthy individuals by reducing beneficial bacteria and nutrients. The research suggests that long-term consumption of this additive may promote chronic inflammatory diseases, highlighting the need for further study.
A recent study found that popular US fast food items contain widespread amounts of phthalates and other plasticizers, which are linked to serious health problems. Consumers can reduce exposure by switching to mostly home-cooked meals.
Researchers at the University of Central Florida have identified food products that can alter a person's saliva to reduce the transmission potential of airborne pathogens. By adding ingredients like ginger, cornstarch, and xanthan gum to food products, people may be able to make masks more effective or even reduce their need for them.
A new study found that artificial food colorants like Red 40 and Yellow 6 can cause disease in mice with dysregulated immune systems, specifically colitis. Researchers are now investigating the potential impact on humans, given that similar cytokine IL-23 dysregulation is a factor in human inflammatory bowel disease.
Scientists have developed a novel naturally derived cyan blue colorant from red cabbage anthocyanin pigments, which shows high stability over time. The new compound, Peak 2, can produce both blue and green colors in food products, offering an alternative to synthetic blue dye.
A new natural blue food coloring has been developed by converting anthocyanins in red cabbage using a custom enzyme. The discovery could provide an eco-friendly alternative to widely used synthetic blue dyes.
A rapid extraction method for phycocyanobilin, a natural blue chromophore in cyanobacteria, has been developed. This method uses high-temperature and high-pressure conditions to extract PCB from cyanobacterial cells, enabling the use of ethanol as a solvent.
A study from American University found that a diet low in glutamate and high in nutrients reduced symptoms in US veterans with Gulf War Illness. The study showed significant reductions in overall symptoms, pain, and fatigue after one month on the diet.
Researchers at UMass Amherst find TiO2 nanoparticles alter gut microbiota, causing inflammation and changes in liver protein expression. The study suggests long-term exposure to foodborne TiO2 NPs may have adverse health effects, particularly in obese mice.
Researchers from Michigan State University and University of Nebraska Medical Center found no evidence of negative health effects from titanium dioxide in rats. The study corrected flaws in the original French research, including inadequate testing methods and unrealistic rat exposure scenarios.
A new study from Duke University Medical Center found that pulegone, contained in menthol and mint flavored e-cigarettes and smokeless tobacco products, exceeds safety levels with potential carcinogenic properties. The FDA does not regulate pulegone's presence in these products, despite being banned as a food additive.
A recent study by the University of the Basque Country highlights the importance of standardizing thickeners for people with dysphagia. The research found significant gaps in current guidelines, leading to concerns over food safety and swallowing difficulties.
A new study found that titanium dioxide nanoparticles, used in over 900 food products, can affect the gut microbiota and potentially trigger diseases like inflammatory bowel diseases and colorectal cancer. The research suggests that better regulation of E171 consumption is needed to ensure safe use.
Researchers have developed a method to print complex vascular networks in biocompatible hydrogels using food dye #5, mimicking the architecture of biological tissues. This breakthrough has significant implications for tissue engineering and organ transplantation.