Articles tagged with Food Industry
Researchers at Simón Bolívar University discovered that Lactobacillus casei and Lactobacillus plantarum are the bacteria responsible for fermenting beans. Fermentation increases nutrient digestibility, making beans a valuable source of nutrition for those with digestive issues.
A study by Ohio State University found that while sucralose was rated as the most acceptable alternative to sugar, many other sugar substitutes were deemed unpalatable due to sour and bitter tastes. Xylitol, a sweetener used in chewing gum, was also highly rated.
Researchers found that consuming three to five servings per day reduces stroke incidence by 11%, while exceeding five servings daily cuts it by 26%. Achieving recommended daily intake goals could greatly reduce stroke-related morbidity and mortality.
A study published in the Journal of Food Quality found that Riesling, Sauvignon Blanc, and Pinot Gris are the most versatile white wines for pairing with cheese. Stronger flavored cheeses tend to pair well with stronger flavored wines, supporting a general rule among researchers.
The European food sector is facing increasing energy requirements due to growth in feed production, consumption per capita, and transport distances. Despite some sectors like the dairy industry showing improvements in energy efficiency, the net balance remains negative.
A recent study found that TV ads marketed high-sugar and unhealthy foods to children, dominating nearly 44% of the airtime. The research also revealed that convenience/fast foods made up 34.2% of the advertisements during kids' favorite TV programs.
George J. Flick Jr.'s Sea Grant Coherent Area projects led to the establishment of the Virginia Graduate Marine Science Consortium, providing educational and research programs along the Virginia coast. His outreach programs have also addressed problems affecting the seafood industry, with funding for industry, academia, and regulators.
The prevalence of child obesity will continue to rise, affecting ever-younger age groups and minority groups hardest. The long-term consequences of childhood obesity have yet to be seen, with potential devastating effects on public health.
The Food Guide Pyramid is set to undergo revisions, shifting from a one-size-fits-all approach to an individualized model. This change aims to motivate consumers to make informed food choices, with the help of focused messages and educational tools.
Researchers have developed new tests that can detect trace amounts of common tree nut allergens, such as almonds, cashews, and walnuts. These tests could lead to more accurate food labeling and reduced risk of cross-contamination in processed foods.
Researchers found that fig extracts inhibited the growth of E.coli and Salmonella bacteria, while control samples showed increased bacterial loads. The findings could lead to the use of fig extracts as a natural additive in processed foods.
The University of Minnesota has been awarded a $10M grant to lead a national effort in food bio-security. The grant aims to enhance the nation's capabilities to anticipate and prevent deliberate contamination of the food supply, which could have devastating effects on human health and the economy.
A recent report by the WHO and FAO recommends restricting free sugars to less than 10% of total energy, providing scientific justification for global strategies. Dr Jim Mann's research suggests that sucrose and other free sugars contribute significantly to the global obesity epidemic, highlighting the importance of reducing sugar intake.
Global food safety experts gather to discuss new approaches to assessing risk of microbiological foodborne hazards. The symposium aims to create mathematical models that predict the number of illnesses that can occur and help managers control food safety strategies.
The new Standard Reference Material (SRM) 2385 contains pure spinach with certified concentrations of vitamins and antioxidants. Spinach is rich in beta-carotene and lutein, essential for healthy vision and eye health.
A digital imaging system is being developed to automate the inspection process at a bakery, allowing for faster and more accurate quality control. The system uses computerized vision technology to identify imperfections in bread rolls and automatically remove them from production lines.
Researchers discovered that portion size and calorie density both contribute to caloric intake, with combined effects leading to a 56% increase. By choosing water-rich foods or smaller portions, individuals can reduce their risk of overeating.
Researchers at UCSB have created an electronic detector for DNA that can identify specific types of genetic material without the need for reagents or lengthy processing times. This breakthrough aims to simplify diagnostic tests for diseases such as strep throat, potentially leading to faster and more accurate diagnoses.
Researchers at Oregon State University discovered that ground raisins can inhibit bacterial growth in beef jerky as effectively as sodium nitrite, a common preservative. The study found that adding raisins to jerky reduces fat content, increases antioxidants and fiber, making it a more appealing option for consumers on low-sodium diets.
Experts recommend developing strategies to persuade consumers to eat in moderation, including marketing and labeling changes. Modified foods with reduced fat and added water-rich vegetables can also help reduce calorie intake while maintaining palatability.
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.
Researchers develop heat-sensitive polymers that change color at various temperatures, providing a safety application to prevent burns, food poisoning, and accidents. The polymers can be added to products such as plastics, paints, inks, and rubbers, enabling smart packaging that warns consumers of potential hazards.
A study by the American Thoracic Society found that workers in the food flavoring manufacturing industry may be at risk of developing non-reversible airway obstruction due to exposure to high concentrations of acetaldehyde and capsaicin.
A recent NHLBI study found that reducing sodium intake, combined with either a typical U.S. diet or the DASH diet, substantially lowered blood pressure in persons with high blood pressure and those at higher than optimal blood pressure levels. The DASH-Sodium study found that lower sodium intake resulted in lower blood pressures for bo...
Researchers analyzed food marketing trends over three decades, finding increases in energy-dense foods and portions. This shift is believed to contribute to the growing prevalence of overweight Americans.
A Penn State researcher suggests listing energy density on Nutrition Facts labels to encourage people to choose lower-calorie, yet still satisfying foods. This approach can help reduce calorie intake and combat the current obesity epidemic.
Purdue University students won the Institute of Food Technologists' competition with their high-protein, ready-to-eat cereal SOY-PRO, made from soy flakes and fortified with standard nutrients. The team overcame flavor challenges by toasting the soy flakes and adding sugar and sodium bicarbonate.
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 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.
At the Institute of Food Technologists' annual meeting, Cornell's 'Wrapidos' took top honors for its leak-proof and moisture barrier design. The snack, consisting of shaped pita pockets wrapped around three sides with an open side for stuffing, was inspired by a mother-daughter duo's request for a mess-free snacking solution.