Articles tagged with Food Industry
Researchers developed a cost-efficient method to convert grape pomace into antioxidants and dietary fiber, enhancing nutritional value in yogurts and salad dressings. The methods involve drying at low temperatures, offering an economically feasible solution for large-scale industrial applications.
A new study published in International Journal of Obesity concludes that high fructose corn syrup is not a unique cause of obesity and is nutritionally equivalent to sugar. The research found no short-term health differences between the use of HFCS or sugar.
Research published in BMJ Open found that many European foods still contain high levels of trans fatty acids, putting millions at risk. While overall TFA content has fallen, Eastern Europe remains a hotspot for high levels, while Western Europe has made significant progress.
Researchers discover flavor components similar to prescription mood stabilizer valproic acid, which could lead to dietary recommendations or new supplements with beneficial mood effects. The study analyzed over 1,700 substances and found similarities between certain food flavors and approved antidepressants.
A new study finds that diacetyl intensifies the damaging effects of abnormal brain protein linked to Alzheimer's disease. Chronic exposure to diacetyl has also been shown to enhance beta-amyloid toxicity on nerve cells, raising concerns over long-term neurological toxicity.
A joint study by University of Nottingham and Unilever found that fat in food reduces brain activity responsible for processing taste, aroma, and reward. The research provides insights into making healthier, less fatty food products with better taste and enjoyment.
Food expert Kelly Brownell argues that government regulation is necessary to counterbalance the food industry's influence. The industry prioritizes profits over public health, distorting science and compromising scientists to achieve its goals. Voluntary changes are insufficient to address the obesity crisis.
International experts warn of SA's unhealthy eating habits linked to big food corporations, urging gov action to make healthy foods more accessible and restrict high-calorie products. The authors suggest policy responses including public education and regulation of the industry.
Brazil has implemented legislation to shield its traditional food system from the influence of global corporations, aiming to improve public health and preserve cultural heritage. By law, schools must serve minimally processed meals sourced from local farmers, reducing the penetration of Big Food companies in Brazil.
Multinational companies like Nestle and PepsiCo have significant penetration in low- and middle-income countries, leading to rapid increase in unhealthy food consumption. The study highlights the role of global producers in manufacturing and marketing unhealthy commodities, which contribute to non-communicable diseases.
A new series by PLOS Medicine examines the role of the multinational food industry in shaping global health policies. Guest editors Marion Nestle and David Stuckler argue that public health professionals must recognize Big Food's influence and take action to expose and regulate its interests.
A new study funded by the Biotechnology and Biological Sciences Research Council found that vitamin D3 supplements are more effective in raising vitamin D levels in humans than vitamin D2. The research, which analyzed data from over 1,000 people, suggests that vitamin D3 may be better for overall health.
The university's organic farm will be expanded from four acres to nearly 30 acres with the new investment, providing a leading platform for organic teaching and research. This $5 million donation by alumni and natural foods pioneers Chuck and Louanna Eggert will greatly enhance WSU's role in promoting sustainable agriculture nationwide.
Researchers at UCSB have discovered highly virulent Salmonella bacteria that can override vaccines and pose a significant risk to food safety. The discovery may help prevent outbreaks of food poisoning and mitigate the growing cost of foodborne illness in the US, estimated at up to $14.6 billion annually.
A Cornell University food science student team has developed a heart-healthy, nutritionally enhanced hummus product called Hummus+ made from chickpeas, sweet potato and butternut squash. The product boasts higher potassium, fiber, and vitamin A content, and lower sodium and saturated fat than current store offerings.
Beans, pulses and legumes are a good source of protein, fiber and nutrients like potassium and folate. Most Americans do not consume enough of them in their diets, with refried beans being the most common form reported.
The aging baby boomer population is driving demand for food products that can help manage chronic conditions like diabetes, vision loss, and bone/joint problems. Food scientists are exploring ways to create healthier options, including clearly labeling foods as suitable for specific health needs.
Researchers found that consuming low-glycemic index foods at breakfast can lead to lower blood glucose concentrations and increased feelings of fullness, making it easier to manage weight and prevent diabetes. Almonds are a particularly beneficial food choice due to their high content of healthy fats and protein.
The Institute of Food Technologists' Wellness 12 meeting highlighted the need for simple language to communicate phytonutrient benefits. Phytonutrients, such as beta carotene and lycopene, promote health when consumed as part of a balanced diet. The industry must agree on clear messages and present them consistently to consumers.
Researchers aim to extract glycosaminoglycans from egg shells for biomedical applications, while also using egg shells as fillers in plastics. The project has the potential to reduce waste and costs for food manufacturers, creating new income streams.
The University of Liverpool is leading a EUR 8 million European project, SATIN, to develop and test new food products with satiating qualities to help control appetite and manage weight. The project aims to create foods that fill people up quicker and for longer, while maintaining a healthy balanced diet.
A standard food test may fail to detect milk proteins that cause a common childhood allergy, leading to itchy skin and other symptoms. The test's limitations could be improved to better protect consumers with milk allergies.
A recent study found that two specific genes, TAS2R38 and CD36, may play a role in some people's ability to taste and enjoy dietary fat. Individuals with certain genetic variants are more likely to prefer higher-fat foods, potentially contributing to obesity risk.
A lack of proof-of-concept funding and inadequate market intelligence hinder the development of game-changing food innovations. Researchers at the University of Guelph highlight regulatory environments that can stall potentially life-saving discoveries like enriched milk with DHA and blood-pressure-lowering pea fragments.
Researchers fortify soft goat cheese with fish oil to increase omega-3 fatty acid content and balance proportions. The addition of dairy helps protect fish oil from oxidation, making it a viable option for healthy food choices.
Researchers propose taxing food processing ingredients to reduce calories in sugary foods and make the tax more effective and less disruptive to consumers
Researchers found that anti-caking agents in powdered vitamin C products can accelerate degradation, even protecting it from moisture. This is due to the chemical properties of these agents, which can absorb or repel water and lead to further reactions that lower the nutrient's stability.
The UN summit declaration on non-communicable diseases (NCDs) is deemed underwhelming due to its lack of tangible targets and voluntary approach, reflecting national and industry interests. The Editorial calls for bold action from individual countries to tackle the biggest health challenge facing future generations.
NGOs call on UN to address conflicts between public health interests and corporate profits from unhealthy products, contributing to 60% of all NCD deaths. The Conflict of Interest Declaration demands a code of conduct for interacting with the food and beverage industry.
A study by Johns Hopkins Bloomberg School of Public Health found that news sources shape perceptions of childhood obesity solutions. Television news focuses on individual behavior change, while newspapers emphasize system-level changes like food industry practices and school policies.
A Purdue University study found that higher temperatures and humidity levels can degrade the catechins in green tea powders, reducing their antioxidant properties. The research provides guidelines for storing these powders to maintain their nutritional quality.
Canada's food safety system lacks adequate regulation, allowing preventable contamination to harm many people and potentially lead to deaths. The current system needs improved standards and incentives for industry to prioritize food safety.
Scientists report on a new material called nano-bricks that combines montmorillonite clay with polymer materials to create an eco-friendly, transparent coating. The coating can improve the shelf life of foods and beverages by slowing gas loss and preventing spoilage, making it a potential alternative to current packaging materials.
Researchers at Queen's University Belfast analyzed 2,439 food recalls over the past decade, revealing a significant increase in recalls due to operational mistakes and food fraud. The study highlights the need for improved traceability and safety measures in the food industry.
Researchers at Georgia Tech created an industrial-quality prototype system that automatically inspects buns exiting the oven, adjusts oven temperatures, and minimizes waste. The system uses digital cameras to capture images of buns and adjusts temperature in real-time to produce consistent color, size, shape, and seed coverage.
Cold plasma technology is being used to keep mould at bay for longer in soft fruit, with results showing an extra five days of shelf-life. This innovation has the potential to reduce waste and losses in the industry, benefiting producers and customers alike.
Scientists at University of Nottingham investigate how microorganisms in blue cheese develop distinctive taste, texture, and smell. They aim to improve quality, consistency, and reduce defects in manufacturing process.
Partnerships with major food companies bring funding and support, but may obscure health messages. Health charities must tread carefully to avoid brand co-branding and maintain public health focus.
Researchers at the University of Strathclyde are developing a new type of indicator made of 'intelligent plastics' that changes color when food is about to spoil, cutting unnecessary waste by up to 8.3 million tonnes in the UK each year. This technology aims to improve food safety and reduce the economic damage caused by food waste.
Michigan State University veterinarians are providing expertise to Iraqi farmers and veterinarians through bi-weekly videoconferencing sessions, focusing on farm management, animal nutrition, and diseases. The project aims to revitalize Iraq's livestock industry and improve productivity.
According to Penn State researchers, 72% of chefs surveyed said they could trim off 10% of calories from meals without customers noticing a difference in taste. Adding water-rich foods like fruits and vegetables can help reduce calorie counts while maintaining nutrient intake.
CSIRO has partnered with German organizations to develop low-energy electron beam processing technology, preserving food's flavor, odor, and nutrients without heat or chemicals. The technology has been successfully applied to Stahmann Farms, Australia's largest pecan nut processor.
Research from Michigan State University shows that food safety concerns significantly impact consumer spending and shopping habits. Consumers value third-party certification, but place more emphasis on traceability, seeing government inspection as the most credible signal of food safety.
A new paper explores the need for reliable and specific quantification methods for protein-based food ingredients due to melamine adulteration risks. The authors discuss existing methods, their limitations, and emerging alternatives to prevent intentional adulteration.
CSIRO scientists have developed an improved Black Tiger prawn breed using DNA technology, resulting in record yields of up to 24.2 tonnes per hectare. This breakthrough has the potential to revolutionize the Australian prawn farming industry and increase production from 5,000 tonnes to 12,500 tonnes by 2020.
A new maglev sensor has been developed to analyze food, water, and beverages for density and chemical composition. The device can quickly estimate salt content in water samples and fat content in milk, cheese, and peanut butter with high accuracy.
A new study by researchers at the University of Maryland School of Medicine found that blocking a hormone called glucagon decreases the taste system's sensitivity to sweetness. This discovery could lead to the development of new food additives that enhance flavor without adding sugar.
A new study finds that TV food advertisements promote imbalanced diets, with excessive sugars and fat, but inadequate nutrients like fruits and vegetables. The researchers analyzed 96 hours of TV programming and found that the advertised foods fail to meet nutritional guidelines in every food group except grains.
New clinical trials demonstrate the health potential of wheat aleurone, a novel fraction with high levels of potentially beneficial compounds. The studies show significant changes in plasma biomarkers, including increased betaine, reduced homocysteine and LDL-cholesterol.
Scientists propose general rules governing the assembly of filaments into thicker and twisted ribbon-like fibers using Atomic Force Microscopy images and polymer physics concepts. The model accurately predicts the formation of Amyloid fibers, with potential applications in understanding neurodegenerative diseases.
Researchers found that thyme essential oil can almost completely eliminate bacteria within 60 minutes, with high efficacy against Staphylococcus species. The study suggests that essential oils could be a cheap and effective alternative to antibiotics, reducing the risk of new strains of antibiotic-resistant micro-organisms.
Researchers found that exposure to fast food symbols increases preference for time-saving products, reduces willingness to save, and promotes a general sense of haste. The study highlights the potential impact of fast food on everyday psychology and behavior.
Researchers from Miguel Hernández University identify cloves as the best natural antioxidant, due to high phenolic compound content and other properties. Cloves exhibit high antioxidant capacity and may have beneficial health effects.
Researchers found that changes in traditional foods can damage their perceived quality and image. The study analyzed consumer perceptions of 'traditional' and 'innovation' across six European countries.
A voluntary effort to reduce salt in processed foods could lead to a 9.5% decline in Americans' salt intake, preventing strokes and heart attacks in nearly a million people. The initiative is estimated to save $32.1 billion in medical costs and extend the lives of Americans by 1.3 million years.
A recent study found that chlorophyll and chlorophyllin can reverse the effects of aflatoxin poisoning by limiting its bioavailability. The research, led by DOE/Lawrence Livermore National Laboratory scientists, suggests that consuming greens may be a way to prevent long-term exposure to carcinogenic mycotoxins.
A study by the University of Gothenburg found that young Swedish men are consuming at least double the recommended daily amount of salt. The high salt intake may lead to high blood pressure, a major risk factor for heart problems and stroke, although no direct connection was detected in the study.
The National Salt Reduction Initiative proposes targets to reduce sodium levels in packaged and restaurant foods by 25% over five years. The initiative aims to decrease the nation's salt intake by 20% and prevent thousands of premature deaths.
Scientists developed a rapid, eco-friendly pesticide test using paper-based strips that change color shades depending on pesticide levels. The test accurately identifies minute pesticide amounts in minutes, making it suitable for developing countries or remote areas without access to expensive testing equipment.
A new study by University of Arizona Professor Dale Kunkel finds that nearly three-quarters of foods advertised on TV to children are high in nutritional value, while healthy options are largely invisible. The report calls for Congress to regulate advertising to children.