Articles tagged with Food Industry
Researchers at the University of Missouri have developed a reliable method for detecting silver nanoparticles in fresh produce and other food products. The study found that smaller particles can penetrate skin and reach sensitive sites after digestion, posing a potential health risk to consumers.
A study of 184 participants suggests that individuals with a higher level of sensation-seeking tend to prefer spicy foods. Those who score above the mean on the Arnett Inventory of Sensation Seeking liked spicy meals consistently as the burn increased, while those below the mean rapidly disliked them.
Research suggests that adding everyday herbs and spices to vegetables and reduced-calorie meals can improve their appeal to consumers. The study found that spiced-up versions of reduced-fat meals were rated as highly as full-fat counterparts, with spiced vegetables scoring above 7.0.
Research suggests that healthy snacks like peanuts, nuts, and high-fiber snacks can limit overall daily food consumption. Studies have shown that regular consumption of almonds or cereal as a mid-morning snack can lead to increased feelings of fullness and reduced energy intake at subsequent meals.
Children's eating habits are shaped by environmental factors such as parental behavior, peer groups, and exposure to varied menu items. Research suggests that children tend to prefer sweet and salty flavors, while healthy foods like fruits and vegetables are often overlooked.
Research suggests that people with impaired glucose tolerance experience cognitive impairment in various tests, including word recognition and visual verbal learning. A diet high in fiber and low glycemic impact may help improve cognitive function.
New Northwestern Medicine study finds sodium content in processed foods and fast-food restaurants unchanged between 2005-2011. The industry's failure to reduce salt levels poses significant public health risks, including high blood pressure and heart disease.
Research highlights the importance of nutritional sustainability in pet food production, offering alternatives to minimize environmental impact while meeting animal needs. Educating consumers and adopting sustainable feeding practices can also help reduce waste and promote pet health.
Researchers at the University of Bergen have discovered that tunicates can be used as a biofuel source and sustainable fish feed. The cellulose, protein, and Omega-3 fatty acids in ascidiacea make it an attractive alternative to traditional energy sources.
The Integrated Approaches to Food Allergen and Allergy Risk Management (iFAAM) project will develop a standardized management process for companies involved in food manufacturing. New risk models will predict who is likely to suffer severe reactions, while tools to measure allergens will support efficient labeling and monitoring.
Researchers are calling on the federal government to ban food and beverage ads that target children, citing a rising obesity epidemic. The proposed ban would restrict marketing to approved public health campaigns promoting healthy eating.
A national survey found that 80% of Canadians agree the food industry should reduce salt content in food. The majority supported public health interventions, such as lowering sodium in grocery foods and educating consumers about healthy eating habits. However, there was little support for taxation or subsidies related to sodium reduction.
The University of Nottingham will lead two innovative manufacturing centres, one in food production and the other in medical devices, with a focus on sustainable food production and cost-effective medical device manufacturing. The £45 million package of investment aims to drive growth and keep the UK ahead in the global race.
A study suggests that reducing sodium intake by 40% could save 280,000 to 500,000 lives over 10 years. Gradual reductions in sodium consumption are projected to have substantial mortality benefits across the population.
A national salt reduction campaign in the UK led to a decline in adults adding salt at the table, from 32.5% to 23.2%, over five years. The campaign showed a greater reduction after its introduction, with differences found among demographic groups, including women and younger age groups.
A new study by Harvard School of Public Health researchers found that popular whole grain products often contain more sugar and calories than similar non-stamped products. The American Heart Association's standard was the best indicator of overall healthfulness, according to the study.
A study by Temple University found that fast food menus have doubled in size, but calorie counts have changed little between 1997 and 2010. The average calorie content of foods offered by major U.S. fast food restaurants remained stable, while entree salads and sweetened teas became increasingly popular additions to the menus.
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.
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.
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.
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.
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.
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.
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.