Articles tagged with Food Industry
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A recent study published in Animal Behaviour has shown that crabs suffer from pain and retain a memory of it. The research found that shocked crabs were more likely to move towards new shells, indicating they recall the experience.
Assistant professor Samantha Kwan argues that the concept of obesity has been overstated and is influenced by cultural beauty messages and health discourses. She claims that women are more closely tied to weight and appearance, and that conforming to norms can bring benefits beyond being healthier.
A recent study suggests that significantly reducing daily salt intake can have a profound impact on heart disease cases and deaths. By lowering salt consumption by just 3 grams per day, researchers estimate that nearly half a million fewer new heart disease cases and over 200,000 fewer deaths could occur in the US over a decade.
Researchers discuss the potential of nanotechnology in improving food nutrition and safety. Dutch scientist Frans Kampers presents his work on creating nanostructures in food to deliver nutrients efficiently. However, concerns about nanoparticles' migration into human cells and potential health risks are also raised.
A new study suggests that consuming large amounts of acrylamide from potato chips daily may increase the risk of heart disease. Limiting potato chip intake and choosing a balanced diet can help reduce exposure to acrylamide.
The USDA Center for Nutrition Policy and Promotion has reported a significant increase in calories in home-cooked recipes over time, with the iconic cookbook 'The Joy of Cooking' experiencing a 63% rise from its first publication to 2006. Small changes in recipe ingredients can have a substantial impact on nutritional content.
Michigan State University scientists have successfully validated a pathogen-killing technology using X-rays, which can effectively eliminate E. coli and salmonella from leafy greens without altering product quality.
A new study published in Journal of Agricultural and Food Chemistry emphasizes the high antioxidant content of natural cocoa powder. Natural cocoa powders contain an average of 34.6 mg of flavanols per gram, making them one of the richest sources of these beneficial antioxidants.
Tiny amounts of food soil can act as a reservoir for pathogenic bacteria in food processing factories. The study suggests that using more precise methods to detect food residue and micro-organisms on surfaces can lead to improved hygiene practices, including the use of targeted cleaning products.
Researchers found that titanium coating can reduce the attachment of bacteria like E. coli to food contact surfaces, making them easier to clean and reducing the risk of cross-contamination. The study suggests that hygienic surfaces with comparable scratch sizes retain bacteria poorly, which can be achieved through titanium coatings.
A study suggests that eating less, especially junk foods, can reduce the US food system's energy consumption by 50 percent. Traditional farming methods, such as organic farming and reduced pesticide use, can also make a significant impact on energy efficiency.
Recent research suggests that almonds contain prebiotics that can stimulate the growth of beneficial gut bacteria, supporting overall digestive health. The study found that finely ground almonds significantly increased levels of certain beneficial gut bacteria, with this effect being attributed to the presence of almond lipids.
Researchers found that pre-soaking potatoes can reduce acrylamide formation by up to 23-48%, depending on soaking time and frying color. The study suggests this simple measure may reduce health risks associated with acrylamide consumption.
DNA traceability technology requires access to DNA from cloned animals for verification and tracing. IdentiGEN founder Patrick Cunningham advocates for public DNA access to assure consumers about product origins.
A new Folic Acid for a Healthy Pregnancy seal will help women easily identify grain products with folic acid. The seal aims to increase consumption of the essential nutrient among women of childbearing age, reducing neural tube defects by 26% since 1998.
A new discovery reveals that consuming polyphenols with high-fat foods may reduce the appearance of toxic compounds in human plasma. Polyphenols have been shown to counteract the unhealthy effects of fatty foods, potentially leading to improved heart health.
A new study by University of Illinois researchers found that grape-seed extract is a viable natural alternative to synthetic ingredients for preserving meat quality in pre-cooked meals. The extract's phenolic compounds have been shown to be effective antioxidants in slowing the oxidation of fats.
Researchers argue that focusing on specific nutrients is misguided and instead recommend considering the benefits of entire food products and patterns. Studies have shown that isolated supplements often do not provide health benefits, while whole foods with naturally occurring nutrients can improve long-term health.
Scientists question mandatory folic acid fortification in flour, citing risks of unmetabolised folic acid entering the bloodstream and causing problems for people with certain medical conditions. The study suggests that even low doses of folic acid could lead to overconsumption and health issues.
A national survey found that only 6% of Americans have heard a lot about nanotechnology, with women and older Americans being the least aware. The public is seeking more information on health risks and benefits before purchasing nanotechnology-enhanced products.
A new method using microwaves can determine the fat content of beef and other meat products, offering a fast and non-invasive alternative to current methods. The technology has potential to reduce waste, save energy, and improve food safety in the industry.
A recent study by UCLA's Center on Everyday Lives of Families found that convenience foods are commonly used in American families' dinners despite initial expectations. On average, meals took 52 minutes to prepare, with no significant time savings from relying on convenience foods. The study also revealed that mothers bear the brunt of...
A Kansas State University researcher has created a way to make fiber-enriched flour that tastes like regular flour, enabling the production of healthier snacking alternatives. The process uses extrusion processing to add varying levels of bran, resulting in improved dough quality and increased soluble dietary fiber.
The CARVER + Shock program provides interactive questions to help food-processing companies identify vulnerabilities in their supply chain. The tool, developed by Sandia National Laboratories and the FDA, enables companies to evaluate their risk and protect their products.
A baby formula supplemented with leptin, a hunger hormone, has been found to promote permanent weight loss and prevent diabetes in rats. The researchers believe that early introduction of leptin can 'hard-wire' the body's energy balance, leading to more efficient energy expenditure.
Studies found that family dinners with TV are associated with lower fruit and vegetable consumption, while college students with higher BMI tend to choose larger food portions. These findings suggest the importance of promoting healthy meal environments and portion control among young adults.
Hormel was recognized for its outstanding achievements in food safety investments, including the development of high pressure processing technology, and pioneering efforts to ensure humane animal treatment. The award honors food companies that protect consumer health and improve satisfaction.
Nanotechnology is revolutionizing agriculture by controlling unique properties of matter, affecting everything from food-processing equipment to packaging. The technology has various applications in the supply chain, including detecting ripeness and freshness in produce, improving safety, and enhancing environmental monitoring.
Research finds that Latino immigrant families in North Carolina face extreme hunger rates, with some areas experiencing hunger more severe than Appalachia. The study found that 35.6% to 41.8% of respondents experienced food insecurity, compared to the national average.
A new microbial fuel cell design by Washington University engineer Lars Angenent increases power output from 3 to 29 watts per cubic meter, enough to run a small light bulb. The system harnesses wastewater's organic matter to generate electricity, offering potential applications in the food and agricultural industries.
Researchers at Iowa State University successfully developed a new soybean oil with elevated oleic acid content, eliminating the need for hydrogenation and reducing trans fats. The oil has been adopted by the food industry for various products, including cereal, energy bars, and non-dairy creamers.
The task force identified rapidly expanding research on vitamin D's benefits beyond bone health, as well as growing interest in nutrient-dense foods. Probiotics and prebiotics were also discussed for their intestinal and immune health benefits.
The Lancet emphasizes the need for strong governmental leadership to address the obesity epidemic, with a focus on production of cheap healthy foods, urban planning, education, and a global code to promote only healthy food and drink. Effective policy changes are crucial to reduce obesity and curb the epidemic.
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.