Archives for January 5, 2005

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Whole grain rice mix for gluten intolerant

Food scientists continue the challenge to come up with food ingredients suitable for consumers unable to eat wheat, rye or barley-based foods because of a reaction to the gluten protein found in these grains.

Drinking pattern plays key role in stroke risk

Further evidence to support evidence of the harmful impact of heavy drinking on health as researchers find three or more alcoholic drinks a day considerably ramps up stroke risk in men.

Erythritol bulk sweetener growth forecast

Opportunities for suppliers and users of low-calorie bulk sweetener erythritol open up as Canada clears approval for inclusion of this natural sweetener in a range of food formulations from cream fillings to chewing gum.

Genome tools help explain food pathogen

Genomic tools help scientists gain an insight into the roots of foodborne disease and to identify clues about why some strains of the bacterium campylobacter - which each year cause more than 400 million cases of gastrointestinal disease - are more...

Proteomic research to improve flour quality

An improvement in the quality of flour ingredients is the focus of new research by US government scientists who are taking a closer look at hundreds of different proteins in the wheat kernels.

Health, individualism driving consumer purchasing

Health remains one of the top 10 consumer 'mega-trends' dictating the success of new product launches this year, say market analysts Datamonitor, which claims that almost three-quarters of Europeans are now more concerned about their health and...