Unstable antioxidants may hold key to acrylamide reduction
Oxidation products from unstable antioxidants may remove acrylamide in high temperature food processing, according to new research.
Archives for September 20, 2010
Frequent chocolate consumption could reduce CHD risk, US study
Frequent chocolate consumption was associated with a lower prevalence of coronary heart disease (CHD) in men and women independent of traditional risk factors, according to a review of a national US based heart, lung and blood study.
DD Williamson introduces organic acid-stable caramel color
DD Williamson has introduced a USDA-certified organic version of its class one acid-stable dark caramel color for use in beverages with pH below 2.5, the company has said.
No recommendation on GM salmon after hearings
After two days of hearings, a Food and Drug Administration (FDA) advisory panel has called for more research to decide whether genetically engineered salmon is safe for consumption.
Senator Coburn disputes ‘obstruction’ of food safety bill
Senator Tom Coburn’s (R-OK) has called for the Food Safety Modernization Act to be brought to the floor for “a full and open debate” after Senator Harry Reid (D-NV) accused him and other Republicans of obstructing the bill.
Special edition: Asia
Japan: Functional foods, fads and food scares
In the first part of this Asia-focused special edition, we look to the innovation hotbed that is Japan. Japan is well known as the world’s functional foods birthplace when Yakult kicked into life there in the 1950s with its little bottles of immune...