Food Science News Source

Sunday 29-Mar-2015

Recent Research

Highly Processed Foods Dominate U.S. Grocery Purchases

A nation-wide analysis of grocery purchases reveals that highly processed foods make up more than 60 percent of the calories in food we buy, and these items tend to have more fat, sugar and salt than less-processed foods.

–Federation of American Societies for Experimental Biology (FASEB)|2015-03-28

Love the Cook, Love the Food: Attraction to Comfort Food Linked to Positive Social Connections

A big bowl of mashed potatoes. What about spaghetti and meatballs? Sushi? Regardless of what you identify as comfort food, it’s likely the attraction to that dish is based on having a good relationship with the person you remember first preparing it.

–University at Buffalo|2015-03-27

Food Scientist Available to Discuss Amy's Recall of 73,000 Frozen Meals

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–Institute of Food Technologists (IFT)|2015-03-25

Fat Turns From Diabetes Foe to Potential Treatment

A new weapon in the war against type 2 diabetes is coming in an unexpected form: fat. Researchers have discovered a new class of potentially therapeutic lipids, called FAHFAs, that are at low levels in people with insulin resistance, a risk factor for diabetes. FAHFAs improved glucose metabolism and insulin secretion in diabetic mice. The team will describe their approach at the 249th National Meeting & Exposition of the American Chemical Society.

–American Chemical Society (ACS)|2015-03-24

More Flavorful, Healthful Chocolate Could Be on Its Way

Chocolate has many health benefits — it can potentially lower blood pressure and cholesterol and reduce stroke risk. But just as connoisseurs thought it couldn’t get any better, there’s this tasty new tidbit: Researchers have found a way to make the treat even more nutritious –– and sweeter. They will describe their research here today at the 249th National Meeting & Exposition of the American Chemical Society.

–American Chemical Society (ACS)|2015-03-24

Popular Artificial Sweetener Could Lead to New Treatments for Aggressive Cancers

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Saccharin, the artificial sweetener that is the main ingredient in Sweet ‘N Low®, Sweet Twin® and Necta®, could do far more than just keep our waistlines trim. According to new research, this popular sugar substitute could potentially lead to the development of drugs capable of combating aggressive, difficult-to-treat cancers with fewer side effects.

–American Chemical Society (ACS)|2015-03-23

New Low-Calorie Rice Could Help Cut Rising Obesity Rates

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Scientists have developed a new, simple way to cook rice that could cut the number of calories absorbed by the body by more than half, potentially reducing obesity rates, which is especially important in countries where the food is a staple.

–American Chemical Society (ACS)|2015-03-23

Special Microbes Make Anti-Obesity Molecule in the Gut

Microbes may just be the next diet craze. Researchers have programmed bacteria to generate a molecule that, through normal metabolism, becomes a hunger-suppressing lipid. Mice that drank water laced with the programmed bacteria ate less, had lower body fat and staved off diabetes — even when fed a high-fat diet — offering a potential weight-loss strategy for humans. The team will describe their approach at the 249th National Meeting & Exposition of the American Chemical Society.

–American Chemical Society (ACS)|2015-03-22

Vitamin D May Keep Low-Grade Prostate Cancer From Becoming Aggressive

Taking vitamin D supplements could slow or even reverse the progression of less aggressive, or low-grade, prostate tumors without the need for surgery or radiation, a scientist will report today at the 249th National Meeting & Exposition of the American Chemical Society.

–American Chemical Society (ACS)|2015-03-22

Why Food Will Continue to Get Safer

The days of widespread foodborne illness outbreaks may be waning as researchers find faster, more precise ways to detect and prevent food contamination, reports the latest interview series from FutureFood 2050.

–Institute of Food Technologists (IFT)|2015-03-19

Scientists Confirm Institute of Medicine Recommendation for Vitamin D Intake Was Miscalculated and Is Far Too Low

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Researchers are challenging the intake of vitamin D recommended by the National Academy of Sciences Institute of Medicine saying their Recommended Dietary Allowance for vitamin D underestimates the need by a factor of ten.

–Creighton University|2015-03-17

Food TV Could Be Harmful to Your Health

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Women who watched food television and cooked frequently from scratch had a higher body-mass-index, or BMI – weighing on average 10 more pounds – than those who obtained information from sources like family and friends, magazines and newspapers, or cooking classes. Women who watched food television but didn’t cook from scratch failed to see their viewing habits translate to a higher BMI.

–University of Vermont|2015-03-17

New Research Finds Consumers Willing to Spend More for Biotech Potato Products

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New research from an Iowa State University economist found consumers were willing to spend more for biotech potato products with reduced levels of a chemical compound linked to cancer.

–Iowa State University|2015-03-16

Seafood Companies Embrace Traceability, Provides Benefits for Businesses and Consumers

According to the Food and Agriculture Organization (FAO), total global capture and aquaculture production of fish reached over 177 million tons in 2012. With greater demands, there will be a need for the seafood industry to trace products from the sea to the store to focus on food safety as well as efficient business practices. A new report issued by the Institute of Food Technologists (IFT) Global Food Traceability Center (GFTC) at Seafood Expo North America highlights the growing need for traceability as a means to improving seafood industry performance, including reducing waste and enhancing consumer trust.

–Institute of Food Technologists (IFT)|2015-03-16

Consistency Is the Key to Success in Bread Baking and Biology

Whether you're baking bread or building an organism, the key to success is consistently adding ingredients in the correct order and in the right amounts, according to a new genetic study by University of Michigan researchers.

–University of Michigan |2015-03-16

What Makes Your Beer Green for St. Patrick’s Day?

During the celebration of St. Patrick’s Day it’s common to observe the holiday by eating green eggs and ham and drinking green beer. But what actually gives your food that color, and is it safe? Institute of Food Technologists spokesperson Kantha Shelke, PhD, CFS, dispels the mystery behind green St. Patrick’s Day foods and shares facts about natural food dyes.

–Institute of Food Technologists (IFT)|2015-03-13

Global Spices Bring the World to Your Table

For a trip around the world, look no further than your spice rack says senior associate editor Karen Nachay in her article about how authentic global ingredients and spices from around the world are reflected in menu options and packaged foods. This article is in the March issue of Food Technology magazine published by the Institute of Food Technologists (IFT).

–Institute of Food Technologists (IFT)|2015-03-12

Peanuts May Help Prevent Foodborne Illness

A high concentration of beneficial gut flora, called probiotics, may prevent foodborne illnesses caused by intestinal bacterial pathogens. A new study in the March issue of the Journal of Food Science, published by the Institute of Food Technologists (IFT), found that white peanut kernel assists in improving human gut microflora as well as reducing foodborne bacterial pathogens such as Enterohaemorrhagic E. coli (EHEC) and Salmonella.

–Institute of Food Technologists (IFT)|2015-03-12

Hibiscus Leaf May Help Treat Melanoma

Previous studies have demonstrated that polyphenolic compounds in edible plants have various pharmacological benefits, such as antioxidant, anti-inflammatory, anti-carcinogenic, and anti-atherogenic effects. A new study in the Journal of Food Science, published by the Institute of Food Technologists (IFT), found that Hibiscus sabdariffa leaf polyphenolic extract (HLP) may induce human melanoma cell death and may serve as a chemotherapeutic agent to eliminate cancer cells without significant harmful effects to normal cells.

–Institute of Food Technologists (IFT)|2015-03-12

Journal of Food Science Supplement Looks at Role of Dairy Proteins in Nutrition and Food Science

The Food and Agriculture Organization (FAO) projects the world population will increase more than nine billion people by 2050, which means food production will have to increase by 70 percent to meet the demand for adequate nutrition. According to the authors of a new supplement to the March issue of Journal of Food Science published by the Institute of Food Technologists (IFT), dairy products are a feasible means to help meet the demands of a growing world market as well as the nutritional needs of the growing population.

–Institute of Food Technologists (IFT)|2015-03-12

Institute of Food Technologists Receives 7 Awards in 2014

The Institute of Food Technologists (IFT), a nonprofit scientific society for professionals engaged in food science, food technology, and related areas in industry, academia, and government today announced it has received seven awards in 2014 on behalf of FutureFood 2050, Food Technology magazine, and the IFT Annual Event.

–Institute of Food Technologists (IFT)|2015-03-12

Sandwich Wins Popularity Contest at Home and on the Road

Portable, compact, convenient and customizable, the American population consumes more than 300 million sandwiches per day according to the History Channel. On a daily basis, 49 percent of U.S. adults eat at least one sandwich, and on average 3.6 sandwiches per week. In the March issue of Food Technology magazine published by the Institute of Food Technologists (IFT), senior writer/editor Toni Tarver writes about why the sandwich is a sure culinary bet.

–Institute of Food Technologists (IFT)|2015-03-12

9 Superfruits and Super Seeds You Should Add to Your Diet

Although there is no universal standard definition of a super seed or superfruit, they are often described as providing a number of nutrients and health benefits all in one package. In the March issue of Food Technology published by the Institute of Food Technologists (IFT), contributing editor Linda Milo Ohr writes about nine seeds and superfruits that fit the bill for consumers’ desire for natural, minimally processed foods.

–Institute of Food Technologists (IFT)|2015-03-12

Modern Genotypes and Processing Impact Wheat Sensitivity

Celiac disease has increased in the last 50 years, but causes have not been fully determined. The research team found that einkorn wheat, an ancient wheat having one-grained spikelets and grown formerly in poor soils in central and southern Europe and southwest Asia, is promising for producing few or no immunotoxic effects in celiac trials. Without understanding why wheat sensitivity has increased in the population, the problem remains unsolved.

–Institute of Food Technologists (IFT)|2015-03-12

Strawberry Fields Forever — a Texas Possibility

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Having fresh, local strawberries within reach across Texas is getting closer to reality, though growers and researchers alike say producing the popular fresh fruit is a new field altogether. “Our goal was to add 5 percent to the acreage and we’ve done that,” said Dr. Russ Wallace, Texas A&M AgriLife Extension Service horticulturist in Lubbock. “There are a lot of interested people. We have revitalized the Texas strawberry industry and gotten people thinking."

–Texas A&M AgriLife|2015-03-09

Wisconsin Center for Dairy Research Turns Yogurt Waste Into New Products

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With exploding consumer demand for Greek yogurt, production is up. That’s great for food companies’ bottom lines, but it also leaves them dealing with a lot more acid whey, a problematic byproduct of the Greek yogurt-making process. Scientists at the University of Wisconsin-Madison are developing a way to transform this trash into treasure.

–University of Wisconsin-Madison |2015-03-06

Genetically Modified Soybean Oil Only Slightly Healthier than Regular Soybean Oil

A new soybean oil genetically modified to be healthier than conventional soybean oil causes obesity, pre-diabetes and fatty liver in a nearly identical manner to that of regular soybean oil when part of a typical American high-fat diet, an animal study shows. The study results will be presented Friday at The Endocrine Society’s 97th annual meeting in San Diego.

–Endocrine Society|2015-03-05

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