Ingredients

Tough to shake the salt habit

Canadians know that too much salt isn't good for their diets, but half still continue to shake it on, according to a new study by University of Alberta researchers.

Green tea shows promise as chemoprevention agent

Green tea extract has shown promise as cancer prevention agent for oral cancer in patients with a pre-malignant condition known as oral leukoplakia, according to researchers.

Lactose intolerance rates may be significantly lower

Prevalence of lactose intolerance may be far lower than previously estimated, according to a study in the latest issue of Nutrition Today.

Food Safety

Hazard depends on origin of fish

A research team has confirmed a higher presence of the parasite Anisakis spp in anchovies of the Atlantic South East coast and the Mediterranean North West coast.

Copper-Zinc Interaction Additive

Agricultural soils accumulate trace metals, particularly copper and zinc, as a result of their presence in wastes (sewage biosolids and manures) and fungicides that are applied over long periods of time.

Reduction in glycotoxins reduces food risks

Cutting back on the consumption of processed and fried foods, which are high in toxins called Advanced Glycation end products, can reduce inflammation and actually help restore the body's natural defences regardless of age or health status.

Processing Equipment

Processors reap benefits as milk and dairy product demand grows

An increase in worldwide demand for milk and other liquid dairy products is driving development of more faster, more efficient processing solutions. Sean Ottewell reports.

Decentralised method of opening and closing of valves automatically

Improved process valve control techniques and enhanced monitoring are vital to energy and waste reduction in food and beverage plants.

Granulated protein has potential to increase cottage cheese production

New protein hydrolysates and direct-to-the-vat culture blends are, reports Sean Ottewell, helping to increase the efficiency of cottage cheese processes.

Packaging

TV bombards children with bad food commercials

With more than one fourth of advertising on daytime and prime time television devoted to foods and beverages and continuing questions about the role television plays in obesity, a study suggests.

More spent on products with detailed nutritional information

People would be willing to pay more for products that carry detailed nutritional information than for the so-called light items.

Twenty-one day shelf life for fresh seafood

Hefestus, Israel, has created an advanced packaging solution for extending fresh seafood shelf life. This packaging system protects the safety and freshness of the product while retaining shape and product appearance.