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Controlling the food chain

Evolutionary biology research shows how plants at the bottom of the food chain have evolved mechanisms that influence ecosystem dynamics as well.



Food allergies: The enemy within

For the first time, national authorities carrying out official food allergen controls have a common basis for accepting validated testing methods.



A worldwide food alert system

The team of scientists says the easy to use computer tool can be used to monitor contaminated products; helping to prevent them reaching shop shelves and ensuring that food is safe to eat.



Food allergy linked to master gene

Scientists have identified a region of a human chromosome that is associated with eosinophilic esophagitis, a recently recognised allergic disease.



Biotech, nanotech and synthetic biology futures in food

Some say the world's population will swell to 9 billion people by 2030 and that will present significant challenges for agriculture to provide enough food to meet demand.



Balancing fuel, food and biodiversity

In order to effectively reap the social and economic benefits of biofuel production, government policies need to address potential effects of land-use choices on our ecosystems.



Fast food menus with calorie information

In a new study, the amount of calories selected by parents for their child's hypothetical meal at McDonald's restaurants were reduced by an average of 102 calories when the menus clearly showed the calories for each item.



Nutrient enrichment of headwater stream disrupts food web

Researchers found that while nutrient enrichment did indeed cause a steady increase in the production of organisms lower on the food chain, organisms at the top of the food chain did not benefit.



Sustainable food production deceptive

Popular thinking about how to improve food systems for the better often misses the point, according to the results of a three-year global study of salmon production systems.



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.



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.



Teens likely to cross-contaminate raw food

A study has shown that when preparing frozen foods, adolescents are less likely than adults to wash their hands and are more susceptible to cross-contaminating raw foods while cooking.



Drives cut food refrigeration costs

A intelligent variable speed drives range, launched by Sporlan Valve Division of Parker Hannifin will deliver energy savings for commercial food refrigeration systems.



Food waste is laying waste to the environment

Food waste contributes to excess consumption of freshwater and fossil fuels which, along with methane and carbon dioxide emissions from decomposing food, impacts global climate change.



Enhancing the food flavour experience through stimulating trigeminal sensations

Sensations such as cooling, burning, spiciness, fizziness (or tingling), pungency, and astringency are called trigeminal, from the name of the nerve that conveys their message to the brain.



50-tube test kits for food frying

Test Kit Technologies, a supplier to Libra Technical Center, provides unique combinations of testing supplies and equipment for clients in a variety of industries, including food processing.



Quick Test Kits for Food Frying

Test Kit Technologies, a supplier to Libra Technical Center, provides unique combinations of testing supplies and equipment for clients in a variety of industries, including food processing.



Compressed air management at snack food plant cuts energy bill

A compressed air management system is helping reduce reduce energy bills at a snack food plant.



Identyfying critical control points to cut food illnesses

Hazard analysis critical control point is the food safety programme most widely utilised and accepted for achieving the goal of food safety. Kerry Beach reports.



Progressing cavity pump improves food plant's effluent treatment

Headland Foods, the manufacturer of frozen own label ready meals, has specified a high performance Compact C Range progressing cavity (PC) pump from NOV Mono to reduce maintenance and improve process efficiency at its production plant in Flintshire, Scotland.



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