| A newly discovered ability for people to taste fat could hold the key to reducing obesity, according to new research from the Deakin University. Researchers also found that people with a high sensitivity to the taste of fat tended to eat less fatty foods and were less likely to be overweight. |
“We know that the human tongue can detect five tastes—sweet, salt, sour, bitter and umami (a taste for identifying protein rich foods). Through our study we can conclude that humans have a sixth taste—fat,” the researchers wrote. “We also found that those with a high sensitivity to the taste of fat consumed less fatty foods and had lower BMIs than those with lower sensitivity. With fats being easily accessible and commonly consumed in diets today, this suggests that our taste system may become desensitized to the taste of fat over time, leaving some people more susceptible to overeating fatty foods.” Read more at www.foodproductdesign.com |
Technology development in the food system dates from early man with the introduction of fire. I suspect when fire was introduced to the food system there were those individuals who were generally unsupportive of the technology.
Visit http://foodbizstartup.net for science-based, business-ready information for the food entrepreneur.
New technologies such as nanotech, animal cloning and irradiation trigger feelings of “unease, uncertainty, and sometimes outright negativity” among consumers, said a new report from the UK.
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The report, entitled An Evidence Review of Public Attitudes to Emerging Food Technologies, said awareness of nanotechnology was low but that attitudes towards it were generally positive. Consumers remain unconvinced about the need or benefits of the technology in food applications but were far more accepting of it in food packaging.
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The research, funded by the Food Standards Agency (FSA), examined public attitudes towards a raft of novel food technologies. It concluded that people were generally “unsupportive” of these - although the level of understanding about the technologies was considered low.
Read more at www.foodnavigator.com |
According to researchers from the University of Porto, the green tea-based marinade reduced levels of heterocyclic amines by up to 75 per cent. Heterocyclic amines, formed during the frying or grilling of fish and meat, are reported to promote carcinogenesis in humans.
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| The research follows a similar study by the same researchers that reported a beer marinade reduced levels of heterocyclic amines by up to 88 per cent |
Writing in Food Chemistry, the researchers stated: “Since the catechins are natural products present in green tea consumed world-wide without any human disease risk, this procedure might well be introduced in the future in the cooking of meat practices, especially, for children and consumers that do not use alcoholic marinades owing to medical requirements, food allergies or religious practices.”
Read more at www.foodnavigator.com |
| OMEGA-3s … Every time you munch a few walnuts, you’re doing your body a big favor |
• “Studies indicate that the omega-3 fatty acids found in walnuts may help lower cholesterol; protect against heart disease, stroke and some cancers; ease arthritis and other inflammatory diseases; and even fight depression and other mental illnesses.”
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• “[O]mega-3 fatty acids inhibit the tumor growth that is promoted by the acids found in other fats … “
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• “[I]n treating major depression, for example, omega-3s seem to work by making it easier for brain cell receptors to process mood-related signals from neighboring neurons.”
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• “The omega-3s found in fish oil are thought to be responsible for the significantly lower incidence of breast cancer in Japanese women as compared to women in the United States.” |
Because of these intended uses, your walnut products are drugs within the meaning of section 201 (g)(1)(B) of the Act [21 U.S.C. § 321(g)(B)]. Read more at www.fda.gov |
According to findings published in the Journal of Science and Medicine in Sport, omega-3 fatty acids from marine origin during intensive training may find a role in the ever burgeoning sports nutrition market, reported to be worth $2.7 billion in the US in 2008, says the Nutrition Business Journal.
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The researchers recruited 40 non-smoking, amateur male wrestlers with an average age of 18.6 and an average BMI 22.75 kg/m2. Participants were randomly assigned to one of four groups: A experimental group which received training and omega-3 supplements (1,000 mg omega-3, with 180 mg EPA and 120 mg DHA, Viva omega-3 fish oil, Canada), a placebo group, an active control group (training plus placebo), and an inactive control (omega-3 but no training).
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At the end of the study, improvements in FEV1 of 41 per cent and FVC of 53 per cent, in the omega-3 supplements and training group as well as four other measures, compared to the other groups.
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One of the most difficult problems in making a low-fat mayonnaise is getting the texture correct.
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Vegetable proteins to replace eggs and a combination of gums and citrus fibre are just two options for low-fat vegetable-based mayonnaise formulations, according to recent research.
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Mayonnaise is an oil-in-water emulsion, stabilised by protein – traditionally egg proteins. The oil content of traditional mayonnaise is over 65 per cent, leading to the product being regarded as a high-fat food.
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Combining xanthan gum, guar gum and citrus fibre may replace 50 per cent of the fat in mayonnaise formulations, according to new research made in Taiwan and published in the Journal of the Science of Food and Agriculture.
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Researchers from NIZO Food Research in the Netherlands took a different approach and looked at replacing the egg protein with vegetable protein to produce a vegetable-based mayonnaise. Replacing egg protein with vegetable protein is desirable for several reasons, including cost, health, and sustainability, according to the Dutch contract research company.
Read more at www.foodnavigator.com |
Spices are a well known and dangerous food safety hazard. Most of the time the microbial contaminates are preserved along with the dehydrated spice. Think about this next time you sprinkle pepper over the top of your warm, moist mashed potatoes and gravy.
Visit http://foodbizstartup.net for science-based. business-ready information for the food entrepreneur. | Heartland Foods, Inc. of Indianapolis is voluntarily recalling all sizes/containers of COARSE GROUND BLACK PEPPER |
| Potential distribution took place on or after October 19th, 2009 to February 17th, 2010. |
| These products have the potential to be contaminated with Salmonella, an organism which can cause serious and sometimes fatal infections in young children, the elderly, and other with weakened immune systems. Healthy persons infected with Salmonella often experience fever, diarrhea, nausea, vomiting and abdominal pain. In rare circumstances, infection with Salmonella can result in the organism getting into the bloodstream and producing more severe illnesses such as arterial infections (i.e., infected aneurysms), endocarditis and arthritis.Read more at www.foodpoisonjournal.com |
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