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Researchers develop novel instruments and software for inspecting food microstructure

Applying imaging techniques to food structure is helping scientists devise ways of improving the quality of processed food. Food's microstructure can explain many of its characteristics—be it cake's sponginess, bread's crispness, cracker's crunchiness or fruits' inner gas and water transport system and even colour. Understanding such microstructure and how it changes during food processing is essential to produce high-quality food.

25 Jan 2014

Bread can now become daily sources of vitamin D when baked with Lallemand's baker's yeast

Lallemand is pleased to announce that the European Food Safety Authority (EFSA) has issued a positive opinion on the use of Vitamin D2 rich baker's yeast (Saccharomyces Cerevisiae) in yeast-leavened bread, rolls, fine bakery wares and food supplements.

22 Jan 2014

Viewpoints: 'Small-bore' budget deal better than shutdown; Calif. battle on medical malpractice; Obama should turn to health quality

The bipartisan spending deal announced Tuesday night by Senate Budget Chairman Patty Murray, D-Wash., and House Budget Chairman Paul Ryan, R-Wis., barely qualifies as a tweak. It would not make meaningful progress on reducing projected deficits, ... BY any measure it is a small-bore deal, but it as at least something - a toehold that prevents a serious fall and might, optimistically, enable a climb to safety. ... It would also partially undo the inflexible across-the-board spending cuts known as sequestration. Longer term, the accord could signal the beginning of a more constructive relationship in Congress (12/10).

12 Dec 2013

Henry Samueli School of Engineering receives grant from Bill & Melinda Gates Foundation

The Henry Samueli School of Engineering at UC Irvine will receive a $100,000 Grand Challenges Explorations grant from the Bill & Melinda Gates Foundation for developing a solar stove that enables carbon emissions-free cooking.

21 Nov 2013

Changing texture can make bread taste salty even if salt content is reduced, say scientists

Want to make bread taste pleasantly salty without adding more salt? Change the bread's texture so it is less dense, say scientists. They report in ACS' Journal of Agricultural and Food Chemistry that simply making the pores, or holes, larger can make people perceive bread as having saltier taste.

21 Nov 2013

Curie-Cancer inks partnership agreements with Meiogenix to develop SpiX technology

Curie-Cancer, the body responsible for developing Institut Curie's industry partnership activity, today announces two three-year partnership agreements with Meiogenix, a French SME. Meiogenix develops SpiX technology under license from Institut Curie and Institut National de la Recherche Agronomique.

19 Nov 2013

SNAP may not be enough to provide beneficiaries with long-term food security or dietary quality

Millions of families in the United States struggle to provide nutritionally adequate meals due to insufficient money or other resources. To combat food security issues, over one in seven Americans currently rely upon the Supplemental Nutrition Assistance Program (SNAP), the largest federal nutrition program, to provide monetary support for nutrition. In the past, SNAP has been shown to reduce poverty among the poorest Americans and generate economic activity.

16 Nov 2013

Bruegger's Bagels organizes coffee campaign to raise funds for Children's Miracle Network Hospitals

Bruegger's Bagels kicks off its annual fundraiser for Children's Miracle Network Hospitals today with a coffee campaign that benefits children's hospitals across the U.S.

30 Oct 2013

High levels of omega-3 fatty acid consumption may lead to unintended health consequences

A new review suggests that omega-3 fatty acids taken in excess could have unintended health consequences in certain situations, and that dietary standards based on the best available evidence need to be established.

29 Oct 2013

Viewpoints: Young people could spark needed entitlement changes; Priebus demands that Sebelius go; GOP's 'absurd debate' on Hill health coverage

Eventually this shutdown crisis will end. And eventually the two parties will make another stab at a deal on taxes, investments and entitlements. But there's one outcome from such negotiations that I can absolutely guarantee: Seniors, Wall Street and unions will all have their say and their interests protected. So the most likely result will be more tinkering around the edges, as our politicians run for the hills the minute someone accuses them of "fixing the deficit on the backs of the elderly" or creating "death panels" to sensibly allocate end-of-life health care.

17 Oct 2013

Study of fruit flies could help better understand food choice in obese people

Think of the smell of freshly baking bread. There is something in that smell, without any other cues - visual or tactile - that steers you toward the bakery. On the flip side, there may be a smell, for instance that of fresh fish, that may not appeal to you. If you haven't eaten a morsel of food in three days, of course, a fishy odor might seem a good deal more attractive.

8 Oct 2013

Politics of Obamacare: Checking sen. Cruz's claims; Democrats campaigning in south as 'problem solvers'

The Washington Post Fact Checker assesses the Texas senator's TV ads that seek to drum up support for defunding the health law, while in some southern campaigns, some Democrats hope to portray their opponents as ideologically opposed to progress on issues such as health care.

5 Sep 2013

First Edition: September 4, 2013

Todays headlines include reports about how the Balitmore Ravens will be part of the effort to raise public awareness about Maryland's health exchange.

4 Sep 2013

Nutritionists offer more tips for making kids' lunches healthier

With the start of the school year around the corner, now is the perfect time for parents to ramp up efforts at infusing their kids' lunches with creative, healthy options. "You don't have to completely cut back on snacks and sugars to ensure that your child eats a well-balanced meal," explains Dr. Joel Lavine, chief of pediatric gastroenterology at NewYork-Presbyterian/Morgan Stanley Children's Hospital.

20 Aug 2013

Acne and diet: an interview with Dr Katerina Steventon, Research Fellow, HONEI, University of Hull

The typical Western diet tends to have a high glycemic index. High glycemic index foods are e.g. white bread, processed cereals, snacks, cakes and deserts, sweets and also instant foods like burgers and fried chicken.

20 Aug 2013

Nutrient rich foods for school children

Back to school means getting back into a routine that helps students achieve success in the new school year. Start the year off on solid footing by making good nutrition part of your child's schedule.

17 Aug 2013

Michael Nissenblatt to receive St. George National Award for outstanding service to combat cancer

Regional Cancer Care Associates LLC, one of the largest oncology physician networks in the nation, is pleased to announce that Michael Nissenblatt, M.D. has been selected as one of 25 nationally recognized individuals to receive the American Cancer Society's St. George National Award for outstanding service to the community in support of the Society's mission to combat cancer.

27 Jun 2013

New variety of canary seeds ideal for people with celiac disease

A new variety of canary seeds bred specifically for human consumption qualifies as a gluten-free cereal that would be ideal for people with celiac disease (CD), scientists have confirmed in a study published in ACS' Journal of Agricultural and Food Chemistry.

20 Jun 2013

Research shows that iodized salt used in bread not enough for pregnant women

Research from the University of Adelaide shows that iodized salt used in bread is not enough to provide healthy levels of iodine for pregnant women and their unborn children.

19 Jun 2013

New method allows omega-3 fatty acids to be added to popular foods

The omega-3 fatty acids contained in fatty salt-water fish are an important component of a healthy diet in humans. Despite being aware of this fact, Germans still do not eat enough fish. Now Fraunhofer researchers have developed a method that allows omega-3 fatty acids to be added to popular foods.

7 Jun 2013