The Canadian food and drugs regulator has issued guidance to assist the classification of those foods that, due to their associated health benefits may be classed as medicines, with an emphasis on case-by-case risk-benefit analysis.
Archive for March, 2009
Inulin-type fructans are well tolerated regardless of whether they have a short or long chain. According to results published in the International Journal of Food Sciences and Nutrition, two weeks of supplementation with different doses of inulin-type fructans with different chain lengths were well tolerated by the 84 healthy volunteers taking part in the study.
With as much time as I spend writing in various Starbucks establishments, Peetís Coffee nooks, and other small local cafes and drinking houses, itís no wonder that my eyes bulged out and my taste buds perked up when I read that coffee can actually be healthy for you.
No doubt proteins are complex. Most are ìlargeî and full of interdependent branches, pockets and bends in their final folded structure. This complexity frustrates biochemists and protein engineers seeking to understand protein structure and function in order to reproduce or create new uses for these natural molecules to fight diseases or for use in industry.
Plastic packaging is not without its downsides, and if you thought mineral water was ëcleaní, it may be time to think again. According to Martin Wagner and Jˆrg Oehlmann from the Department of Aquatic Ecotoxicology at the Goethe University in Frankfurt am Main, Germany.
A discovery that two commonly used food additives are estrogenic has led scientists to suspect that many ingredients added to the food supply may be capable of altering hormones. More than 3,000 preservatives, flavorings, colors and other ingredients are added to food in the United States.
The state of Maryland is considering two bills that would impose a ban on a number of food colorings that have been linked to hyperactivity in children. If either of the bills passes, it would make Maryland the first state to prohibit the use of any of the colorings.
The use of whey and lactose ingredients in finished products will not be significantly set back by a shifting retailer focus towards budget-priced private label goods, according to one global dairy analyst.