All articles by jim findlay
jim findlay
Green tea cancer cure hope
A compound found in green tea can kill oral cancer cells, say researchers at Penn State. Food scientists at the US university’s Center for Plant and Mushroom Foods for Health demonstrated that epigallocatechin-3-gallate (EGCG) triggered a process in mitochondria that led to infected cells being destroyed, while healthy ones were left alone.
World sugar output faces big deficit after 2-million-ton drop
Low prices and mill closures are set to cause the biggest sugar shortfall in six seasons. Platts Kingsman predicts that world production is set to trail consumption by 5.25 million tons in 2015-16.
Umami has health benefits
Umami could be crucial to health in elderly people, researchers say. An individual’s response to the elusive ‘fifth’ taste (after sweet, salty, sour and bitter) could offer vital clues to that person’s general physical condition, according to a study performed by Tohoku University and published in Flavour.
World won’t be able to feed itself by 2050 warns FAO chief
The global agricultural model is no longer sustainable, according to the Food and Agriculture Organization’s director general. In a speech…
Fruits and berries – the relationship of the supply chain and health benefits
By collecting ingredient health information via mixed-mode research from sources such as biomedical research papers, patents and ingredient suppliers’ information, Canadean Ingredients reports on the relationship of the supply chain, and consumer benefit issues of fruits and berries concerning health, particularly related to consumption and trends within the beverage industry.
Nutrient necessity – clarifying nutritional content
Manfred Eggersdorfer, senior vice-president nutrition science and advocacy at DSM Nutritional Products, and professor for healthy aging at the University of Groningen, the Netherlands, discusses nutrients’ shift from hunger satisfaction to real health values.
Hands-free cooking – 3D food printers
3D printing is a hot topic that is rapidly growing, especially in the food industry. As manufacturers prepare to make 3D food printers available to the public, Margot Knight asks whether they will become a common kitchen appliance.
Sweet talk – low-calorie sugar alternatives
Low-calorie sweeteners and their positive effects on weight management, diabetes and sating human desire for sweetness are yet to be fully explored by food and beverage manufacturers. In this special report, Ingredients Insight looks at the alternatives to sugar and ask what manufacturers can expect from low-calorie sweeteners. James O Hill, France Bellisle and Dr Adam Drewnowski of the International Sweeteners Association (ISA) outline how manufacturers can be sure they’re choosing the right ingredient for their product.
Behind the confectionery – ethical and sustainable chocolate
Child labour, dangerous working conditions and low wages – these are some of the lesser known ingredients of today’s chocolate bars. Jack Wittels speaks to Daan de Vries, markets director at UTZ, about the ongoing issues in cocoa and hazelnut farming, and the role of the West and emerging economies in creating a more sustainable future.
Fewer EU overfishing penalties this year, cod discard trials show promise
Ten EU states will have their fishing quotas reduced this year, but the number of deductions has fallen by 22% compared to 2012.
Belgium, Denmark, Greece, Spain, France, the Netherlands, Poland, Portugal and the UK all exceeded their allowances in 2013 and will be subject to restrictions as part of the European Commission’s annual attempt to repair damage done to overfished resources.