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fish gelatin might become the latest packaging advance in helping extend the shelf life of frozen foods. invisible edible coatings made from gelatin might provide a new way to make sure water vapor does not wreak havoc with frozen food tastes and textures, according to new research from us department of agriculture scientists. frozen foods maintain their quality if they have just the right amount of moisture - neither too wet nor too dry.

two weeks ago world leaders extended the deadline on the beleaguered doha trade round to the end of this year. exhortations not to let the opportunity pass have ensued, but big barriers must still be overcome before a positive conclusion can be reached. the doha development agenda, launched in november 2001 in the qatari capital doha, aims to free global trade by cutting industrial and agricultural tariffs and by reducing farm subsidies, with a special focus on achieving concrete benefits for developing countries.

a study at the university of liverpool has shown up a strong tendency for children to eat more after watching food adverts on tv - a finding that lends support to recent uk curbs on junk food advertising around children's programmes. the first stage of controversial new restrictions on advertising of foods to children came into force in the uk yesterday following much heated debate, particularly around the food standards agency's nutrient profiling model.

a major shift in agricultural methods and their environmental impact is urgenty required to protect productivity and food security in the future, the un's food and agriculture organisation (fao) warns today. agricultural practices are often responsible for environmental degradation, such as non-sustainable food production, poor fuel use, natural resource depletion and habitat exploitation.

antioxidant compounds extracted from rose petals could protect the colour of strawberry extracts during processing, says a new study. the research, published in the journal innovative food science and emerging technologies , taps into a growing trend looking at natural alternatives to synthetic additives that could have significant implications for food formulators.