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eating more heart-healthy omega-3 fats provided no additional benefit in a study of heart attack survivors who were already getting good care, dutch researchers report. after nearly 3 1/2 years, there was no difference in deaths, heart attacks and other heart problems between those who ate margarine with added omega-3 fatty acids and those who didn\'t, the study found.

‘additive-free’ has, misleadingly, become synonymous with ‘healthy’, thanks to the clever marketing people who work in the food industry. to combat this there is going to be a three-part documentary on ‘e numbers’ on bbc two (uk) not, it seems, as another attempt to demonise the colours and preservatives used in some foods, but to dispel some of the myths surrounding additives. the term ‘e number’ is simply a reference given to food additives that have been approved for use in the eu and many of these are from natural sources - some of their familiar names include nitrogen, fatty acids, chlorophyll, pectin and vitamin c.

the recent salmonella outbreak in eggs in the u.s highlights a crucial need for an effective product tracing system. according to the institute of food technologists (ift), a nonprofit scientific society focusing on the science of food, a product tracing system would make it possible to identify food-borne illness outbreaks earlier as well as contain the outbreak faster.a report issued earlier this year from the institute of food technologists (ift) to the u.

recently approved novel food ingredient artinia has applications beyond heart health, according to its developer, with weight management and digestive health products also under consideration. the european food safety authority (efsa) recently approved stratum nutrition’s chitin-glucan ingredient artinia under its novel foods legislation (eu regulation no. 258/97). artinia (listed by efsa as kionutrime-cg) has been developed as a high-purity, vegetarian, fungal ingredient obtained from aspergillus niger, and is being marketed by stratum nutrition in europe as a food supplement in powder form.

cut-backs in food safety and hygiene training may be setting up a ‘food poisoning time bomb’, suggest results of a survey from the chartered institute of environmental health (cieh). around half of food safety trainers surveyed indicated that food safety training had been negatively affected by the economic climate, with 70 per cent of respondents noting that this was due to ‘cost cutting’ measures.

canada has confirmed bisphenol a (bpa) is to be added to its national register of toxic substances after dismissing industry calls to review its stance on the chemical. environment canada (ec) remained unmoved by charges from the american chemistry council (acc) that a failure to hold a review would leave it open to charges of pandering to emotional zealots and damage its reputation. the government body told foodproductiondaily.

uk food safety watchdog, the food standards agency (fsa) is to review strategies designed to reduce the shedding of e. coli 0157 by ruminant livestock. in partnership with the department for the environment, food and rural affairs (defra), the food safety watch dog plans to commission an evidence review of the efficacy of control measures designed to prevent e. coli 0157.

a massive multi-state recall of salmonella-tainted shell eggs has led to renewed calls for food safety legislation to move forward in the senate, as the number of related illnesses looks likely to grow, according to officials. the recall covers an estimated 380 million in-shell eggs – and products made from them – from iowa-based wright county egg. the recall affects food retailers, distributers and foodservice companies that distribute eggs nationwide, but does not directly affect commercial food manufacturers, as eggs must be pasteurized for commercial food use.

nutritional snacks could profit from lower glycemic index values from the addition of galactomannan gums, according to a new study. the research, published in the journal food chemistry, suggests that the addition of galactomannan gums as a functional ingredient in health snacks could boost nutritional values, whilst providing snacks with gi values as low as 44. “with an increasing demand for snacks with lower gi, it is likely that these functional ingredients will become more important to the snack food industry,” wrote the researchers from the institute of food nutrition and human health, at massey university, new zealand.

in the fourth excerpt from a nutraingredients health claims roundtable, our experts discuss the possibility that the 2006 nutrition and health claims regulation may end up being challenged in an institution like the european court of justice. at the table were henry dixon, the owner of uk-based food industry pr firm, barrett dixon bell; patrick coppens, a regulatory expert from european advisory services in brussels and cedric bourges from the french claims consultancy, nutraveris.