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new research from michigan state university has shown what anecdotal evidence has long suggested: that headlines about food poisoning outbreaks and tainted foods affect consumer spending and purchasing decisions. consumers are not only quite attuned to food safety issues, but they also have significantly changed their shopping habits because of them, according to chris peterson, director of msu’s product center for agriculture and natural resources.

food production in haiti is slowly recovering but still remains significantly below the levels that existed prior to the january 2010 earthquake, according to the report of an fao-wfp joint assessment mission released today. haiti\'s 2010 spring harvest, compared to 2009, saw bean production drop by 17 percent and declines in maize, sorghum and plaintain of eight, four and five percent respectively, it found.

oxidation products from unstable antioxidants may remove acrylamide in high temperature food processing, according to new research. the study, published in the journal of hazardous materials , suggests free radicals formed as oxidation products - like quinones or carbonyl compounds - from easily oxidised antioxidants may cause acrylamide destruction, reducing total acrylamide content in foods.

september 20, 2010 washington, d.c. - today the grocery manufacturers association (gma) was joined by consumer groups and non-governmental organizations in calling on the senate to pass s. 510, the fda food safety modernization act, as soon as possible. “the fda food safety modernization act is too important to delay its passage any further. the broad diversity of organizations gathered here today calling for its passage is simply further evidence of this bill’s strong, bi-partisan support.

the uk market for nuts, seeds and dried fruit reached £547m last year reflecting the continuing trend towards healthy eating and a revived interest in home-baking, according to the latest food report from global research organisation, mintel. more education about the nutritional properties of nuts, seeds and dried fruit would help to increase consumption even further and to dispel some consumers’ confusion about such products, it recommends.

there’s something incongruous about the hi-tech modern food industry sniffing around the palaeolithic era for the next big consumer trend. but hold the side order of cynicism. there might just be some logic to good old-fashioned instinctive eating. unilever has unveiled a new research programme that aims to re-create the diet of the caveman and apply modern biological science to it in the hope of unlocking some long-forgotten dietary knowledge that was instinctive to our ancestors.

leading food firms have teamed up with multi-disciplinary researchers in the uk on a range of new projects designed to uncover links between diet and health. backed by a £4m (€4.8m) in funds, the projects aim to improve the health profile of food products available to the uk public by finding new ways either to reduce undesirable ingredients or to fortify products with bioactive ingredients.

(naturalnews) in violation of federal law, skin-whitening creams are still being widely made containing the neurotoxic metal mercury, according to an investigation by the chicago tribune.\"i\'m shocked and speechless,\" said chicago dermatologist jonith breadon. \"i just assumed since [mercury] was banned in the united states, it never got in. but clearly that isn\'t true.\"skin-whitening creams are increasingly popular among people of african, asian or indigenous north or south american descent, due to the social status conveyed by lighter skin.

enrichment of bread flour with large particle dietary fibres may lead to low gi breads, according to researchers. the study, published in lwt - food science and technology, suggests using a ten per cent replacement of larger particle, high viscoelastic, dietary fibres (dfs) may result in breads with lower gi values, and good physical and sensory properties. “basic investigations of the physicochemical properties of dietary fibres and their implications on food specific functional properties are crucial to exploit the added value of dfs as both a key nutritional factor and a functional ingredient in foods,” wrote the researchers, led by dr.

the food standards agency (fsa) has today reminded consumers and caterers of the importance of good hygiene practice when cooking with and consuming duck eggs. the update follows an investigation by the health protection agency (hpa) into an outbreak of salmonella typhimurium dt8.