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danish company glycanova is waiting for a final opinion from the uk food standards agency (fsa) on its proposed lentinan-rich extract from shiitake mushrooms ( lentinus edodes ). lentinan is a form of beta-glucan produced by fermenting the mushrooms in glucose, malt extract, soy peptone and yeast extract, a process similar to the production of a number of food products, including baker’s yeast.

japanese researchers in conjunction with the yale school of medicine have found the mushroom extract, ahcc, can strengthen the immune system and fight the onset of cancer among over-50s. ahcc (active hexose correlated compound) is an oligosaccharide that is extracted from several mushroom species and has been recommended to the elderly by japanese health professionals since 1987, according to maypro, a new york-based supplier of ahcc.

one year on and the quality of soy sauce used in catering outlets in the uk appears to have improved. the uk food standards agency (fsa) recently carried out a survey and found fewer samples containing unacceptable levels of the chemical 3-mcpd compared with a retail survey published by the fsa last year. only 2 per cent of samples surveyed - 6 out of 273 - contained levels of 3-mcpd above the recently introduced european legal limit.

the use of bisphenol a (bpa) in can linings is both safe and vital for food protection, a host of industry bodies and companies have said in rejecting the conclusions of a report calling for a ban on the chemical. the north american metal packaging alliance (nampa), the american chemistry council (acc), as well as food giants such as del monte, campbell and general mills have dismissed a study by the us-based consumer union that claimed potentially hazardous levels of bpa were leaching into foods from the epoxy linings of cans.

a uk campaign group has called for stricter regulations on the formulation and labelling of supermarket bakery bread, after consumer group which? found that some fresh loaves contain twice as much salt as others. the campaign could affect the bakers which supply bakeries with fresh bread, as they may find themselves coming under tighter regulations in regards to how they bake and package the product.

the uk food standards agency (fsa) will recommend to health ministers a continuation of a voluntary approach in reducing trans fatty acids in food, following its board meeting yesterday. opinion was gathered using findings from the scientific advisory committee on nutrition (sacn) after uk health secretary alan johnson asked the fsa for its urgent advice on trans fats back in october.

high dosages of vitamins and minerals taken over a long period of time could cause permanent damage to your health and may lead to cancer, warns the uk food standards agency this week in a statement set to provoke a vociferous reaction from the health food industry. the warning comes after the publication of a report from the expert group on vitamins and minerals in which the independent advisory committee made recommendations on 31 vitamins and minerals.

the controversial herbal ingredient kava, kava is once again in the news when the uk food standards agency this week announced that it is seeking views on draft regulations that would result in the removal from sale of food products containing or consisting of kava kava. kava kava is a herb commonly found in remedies but also in some food products. evidence has emerged recently that products containing kava kava may have a toxic effect on the liver.

the uk joint health claims initiative (jhci) this week adopted and published advice from leading scientists promoting the role of fruit and vegetables in helping to avoid stomach, lung and bowel cancer and contributing to a healthy lifestyle. the advice comes after four months of study by seven leading scientists from the jhci expert committee. the researchers investigated available evidence on the possible relationship between fruit and vegetables and health.

a uk food standards agency (fsa) study published this week confirms that scientific testing methods are now able to identify very small amounts of gm in ingredients in some foods. the agency reports that the tests have proved successful in identifying levels as low as 1 per cent gm content of the soya ingredient, even where the soya ingredient was only 0.3 per cent of the loaf of bread. tests were able to measure how much of the soya content in the baked products was of a genetically modified origin.