Processed Foods
'Trace' amounts of melamine, used in plastics and fertilizers, found in one of 77 U.S. baby formula samples tested, but it's allowed in can liners and manufacturing, says FDA. And: BPA, a leaching toxin thought to be found only in metal food can linings and hard, clear plastic, also is present in frozen food trays, microwaveable soup containers, plastic baby food packaging and in recyclable containers with numbers 1, 2, 5 and 7 (click 'See also').
By Justin Blum
bloomberg.com 2008-11-25 (entry)
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Food processing firms plug one food into another, claim health benefits of both. But new 'functional foods' don't have rigorous studies behind them, unlike those that added vitamin B to flour (reduced rates of pellagra), added vitamin D to milk (eliminated rickets). Benefit to eating fish might not be omega-3 fatty acids, but that you're eating less steak, says nutritionist.
By Julia Moskin
The New York Times 2008-09-16 (entry)
Potato chip producers agree to reduce carcinogen - acrylamide - in their chips over three years and pay penalties to settle California lawsuit. Accord means a 20 percent cut for Frito-Lay products, 87 percent cut for Kettle Chips, and warning label on Cape Cod Robust Russets. And: FDA tells home cooks to reduce chemical by not over-browning potatoes (click 'See also').
By Bob Egelko
San Francisco Chronicle 2008-08-02 (entry)
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Grocer group's team of forensic scientists specializes in fishing clues from fillets and prying confessions from tomato cans, and determining whether the 1,000 cases of foreign items in food each year are prank, error or sabotage. Lab is vestige of early 1900s, when canning was less reliable and botulism was more frequent.
By Annys Shin
The Washington Post 2008-05-20 (entry)
Weight and feel of product containers can affect some diners' opinion of contents, Michigan-Rutgers study shows. But others who have need to touch things - those who are haptically oriented - can discern when touch is actually related to product quality and are less likely to be misled by packaging. Research could influence shape, design of products, as well as packaging.
By Bernie DeGroat
University of Michigan 2008-03-18 (entry)
Battle for our non-sugar sweet tooth moves into plant-based products as health experts consider link of diet-related disease to sugar substitutes. Coca-Cola has applied for 24 patents using the super-sweet herb stevia; other market newcomers include sugar alcohol, fruit extract from China and chicory root fiber.
By Marilynn Marter
The Philadelphia Inquirer 2008-02-14 (entry)
One day, we'll say goodbye to gritty ice cream; food chemist creates edible "antifreeze" with extract of papaya and gelatin. Also at work: Unilever, with its patented yeast genetically modified to make antifreeze from Arctic fish blood, and Canadian researchers, working with one from winter wheat.
By Tom Simonite
New Scientist 2008-01-11 (entry)
Nestle scientist uses quantum mechanical theory to create mathematical model that describes fats-water interactions that create texture, flavor and nutrition the body can use. The challenge will be applying the knowledge to foods on an industrial scale.
By Stephen Daniells
Physical Review Letters, Food Navigator 2007-11-12 (entry)
With their share of the fast-growing $13 billion market for "natural" foods and drinks at stake, producers swipe at each other and public interest group wants to know: Is saltwater plumping up a chicken "natural?" How about the corn-based flavoring and preservative, sodium lactate, in sliced roast beef? What of high-fructose corn syrup?
By Andrew Bridges
The Associated Press 2007-11-07 (entry)
Xanthan gum and agar-agar, usually low on the list of ingredients in processed foods and often at home in petri dishes, has nudged flour and cornstarch aside in a few intrepid chefs' kitchens. Chemistry, they say, as they tie foie gras into a knot, is another word for recipe.
By Kenneth Chang
The New York Times 2007-11-06 (entry)
In search of chemical substitutes for natural flavors, the flavor scientists are homing in on the precise combination of chemicals, genetics and brain structures that create the experience of taste. One goal: creating a connection between consumers and their food as strong as that between a child and his mom's cooking.
Tamara Holt
Popular Science 2007-10-29 (entry)
Experts question whether the legendary "sugar high," bane of parents at Halloween, really exists. The body's natural glucose control mechanisms minimize the effect in healthy children who eat well, but parents are the ultimate judges.
By Karen Ravn
Los Angeles Times 2007-10-29 (entry)
When Ko San, Korea's first astronaut, blasts off into space on Russian rocket in April, he likely will be feasting on traditional foods - kimchi, instant noodles, hot pepper paste and soy bean paste, rice, red ginseng and green tea.
The Chosun Ilbo (Korea) 2007-10-25 (entry)
In 2005 paper, scientists link increased consumption of fast food and sweetened sodas to obesity, which promotes insulin resistance, which facilitates further weight gain.
By Elvira Isganaitis and Robert H. Lustig
Arteriosclerosis, Thrombosis, and Vascular Biology (American Heart Association) 2005-09-15 (entry)
Genetically modified sugar beet seed designed to resist Monsanto herbicide is gaining popularity among growers and processors, including American Crystal Sugar Co.; Wyoming Sugar Co., and Minn-Dak Farmers Cooperative; farmers must pay $60 premium per acre, and GMO sugar won't carry special label.
Associated Press; CNN 2007-08-22 (entry)
Seeking sales, food processors add crushed insects to yogurt and grapefruit juice, titanium dioxide to Betty Crocker's white frosting, and dye to fish and chicken feed, but FDA rules are lax on ingredients disclosure, so labels might read 'artificial color.'
By Pallavi Gogoi
Business Week Online 2006-10-01 (entry)
In "Twinkie, Deconstructed," Steve Ettlinger describes the work of making unnecessarily complicated snacks; the book is the polar opposite (complete with smiley face) of "The Omnivore's Dilemma," Michael Pollan's frowny faced take on simplifying food.
By Chelsea Martinez
Los Angeles Times (entry)
Coca-Cola, Nestle, and Läckeby Water Group join other food, drink producers in UN agreement to use water more efficiently; lack of access to clean water and sanitation undermines humanitarian, social, environmental, and economic goals.
By Ahmed ElAmin
foodproductiondaily.com (entry)
It's a $70 billion annual bill, and before, only agribusiness cared, but a tsunami of activists now believes that its subsidies for corn and soy encourage diet-related disease and climate change; instead, they advocate money for sustainable and organic food production, agricultural conservation and for a priority on fresh, local fruits and vegetables.
By Carol Ness
San Francisco Chronicle (entry)
Cargill's attempt to add Regenasure, a vegetarian version of shellfish-derived glucosamine, to European list of food products for addition in mostly beverages and fermented milk products, hits snag with questions of safety for diabetics.
By Alex McNally
nutraingredients.com (entry)
