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March 2024
Food Engineering & Ingredients is the leading food industry magazine for Europe
Beukenlaan 137
5616 VD Eindhoven
The Netherlands
+31 85064 55 82
info@fei-online.com
PanGlobal Media and Publishing BV is not responsible for any error or omission that might occur in the electronic display of product or company data.
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Safety of glutamates added to food reviewed
, /in E-News /by 3wmediaEFSA has established a safe intake level for glutamic acid and glutamates used as food additives after re-evaluating their safety. The Authority also concluded that estimated dietary exposure to glutamic acid and glutamates may exceed not only the safe level but also doses associated with adverse effects in humans for some population groups. On this basis, EFSAs experts recommend reviewing the maximum permitted levels for these food additives.
Researchers develop transparent patch to detect dangerous food threats
, /in E-News /by 3wmediaIs that meat still good? Are you sure? McMaster researchers have developed a test to bring certainty to the delicate but critical question of whether meat and other foods are safe to eat or need to be thrown out.
More dairy is associated with higher bone density and greater spine strength in men over 50
, /in E-News /by 3wmediaResearchers from Hebrew SeniorLifes Institute for Aging Research (IFAR), Wageningen University, Tilburg University, University of Reading, and Beth Israel Deaconess Medical Center (BIDMC) have discovered that higher intake of dairy foods, such as milk, yogurt, and cheese, is associated with higher volumetric bone mineral density and vertebral strength at the spine in men. Dairy intake seems to be most beneficial for men over age 50, and continued to have positive associations irrespective of serum vitamin D status.
The entry of perchlorate into the food chain should be reduced
, /in E-News /by 3wmediaPerchlorates are salts of perchloric acid HClO4. Perchlorate occurrences in the environment are mainly of anthropogenic origin, i.e. they are caused by humans, although perchlorate can also occur naturally in mineral storage sites in several countries. Perchlorate has never been approved as a pesticidal or biocidal active substance in the European Union. According to the latest findings, the main entry path is probably the contact of foods in the course of their production and/or processing with water which has been treated previously with chlorinated biocidal products for disinfection purposes. Perchlorate can occur as a by-product of disinfection when used in this way.
Study says meat protein is unhealthy, but protein from nuts and seeds is heart smart
, /in E-News /by 3wmediaA study conducted by researchers in California and France has found that meat protein is associated with a sharp increased risk of heart disease while protein from nuts and seeds is beneficial for the human heart.
Pasta can be part of a healthy diet without packing on the pounds
, /in E-News /by 3wmediaCarbohydrates get a lot of bad press and blame for the obesity epidemic, but a new study suggests that this negative attention may not be deserved for pasta.
EU regulatory approval of first human milk oligosaccharide ingredient for infant formula
, /in E-News /by 3wmediaDuPont Nutrition & Health and Inbiose NV celebrate regulatory approval of their first human milk oligosaccharide (HMO) ingredient for infant formula in the European market. Human milk oligosaccharides, complex carbohydrates found in breast milk, are an important breakthrough innovation in infant formula, developing a product with more of the health benefits associated with human milk.
Major step forward on food consumption data
, /in E-News /by 3wmediaEFSA has published a new release of its Comprehensive European Food Consumption Database, which for the first time includes data collected under EFSAs EU Menu project. The updated database consists of the most recent data collected in Member States covering more population groups and new food categories, such as energy drinks.
Green and strongly germinating potato tubers should be sorted out
, /in E-News /by 3wmediaFollowing a case of poisoning caused by a potato dish, the German Federal Institute for Risk Assessment (BfR) is reminding people about the correct handling of potatoes. Glycoalkaloids, of which solanine is an important derivative, are natural ingredients of the potato, but the ingestion of higher amounts of glycoalkaloids can lead to poisoning in humans. “Although only a few cases of poisoning caused by potato dishes have been reported and documented in the last 100 years, green and strongly germinating potatoes should not be consumed in order to avoid health risks” says BfR President Professor Dr. Dr. Andreas Hensel. Based on the latest level of available knowledge, the BfR has derived a provisional NOAEL (No Observed Adverse Effect Level) of 0.5 milligrams (mg) of glycoalkaloids per kilogram (kg) body weight and day. This equates to the highest dose at which no undesired health effects were observed. To avoid an exceedance of the NOAEL, the glycoalkaloid content in table potatoes should be no higher than 100 mg per kg fresh weight. Up to now, potatoes with a glycoalkaloid content of up to 200 mg per kg have generally been considered safe.
Mediterranean diet boosts beneficial bacteria
, /in E-News /by 3wmediaHeres another reason to eat a Mediterranean-type diet: Its good for your gut.