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... researching attitudes to food safety, fox and colleague shonda anderson surveyed attitudes to buying and eating meat and other products from cloned animals among undergraduates at kansas university studying agriculture, english and sociology ... food and drug administration and the european food safety authority had stated that cloned animal products pose no safety risk ... more of the european students were concerned about cloning from an ethical and moral perspective, while the american students cited food safety concerns ... the strength of opposition to cloning was much stronger for those who morally opposed cloning than for those who opposed it for food safety concerns, fox said ... ” while the survey results can’t be generalized across any large population, fox said they do offer insight into american and european views toward food technology

... the research, led by sean fox of kansas state, focused on consumer attitudes toward food safety , in particular consumer attitudes on cloned animals ... fox said that more european students were concerned about cloning from an ethical and moral perspective, whilst american students cited food safety concerns as the main reason to avoid cloned meat s ... the strength of opposition to cloning was found to be much stronger for those who opposed animal cloning from a moral or ethical standpoint than for those who opposed it for food safety concerns, added fox ... while the survey results can't be generalized across any large population, fox said they do offer insight into european and american views toward food technology ... strong opinions the use of cloned animals in food products has always divided opinions ... in march, european proposals to streamline the novel foods approval process by channeling it straight through the european food safety authority (efsa), rather than requiring prior ratification by an individual member state failed, after the european parliament and the council of ministers clashed over how meat from cloned animals and their offspring should be regulated ... the us food and drug administration ( fda ) do not currently regulate the sale of milk or meat from the offspring of cloned animals, and does not require such foods to be labeled

... a method of producing nano-capsules for drug delivery may have potential to create food-grade nano-encapsulations of ingredients for the food industry, according to new research ... the study, published in lwt - food science and technology, suggests that the emulsification diffusion method (edm), used by pharmaceutical companies to create nano- scale encapsulations of active drugs, may be of use in creating food with better ingredient release profiles ... “it has been shown that the edm is an excellent option to prepare nano-capsules from food ingredients with the potential implications that this system can have in food technology due to its capsular structure,” said the researchers, led by dr ... zambrano-zaragoza and colleagues explained that for food technologies, nano-capsules show an advantage over other nano-particulate systems – as they have an oil core which can stabilise important ingredients in food formulations ... in food technology, a nano-capsule envelope can serve as a protective barrier, that may preserve the functionality and bioavailability of food additives, or act as “an insulating membrane to prevent incompatibilities”, noted zambrano-zaragoza and co-workers ... oil encapsulation the researchers explained that food grade oils are widely used in industry, where they act as solvents for lipophilic materials including flavours, colours, antimicrobial agents, vitamins, “and many other food additives ... ” “nanotechnology, which has opened new possibilities in food preservation, is expected to have an impact on the production, processing, storage, and safety of food,” said zambrano-zaragoza and co-workers ... they said that a nano-capsule that modulates the release of the encapsulated ingredients – such as flavours, anti-microbials, or functional ingredients – may have applications in the formulation of foods as well as relevance in food preservation and storage ... the edm process involves the formation of an oil-in-water emulsion between a partially water-miscible solvent saturated with water containing the drug – or in this case food ingredient – and the polymer or lipid in an aqueous solution saturated with stabilizer-containing solvent

... the researchers, based at the institute of agrochemistry and food technology in valencia, published their findings in the journal of the science of food and agriculture ... crops such as buckwheat, oat, barley, spelt, rye, quinoa and amaranth constitute highly nutritional grain ingredients for healthy food production and special dietary uses, add the authors

... advances in food technology bring new challenges for allergy sufferers, regulators and industry, finds a new study, as proteins are can be unexpectedly present in functional foods ... common food allergens include dairy products, soy, peanuts, tree nuts, sesame, fish, shellfish and eggs ... proteins from food allergens may now added to food and beverage products to given them extra nutritional or functional properties, but their appearance might be changed and consumers might not expect them to be there ... “hypoallergenic foods would… be expected to cause more severe reactions for a given weight/volume than the food of origin,” they wrote ... they also noted that the severity of the allergic reaction depends of several factors including the quantity consumed, the level of food-specific ige antibodies, and co-factors like exercise

... consumer group choice says that while advances in technology and transportation extends the shelf life of food, there is a price for availability and convenience in terms of nutrition and taste ... a variety of techniques are used by the food industry to extend the shelf life of fresh foods, including atmospheric packs, storage of apples in 1-methylcyclopropene (1-mcp), vacuum packing with carbon dioxide and nitrogen, and of course refrigeration ... according to the australian competition and consumer commission’s (accc) guidelines, ‘fresh’ refers to food put on sale as early as possible after the time of picking, catching or producing ... “developments in food technology and storage ensure we have a wide range of fruit and vegetables available all year round, but can you call apples that are nine months old truly fresh?” said choice spokesperson ingrid just

... nestlé has been using its expertise in science-based nutrition and food technology to develop products with a ‘health plus’ for everyday consumption ever since the company was established more than 140 years ago

... the research, published in lwt - food science and technology found no difference in the sensory quality of the enriched crackers, which were also observed to have much higher quantities of phenolics, vitamin e (tocopherols), and free radical scavenging ability ... “the results of this paper could be relevant for the production of gluten-free crackers based on buckwheat flours …the introduction of buckwheat crackers in the market would increase the diversity of functional bakery products and, even more importantly, of functional foods suitable for celiac disease patients,” wrote the researchers, led by ivana sedej, of the institute for food technology at the university of novi sad, serbia ... buckwheat is increasing in popularity as a health food in many countries, and has attracted attention due to its potential healing effects, and high nutritional value ... according to packaged facts, the buoyant gluten-free food market was worth almost usd $1

... a healthy lupin snack and a sweet and salty ice cream have clinched the 2010 wa department of agriculture and food student food and beverage product development awards ... western australian agriculture and food minister terry redman today congratulated the award recipients and participants for their creativity ... the annual awards form part of a link between the department of agriculture and food’s food technology unit and curtin university’s food science and technology program ... “the awards are in their second year and aim to recognise and encourage innovation in product development with western australian food ingredients,” mr redman said ... “it is this sort of innovation and commitment from young people which will help wa’s food and agricultural industries survive and prosper into the future

... the company also announced the creation of 98 new jobs in its research, marketing, information technology and support functions departments ... in terms of the consequences the investment plan will have on kemin’s food business, dr ... nelson said that new manufacturing will allow for production of rosmarinic acid used to prevent food and beverages from becoming rancid, as well as natural and synthetic antioxidants for the food industry ... kemin is actively evaluating plans to expand its human health, pet food, and food technology businesses in this region”, he said