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Less salt, sugar and fat, same pleasure
The scientific community now widely recognises that salt, sugar and fat in excess in food lead to health issues . Among these are obesity, hypertension and cardiovascular diseases.
Junk-free pizza, engineered to please taste buds
Many diseases occurring in industrial countries, such as hypertension, type 2 diabetes, stroke or certain cancers are linked to malnutrition. The trouble is that one in two people in Europe is overweight or obese .
Søren Balling Engelsen: how molecules pinpoint deficient diets
Until now, we have had very little understanding of the extent of malnutrition in Europe, especially in populations at risk of poverty. Now, an EU-funded project called CHANCE , aims to address the dietary habits in people with inadequate nutrition.
No biomarkers identified to assess potential health effects of GMOs
Many people in Europe are critical of genetically modified (GM) food, due to safety concerns. A Eurobarometer survey, published in 2010, revealed that the European public tends to be worried on a “mediate level” about GM food , with people in Austria being particularly concerned.
Reliable packaging for chemical-free food
It is not obvious when examining a wrapped lettuce or a microwavable bowl of Chinese soup. But plastic food packaging is made of multiple layers designed to act as a barrier for oxygen or bacteria .
Functional foods from the sea
Seaweeds are not only tasty, but they are a source of nutrients that could be beneficial for health and wellbeing. And like terrestrial plants, seaweeds also contain significant portions of fibre that reach the colon undigested.
Anti-allergy GM apples
Peanut, egg and soy are more common food known to trigger an allergic reaction, a problem affecting around 8% of children in the EU. Intuitively, you might not list apples as causing allergic reactions.
Suzanne Dickson: Brain mechanisms of food reward
Suzanne Dickson is a Professor of physiology and neuroendocrinology at the Institute of Neuroscience and Physiology, based at the Sahlgrenska Academy at the University of Gothenburg , Sweden.
A sticky solution against beef bacteria
If you can't kill them, trap them. Such is the fate that scientists are reserving to pathogenic bacteria, such as the infamous E. coli .
Consumers confidence crashes, EU-wide food fraud iceberg emerges.
These were introduced in the wake of the mad cow disease scandal in the 90s'. Now, horse meat sold as beef in minced meat products and ready-made meals has revealed that traceability can only do so much for consumer reassurance.
Clare Hall – who are the trusted sources of food safety information?
youris.com talks to Clare Hall, social science researcher at the Scottish Agricultural College in Edinburgh, UK, about the best ways to effectively inform the public about food safety in relation to pathogens responsible for foodborne diseases.
Marek Zadernowski – When one size food rule does not fit all in Europe
Marek Zadernowski is a consultant, specialist in quality management and safety in a food sector, based in Olsztyn, Poland. He is a member of Polish Association of Food Technologists and a fellow of the UK Royal Society of Public Health .
Philippe Baralon – Anti-fraud systems could still be improved
A French veterinary surgeon and former researcher at the Toulouse National Veterinary School , Philippe Baralon is the founder of Phylum , a consultancy specialised in food safety working for the food industry.
Ragnar Löfstedt – To restore trust, food risk needs to be clear like water
Ragnar Löfstedt is an expert on risk management at King’s College London , UK, and the editor-in-chief of the Journal of Risk Research . He spoke to youris.
Mona Elena Popa – Complexity is the food chain’s weakest link
Mona Elena Popa, is Professor of industrial biotechnology at the University of Agronomical Sciences and Veterinary Medicine of Bucharest in Romania. She talks to youris.
Alex Richardson - Good foods make bad commodities
Alex Richardson, is a senior research fellow at the Centre for Evidence-Based Intervention , at the University of Oxford, UK, and the co-founder of the UK charity Food and Behaviour Research.
Slow headway for food safety
Several hundred thousands of Europeans are affected by food borne diseases every year . Only a shift in perception of how food safety should be achieved could help avoid these illnesses.
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