Category Archives: Health

Gluten-free flour finds a foothold in society

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Gluten-free has become commonplace in today’s food scene, but it is often still met with curiosity and caution by those whose everyday diets don’t require it. Food allergies and food intolerances are a growing public health concern causing higher consumer demand of products that are tailored to meet special dietary requirements. Celiac disease, an autoimmune disorder where the ingestion of… Read more »

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New Study Demonstrates White Flour Is the Healthiest It’s Been in 200 Years

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A study conducted at Rothamsted Research in Hertfordshire, UK, comparing historic and modern wheat varieties grown side by side has shown an increase in dietary fiber and other features beneficial to human health. This is contrary to concerns that the push for higher yields has made today’s wheat less “healthy” than older types. The 39 wheat varieties, spanning a period… Read more »

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Acrylamide and baking

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Acrylamide is a carcinogenic substance found in many different foods, including breads, biscuits, crackers, rolls, and coffee. It was initially discovered in food in 2002. As it turns out, carbohydrate-rich ingredients among them, grains and rice, contain an amino acid called asparagine that converts to the carcinogen when the products are baked, toasted, roasted, or fried above 120°C. The longer… Read more »

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Coronavirus: no evidence that food is a source or transmission route

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EFSA is closely monitoring the situation regarding the outbreak of coronavirus disease (COVID-19) that is affecting a large number of countries across the globe. There is currently no evidence that food is a likely source or route of transmission of the virus. EFSA’s chief scientist, Marta Hugas, said: “Experiences from previous outbreaks of related coronaviruses, such as severe acute respiratory… Read more »

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Chocolate contains cadmium that can increase cancer risk

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Children and adults all over the world love chocolate, either enjoying it by eating chocolate bars or sipping warm cocoa drinks. But behind its delicious taste, cacao contains cadmium, a chemical substance harmful to kidneys. It also increases the risk of cancer. If we compare it to other harmful heavy metals like arsenic, cadmium may not seem to be that… Read more »

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Which Type Of Bread Is The Healthiest?

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Wholemeal, wholegrain, multigrain, sourdough, rye, white, high fibre white, low GI, low FODMAP, gluten free. With so many choices of bread available, how are we to know which is best for our health? Let’s take a look at the science. Bread has always been a dietary staple in Australian households. It’s a good source of carbohydrate, it’s low in fat,… Read more »

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Reformulation can help food manufacturers – OECD

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Reformulation can benefit the food industry, enabling companies to reduce costs and target new consumer demands, the OECD has argued. A report by the OECD on obesity said such efforts would lead to manufacturers “attracting people from the health-conscious segment of the market” and suggested gradual reformulations be adopted to preserve sales with consumers “more likely to adjust to a new taste over… Read more »

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Titanium dioxide – there is still a need for research

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Titanium dioxide (TiO2) is authorised as the food additive E 171 and can be used as a white colour pigment in sweets and coatings, e.g. in dragees and chewing gum. The substance is also contained in cosmetic products such as toothpaste or as nanoparticles in sunscreen under the name CI 77891. The majority of titanium dioxide is used in technical applications,… Read more »

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Is healthy confectionery a contradiction in terms?

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Growing concern about sugar has led to a slowdown in the global confectionery market, but there are pockets of faster growth, including in functional confectionery, as consumers look for more than a permissible indulgence – a sweet treat that delivers a real health benefit. Consumers have long sought foods and drinks that provide a balance between health and indulgence, but… Read more »

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Balancing Indulgence with Health in the U.S. & Europe

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Though the wellness trend has been growing strong across the world, developed countries have had a substantial share in triggering a paradigm shift in consumers’ perception of bakery products. This has opened a whole new world of opportunities for bakery products that are whole-grain, gluten-free, vegan, organic, or simply “healthy” in North American and European markets. The health & wellness… Read more »

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