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... ” writing in the journal food policy, the authors from wilfrid laurier university, canada, and the micronutrient initiative added that double-fortified salt is helpful where cases anaemia is high and fortification of cereals is not easy

... the overall perception of food labels are ‘very similar’ for consumers across cultural divides, with key messages well understood by consumers from countries with different cultural backgrounds ... writing in the journal food quality and preference, they report that the main messages conveyed by the model labels were well received and understood by consumers from different cultural backgrounds, but noted that some cultural differences did exist ... “furthermore, food packaging creates sensory and hedonic expectations in the consumer … expectations could be regarded as pre-trial beliefs about a product, affecting decisions both consciously and subconsciously,” said the researchers ... ares and his research team noted that although food companies invest large amounts of money on packaging design and labelling, there very few published studies on consumer perceptions of packaging and labelling

... writing in the journal food quality and preference, the authors said that their results indicated that cdg could partly replace sodium chloride “at constant levels of liking and pleasantness ... ” cdg is one of the five glutamate salts internationally accepted as food flavour enhancers

... salmonella cells cluster to form shield against cap in a recent review of cap, researchers from the institute of food research (ifr) hailed its potential in meeting the consumer demand for fresh food that is free from microbials but also minimally processed ... their overall conclusion was that cap treatment could be a highly efficient way of combating salmonella, eliminating cells very quickly but, as the pair said in their review in the journal food research international, the reasons for this bacterial inactivation are not yet fully understood ... exploring the link between cap efficiency and bacterial concentration will be key to enabling further practical application in the food industry, said the scientists ... dr fernandez is also examining genes that are activated when salmonella cells survive cap treatment – with a view to identifying the mechanism by which they achieve this and boosting efficiency of the process to development a treatment that ensure food free of microbial contamination

... the results, published online in the journal food chemistry, reveal that higher concentrations are found in espresso (43-146 nanograms/mililitre) than in coffee made in drip coffee makers, both in the case of normal coffee (20-78 ng/ml) and decaffeinated coffee (14-65 ng/ml)

... ” whilst it is generally accepted that mood and emotion are influential factors in our relationship with food, this study, which has been accepted for publication in the journal food quality and preference, provides new insights and builds on previous research in related fields

... auditory and visual perception do not appear to play a significant role in control of chewing crispy foods, according to a new study from the netherlands and brazil – at least when people have already seen the food or heard its crunch ... crispiness is one of the sensory properties on which humans base their appreciation of certain food stuffs ... it is perceived by a combination of auditory, tactile, kinaesthetic, and visual sensations – and when crispy food is chewed the movement of the jaw tends to change due to resistance and breakage of particles ... the study, which has been accepted for publication in the journal food quality and preference, was conducted in utecht, the netherlands and sao paolo, brazil ... it set out to investigate the influence of auditory and/or visual information on the perception of crispy food and on the physiology of chewing ... the auditory masking consisted of loud sounds of breaking crispy food being played over an open microphone

... it said that it has submitted proposals to the agriculture and food ministry including a requirement that each bread producer establish an on-line link with the national revenue agency ... bulgarian meat producers are said to be working on a project for a state standard for meat products, while a bds for yogurt has already been introduced a study published in the journal food policy last october detailed improvements in food quality standards in balkan countries following eu membership ... the report found that the opening of trade routes and increased competition had led to improved quality in food industry practices in the region

... scientists from the south china university of technology report that the technique could extend the application of gels to allow for the incorporation of heat sensitive food ingredients ... writing in the journal food chemistry, the authors said that until now, techniques have relied on heat-setting techniques to produce gelled emulsions, but noted that heat treatment of the emulsion limited the uses of the gels, due to the heat sensitivity of certain bioactive food ingredients ... “protein-stabilized emulsions are systems of great importance to the food industry … this kind of novel gel-like emulsion might exhibit great potential and be applicable in food formulations …[as a] carrier for heat-labile and active ingredients,” said the authors, led by dr fu liu from the department of food science and technology at the south china university of technology ... whey emulsions whey proteins are an important nutritional and functional food ingredient, and are extensively used in food applications, including sport beverages, meat replacement products, baked products, salad dressings, ice creams, artificial coffee creams, soups and dairy products ... (food hydrocolloids , doi: 10

... a new international study has shed light on food allergy sufferers' preferred formats for receiving information on allergens in food products, and indicated that novel intelligent communication technologies, such as hand-held scanners, are not suitable replacements for labelling but could be complementary ... food allergy incidence has been rising in the eu, with around 3 ... since the november 2005, when eu directive 2003/89/ec came into effect, food manufacturers in europe have been required to list these allergens on product labels, regardless of the amount of each in the finished product ... food manufacturers, alert to potential legal action if cross-contamination with an allergen should lead a consumer to suffer anaphylaxis, often use the phrase 'may contain [allergen] ... according to the authors of the new study, "rather than helping the allergic consumer cope with their condition, such labelling restricts food choice further" ... the aim of the study, which has been accepted for publication in the journal food quality and preference, was to explore whether different methods for delivery allergy information - on the label, in an in-store booklet, and intelligent communication technology (ict) solutions - were useful to food allergy sufferers