Salud y Nutrición

Junio 16, 2009

FSAI publishes toxicological facts sheets, including Acrylamide in Food

The Food Safety Authority of Ireland (FSAI) recently published a range of toxicological fact sheets. These factsheets aim to give a concise overview on topics such as Dioxins and PCBs, Acrylamide, Aspartame, Mercury, Lead, Cadmium, Tin and Arsenic, Myc...

Junio 12, 2009

Building a Healthier Savory Snack

Crispy, salty, crunchy … savory snacks are healthier than ever. But what’s next? Manufacturers and ingredient companies are working together to help build the next generation of savory snacks. Making healthier savory snacks is leading to paradigm shi...

Junio 10, 2009

Healthy alternatives to snack frying

The snacks industry has responded positively to demands from consumers for healthier snacks by reformulating, but there is an urgent need to further improve the nutritional profile if market share is not to be lost as consumers search for alternatives ...

Starbucks menu in new York (Source: CSPI)

Junio 10, 2009

Compromise on menu-labeling reached

A negotiated bipartisan agreement by three U.S. lawmakers that combines key elements of two existing Senate menu-labeling bills is drawing wide praise from inside and outside the industry. Sens. Tom Harkin, D-Iowa, Tom Carper, D-Del., and Lisa Murkowsk...

Junio 08, 2009

IFT highlights Health Benefits of Resistant Starch

Resistant starch may help control diabetes, aid in weight management and reduce colon cancer risk, according to new studies presented at the Institute of Food Technologists (IFT) 2009 Annual Meeting and Food Expo®. Suzanne Hendrich, Ph.D., professor of...

Junio 07, 2009

Nuevos desafíos en la inocuidad de la papa

Presentación en PowerPoint de Rodolfo Rivers, Consultor de Inocuidad y Calidad de los Alimentos del Grupo Sanidad e Inocuidad Agroalimentaria de la FAO/RLC (25/11/2008). En su exposición describe las Buenas Prácticas Agrícolas (BPA) y explica qué promu...

Mayo 29, 2009

Vinegar could be used for salt reduction: Study

Adding low concentrations of vinegar to foods may enhance perception of saltiness and enable food manufacturers to cut salt content without affecting taste, according to new research from Japan. The World Health Organization recommends that per capita ...

Mayo 27, 2009

Could food processors face the same fate as automakers?

According to Hank Cardello, food industry expert and author of Stuffed: An Insider’s Look at Who’s REALLY Making America Fat, the same problems that have menaced the Detroit auto industry could soon plague the food industry. If food processors don’t wa...

Mayo 27, 2009

Burger King Corp. Announces Three Additions to Kids Meal Menu That Meet Its Stringent Nutrition Criteria

Burger King Corp.(NYSE:BKC) announced today that it is enhancing its BK® Kids Meal menu with offerings that meet its stringent nutrition criteria for advertised Kids Meals, as part of the company’s commitment to its BK Positive StepsSM program. With th...

Mayo 22, 2009

FSANZ disputes shock Australian salt intake claim

FSANZ says the majority of Australian adults are not exceeding its recommended maximum daily salt intake, following media reports that claim some Australians could be consuming 40g of salt a day – almost seven times the recommended max.Salt (sodium chl...

Mayo 18, 2009

FSA publishes revised salt reduction targets for 2012

In May 2009 the Agency published revised salt reduction targets for 2012, for 80 categories of foods. These are more challenging than the previous targets for 2010. The earlier voluntary salt reduction targets were published in March 2006 for 85 catego...

Mayo 13, 2009

EFSA finds lower acrylamide content in Potato chips

Commission Recommendation 2007/331/EC on the monitoring of acrylamide levels in food of 3 May 2007 requires the Member States to perform annually in 2007, 2008 and 2009 the monitoring of acrylamide levels in certain foodstuffs. These data have to be t...

Mayo 11, 2009

CSPI takes on salty restaurant meals: 'Heart Attack Entrées with Side Orders of Stroke'

Unsafe levels of sodium chloride, or salt, in chain restaurant meals increase one's chance of developing hypertension, heart attacks, strokes, and kidney disease according to the Center for Science in the Public Interest. The nonprofit food safety and ...

Mayo 08, 2009

Increased food intake alone explains the increase in body weight in the United States

New research that uses an innovative approach to study, for the first time, the relative contributions of food and exercise habits to the development of the obesity epidemic has concluded that the rise in obesity in the United States since the 1970s wa...

Mayo 07, 2009

Acrylamide has no link to brain cancer: study

Dietary intakes of acrylamide are not related to increased risks of brain cancer, says a new study from Maastricht University in the Netherlands.Acrylamide intake, at levels commonly consumed in the Dutch diet, had no impact on the risk of brain cancer...

Mayo 07, 2009

Traffic light-GDA combo best in UK labelling study

Nutrition labelling is a hot topic since a new regulation that would make one standardised system mandatory across the EU is currently being debated. At present many different schemes are used in the EU, and indeed within individual member states, whic...

Mayo 07, 2009

Frito-lay launches SmartFood popcorn clusters - for women only

PepsiCo’s Frito-Lay North America business unit is launching a new snack, SmartFood popcorn clusters, which give women the indulgent flavors they love and also nutrients that they often don’t get enough of. A one-ounce serving of SmartFood popcorn clus...

Mayo 01, 2009

Acrylamide in food does not increase lung cancer risk

Consumption of foods containing acrylamide does not increase the risk of lung cancer in men, and in women, it may actually reduce the risk. In a related editorial, Dr. Lorelei A. Mucci and Dr. Hans-Olov Adami, from Harvard School of Public Health, Bo...