Scientists put cancer-fighting power back into frozen broccoli

There was bad news, then good news from University of Illinois broccoli researchers this month. In the first study, they learned that frozen broccoli lacks the ability to form sulforaphane, the cancer-fighting phytochemical in fresh broccoli.

Americans : "Reduce Your Salt Intake" Says CDC

Centers for Disease Control (CDC) announced, fairly definitively, that Americans eat too much salt, and action needs to be taken to reduce the nation’s salt consumption.

Rice Hull Smoke Shows Potential Health Benefits

Liquid smoke flavoring made from hickory and other wood – a mainstay flavoring and anti-bacterial agent for the prepared food industry and home kitchens – may get a competitor that seems to be packed with antioxidant, antiallergenic and anti-inflammatory substances, according to a new study in ACS’ Journal of Agricultural and Food Chemistry…

IOM Report: Food Nutrition Labels Should Be Simple, On Front

The food industry should provide simple, clearly-worded nutrition information on the front of food packages, according to a new report from the Institute of Medicine. The information “should focus on the nutrients most responsible for obesity and chronic diseases: calories, saturated fat, trans fat and sodium,” The New York Times reports…

IFR Develops New Method For Detecting Clostridium Botulinum Spores

The Institute of Food Research has collaborated in the development of a new method for detecting spores of non-proteolytic Clostridium botulinum. This bacterium is the major health hazard associated with refrigerated convenience foods, and these developments give the food industry and regulators more quantitative information on which to base the procedures that ensure food safety…