Nanotechnology is the development of new products and processes using matter with dimensions in the range of approximately 0.1 to 100 nanometres.  A nanometre is one-billionth of a metre (or one-millionth of a millimetre), making this truly the ‘science of the small’.  To put this in perspective, the width of one atom is approximately one-tenth of a nanometre, a DNA molecule is about 2.5 nanometres wide and the thickness of a human hair is approximately 80,000 nanometres. 

For nearly 50 years it has been known that plant sterols and stanols, also called phytosterols and phytostanols, lower blood cholesterol levels by partly blocking absorption of cholesterol in the gut. Now, they are widely available in a range of food products for those who want to lower their cholesterol levels.

If you thought the gut was all about digestion then you might be surprised to read that it plays an important role in the immune system. Furthermore, the intestinal microflora is fundamental to the operations of both systems.

Many components naturally present in vegetable oils have been shown to have beneficial properties. Once isolated and concentrated, a number of these compounds have proven effective in treating a wide range of conditions ranging from irritable bowel syndrome to chronic liver disease (1). Similarly, many of the fatty acids and other compounds present in vegetable oils have long been known to benefit our health. There is clearly great potential for developing functional vegetable oils.

“Functional food” has become a buzzword in the food world and its market share is predicted to grow substantially in the coming years. A lot of people believe that functional foods are those for which health claims can be made. Although this is not always the case it is enough to stimulate a lively debate about the scientific evidence needed to justify health claims.

Most people are aware of the association between intestinal disease and pathogenic ("bad") bacteria, but what is less well known is the positive role of beneficial gut bacteria (probiotics) on our health and well-being.

Foods made with fermentation technology have been around for thousands of years. In previous Food Today articles we explained the importance of yeasts and lactic acid bacteria. This time we focus on several less well known micro-organisms, also used in making common foods and food additives.

Lactic acid bacteria have been used to ferment or culture foods for at least 4000 years. They are used in particular in fermented milk products from all over the world, including yoghurt, cheese, butter, buttermilk, kefir and koumiss.

Functional foods: while the term may sound very millennium, you have undoubtedly seen, if not tried some yourself. Functional foods are of course still foods, but they have been designed, to offer a particular health benefit over and above the traditional nutrients they contain.

We all know that microbes are involved in food spoilage and food poisoning. What is less known is that besides these harmful bacteria (pathogens) there are also beneficial micro-organisms essential to our existence, and which add taste and variety to our diets

If the kiwi, that little green fruit used to perk up our salads, was imported or grown in Europe today for the first time, it would need to be assessed by the EU novel food regulation.