All news articles for March 2009

Focus on nanotechnology at Anuga

Focus on nanotechnology at Anuga

FoodProductionDaily.com caught up with Professor Horst-Christian Langowski, director of the Fraunhofer Institute for Process Engineering and Packaging (IVV), at the Anuga FoodTec show in Cologne to discuss the perceived risks and ongoing research into...

The promise of Afghan pomegranates

The promise of Afghan pomegranates

By Shane Starling

A scheme that aims to replace poppy plantations with pomegranate orchards in war-ravaged Afghanistan is winning support with up-market UK retailer Waitrose throwing its weight behind the project.

Sodium limit too high for most Americans, says CDC

Sodium limit too high for most Americans, says CDC

By Caroline Scott-Thomas

The Centers for Disease Control and Prevention has claimed that the current recommended limit for sodium intake may be too high for as many as two-thirds of Americans and has proposed a lower limit of 1,500mg.

Snack Size Science: Squid, noodles and French baguettes

Snack Size Science: Squid, noodles and French baguettes

By Stephen Daniells

FoodNavigator's Snack Size Science brings you the week's top science. This week we look at the curious alternatives to food classics, with squid sausages, seaweed noodles, and gluten-free baguettes all on the menu.

Chewing the Fat: How big is gluten-free?

Chewing the Fat: How big is gluten-free?

The Chewing the Fat series has the FoodNavigator team getting its teeth into food issues. The gluten-free market is set to continue its expansion in the coming years, fuelled by better diagnosis and a fad for gluten-free foods. The FoodNavigator editorial...

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