Finland's Valio and Raisio have announced the start of a new
nutrition research co-operation, supporting the Finland 'nutrition
cluster' and making the country a "forerunner in the development
of healthy nutrition."
A new study from Harvard has reported that pre-menopausal women who
eat more that one and a half servings of red per day may double
their risk of hormone receptor-positive breast cancer, compared to
women who eat less than three servings...
Soybean soluble polysaccharide (SSPS) modified by a
rhamnogalacturonase (RGase) enzyme could be used in flavour
emulsions, and is a potential replacement for gum arabic, say
researchers from Fuji Oil Company.
Bread enriched with lupin kernel flour at the expense of wheat
flour reduced energy intake and increased the feeling of fullness,
says new research from Australia that may have important
implications for weight management.
New measures adopted by the European Commission designed to
streamline the approval of additives, colors, flavorings and
enzymes, could result in longer approval procedures for US
exporters, with some presently approved ingredients...