A fast, simple and environmentally friendly method of measuring
precisely the beta-carotene and other carotenoid levels in pumpkin
could help food makers achieve a better understanding of an
important nutritional ingredient.
The World Health Organisation has created new guidelines for
governments in the fight against a growing chronic disease
pandemic, which are likely to add to the pressure already being
felt by European food makers.
The North American sweetener industry has rushed to denounce a
study linking aspartame with an increased risk of leukemia and
lymphoma in rats, fearful that such negative publicity could dent
Following a low-fat vegan diet may boost weight loss by more than a
standard cholesterol-control diet containing meat and
animal-derivatives, indicates a new study - despite the vegan
participants upping their intake of carbohydrates.
Food formulators looking to cash in on the blossoming functional
food trend could turn to black lentils for a health-busting
ingredient as new research reveals the pulse's potential heart
health properties locked in its pigment.
Omega-3 fatty acids have been believed to confer a beneficial
effect on patients suffering from inflammatory bowel disease (IBD)
such as Crohn's disease and ulcerative colitis, but scientists from
California are disputing a firm...
The words clinical trial or scientifically proven on a label carry huge cachet. But behind the claims of scientific evidence, consumers expect a base level of rigour in ensuring thatfood or personal care products actually deliver the benefits they claim.
A new study indicates that the mandatory addition of folic acid to
all grain products has had less of an impact on neural tube defects
in non-Hispanic black births than other racial and ethnic groups,
prompting renewed pressure on...
Institut Rossel-Lallemand's Lalmin Se has become the standard
against which other organic selenium is measured following the
release of certified reference material (CRN) by Canada's National
Research Council, enabling the...
A new CoQ10 product, said to be more bioavailable than the commonly
marketed crystal form, is set to open up a number of food and drink
applications for the ingredient, already booming in supplement
Most Americans are not consuming enough fruit and vegetables in
their diet and are gleaning the majority of their antioxidants from
coffee, according to new research from the University of Scranton,
Ramifications for food formulation as fundamental research on
chocolate smells finds olfaction is uniquely a "dual" sense, in
that the brain perceives the same smell molecule differently if it
arrives through the nose rather...
Encouraging everyone to follow a healthy, cholesterol-lowering diet
and quit smoking would do more to cut the number of deaths from
heart disease than targeting people who already suffer from it, say