Making a calcium-fortified drink could get easier for companies
participating in a new study designed to investigate which of the
numerous types of calcium ingredients perform best in which
application, writes Dominique Patton.
A raft of clinical evidence has linked consumption of omega-3 fatty
acids from fish oils to a reduced risk of sudden cardiac death, but
a new study suggests that in some patients with life-threatening
abnormal heart rhythms they may...
Cargill has developed an ingredient that enables manufacturers to
add the healthy benefits of whole grain nutrition to foods while
preserving the sensory qualities of foods made from enriched corn
flour, reports Anthony Fletcher.
A study showing that sweet drinks have overtaken white bread as the
leading source of calories in the American diet may mean that the
nutrition gap is even wider than previously thought, reports
Jess Halliday. But according to the...
The prebiotic activity of different fibres will be measured and
compared in a new study designed to help food makers decide which
ingredient to select for their gut health products, reports