Skimmed milk is the source of a new calcium-rich miso to hit the
market as Japan's Agriculture and Livestock Industries Corporation
(ALIC) teams up with two research bodies to develop a new
functional fermented miso derived from...
Irish dairy firm Glanbia is to invest €15 million in a new
innovation centre to develop functional foods and health
ingredients, Ireland's Minister for Agriculture and Food Joe Walsh
revealed yesterday.
The European research commissioner Phillipe Busquin has extolled
the virtues of a new EU-funded study that aims to turn around 4
million tonnes of tomato by-products into proteins, sugars, fibre
and oils.
Eating more wholegrain foods could help people reduce their chances
of developing metabolic syndrome, say researchers, analysing the
role of carbohydrates on insulin resistance and the prevalence of
the metabolic syndrome in a large...
Sourdough bread containing select bacteria may be tolerated by
patients with a rare digestive disease that causes gluten
intolerance, say Italian and Irish researchers. The new research
could provide new opportunities for food producers...
Belgium's Orafti group is investing €165 million in a second
chicory-extraction plant in Chile to respond to fast-growing demand
for inulin and oligofructose.
Exalted of late for their antioxidant health benefits, fruit
berries continue to show growth in a range of food applications.
Fruit ingredients stalwart J.O. Sims has launched a new Canadian
produced berry onto the market marking...
If you want a short sharp shot of coffee with an added antioxidant
boost the torrefacto roast is the answer, according to scientists
in Spain who set to work on the art of making a simple expresso
cup.
Confirmation of growing opportunities for health and nutrition
businesses that target the slimming and weight loss market comes
from a new study that reveals the American consumer 'is open to
help in dealing with obesity'.
Intitiatives by the food industry and governments to bring the
five-a-day phenomenon to the consumer gained further credence this
week with a new study showing fruit and vegetable consumption can
cut 'bad?cholesterol.
The impact of vegetables, fruits and fibre on rectal cancer have a
role to play in reducing rectal cancer risk with findings from new
study suggesting high intakes could cut risk by up to a third with
whole grain foods as a particularly...
Peanut allergies might be on the rise in consumers, but a new study
concludes that a weight loss diet rich in peanuts is better for
heart health than a low fat alternative.
A diet with a high glycaemic load could increase the risk of
colorectal cancer, find US scientists following recent research on
nearly 40,000 middle-aged women. Findings are set to further fire
the ongoing debate on the value of carbohydrates...
Working to bring low fat lamb products to the European marketplace
scientists in Spain are set to add value to the end product with
new research focusing on boosting the presence of the disease
fighting 'friendly fat? conjugated...
Millions of euros will be poured into three major
'farm-to-fork?research projects, the Commission said yesterday, to
reinforce R&D co-operation at a European level and bring a
monetary boost to the increasingly complex food...
Important losses of chlorophyll, carotenoids, and total phenol
content in virgin olive oils occur after a 12-month storage period,
report Spanish researchers.
Higher levels of the antioxidants beta-carotene and vitamin C,
along with the antioxidant trace mineral selenium, were associated
with a lower risk of asthma in a large study on young Americans,
published this week.
Forthcoming European legislation on health claims could pose a
roadblock to rapid market expansion of polyphenols, the plant-based
antioxidants gaining increasing attention for their
disease-fighting actions, warns a new report.
Speaking in Brussels earlier this week, European Commissioner for
Health and Consumer Protection David Byrne announced the latest
development on issues relating to food safety within an enlarged
EU.
Regular consumption of the sugar replacer Isomalt appears to have a
prebiotic effect on gut bacteria, according to preliminary findings
of a study being carried out in Germany.
In the wake of terrorist attacks in the US on September 11, 2001
Europe's manufacturing industries have taken a knock but figures
released this week reveal that the food industry is managing the
course, registering a 'light...
Fortifying wheat flour with iron appears to have little effect on
improving intake of the mineral, suggests a report in this month's
European Journal of Nutrition.
As consumers across the globe add fire to their food through the
red hot ingredient chilli pepper, the 'pope of pepper' traces the
pepper family history and looks at why, exactly, it burns so fast.
Confused about prebiotics? You’re not the only one! Food developers wanting to work with prebiotic dietary fibre are faced with an abundance of products...
Ayana Bio conducted the Ultra-Processed Food (UPF) Pulse survey, offering insight into consumers’ willingness to consume UPFs, as well as the variables...
