The consumption of caffeinated energy drinks results in significant changes to heart function and blood pressure when compared to other drinks containing the same caffeine content.
The Marine Stewardship Council (MSC) wants to see 20% of global fish and seafood certified sustainable by 2020, according to the strategy plan it released on its 20th anniversary.
Glanbia has developed BevEdge, a patent-pending technology that allows manufacturers to remove lecithin from protein powders and beverages, cleaning up the ingredient list and removing a potential allergen.
Offering vegetables to babies early on can help reduce food fussiness in toddlers, according to a new study carried out in the Netherlands.
Adding to cayenne pepper to food can curb hunger, increase satiety and reduce cravings for salty food - but it increases the desire to eat sweet and fatty foods, Danish researchers have found.
NIZO, the Dutch food and nutrition contract research organization, and Process Systems Enterprise (PSE), a UK advanced process modelling company, have announced the formation of the Centre of Excellence (CoE) for food product and process modeling.
Content Provided by Tate & Lyle
Ingredient labels are more important than ever to consumers and food manufacturers. Survey after survey shows consumers read labels, base their buying decisions on their content and are willing to pay more for certain attributes. These trends are driving a surge in launches of clean-label products. Yet, in developing these products, manufacturers have learnt some clean-label starches have limitations. Tate & Lyle developed CLARIA® Bliss tapioca starch to address these shortcomings.