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Weekly iron supplements better than daily, new evidence

Intermittent iron supplementation could replace daily iron supplements for reducing anaemia in developing countries, report researchers from Prince of Songkla University in Thailand. In a...

Green tea helps cartilage health

The catechins found in green tea may benefit arthritis patients by reducing the degradation of cartilage, according to an in vitro study conducted at the...

Purity for sodium benzoic, DSM opens new facilities

DSM Special Products, a part of Dutch-based DSM Fine Chemicals group, announced this week that it has started producing benzoic acid products, Purox B and...

Prebiotics enhance our immunity, new research

Prebiotics, the increasingly popular health ingredients, have been found to bring about changes in the population and metabolic characteristics of the gastrointestinal bacteria, modulate enteric...

Health info on the Net improves

In 1997 a study set up to assess the quality of health information on the internet found that the overall quality of information was poor....

Global dietary supplement association gaining in strength

Belgian-based dietary supplement association, the International Alliance of Dietary/Food Supplements Associations (IADSA), this week announced that associations from Hong Kong, Poland and Hungary are soon...

A coffee a day...

Mixed messages from scientists about the advantages or disadvantages of coffee are almost a weekly event. New research published this week shows that coffee made...

Nutritional powders: label reflects content

A recent test of 26 nutrition powders in the US showed that 24 of them lived up to their claims regarding carbohydrate, fats and proteins....

New technology for cysteine food ingredient

Nearly one year since the implementation of EU directive 2000/63/EC requiring the elimination of cysteine derived from human hair in foods, many manufacturers in Europe...

Quest develops new vegetable profiles

Flavour and ingredients company Quest International this week announced the launch of a new range of 14 flavour preparations called Culinary Advantage, its largest vegetable...

Tastes like cream: ice cream powder ingredient developed

A new ingredient to help ice cream developers in the physical handling process has been designed by scientists in Australia. Researchers at the Food Science...

National Starch expands instant starch facility

Food ingredient company National Starch said this week that in response to increasing demand it has expanded its capacity to produce cold-water-swelling (CWS) or instant...

Cheese group criticises UK government

The UK government recently announced the launch of a nationwide £52million per year (E84.8m) initiative to hand out free fruit to 4-6 year olds. The...

New wheat flour for calorie counters

The trend for low fat foods continues to grow as weight-conscious consumers increase annually in numbers. US scientists might have the answer for those consumers...

Food poisoning risks linked to organic farming

A trend away from pesticides and towards organic production could be placing our health at risk, claim food scientists in the US this week. The...

Probiotic/prebiotic health claims criticised

Health claims made on yoghurt products were scrutinised, and criticised, in the latest report from the US magazine Consumer Reports.The article in the March issue...

Scotland considers fortifying beer

The Scottish government may soon request that brewers add vitamin B-1 (thiamin) to their beverages in the interest of preventing some types of alcohol-related brain...

Lipid emulsion plus Vit E equals heart protection

Researchers at the University of Antwerp, Belgium, and German company B. Braun Melsungen recently compared the effects of a lipid emulsion containing medium-chain triglycerides, supplemented...

Muscle mass to combat diabetes, new research

A mouse that was genetically genetically altered to get fat, remained slim and trim thanks to the removal of a particular gene, US researchers report...

Folate to keep the brain youthful, new evidence

Mouse experiments suggest that folic acid could play an essential role in protecting the brain against the ravages of Alzheimer's disease and other neurodegenerative disorders,...

Pace slows down for French organics

Increasing numbers of farmers in Germany and Italy may be converting to organic farming but it appears that their French brothers are more reticent. According...

Swedish functional food project receives funding

Oat ice cream and oat yoghurt may soon be on the menu if researchers in Lund, Sweden fulfil their aim. The EU Commission has decided...

Consumers believe in fibre value

The results of a new survey into consumer awareness of healthy ingredients provide positive news for manufacturers using dietary fibre in their products, claims a...

Biotechnology perceptions: medical vs. food

Governments and companies the world over are feeling the impact of biotechnology on society. In a recent collaborative research project, funded by the European Commission,...

Food fungus fighter to beat cancer

A natural substance which fights the fungus that harms foods such as grapes, mulberries, peanuts and beansprouts may help prevent cancer, according to a study...

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