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Sweetener beats glycemic index

As governments, charities, consumer organisations and scientists push the benefits of cutting sugar consumption in our diets, opportunities for growth in the sugar-free market continue...

Food agency raises the salt stakes

In 2001 enough sausages were sold in Britain to go around the world five times. That's a lot of sausages, but also - as the...

Milk hits leaner times

An ultra-lean organic milk will hit the supermarket shelves in Denmark as an innovative dairy comes up with a full tasting product. Organic farmers in...

Here's to health!

Regular alcohol intake, thought to reduce the risk of cardiovascular disease, is associated with lower prevalence of metabolic syndrome, reported Greek researchers at the European...

Daily aperitif does wonders?

A US scientist has poured cold water on research that suggests moderate alcohol consumption provides a cognitive boost at midlife. Robert Hauser, a university of...

Sage thoughts from UK scientists

Used for centuries to describe profoundly wise men and women and by populations to cure many ills, scientists in the UK appear to have discovered...

NPD to hit the calcium trail?

A glass of milk could not only protect our bones, but also help fight food intoxication, suggest Dutch scientists. The news ushers in the potential...

Food science in 3D

Giant three-dimensional moving molecules roving before the eyes could help scientists understand molecular behaviour in a matter of minutes - instead of the more typical...

Inulin increases calcium absorption in girls

An inulin supplement might boost the amount of calcium adolescent girls can absorb from their diets, according to a recent study. The supplement appeared to...

ORAFTI wins innovative prize

Belgian food ingredients innovator ORAFTI announced this week that its inulin product RAFTILINE®HP was awarded Most Innovative Food Ingredient at this weeks Fi South America...

Drunken yeast

Scientists could be closer to understanding why red-wine quaffing Mediterraneans live to a handsome age thanks to a new study that found an ingredient in...

UK aims for sustainable meals

A major review in the UK of food in the public sector will throw up questions about environmental issues, food production methods, local suppliers and...

Calls on food industry to cut obesity

The food industry takes the rap for obesity once more as UK-based task force calls on the industry to 'help bring about a major transformation...

Size matters in battle of girth

The "French paradox" - the intriguing phenomenon that pitches France's rich cuisine against a slender population - can be explained in part by portions that...

Black colour hails in a new food era

Danish ingredients company Chr.Hansen has come up with a new natural colour that it claims opens the way for new black food applications, as well...

Low carb fries, future of fast food

New Yorker Randy Blaun has developed what she believes to be a more healthy French fry, which contains less than half the carbohydrate content of...

New diet science for ice cream

The sugar content of foods is of increasing concern to consumers. Food ingredients suppliers are constantly making moves to meet these new needs. This week...

UK nutrition group slams EU health claim proposals

Pragmatism with a hint of cynicism permeates the British Nutrition Foundation's analysis of the European Commission's proposal for a regulation on nutrition and health claims...

Polyphenols to crack colon cancer

Colon cancer is a major cause of premature death in Europe, accounting for approximately 75,000 deaths each year. Could the answer lie in a glass...

Fighting food pathogens

Despite improved measures in the area of food hygiene and food control, pathogens are still increasing throughout Europe with over 60 per cent of outbreaks...

Extending shelf life through sorbic acid alternative

UK company TasteTech claims to have come up with a cost-saving method to keep bread fresh and mould-free for a couple of weeks. TasteTech has...

Vitamin C good for the gums

People who consume less that the recommended dietary allowance (RDA) for Vitamin C have marginally higher rates of periodontal disease, according to new research. The...

New corn oil lines to cut cholesterol

Heart-friendlier products may be one of the benefits from new corn varieties developed by US scientists at the US department of agriculture's chief scientific research...

Encapsulated probiotics by Balchem and Institut Rosell

On August 16, Balchem Encapsulates, a business segment of the American company Balchem Corporation, and Institut Rosell, the Human Nutrition and Health Group of the...

Danisco dusts off new technology

International ingredients supplier Danisco has developed a low-dust powder technology for food manufacturers aiming for an improved factory environment. Capable of reducing up to 98...

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