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  Scientists urge inclusion of glycaemic index on food labelsThe quality of carbohydrates in foods as measured by their glycaemic index (GI) should be included in... |
 Industry uses technical barriers to salt reduction as ‘an excuse’, says CASHIndustry’s assertion that there are still technical barriers to salt reduction is often just an excuse to... |
 FAO asks: Could quinoa become a worldwide staple?Quinoa’s relatively high price compared to staple grains may restrict consumption to health-conscious consumers in high-income countries... |
 Good grub? Danish researchers win funding to show that insects can be deliciousA new Danish research project aims to promote the widespread adoption of insects in our diets by... |
 EFSA calls for safety tests for six food dyes – including five Southampton coloursThe European Food Safety Authority (EFSA) has recommended further safety tests for six food dyes – including... |
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Don't forget the lactose intolerant
It isn't just vegans and anti-biotic abstainers who prefer almond milk to dairy milk. Those of us who eschew cows milk due to lactose intolerance are moving to almond milk as an alternative, too.
Posted by Tammy Quackenbush
21 January 2012 | 02h30