Redesign ‘Possible’ with Whole Algalin Flour
Solazyme Roquette Nutritionals
Breaking News on Food & Beverage Development - EuropeUS edition | Asian edition
Please fill in the box below to tell us why you feel the post breaks our rules. When you are finished, click on "Send" so that it can be reviewed by a moderator.
Spotlight
  The ‘health halo’ effect: Nutrition claims may lead to bigger portionsPeople tend to choose larger portions of foods when they are marketed as ‘healthy’, suggests new research... |
 UK children’s foods often higher in fat and sugar, study findsA significant number of foods marketed to children in the UK are higher in fat and sugar... |
 RSPO accused of losing consumer faithInternational NGOs accused sustainable palm oil organisation RSPO of lacking credibility and losing consumer faith during a... |
 EFSA issues guidance on GM animal risk assessmentThe European Food Safety Authority (EFSA) has issued guidance on how to evaluate the introduction of genetically... |
 Healthy hydrocolloids: Designing foods with a healthier structureThe ability to modify the micro- and macro-structure of food products using hydrocolloid science offers the food... |
Most Popular News
Key Industry Events
Live Supplier Webinars
On demand Supplier Webinars
Probiotics: The Path to Better Digestive Health through Quality Clinical Trials
DuPont Nutrition & Health
DuPont Nutrition & Health
Say what??
This gives so little information. What percentage of fat was transfat, omega-3, etc? Nutrients from real whole fats are life-sustaining. The Mayo clinic just released a study showing a diet high in carbs and/or one low in fat caused more cognitive impairment than those diets higher in fat. Not all fats are created equal.
Posted by Lori
29 October 2012 | 16h14