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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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Balanced artice
Nice balanced article Caroline
Posted by Butch Johnson
04 February 2013 | 15h01