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Spotlight

Scientists urge inclusion of glycaemic index on food labels

Scientists urge inclusion of glycaemic index on food labels

The 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 CASH

Industry uses technical barriers to salt reduction as ‘an excuse’, says CASH

Industry’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?

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 delicious

Good grub? Danish researchers win funding to show that insects can be delicious

A 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 colours

EFSA calls for safety tests for six food dyes – including five Southampton colours

The European Food Safety Authority (EFSA) has recommended further safety tests for six food dyes – including...