The UK Food Standards Agency has urged supermarkets to overhaul their poultry purchasing policies in a bid to combat the problem of campylobacter throughout the supply chain.
The Food Safety Authority Ireland may not publish extensive salt reduction targets for industry, but it has been working hard to encourage companies to cut salt in their products since 2004.
Supplements of omega-3-rich fish oil may reduce the likelihood of developing psychotic disorders in high-risk people, say results of a new clinical trial.
A multinational alliance called SoyFoods Haiti Alliance Relief Effort, or SHARE is coordinating donation and delivery of protein-rich foods to the Haiti earthquake relief effort.
Interest in locally-produced food has mushroomed in the last five years, indicates a new survey that considers manufactured food as well as locally grown and raised produce.
The scientific literature does not support a link between intakes of artificial sweeteners and metabolic changes in children, says a new review from the US National Institutes of Health.
Australians have not been trading down to the same extent as Europeans, says a new report from Leatherhead on the effects of recession on food choices.
Excess salt can cause hypertension, heart disease, death. That’s the scientific consensus behind public health campaigns to reduce consumption of sodium chloride in the diet. But not everyone reads the science as conclusive, and when it comes to minerals...
Campylobacteriosis and Salmonella remained the most common zoonotic diseases in humans in the European Union during 2008 - but incidences of both have fallen, said the region’s food safety watchdog.
A bacteria-killing protein that would be applied to raw meat during processing to “significantly reduce” the presence of E.coli is under development, said one company behind the project.
Formulating snack bars with micro-sized flakes of lentils may boost the folate content of the finished product by 10 per cent, says a new study from Canada.
