Science

More data is needed to establish 'safe' consumption levels for flowers in food ©iStock

Flowers in food ‘give rise to health concern’

By Katy Askew

The use of edible or wild flowers in food is growing in popularity but a lack of chemical and toxicological data and presence of toxic compounds in some species could be causes for concern, Danish researchers suggest.

Researchers said camel whey protein hydrolysates show potential anticancer activity against human liver cancer HepG2 cells.

Could whey from camel milk have anti-cancer properties?

By Jim Cornall

Researchers in the United Arab Emirates say they saw enhanced anti-proliferative, anti-diabetic, and anti-inflammatory activities upon hydrolysis of camel whey proteins, indicating their potential utilization as bioactive and functional ingredients.

Shaping the bottle of the future. Pic:getty/antonikhr

The quest for the most sustainable beverage packaging

By Rachel Arthur

Drinks should only be put on the market in the most sustainable option available – packaging that can be recycled and reused, but also has the lowest environmental impact overall, according to a vision set out by a University of Cambridge report. But...

Authors of a US study on sugar reduction say substitution of sugar using non-nutritive sweeteners has been the most successful approach to date. Pic: ©Getty Images/ia_64

UK yogurt study finds high sugar content

By Jim Cornall

A study in the Journal of Dairy Science on sugar reduction in dairy products comes at a time when yogurt is under the spotlight for its sugar content in the UK.

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