Science

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EFSA: Modified starches pose no safety concerns

By Will Chu

A dozen modified food starches used to make sauces and pie fillings have received regulatory backing after a re-evaluation found no safety concerns with levels currently used in food products.

© GettyImages/Lyashik

Processing affects rye's satiating properties

By Niamh Michail

The why behind the rye: The way rye is processed has a direct impact on how filling it is, according to Finnish researchers, with implications for food manufacturers using the high-fibre whole grain.

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