Curry spice may blunt acrylamide’s harm: Study
Curcumin, the natural pigment that gives the spice turmeric its yellow colour, may reduce the potential detrimental effects of acrylamide, says a new study from China.
Archives for November 17, 2008
Blackcurrant compounds target Alzheimer’s progression
Armed with a ₤60 million war chest from the Scottish government, researchers in Aberdeen are aiming to slow the progress of Alzheimer’ with bioactive compounds from blackcurrants.
FSA launches food fraud hotline
The UK’s Food Standards Agency (FSA) has set up a new hotline to allow individuals and businesses to report fraudulent activity in food sales and marketing in a much quicker and easier way than previously.
DSM fast-tracks yeast expansion to meet demand
DSM Food Specialities has announced a 35 per cent increase in its yeast production capacity in The Netherlands, citing demand from processed foods, salt reduction technologies, and the natural trend.
Tackling obesity is no fair-weather game
The long shadow cast by obesity over public health means that encouraging healthier eating should be high on the agenda of every food firm, come financial rain or shine.