Grains fermented with Propionibacterium freudenreichii – the bacteria usually used as a ripening culture in Swiss-type cheese -- have enough vitamin B12 to be nutritionally significant and could potentially be cheaper than fortification, according to...
Tighter regulations are required to stop manufacturers claiming products are ‘multigrain’ if “hardly any grains” other than the main wheat component are present in the finished product, says consumer watchdog Foodwatch.
Not surprisingly, perceived healthiness and pleasantness are the
best predictors of whether or not consumers are willing to use
functional food products, consumer behaviour specialist Dr. Richard
Shepherd told attendees of an AACC...
Most consumers have a general understanding of the term 'whole
grain', but they remain vague on the health benefits of these foods
and on ways to identify them in stores, according to a study
published this month.
As grain stocks are depleted across the world, China's food
producers have found sourcing the commodity an increasingly
expensive and time consuming issue, writes Simon Pitman.
However, a report from independent intelligence...