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With growing consumer demand for seaweed in European countries, Jens J Sloth and Susan L Holdt of the Technical University of Denmark explain why the lack of seaweed regulation is an immediate concern, and how laboratories should prepare for new legislation.
Research from Kerry has suggested beverage consumers are keen to look after their health more than ever before in the wake of the pandemic.
We describe how NIR spectroscopy helps to deliver objective data the food and agriculture industries are using to maximize quality and efficiency.
A new study from scientists at Queen Mary University London claims a small reduction in fat in some of the country’s favourite foods could prevent thousands of deaths over the coming years.
A recent survey has revealed a significant lack of knowledge among consumers around B vitamins, which are important to regulate energy and hormone levels, among other things.
Researchers from Queen Mary University claim salt reduction targets have prevented heart disease, but that the programme is stalling.
The survey conducted by the BNF claims there is a lack of understanding among consumers of what an ultra-processed food actually is.
Proposed legislation by the European Commission would limit the health claims that certain food products can make – something ESSNA claims would harm the sports nutrition industry.