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16 March 2016 | By Victoria White
The FSAI has published the results of a Total Diet Study carried out to assess the dietary exposure to a number of chemicals that may pose a risk to health...
15 March 2016 | By Victoria White
Using vegetable oils in feed instead of fish oil changes the fatty acid content of fish and nutritional value for human consumption...
11 March 2016 | By Victoria White
Naturex and Mazza have signed an agreement for use of Mazza's pressurized low-polarity water technology to extract phytochemicals from cranberries...
10 March 2016 | By Victoria White
A new study reports that including broccoli in the diet may protect against liver cancer and aid in countering the development of fatty liver or nonalcoholic fatty liver disease...
10 March 2016 | By Victoria White
General Mills is also accelerating its commitment to more than double the organic acreage from which it sources ingredients...
10 March 2016 | By Victoria White
Researchers have shown that the cognitive health effects associated with the Concord grape are not exclusive to older adults and that younger, healthy women may also benefit..
9 March 2016 | By Victoria White
A new report published by the Dairy All-Party Parliamentary Group (APPG) calls for greater efforts to promote dairy as part of a balanced diet...
9 March 2016 | By Victoria White
This growth means Europe is now the second most innovative region globally when it comes to seaweed-flavoured food and drink launches...
7 March 2016 | By Victoria White
Researchers found that men and women with higher linoleic acid levels tended to have less heart-threatening fat nestled between their vital organs, more lean body mass and less inflammation.
3 March 2016 | By Victoria White
Barry Callebaut has switched the production of two of its most popular fillings from RSPO mass balance to RSPO fully segregated palm products as of January 2016...
3 March 2016 | By Victoria White
New research from the Consensus Action on Salt and Health (CASH) states that a number of shopping basket ‘essentials’ now contain more salt than before...
3 March 2016 | By Stephanie Anthony, Editor, New Food
We look at the work of Prof Chris Elliott, Queen’s University Belfast. Chris will be discussing food fraud in the New Food webinar “Addressing complex and critical food integrity issues using the latest analytical technologies”...
2 March 2016 | By Victoria White
The aim of the collaboration is to co-develop novel fermentation routes to produce several undisclosed ingredients with broad applications in the flavour and fragrance industry....
1 March 2016 | By Victoria White
Some forest mushrooms accumulate dangerous levels of radioactivity originating from the Chernobyl nuclear disaster with one notable exception: wild truffles...
29 February 2016 | By Victoria White
Scientists have looked at how effectively cinnameldehyde (a cinnamon extract) raised energy expenditure and fat oxidation levels in 15 healthy men with surprising results...
