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More than 300 adolescents have had their ability to pay attention analysed in relation to two polyunsaturated fatty acids in a new Barcelona-based study – and the results are interesting.
Shekhar Kadam and Angelica Schiavone of Kerry Group explore the wonderful world of enzymes and explain how these biological catalysts can contribute to a sustainable food and drink industry.
Current exports of pulses and other legume crops from West Africa to the EU are mainly niche food products for the African diaspora in Europe. This article considers whether these crops could play a bigger role in diversifying the consumption of plant foods in Europe.
Clinical research on probiotics allows for new discoveries in relation to gut health and consumer-targeted products. Kerry’s Senior Nutrition Scientist, Nathan Pratt, explores.
Christelle Mouteyen-Migaud discusses the opportunity the 'naturalness' trend affords to food and drink producers and how natural yeast ingredients might play a crucial part in winning consumers' hearts.
The consultation will look at changing the bread and flour regulations that have been in place for more than 20 years, but some in the baking sector think it does not go far enough.