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People who consume an egg a day could significantly reduce their risk of cardiovascular diseases compared with eating no eggs, suggests a study carried out in China.

This year’s Food ingredients Europe & Natural ingredients, Europe’s leading trade show for food and beverage ingredients, will reflect the “green” consumer trend even stronger than before. As more and more companies focus on natural ingredients and organic provenance, exhibition organizer Informa Markets has more than doubled the size of the event’s Organic Pavilion. In […]

In recent years, the Western European market for non-alcoholic beverages (NARTD) has hardly grown in volume, while the number of brands, flavours, and product extensions has grown dramatically. The RaboResearch report ‘With a Little Help from My (Bottling) Friends: Changing Production Footprints as SKU Numbers Rise” explains how this fundamental change will require companies to […]

EFSA has established a safe intake level for glutamic acid and glutamates used as food additives after re-evaluating their safety. The Authority also concluded that estimated dietary exposure to glutamic acid and glutamates may exceed not only the safe level but also doses associated with adverse effects in humans for some population groups. On this […]

Sensory-based food education given to 3–5 year-old children in the kindergarten increases their willingness to choose vegetables, berries and fruit, according to a new study from the University of Eastern Finland. Sensory-based food education offers new tools for promoting healthy dietary habits in early childhood education and care.