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.
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Sipping wine is good for your colon and heart, possibly because of the beverages abundant and structurally diverse polyphenols. Now researchers report in ACS that wine polyphenols might also be good for your oral health.
This years Food ingredients Europe & Natural ingredients, Europes 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 events Organic Pavilion. In […]
Beer and sandwiches have gone together ever since Harold Wilson invited trade union leaders for talks at No 10. Now brewers have gone one better and created a beer made from leftover sandwich bread.
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 […]
Enzyme stabilizer sales are highly influenced by increasing demand from food processing and animal nutrition industry.
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 […]
Wageningen Food & Biobased Research opened its new research facility for quality control in the fruit, vegetable and flower sector on October 6, 2017. The facility brings together knowledge and expertise in post-harvest technology and agro-food robotics. Worldwide, the need for quality conservation is growing: companies can keep their products fresher and reduce food waste […]
Sensory-based food education given to 35 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.
When expectant mothers consume sufficient amounts of the nutrient choline during pregnancy, their offspring gain enduring cognitive benefits, a new Cornell University study suggests.