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Preserving the natural structure of plant-based food during processing can limit the amount of fat and energy absorbed by the body, a new study reports.During this innovative multi-centred study researchers from the Quadram Institute, Kings College London, the University of Surrey and the University of Messina showed that preserving the natural structure of plant-based foods […]
Across the ten highest consuming nations for both sugar confectionery and gum, consumption is increasing, with CAGRs ranging from 0.5 percent to 3.0 percent over the 2010-2022 forecasted period. Global sales were worth US$85.8 billion in 2017 and expected to reach around US$100 billion by 2022 (Innova Market Insights, 2018).
Could omega-6 fatty acids protect you against premature death? The answer is yes, according to a new University of Eastern Finland study. While protecting against death, omega-6 fatty acids also keep cardiovascular diseases at bay.
Algatech (Algatechnologies) Ltd. announces its 100% organic Haematococcus pluvialis microalgae powder and astaxanthin oleoresin as part of its AstaPure line was granted National Organic Program (NOP) certification from the USDA Agricultural Marketing Service. NOP organic certification means that our products are being cultivated, processedand thus able to be labelled asorganic, says Efrat Kat, VP Marketing […]
DSM recently announced that it has reached agreement with the shareholders of specialty dairy solutions provider Koninklijke CSK Food Enrichment C.V. (CSK) for the acquisition of a 100% interest in the company for a cash consideration of about 150 million. Subject to customary conditions, the transaction is expected to close before the end of the […]
Food packaging could be negatively affecting the way in which your digestive tract operates, according to new research by faculty and students at Binghamton University, State University at New York.
Canola and other edible oils are easily affected by light irradiation or heat treatment. Since such processes deteriorate the oil quality such as flavour or taste, understanding this process, called oxidation, is imperative to identify effective measures to control the oil quality such as the best way to package or store oil.
A natural antioxidant found in grain bran could preserve food longer and replace synthetic antioxidants currently used by the food industry, according to researchers at Penn State.
EFSA has published a new release of its Comprehensive European Food Consumption Database, which for the first time includes data collected under EFSAs EU Menu project. The updated database consists of the most recent data collected in Member States covering more population groups and new food categories, such as energy drinks.
Just under 60 percent of the German population view undesirable substances in food as a high or very high health risk. The most well-known of these substances, which are scientifically denoted as contaminants, are mercury compounds and dioxins. In contrast, only around 13 percent of respondents have heard of the natural contaminants pyrrolizidine alkaloids (PAs) […]
March 2024
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