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242

Green and strongly germinating potato tubers should be sorted out

Following a case of poisoning caused by a potato dish, the German Federal Institute for Risk Assessment (BfR) is reminding people about the correct handling of potatoes. Glycoalkaloids, of which solanine is an important derivative, are natural ingredients of the potato, but the ingestion of higher amounts of glycoalkaloids can lead to poisoning in humans. […]

243

Processing affects fat absorption from plant-based foods

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, King’s College London, the University of Surrey and the University of Messina showed that preserving the natural structure of plant-based foods […]

245

High omega-6 levels can protect against premature death

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.

246

Algatech’s natural astaxanthin is now NOP organic-certified

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, processed—and thus able to be labelled as—organic,” says Efrat Kat, VP Marketing […]

247

DSM to acquire CSK to better serve global dairy industries

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 […]

249

Maintaining canola oil quality

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.