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DuPont Nutrition & Health:

Financials

Nutrition profits jump 23% in mixed DuPont Q3 results

By Shane STARLING

DuPont is reaping the benefit of its €5bn 2011 acquisition of Danish probiotics and enzymes giant Danisco, with its nutrition and health division showing 23% profit growth in a “sluggish” world market.

The HealthBread looked at ingredients and processing methods to improve the nutritional profile of breads

Exclusive talk with HealthBread project leader

HealthBread plans association to commercialize concepts

By Kacey CULLINEY

The EU HealthBread project wants to form an association by the end of the year to drive commercialization of its healthy bread technologies and concepts across Europe.

37% of viable probiotic cells are lost when added to chocolate at 40°C, according to a more precise laser detection method

How to measure probiotic counts in chocolate

By Annie Harrison-Dunn

Flow cytometry – a laser-based cell sensor system – is almost twice as accurate at measuring probiotic levels in chocolate when compared to traditional methods, according to research.

High-fiber sourdough rye bread & reduced glycaemic response: Cause and effect? Yes. Health claim? No...

“almost any carbohydrate-containing food would induce a reduction of post-prandial blood glucose responses"

EFSA rejects Fazer rye bread health claim

By Shane STARLING

EFSA has agreed ‘high-fiber sourdough rye bread’ may significantly reduce post-prandial glycaemic and insulin response compared to glucose, but refused a health claim from Fazer in Finland because all foods would have the same effect in comparison to...

Could beetroot bread help lower heart disease risk?

Could beetroot bread help lower heart disease risk?

By Nathan Gray

Enriching bread with nitrate-rich beetroot could help to lower our risk of heart disease by reducing blood pressure and improving blood vessel functioning, according to new research.

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