New facts about iron in meat
Researchers in New Zealand have discovered that iron levels and bioavailability in meat are dependent on the degree to which meat is cooked and the type of cut.
Archives for November 21, 2003
Study finds Nordic diet low on healthy foods
A study conducted by the Finnish National Public Health Institute, KTL, in Finland reveals that nine out of ten people in the Nordic and Baltic countries could benefit from increasing the amount of fruit and vegetables in their diet
Danisco expands Howaru to Chilean market
Leading ingredients firm Danisco has announced its second licensing deal for the Howaru probiotic strain with Chile's biggest dairy processor Soprole. The agreement looks set to generate significant interest among food makers so far finding bacteria a...
Crunchy formulations from whey
The FiE this week was awash with European and American companies offering the market whey protein isolates. In the US, scientists have found a further formulation for the ingredient with researchers at the Agricultural Research Service creating a new...
Formula milk, a fitting alternative?
As research progesses into the possible health benefits linked to breast-feeding scientists continue to look at the alternatives available in infant formulae. New evidence from a Cochrane review concludes that where exclusive breast-feeding is not...
UK researchers delve deeper into obesity
Researchers looking at the rising occurrence of obesity in the UK population will present some interesting findings - including the affects of carbohydrates levels on the diet, portion sizes and more insight into 'friendly' fats - at a conference...