Survey finds meningitis bacteria in baby foods
A number of baby food products, including dried variants, have been found in a recent survey to contain bacteria that have been linked to outbreaks of meningitis.
Archives for June 2, 2004
Penford sees EU growth for GM-free dextrose
Tough new EU labelling and traceability rules for GM products should make it easier for food ingredients which are guaranteed GM-free to grow sales - at least according to the only US manufacturer of non-GM dextrose.
Chromium picolinate may reduce depression symptoms
Taking supplements of chromium picolinate could help people with depression manage some of the symptoms, including mood swings, carbohydrate cravings, weight gain, and lethargy, suggests new research.
Suffering bakery industry offered low carb alternative
The leading supplier of fatty acids Bioriginal is launching a new range of bakery mixes for retail bakers wanting to produce low carb alternatives of popular bread-based foods.
Insulin plays central role in ageing, explains benefits of calorie reduction
Insulin, the hormone that allows cells to absorb glucose from the blood stream, is a direct player in the ageing process, according to new research from a US-based team, which backs the evidence showing that reducing calories results in a longer life.
US nutra firm to up share of Chinese herb market
Florida-based nutritional supplements company Bio-One has signed an agreement to acquire a majority share in a Chinese herbal medicine company in the Guangzhou Province.
Insulin plays central role in aging, explains benefits of calorie reduction
Insulin, the hormone that allows cells to absorb glucose from the blood stream, is a direct player in the aging process, according to new research from a US-based team, which backs the evidence showing that reducing calories results in a longer life.
DSM speeds up product development
Dutch chemicals firm DSM has opened a €12 million food research and product development centre, which is expected to speed up the time it takes for a new product to reach the market and boost creativity in food ingredient design.
New research suggests how omega-3s protect against stroke damage
French scientists say they have discovered how polyunsaturated fatty acids like omega-3 fats work to protect against certain neurological disorders, such as epilepsy, depression and strokes.