Broccoli compounds may protect joint health
Antioxidant-boosting compounds found in broccoli and other plants appear to block an enzyme that triggers inflammation in joints.
Archives for October 4, 2005
Dairy alternatives show more rapid rises
Dairy alternatives have continued to soar this year thanks to private label and consumer health trends, but their market share is not yet a huge cause for concern in the dairy industry.
WHO calls for tighter laws on food industry to tackle preventable disease
The World Health Organisation has created new guidelines for governments in the fight against a growing chronic disease pandemic, which are likely to add to the pressure already being felt by European food makers.
Weider confident in future of joint care
Joint health continues to be a major growth area for Weider Nutrition International, which yesterday reported a 9.8 percent increase in sales of Q1 2006 driven by joint care brands.
Pregnant women need fish for fetus
Women wanting to boost their babies' cognitive development need to tread a fine line in fish consumption to avoid excess mercury, suggests a new study on the risks posed by mercury and the benefits of omega-3.
Red meat excess a risk marker for cancer?
New research supports previous findings that suggest a diet high in red meat could be a risk factor for cancer.
Nestlé scientists apply modern physics to functional foods
Knowledge gained from modern physics will help food scientists construct the rational design of complex food materials for new products, including functional foods, say Nestle scientists.
Ingredients companies prepare for SupplySide West
A month before SupplySide West opens its doors, ingredients companies are drawing attention to the products they will be showcasing in Las Vegas.
Low-carb bar company buys Altu brand
UK functional food developer Provexis has sold its healthy bars line to a new company catering to consumers trying to cut down on carbs.