Olive leaf juice could be edible oil antioxidant
Olive juice, obtained by pressing olive leaves, may act as an antioxidant to prolong the frying life of frying oils, suggests a study using sunflower oil.
Archives for February 23, 2007
Omega-3 market to climb to $7bn
With its United States market value swelling from approximately $100m to more than $2bn in four years, omega-3 enriched foods make up the strongest sector of the functional foods market - and there is still room for significant growth.
More fibre in coffee than orange juice?
Coffee, a well-established source of antioxidants, may also be a richer source of soluble dietary fibre than orange juice, researchers in Spain have reported.
Funding boost for UK polyphenol developer
The UK government has signalled that it is regarding polyphenols for functional foods as a technology priority area, with the award of a DTI grant to Coressence to identify health-giving ingredients from fruit varieties.
Are UK consumers becoming more health-conscious?
Increasing consumer awareness in the UK over healthy eating suggests that government messages are finally getting through.
Kerry launches new dairy ingredient for shelf-life extension
Kerry Bio-Science has launched an improved version of its fresh-keeping ingredients for dairy products, which claims to deliver improved performance at a lower cost.