Omega-3 foods will favor EPA/DHA over ALA, predicts report
Fish-derived omega-3s are set to overtake plant-based sources as the preferred forms of the essential fatty acids used in food and beverage fortification, according to a new report.
Archives for January 14, 2009
Kraft uses math to develop functional foods
Kraft Foods has invested in a novel ingredient screening technology that uses mathematics to identify new compounds with specific health benefits.
Low selenium levels may increase anaemia risk in the elderly
Low levels of the mineral selenium may increase the risk of anaemia in older people, according to a new study from the United States.
Heart health-growth defying regulation restrictions - analyst
Demand for functional food and drinks has ensured that the European market for ingredients with proposed cardiovascular benefits is in rude health, despite restrictions on claims allowed on such products, says new research.
Probiotic 'bar-code' could boost strain identification
Identifying the bacteria in a food product – be they probiotic or pathogenic – may be as easy as reading a bar-code, according to a novel technique called optical mapping.