Omega-3s show heart benefits for non-fish eaters
Increased intakes of omega-3 fatty acids may decrease the risk of heart disease and heart attack in people with low fish intakes, says a new study from The Netherlands.
Archives for March 30, 2010
Will lycopene colour changes add costs, FSA asks
A consultation is underway to gauge how the lowering of maximum levels of lycopene as a food colour, under proposal by the European Commission, could impact food manufacturers.
Orange juice may protect against bad effects of high fat meals
Flavonoids from orange juice may neutralise the detrimental effects of consuming a high-fat, high-carbohydrate meal, says a new study from the US.
Special edition: CSR
The ethical approach to research
Science is fundamental to the food industry, from supporting claims in the health and wellness sphere to tasting panels to evaluate a new product, but scientists can never forget the ethical implications of their experiments.
Green tea market buoyant regardless of EFSA opinion, says Martin Bauer
High consumer awareness of the benefits of green tea and a growing market for functional green tea products means health claim substantiation is not essential, says a German green tea extract supplier.
Fytexia launches water-soluble ingredient versions to target US beverages
Natural ingredient supplier Fytexia has announced the release of a water-soluble high purity version of its flagship Sinetrol ingredient for weight control, as the company eyes the functional drinks market.
Martek works on a vegetarian source of chondroitin
Martek is developing a vegetarian source of chondroitin – a popular joint health ingredient that is normally sourced from animal cartilage.