World Cup is an own goal for food culture
Sorry guys, the World Cup is not all about football. It’s about food too, and this year’s tournament should kick off a whole new debate about our sporting food culture.
Archives for June 13, 2010
DSM builds health platforms on positive EFSA opinions
Anthony Hehir, market development manager, Europe, Middle East and Africa, DSM Nutritional products tells Shane Starling about the reasoning behind the company’s new health benefit-based portfolio.
Antioxidants’ joint health benefits questioned
Antioxidants like vitamins A, C, and E and the carotenoids do not benefit joint health, says a new study with almost 200,000 women.
Food industry to review weight management advances
The link between obesity and heart health will be a key focus of a food industry research forum next week, which will provide insight into some of the latest developments in research and regulation impacting the weight management sector.
Black tea may match green for weight benefits: Study
Like green tea, extracts from black tea may also help reduce weight gain and cut body fat levels, says a new study from Japan with rats and mice.
Danisco supports science of probiotic juices
Antioxidant-rich fruit juices can support probiotics, say new findings from Danisco that support the potential of juices to offer an interesting alternative to dairy-based products.
Kew Gardens: The next superfruit could be in your back garden
Plants native to the British Isles from wild raspberries and elderflowers to seaweed could prove just as exciting to food developers as the exotic flora and fauna of South America and Africa, according to experts at Kew Gardens.
Triarco promotes whole herb enzyme technology
New Jersey-based Triarco Industries is promoting a patented enzyme technology it says increases the bioavailability of active nutrients in whole herbs such as Echinacea, St John’s wort and ginseng.
Research backs probiotic gut and heart benefits
Canadian supplier Institut Rosell-Lallemand is promoting two probiotic strains that are the result of collaborations with Estonian and French researchers.