Wild mushrooms show antioxidant potential: Study
The roots of wild mushrooms could be important sources of bioactive compounds such as gamma- tocopherol, “to be used in pharmaceutical or food industries,” according to new research.
Archives for March 4, 2011
Discretionary fortification may ‘discourage healthier eating’: Study
Health Canada’s proposal to allow discretional fortification of select food products may actually discourage healthier eating, according to a new study from the University of Toronto.
Nutraceuticals International gets US patent for fucoxanthin extract
The US Trademark and Patent Office has issued a patent to Nutraceuticals International LLC for the proprietary manufacturing of its FucoPure fucoxanthin extract.
Positive mind-set may lead to exaggerated health claim perception, suggests study
Consumers with a positive view of functional foods are likely to have an exaggerated understanding of the health claims such products carry, according to new research.
EFSA publishes database on food consumption in Europe
The European Food Safety Authority (EFSA) has published its first Comprehensive Food Consumption Database that will provide guidance for further studies on dietary exposure assessments.
Provexis hopes new functional ingredients will rocket
Provexis is drawing closer to the commercialisation of many of its functional food ingredients, chief executive Stephen Moon told Food Manufacture.
Refining the omega-3 ‘policy gap’ that feeds global deficiencies
The omega-3 industry must devote more resources to lobbying and educating government, health care professionals and the general public to help plug a ‘policy gap’ that is contributing to a growing epidemic of cognitive disorders, a congress has been told.