Green tea shows body weight and fat benefits: Rat study
Rats consuming green tea along with a high fat diet gained less body weight and accumulated less fat than animals not supplemented with tea, says a new study.
Archives for March 29, 2011
Industry issues EU-wide ‘call to action’ to raise vitamin D deficiency awareness levels
A consortium of ingredient suppliers, food manufacturers and public health groups this week issued a ‘call to action’ to raise awareness about micronutrient deficiencies among European governments, with an accent on vitamin D.
Novel foods collapse ‘another nail in the coffin for innovation’, says economist
The collapse of talks on the novel foods amendment will have a detrimental effect on innovation and competitiveness in Europe, says the CIAA and an economist, while Commissioner Dalli is still figuring out what to do next.
Chr Hansen joins microbial genomics group
Chr Hansen has joined the industrial platform Kluyer Centre for Genomics of Industrial Fermentation and will benefit from early access to research results on gene sequencing of enzyme and culture production strains.
Early milk enhances athletic performance, study
Milk produced by cows 48 hours after giving birth can improve athletic performance by massively reducing gut permeability, claims new research.
FutureCeuticals builds science for coffee fruit extracts
A proprietary extract from the coffee fruit may contain more than 10 times the chlorogenic acids (CGA) of a typical cup of brewed coffee, without the caffeine content, says a new study.
SternVitamin introduces microencapsulated vitamin E acetate
A new vitamin E acetate ingredient is being pitched as a new solution to the formation of oil droplets on the surface of ACE beverages, bringing technical and economic advantages to formulators, according to the company.
SPECIAL EDITION: NUTRIGENOMICS
Nutrigenomics and personalized nutrition: What does the future hold?
In the fourth part of our nutrigenomics special edition NutraIngredients takes a look at how the field could help to deliver a more personal approach to nutrition in the future.