Making a hero out of pea proteins at PGPI
PGP International has a track record of innovation and a proactive focus on applications for high performing extruded products and right now pea proteins are proving to be a bit of a hero...
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News
Study shows possible link between red meat and heart disease
18 February 2016 | By Victoria White
Patients with acute heart failure often have high levels of a metabolite of which red meat is a major dietary source, according to a new study...
Consumers confused over the term ‘clean label’
18 February 2016 | By Victoria White
The latest consumer research from Canadean reveals a lack of consensus over what ‘clean label’ really means to consumers...
Is convenience eating causing us to lose our connection with food?
18 February 2016 | By Victoria White
Research commissioned by the FSA suggests that people in the UK worry that convenience eating could cause them to lose a connection with the food they eat...
High dietary fibre intake may reduce risk of breast cancer
18 February 2016 | By Victoria White
A study found that high intake of fibre during adolescence was associated with a 16% lower risk of overall breast cancer and a 24% lower risk of breast cancer before menopause...
New GEA UK structure offers a total solution to the food sector
17 February 2016 | By Victoria White
GEA has embarked on a group alignment to ensure it can offer the most advanced, efficient solutions in the market out of one point of contact – the new GEA UK...
Anglia Maltings acquires the GlobalMalt Group
17 February 2016 | By Victoria White
The acquisition consolidates AMH’s strong position in the malting industry, enabling it to expand and better serve its international customers...
JDM expands its export business into Australia
17 February 2016 | By Victoria White
JDM Food Group has now expanded into the Australian marketplace through the formation of a partnership with an Australian-based marketing firm...
Eating fish may help reduce risk of Alzheimer’s disease
17 February 2016 | By Victoria White
According to a new study, eating at least one portion of fish per week may help reduce a person's risk of developing Alzheimer's disease...
‘Dangerously’ high sugar content in many hot flavoured drinks, says Action on Sugar
17 February 2016 | By Victoria White
New research from Action on Sugar shows that 98% of 131 cofffee chain hot flavoured drinks would receive a ‘red’ label for excessive levels of sugars per serving as sold...
Verner Wheelock launches new specialist reaction flavours course
16 February 2016 | By Verner Wheelock
Food industry training expert Verner Wheelock’s specialist Creating Savoury Flavours course has been attracting delegates from companies around the globe ever since its launch in 2008...
GMB calls for Fyffes to be expelled from the Ethical Trade Initiative
16 February 2016 | By Victoria White
GMB is calling for Fyffes to be expelled from the ETI because of sustained and repeated violations of human rights on its plantations in Honduras and Costa Rica...
The Quadram Institute: a new £81.6m food and health research centre
16 February 2016 | By Victoria White
The Quadram Institute’s mission will be to develop solutions to worldwide challenges in human health, food and disease...
Study identifies clear benefits of organic milk and meat
16 February 2016 | By Victoria White
An international team of experts has shown that both organic milk and meat contain around 50% more beneficial omega-3 fatty acids than conventionally produced products...
General Mills celebrates its 150th birthday
15 February 2016 | By Victoria White
To celebrate its impact on a century and a half of food, General Mills will share and highlight nostalgic food memorabilia from its historical archives...
