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4 January 2017 | By New Food
EPA and DHA omega-3s reduce the risk of coronary heart disease (CHD), according to results of a meta-analysis published in the Mayo Clinic Proceedings...
29 September 2016 | By University of Bournemouth
Researchers from Bournemouth University have been exploring the reasons why many older people aren’t eating as much protein as they should be...
28 June 2016 | By Victoria White, Digital Content Producer
The centre will allow the researchers to work together to tackle challenges facing both China and the UK in the probiotic research arena...
27 June 2016 | By Victoria White, Digital Content Producer
Ganeden, the US-based probiotic company, is focussing on international growth and has announced new partnerships, hires and product launches...
31 March 2016 | By Victoria White
Probi says one daily probiotic capsule together with the main meal will help meet daily iron requirements, while minimising the amount of unabsorbed iron...
8 December 2015 | By Victoria White
Researchers are study the effect of the amino acid tryptophan and of a specifically developed multispecies probiotic on age-related brain deterioration...
29 October 2014 | By Francesc Puiggròs, Ignasi Papell and Lluís Arola, Technology Centre of Nutrition and Health, Universitat Rovira i Virgili
It is widely accepted today that multifactorial aetiologies characterise many chronic diseases, including metabolic syndrome, menopause, and general ageing, and that a lifestyle full of homeostatic disturbances and even shift work can lead to obesity. To combat such diseases and adverse health conditions, an increasing number of functional foods and…
19 June 2013 | By Maarten Schutyser and Jimmy Perdana, Food Process Engineering Group, Wageningen UR, Martijn Fox, NIZO Food Research
Many food ingredients, such as enzymes and probiotics, are spray dried to provide a longer shelf life. A major hurdle when applying spray drying is the extensive optimisa tion required for formulation and drying conditions to obtain powders of acceptable quality. Therefore, a high-throughput screening platform based on single droplet…
19 June 2013 | By Professor Donald J. McMahon, Western Dairy, Utah State University
Health regulators seek to reduce dietary fat intake and sodium intake by stipulating that cheeses should be made with lower fat and lower salt contents. However, both fat and salt contribute to cheese flavour, and fat especially impacts cheese appearance, texture and melting. Cheese is adversely affected by fat and…
26 April 2013 | By Helen Bahia
Nutraceutical products are big business. Despite the tough economic climate and unstable raw material costs, the nutraceutical industry has shown resilience with the Freedonia Group predicting the sector will grow at 7.2 per cent annually until at least 2015.
8 November 2012 | By Sandra Caldeira / Petros Maragkoudakis / Dr Evangelia Komitopoulou
Natural and artificial sweeteners – what are the health issues? (Sandra Caldeira - Project Manager, Nutrition and Health, IHCP, European Commission / Petros Maragkoudakis - Scientific/Technical Project Officer, Nutrition and Health, IHCP, European Commission)Available in vitro methodologies for prebiotic and probiotic functionality (Dr Evangelia Komitopoulou - Head of Food Safety,…
23 April 2010 | By
New research from Business Insights has revealed that despite costs of over $10m to gain the right to claim that a food or drink product has a health benefit, investing is worthwhile.
