News, Analysis & Insights on Nutrition, Supplements, and Health
The FiE this week was awash with European and American companies offering the market whey protein isolates. In the US, scientists have found a further formulation for the ingredient with researchers at the Agricultural Research Service creating a new...
Researchers in New Zealand have discovered that iron levels and bioavailability in meat are dependent on the degree to which meat is cooked and the type of cut.
A study conducted by the Finnish National Public Health Institute, KTL, in Finland reveals that nine out of ten people in the Nordic and Baltic countries could benefit from increasing the amount of fruit and vegetables in their diet
Leading ingredients firm Danisco has announced its second licensing deal for the Howaru probiotic strain with Chile's biggest dairy processor Soprole. The agreement looks set to generate significant interest among food makers so far finding bacteria a...
As research progesses into the possible health benefits linked to breast-feeding scientists continue to look at the alternatives available in infant formulae. New evidence from a Cochrane review concludes that where exclusive breast-feeding is not...
Researchers looking at the rising occurrence of obesity in the UK population will present some interesting findings - including the affects of carbohydrates levels on the diet, portion sizes and more insight into 'friendly' fats - at a conference...