Flavonols in chocolate could be behind heart health benefits
Another study on chocolate finds that the dark variety decreases blood pressure and improves insulin sensitivity in healthy people, lending weight to its potential for heart health.
Archives for March 14, 2005
Upping fruit intake with less fat has greater benefit than either alone
Increasing fruit and vegetable intake at the same time as a reduction in saturated fat will have a greater protective effect against heart disease death than using either strategy alone, say US researchers.
Freeze-dried sour cream culture launched
Danisco last week launched a freeze-dried culture aimed at making life easier, quicker and tastier for manufacturers of sour cream.
KGK seeks partner to bring Sytrinol to functional foods
Biotechnology company KGK Synergize has developed a matrix of its citrus and palm fruit extract Sytrinol by combining it with LeciGel's phospholipiddelivery technology - a process that resolves solubility and taste issues previously preventing its use...
Time for cheese to up its role in nutraceutical segment
A major repositioning of cheese as a nutraceutical food could significantly boost growth in this traditional category, argues a new report.
Healthy eating to get real support from public policy makers
Plans to encourage Britons to eat healthier foods, published by the UK government last week, mark a paradigm shift in the public policy approach to health, believes a food industry consultant.