Flavanol content of cocoa cut during manufacturing
Alkalising cocoa beans reduces the total flavanoid content by two-thirds, reducing the antioxidant potential of the product, according to new research.
Archives for April 17, 2008
CRN authors risk assessment for key amino acids
A risk assessment for the amino acids taurine, glutamine and arginine, has been authored by the CRN, providing industry and consumers with important information on safe dosage levels.
New superfruit flavors deliver nutritional benefits
Kerry Ingredients & Flavours has extended its line of functional flavors, which are said to combine the flavor and nutritional value of fruits and vegetables.
Unilever plucks UK soy drink from shelves
Unilever has withdrawn its soy juice - AdeZ - in the UK, after little more than 18 months on market after consumers failed to connect with its health messaging.
Yellow kiwifruit may boost immune health: study
A puree from gold kiwifruit may enhance the immune response by promoting the production of antibodies in mice, suggests a new study from the home of the fruit.
ZMC takes up position in lutein, zeaxanthin market
Ingredient group ZMC has been granted a lutein and zeaxanthin patent, which the company hopes will help position it as a leading global supplier for the two dietary supplement ingredients.