Soy food better than tablets for isoflavone dose: Study
Soy foods could be a better source of isoflavones than supplements, according to a new study from Stanford.
Archives for February 9, 2009
More foodborne illnesses on horizon, says risk expert
Is the US food safety system really 'in the soup'? Dr Sandford Miller, with a long standing career focused on risk analysis and food, talks to FoodProductionDaily.com about the recent peanut paste recall, the potential for future foodborne illnesses and...
Lutein-fortified milk passes bioavailability test: Study
Fortifying fermented milk with lutein may be a suitable vehicle to boost intakes of the compound, according to a new study from Spain.
Failure of Danone beauty yogurt is a learning opportunity
Danone pulled beauty yogurt Essensis from French shelves last week and left behind a lesson in how not to market edible cosmetics.
No room for functional foods gloom
Last week’s withdrawal of a high-profile functional food in France is disappointing for the company concerned and maybe for the healthy/functional foods industry, but you may be led to think differently if you happen to be a reader of the UK broadsheet,...
EFSA reveals milk protein safety conclusions
A new European review of the safety of proteins used in milk and dairy product formulation has found no link between their consumption and an increased risk to health, which could bring an end to an historic dispute.