Flavanols in cocoa again linked to CVD benefits
Small amounts of chocolate can lower blood pressure and reduce the risk of heart disease, according to a study by German researchers published in the European Heart Journal.
Archives for March 29, 2010
Vitamin K may reduce cancer risk: EPIC study
Consuming foods rich in vitamin K2 may reduce the risk of cancer, says a new study supporting the potential anti-cancer benefits of this emerging nutrient.
Making the food industry fair for SMEs
No race should have rules that favour the strongest competitors. But unless the capabilities and interests of SMEs are taken into consideration before the starting gun is fired for new food regulations, they will struggle to keep up and may have to drop...
Lallemand Health Ingredients merges with Lal’Food
Lallemand Health Ingredients (LHI) and Lal’Food have merged in a move to benefit from synergies between the companies.
Special edition: Vitamin D
Science: Enlightening consumers to the benefits of vitamin D
Barely a week goes by without a new study supporting the benefits of vitamin D and calling for increased intakes. In the final part of our series on the sunshine vitamin we look at the science behind the headlines.