Visual prompts may help shoppers choose healthier foods: Pilot study
Shoppers are more likely to buy healthy foods if they are given strong visual prompts in-store, according to a new study.
Archives for January 16, 2014
EU health claim for inulin has more immediate importance in the US: Beneo
Attaining a positive health claims opinion from the European Food Safety Authority (EFSA) may be of more importance immediately in the US than in the EU, says leading inulin supplier Beneo.
Chinese herbal compound Corydalis yanhusuo backed for inflammatory and neuropathic pain
A compound derived from the roots of the Chinese herbal medicine plant Corydalis yanhusuo may be effective at reducing pain, according to new research in rats.
Chilean company touts benefits of on-board, water extraction technology for krill oil
The krill sector, a hotbed of news in recent weeks, could acquire a new production player after a successful test aboard a fishing vessel of a new extraction technique by Tharos Ltd., a Chilean firm that has worked on the technology end of the business...
European sports nutrition sector working to ban killer weight loss aid DNP
The European sports nutrition sector is joining with authorities like the UK Food Standards Agency (FSA) to wipe out an illicit trade in the dangerous fat burning, fertiliser chemical DNP (2,4-Dinitrophenol) that has been linked to more than 60 deaths...
Iodine: EFSA proposes 150 µg per day for adults
The EU’s central science agency has proposed an adequate intake (AI) level of 150 micrograms (µg) for adults in a draft opinion published today and open to public consultation.
Vitamin E supplements may reduce bone fracture rate in the elderly: Study
Use of vitamin E alpha-tocopherol supplements may reduce the rate of bone fractures in older people, says a new study that supports the potential bone health benefits of the vitamin.
Increased fibre may prevent obesity by controlling intestinal glucose: Study
The metabolic benefits associated with increased an increased dietary intake of fermentable fibres may be due to the way in which our bacteria in use them to control levels of intestinal glucose, say researchers.