News, Analysis & Insights on Nutrition, Supplements, and Health
Oxford Farming Conference
Action must be taken to tackle the “perfect nutritional storm” created by the obesity crisis and the row about sugar, warns Sainsbury’s director of brand Judith Batchelar.
Italian health chiefs have taken a tough stance on the use of activated charcoal in baked goods – banning bakers from describing such products as bread and clamping down on health claims.
Supplementing the diet with olive oil polyphenols may beneficially affect gene expression linked to brain function, says a new nutrigenomic study from Italy.
Dispatches from FiE, Paris
Vegetable ingredients are winning favor with consumers who value them as a healthy part of their diet, but how will the category evolve in 2016 and beyond?
The nutritional composition of leafy vegetables could be boosted by altering light intensity at harvest, Italian researchers have found.
Researchers say polyphenols from winemaking by-product red grape pomice has potential as a functional ingredient in nutraceuticals, pharmaceuticals and cosmetics.
Sweden’s National Food Agency (NFA) and Poison Information Centre have issued a joint warning on the possible lethal toxicity of pure caffeine powder.