Inside BENEO’s new pulse plant: pioneering sustainable protein from faba beans
New research published in the September issue of the British Journal of Nutrition and featured in the just released Global Phytonutrient Report highlights a significant shortfall in fruit and vegetable consumption in people’s diets around
A study published in Public Health Nutrition shows that people who eat out may consume an average of about 200 calories more a day than when they cook at home.The researchers examined the responses of
A group of Indian researchers have studied the influence of dietary lipids on the bioavailability and antioxidant property of carotenoids in lutein deficient mice. Lutein is known to play a role in keeping the eyes
A study published in the Journal of the International Society of Sports Nutrition shows that curcumin may help decrease muscle soreness from oxidative stress and inflammation associated with continuous exercise. In this randomized, placebo-controlled, single-blinded
A study published in the British Journal of Nutrition shows that organic foods and crops may have more antioxidants and fewer, less frequent pesticide residues than their conventional counterparts. The study looked at 343 peer-reviewed
A study published in PLOS ONE shows that 14% of children’s’ calories come from fast food. The study also examines what types of fast food children consume. The researchers used the first 24-hr recall for
The International Food Information Council (IFIC) Foundation, Washington D C, shared consumer attitudinal research and insights with the US Food and Drug Administration (FDA) in comments on proposed updates to the Nutrition Facts label for
Eating baked or broiled fish once a week is good for the brain, regardless of how much omega-3 fatty acid it contains, according to researchers at the University of Pittsburgh School of Medicine. The findings,
A new study in the Journal of Food Science, published by the Institute of Food Technologists (IFT), found that essential oils may be able to be used as food preservatives in packaging to help extend
Eating five daily portions of fruit and vegetables is associated with a lower risk of death from any cause, particularly from cardiovascular disease, but beyond five portions appears to have no further effect, finds a