FAO highlights food safety considerations for food supplements and functional or health foods
Specific foods consumed by young children are leading to excessive intake of saturated fat and sodium in their daily diets, according to a study from Nestle Nutrition. New research presented at the Experimental Biology 2014
Consuming a blend of soy and dairy proteins after resistance exercise may have additional benefits for building muscle mass, a recent study from the University of Texas Medical Branch (UTMB) says. The study published online
Consuming sucralose - a popular sweetening ingredient - in a drink is shown to have the same effect as water on a person’s sugar and insulin levels, according to a study reported in Diabetes Care,
Large numbers of packaged food products available in Indian stores fail to display nutritional data relating to the amount of sodium present thus preventing consumers from making informed food choices, reveals a survey conducted by
Certain probiotics could help women lose weight and keep it off, says a recent study published in the British Journal of Nutrition.The study, led by a team of researchers headed by Canada-based Université Laval Professor
Clasado - a prebiotic manufacturer from a small European country Malta - and University of Oxford’s Department of Psychiatry have announced the results of pre-clinical research that demonstrates prebiotics affect the relationship between the gut
Frutarom Switzerland Ltd., BU Health, together with Aquanova AG, Germany, has announced results of a recently published human study examining the bioavailability of curcumin through three different systems for oral administration. The results indicate superior
New research from the Monell Center reveals humans can use the sense of smell to detect dietary fat in food. As food smell almost always is detected before taste, the findings identify one of the
Researchers at Canada-based St. Michael’s Hospital have found there is no benefit in replacing fructose, the sugar most commonly blamed for obesity, with glucose in commercially prepared foods. Over-consumption, rather than a type of sugar,
A team of US Department of Agriculture scientists have analysed the key nutrients in 25 different varieties of vegetable microgreens. The study results could be used to estimate levels of vitamins and nutrients in microgreens.“Microgreens”