Fatty, sugary snacks have been popular in the US and UK for decades, but new research shows that the emulsifiers, fat and sugar content of some snacks, baked goods and candies may be creating harmful cycles within the human body.
Nestlé has filed an international patent for cocoa polyphenols as a treatment or prevention of eosinophilic esophagitis – an allergic reaction of the esophagus.
A high level report from the UK's House of Lords has said advice on
peanut consumption by pregnant women and children to reduce allergy
risk could be counterproductive, and calls for urgent withdrawal
pending review.
University of Leeds scientists are giving an insight into a
possible future of pro and prebiotics with GM probiotic bacteria
that can stimulate the immune system when 'switched on' by specific
prebiotic sugar.
Milk, fortified with four minerals and three vitamins, cut the
occurrence of respiratory infections and days with severe illness,
and could be a well accepted means of improving health, especially
amongst pre-schoolers in the developing...
Elderly people could ward off digestive problems with probiotics,
said scientists at a briefing yesterday that may raise awareness of
the benefits amongst this sector of the population and help direct
marketing of consumer products.
Meat processors will be required to put in place new federal
procedures and labelling rules relating to potential allergens the
next time they review their food safety systems, as required
annually under the law.
Consumers who suffer from food allergies are set to benefit from
new "plain English" allergen labeling rules, which also
provide food and beverage manufacturers with the opportunity to tap
into the growing "free-from"...
US scientists have explained how one of the forms of conjugated
linoleic acid (CLA), a fatty acid found in dairy products, could
reduce inflammatory disease.
Netherlands-based Pharming has increased its stake in Australian
company ProBio and is now hoping to accelerate the
commercialisation of recombinant human lactoferrin in Asia,
writes Phil Taylor.
Belgian group Cosucra Warcoing is significantly increasing its
inulin and oligofructose production capacity by converting a former
sugar plant to chicory processing, as it aims to meet growing
demand for the ingredients.
French ingredients firm Rhodia Food has developed technology to
include beneficial probiotics in a nutritional bar, helping
manufacturers to tap two of the biggest trends in healthy eating.
