Probiotics may reduce eczema risk by 60 per cent
Daily supplements of a multi-bacterial strain food may reduce the risk of eczema by 58 per cent during the first three months of life, according to a new study from The Netherlands.
Archives for May 14, 2009
Dairy could mask bitter taste of antioxidants
Milk could be the ideal functional food matrix for delivery of polyphenolic-rich antioxidant extracts, suggests new research from South America.
Sensient offers flavor solution for stevia-sweetened beverages
Sensient Flavors has added its flavor masking technology to the raft of products that companies are offering to deal with potential off-notes associated with stevia-derived sweeteners.
USDA looks to organic supply welfare in new dairy study
A study is underway is in the US to offer what researchers claim will be the most comprehensive insight yet into the impacts of organic farming on the health of livestock in attempts to ensure better practices for suppliers.
Kosher grape skin extract responds to US demand
Chr. Hansen has partnered with wineries in France and Italy to produce grape skin-derived red colorings for kosher-certified beverages, as well as polyphenols for the dietary supplement industry.
New culture to speed up curing meat naturally
Chr Hansen has developed a new culture for sausages and cooked, cured or fermented meats, which is said to provide improved taste and colour and to work faster.
US, Canadian and Aussie wheat industries unite behind GM
Major wheat industry organizations from the US, Canada and Australia have announced that they intend to work together to commercialize genetically modified (GM) wheat crops.
Normal US access for EU foods is in sight, CIAA
Open trade in food products between the EU and US is on its way following the agreement over the beef hormone dispute this week, industry believes – even though the stand off is not fully resolved.