Published: Apr 28, 2012
By: J. Tomé-Carneiro, M. Gonzalvez, M. Larrosa
One year of supplementation with a resveratrol-containing grape extract decreased markers of inflammation and boosted heart health, says a new human study from Spain.
Published: Apr 28, 2012
By: M.R. Rietberg, D. Rousseau
Formulating foods using multiple emulsions may provide a way to produce reduced sodium foods and beverages without impacting on the perception of ‘saltiness’, says a new study.
A rare case of mad cow disease in the US is unlikely to have a significant impact on the processing sector, according to the American Meat Institute (AMI).
New Holland Agriculture recently announced its sponsorship of a reception that is part of a United Nations climate change conference being heldthis weekin Durban, South Africa. The company's sponsorsh
Coffee consumption does not increase the risk of chronic disease but could lower the risk of type 2 diabetes (T2D), according to the European Prospective Investigation into Cancer and Nutrition (EP
Emerging food quality method Process Analytic Technology (PAT) is gradually gaining traction in the food industry after being launched in the pharmaceutical sector eight years ago, Soenke Rosemann of Sartorius told FoodProductionDaily.com at Anuga FoodTec
Functional Technologies has signed a Letter of Intent to divest its subsidiaries, Phyterra Bio and Maritime Pulse Drying, as well as the early stage technology and property assets of these subsidiaries, in a management purchase by the president of the com
Scientists at the University of Saskatchewan (U of S), Canada, are conducting a research on a Swedish seed sorting technology, in order to increase crop value.
