Omega-3, fibre, vitamin E linked to lower Lymphoma risk
A diet rich in omega-3 fatty acids, dietary fibre, beta-carotene and vitamin E appear to offer significant protection against non-Hodgkin lymphoma, says a Swedish-Danish-American study.
Archives for December 7, 2006
Australia firm patents natural low GI sugar
An Australian firm has patented what it describes as a 'totally natural low GI sugar'.
New baking method increases volume and shelf-life
Ingredients firm CP Kelco has invented a new method of bread-making which promises longer shelf-life, improved texture and greater bread volume.
Heat-tolerant wheat: the future of food development
A major global research effort has generated climate-resilient innovations such as crops bred to withstand heat, salt, submergence or waterlogging.
Ball cooks-up microwavable steel can
Ball has released what it claims is the first microwavable steel packaging for foods available in North America.
Danisco stabiliser cuts fat, costs for ice cream
Danish ingredients group Danisco has launched a new stabilizer ingredient designed to allow ice cream manufacturers to cut the fat content of their products while still maintaining a creamy mouthfeel.
Fluorochemical-free grease resistant paper launched
Boise Paper launched its first fluorochemical-free oil and grease resistant (OGR) paper this week, following growing consumer concerns over the health risks associated with the group of chemicals.
Soy crisps encourage healthier snacking
A Finnish company is poised to take advantage of the emerging trend towards healthier snacking with a range of soy-based crisps, nuts and crunchy bites.