Salt reduction may slash heart disease risk - study
Cutting salt intake may slash the long-term risk of cardiovascular
disease by up to 35 per cent, says a new multi-centre study from a
group of leading US universities.
EU research needs conference begins
Perspectives for Food 2030
About 150 experts are gathering here today in Belgium's capital
city for a peak into the future of the food industry.
Research to develop organic processing standards
EU researchers will discuss ways to improve the safety and
processing of organic and other "low-input" foods at an upcoming
meeting in Stuttgart, Germany.
Food sector vulnerable to emergencies, says study
Being lean and mean in the food and drink manufacturing sector
might pay off in terms of profits, but the practice has left the
supply chain vulnerable to a crisis, according to a UK government
Low fat dairy raises infertility risk, study
Women who consume low fat dairy products like skimmed milk may
significantly increase their risk of becoming infertile, new
research from the US claims.
UK firms missing out on R&D tax relief
UK manufacturers are missing out on tens of millions of pounds of
research & development (R&D) tax relief because they are
not investigating whether their activities qualify for the benefit.
Study highlights milk BSE risk
Fears that cows with BSE could pass on the disease to humans via
proteins in their milk has gained more credence from a new study,
which has encouraged stricter analysis of dairy products.
Scottish research unit launched to help small processors
Scotland's University of Abertay Dundee yesterday launched a new
food research unit aimed athelping small and medium sized
manufacturers develop new products and processes.
Lycopene protects vitamins in milk, study
Lycopene, microencapsulated in gum arabic-sucrose capsules, slowed
the degradation of vitamins A and D3 in skimmed milk by 45 per
cent, says new research.
Food science 'gap year' targets UK recruit crisis
A new initiative by a UK supermarket to send students on food
discovery 'gap years' around the world aims to help plug a national
shortage of food scientists.
Unilever announces major food R&D reshuffle
Unilever plans to reshape its European foods R&D organisation
in order to 'further enable differentiated innovation'.
Pressure processing improves milk, say researchers
A high pressure processing technique retains a fresh taste while at
thesame time killing bacteria andextending shelf life in products
such as milk, say US researchers.
Valio-Raisio announce nutrition research co-op
Finland's Valio and Raisio have announced the start of a new
nutrition research co-operation, supporting the Finland 'nutrition
cluster' and making the country a "forerunner in the development
of healthy nutrition."
Transparency is the key to the science kingdom
In the food and nutrition world, science is king. So when journals
do not force scientists to fully disclose financial support and
potential conflicts of interest, they are not helping anyone.
Dairy research barely alive in the UK, warn scientists
Dairy research and development in the UK has been systematically
destroyed, warn two senior ex-officials, seriously damaging the
potential for the country's industry to compete against foreign