Could taurine help reduce acrylamide in foods?
Taurine, the ingredient most famously linked to energy drinks, may help reduce levels of acrylamide in foods, suggests new research from Korea.
Archives for May 16, 2010
IOM report: One step forward, two steps back
The call for better biomarkers to substantiate health claims is a bold and timely move, but we need to move away from trying to judge foods as pharmaceuticals.
What the new prime minister could mean for the FSA
Sue Davies, chief policy advisor at Which?, discusses issues of transparency and keeping up momentum on public health elements of the Food Standards Agency under David Cameron's coalition.
First quarter bears fruit for Frutarom
Frutarom has reported a positive start to 2010, indicated that the acquisition-hungry firm is back on track after a tough 12 months.
Australian food firms commit to slashing salt
Food companies in Australia have committed to significant reductions in salt levels in their products, mirroring similar efforts across the globe as public awareness and industry pressures rise.