Americas: Government-support salt reduction drives are effective, finds report
A new global study projects that a government-supported policy to reduce salt consumption would be highly cost-effective across the world.
Based on costs and...
Americas: Researchers develop glue from mussels, corn
A new type of adhesive that combines the bonding chemistry of shellfish with a bio-based polymer has been shown to perform as well as...
Americas: Babies should have peanuts to prevent allergy, says panel
An expert panel has issued clinical guidelines to aid health care providers in early introduction of peanut-containing foods to infants to prevent the development...
Americas: Associations release guidelines for handling probiotic items
The Council for Responsible Nutrition (CRN), a trade association for the dietary supplement and functional food industry, and the International Probiotics Association (IPA) have...
Americas: Omega-3 intake lowers CHD risk
EPA and DHA omega-3s reduce the risk of coronary heart disease (CHD), according to results of a meta-analysis published in the Mayo Clinic Proceedings...
Europe: University releases categories of food scares
The food sector is now a world market with products sourced from all over the globe to meet the growing demand of consumers for...
Americas: Over eating red meat may not harm the heart, say researcher
Consuming red meat in amounts above what is typically recommended does not affect short-term cardiovascular disease risk factors, such as blood pressure and blood...
Americas: Study finds infant cereals lack consistent nutritional content
For parents around the world, premixed infant cereals—also known as complementary foods—can be a vital source of the solid food needed for healthy child...
Europe: Danish university studies water-purifying effect of mussel farming
The need for organic protein sources for animal feed for Danish organic livestock production is expected to see a further increase, when EU requirements...
Europe: Denmark to improve lives of allergy sufferers in project
Innovation Fund Denmark has contributed more than €2 million (US$2.08 million) to the project that is led by the National Food Institute, Technical University...