The call follows a Public Health England evidence review revealing that excess weight can increase the risk of serious illness from COVID-19, and the subsequent series of measures announced by the UK Government to curb obesity. The California Prune Board (CPB) has urged food manufacturers and retailers to consider the key role prunes can play […]
“We continuously improve the nutritional profile of our food and beverages, for instance by reducing sugar, salt and saturated fat or by increasing vegetables, fiber-rich grains, pulses, nuts and seeds, proteins and essentials vitamins,” a spokesperson at Nestlé tells FoodIngredientsFirst. Creating better nutrition through food products demands the reformulation of some foods and new launches […]
Umami, referred to as the ‘5th taste’ in the culinary world (in addition to sweet, sour, salty, and bitter), and kokumi, characterized as a ‘taste enhancer’ that heightens and lengthens flavors, could be the next winning savory flavor combination in packaged food, says global ingredients supplier Kerry. “Brands can break new ground” by harmonizing umami […]
A diet that includes plenty of colorful vegetables and fruits may contain compounds that can stop colon cancer and inflammatory bowel diseases in pigs, according to an international team of researchers. Understanding how these compounds work on a molecular level could be an initial step toward finding treatments for people with cancer. “What we are […]
Spinach and kale’s benefits may extend to keeping consumers cognitively fit, according to a study from University of Illinois researchers. The study, carried out on 60 adults aged 25-45, found that middle-aged participants with higher levels of lutein – a nutrient found in green leafy vegetables such as spinach and kale, as well as avocados […]
The type of carbohydrate we eat may affect depression, say scientists who have identified highGI foods as a risk factor. While highGI foods were linked to higher risks of depression, the team said low GIfoods like vegetables and fibre lowered risks. “The independent association between higher dietary GI intake and greater odds of depressive symptoms […]
