The eco-health benefits of fortifying bread with fruit by-products: study

01-Sep-2017 Last updated on 04-Sep-2017 at 15:11 GMT

Portuguese scientists suggest fortifying bread with fruit and yeast by-products increases fiber content in bread and could reduce waste in the environment.

Bread fortified with pomelo lowers GI and risk of diabetes: study

18-Aug-2017

By Gill Hyslop

Indian scientists suggest adding the citrus fruit to bread lowers its glycemic index, which increases its nutritional value and decreases the risk of diabetes.

Biofortification one of many factors in tackling iron and zinc deficiencies: Study

29-Jun-2017

By Wai Lang Chu

Biofortification alone is not enough to enhance bread with optimum iron and zinc levels to fight deficiencies, a study says as it cites other production methods that should factor in its creation.

Fresh concerns over titanium dioxide safety as study prompts French re-evaluation

23-Jan-2017

By Niamh Michail

The French government has ordered a safety reassessment of white food colouring titanium dioxide after scientists say they have shown "for the first time" that nanoparticles in the food additive are spread around the body.