Risk assessors from the German Federal Institute for Risk
Assessment (BfR) repeated their call for the levels of acrylamide
in foods to be reduced as far and as quickly as possible. Speaking
one year after the Swedish National Food...
With the demise of breakfasts at home, spreads are coming under
increasing pressure as consumers demand increasingly convenient and
on-the-go foods - reveals the latest report from market analysts
The ARS and AACC's Cincinatti division jointly sponsored the 50th
annual research review conference yesterday in Wooster,Ohio in the
US, where the ARS' soft wheat unit received the 'best overall'
The debate on the yield superiority of traditional crops over
organic crops is set to continue as a recent study reveals that
corn and soybeans were only minimally reduced when organic
production practices were used instead of conventional...
The UK Institute of Food Science & Technology, through its
Public Affairs and Technical & Legislative Committees, has
authorised an updated information statement on salt that replaces
that of September 1999. Read below for...
Reviewing current science on salt and its effects on health, UK
scientists say that while there is no proven evidence to support
intake restriction guidelines in the general population, no-one
would be disadvantaged by reducing their...
People should get no more than 10 per cent of their calories from
sugar - including sugar from honey, syrups and fruit juices -
experts say in a major new report published yesterday from two
United Nations agencies on how to stem...