Food Ingredients, Health & Nutrition

Food Ingredients, Health & Nutrition

Calcium maintenance can be aided by vitamin D and vitamin K2

Vitamin K2 shown to reduce bone fractures in children

Vitamin K2 consumed in combination with vitamin D and calcium results in a significant reduction in low-energy bone fractures in children and young adults, a review paper has found.

Give babies iron and calcium from six months: science body

Complementary foods for babies should be encouraged from around six months of age and should include iron- and calcium-containing foods, a draft report from the Scientific Advisory Committee on Nutrition (SACN) has recommended.

Antibiotic resistance link in humans and animals is strengthened

Evidence linking antibiotic use and antibiotic resistance has strengthened after a report from three leading European agencies found their unnecessary use in food-producing animals had an impact on occurrence.

Low-fat health risk study disputed by nutritionists

A major study that claims a low-fat diet might increase the risk of death has been met with scepticism from health and nutrition experts.

Sainsbury calls for agreed allergen threshold limits

Sainsbury’s head of analytical testing has called for agreement on threshold limits for the presence of allergens in food and drink to provide reassurance to food manufacturers, retailers and, most importantly, consumers about the risk of allergic reactions.

How strong are the health claims of vinegar?

For decades, vinegar has been touted as a cure-all – but what is the evidence?

Processing affects how fat in plant-based food is absorbed: study

Preserving the natural structure of plant-based food during processing can limit the amount of fat and energy absorbed by the body, a study has claimed.

Top food innovators ask: where’s the love in PHE’s Eatwell Guide?

As someone who comes from three generations of caterers, hoteliers and restaurateurs, and who has worked within food for the entirety of my working life, food has been a major part of my conscience for the last 30-odd years.

Consumers continue to limit meat intake: survey

The flexitarian trend continues to gather pace after more than a quarter of UK consumers (28%) were found to have reduced or limited their meat consumption over a six-month period.

Potato-based starch offers boost to meat yields

A new potato-based starch is able to improve the yields of “cost-sensitive” meat products by 10–20%, while remaining effective in food cooked at lower meat core temperatures, according to its maker.

New ancient grain mix for healthier bread

Growing consumer demand for healthier bakery products is being met with the launch of a new multiseed concentrate containing ancient grains.

Antioxidant green tea extracts showcased at Drinktec

Tea extracts with a high polyphenol and catechin content were unveiled at Drinktec, which took place in Munich last week (September 11–15).

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