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.
Scientists at the University of Newcastle Upon Tyne are investigating the use of potential new weight management ingredients for foods such as bread based on alginates, which can be extracted from seaweed.
Scientists at the Institute of Food Research (IFR) in Norwich have made some unexpected discoveries about the way in which the body breaks down fat. This could lead to new ways of slowing down fat digestion and, ultimately, to food structures that help...
