Soy sauce fortification with iron reduces anaemia
Fortification of soy sauce with highly bioavailableiron can be an effective way to reduce anaemia, even at low consumption levels, according to a recent study.
Archives for October 18, 2005
Fish advisories could harm consumption, warn researchers
Government warnings about the mercury contamination of fish could threaten overall consumption of the healthy food, say researchers in a new study.
Beta-carotene rich plants improve vitamin A status, shows study
A new technique that allows researchers to track carotenoids consumed in plant foods through the body's bloodstream confirms the role of plant beta-carotene in raising vitamin A levels.
DecisionNewsMedia seeks a deputy editor
Decision News Media, a fast-growing international Internet company and aleader in business and science news publishing, is seeking a deputy editor.
How CLA fights inflammatory disease
US scientists have explained how one of the forms of conjugated linoleic acid (CLA), a fatty acid found in dairy products, could reduce inflammatory disease.
Asian plant extract adds novelty to European foods
Extracts of ginseng, a plant best-known in Asia, are increasingly appearing in European food products, appealing to consumers interested in wellbeing.
Danone to launch probiotic Activia in US
The French dairy group will launch its successful Activia probiotic yoghurts in the US at the start of next year as American consumers catch on to the benefits of 'friendly bacteria'.