Cooked bilberry better than cold for anthocyanin activity
Cooking temperatures up to 125ºc may be best for anthocyanin retention and activity, according to new research.
Archives for August 4, 2008
ConsumerLab releases omega-3 test results
Independent product tester ConsumerLab.com has given the thumbs up to almost 50 omega-3 dietary supplements and functional foods for delivering on dosage and being contaminant-free.
Fenchem fights fake ginkgo
Chinese supplier Fenchem has launched a testing method to detect fake ginkgo biloba, which has become more prevalent as increased demand has strained global supply.
Nutrition labels seen as a marketing tool
An increasing interest in nutritional information in the US could provide opportunities for food and beverage manufactures to use their ingredients as a marketing tool, according to the analysts.