Vitamin E, taken to boost health and reduce the risk of heart disease, makes little difference to consumers unless downed with fatty foods like full-cream milk or buttery toast, according to a British study.
In an early exclusive from Prepared Foods' 2004 New Products Conference, executives from three of the industry's leading food manufacturers offer their insights into the major trends to watch over the coming decade.
The European Commission has proposed reducing the level of chemicals in cured meat and sausages. The proposal is contained in a series of measures designed to tighten the use of additives.
At a time when more than 40,000 American women die each year from breast cancer, there is encouraging news: eating more fatty fish has been associated with a 26% lower risk of developing this disease.
Unease over genetically modified (GM) food continues to rise among Canadians, with three out of five saying such foods provide more risks than benefits, according to government poll.
Brazil's unit of U.S. agribusiness company Cargill Inc., Cargill Brasil, is entering the segment of food industry ingredients through the acquisition of Smucker Brasil.
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