Olive oil reduces blood pressure
Consumption of olive oil is inversely associated with blood pressure, report Greek researchers, revealing an additional factor behind its protective effect on heart health.
Archives for November 4, 2004
Antioxidant-rich soup cuts stress levels
Food makers continue to reap the benefits from new science that backs the health promoting properties of food with researchers finding an antioxidant-rich soup raised vitamin C levels, and reduced stress levels, in consumers.
Xanthan gum labels clarified in US
Clearing up any confusion over food labels, US food authorities have given the green light for food ingredients firms to use ethanol in precipitating food grade xanthan gum and to still allow the ingredient to keep the 'xanthan' label.
Profits up at Tate & Lyle on strong sucralose gains
Month-on-month growth for Tate & Lyle's zero calorie sweetener combined with a faster than expected decline in European cereal prices helped the UK firm post a high single-digit rise in profit for the first half of the year, reports Lindsey Partos.
EFSA clears flavourings
A risk assessment of 1000 flavouring substances is underway at Europe's food agency with a first slice of 77 substances cleared on genotoxic and carcinogenic criteria.