Latest Food science Stories
A new study from the University of Illinois shows that two specific functional fibers may have the potential to assist in weight loss when made part of a long-term, daily diet.
Novus sponsored webinar, presented by WATT Global Media, will be held December 2 ST. LOUIS, Nov.
AMSTERDAM, November 21, 2014 /PRNewswire/ -- Extensive, trend-focussed, educational programme for all visitors Innovation in the health ingredients industry
Research funded by Penland Foundation, Houston Independent School District and Texas Children's Hospital provides food allergy preparedness education HOUSTON, Nov.
VALHALLA, N.Y., Nov.
Food policy summit addresses innovative ways to adopt and translate the Dietary Guidelines for Americans COLUMBUS, Ohio, Nov.
Eating Heart Healthy Program Helps Participants Learn Beneficial Diet Habits ARLINGTON, VA (PRWEB) November 19, 2014 Seafood Nutrition Partnership announced
Bel Marra Health, who offers high-quality, specially formulated vitamins and nutritional supplements, is reporting on a new study that shows highway traffic could be linked to an increased risk
While the old proverb claims that variety is the spice of life, a pair of recently-published studies offers a different take on things by indicating that spices can actually enhance your life in a variety of ways.
A+ Secure Packaging, a leading custom contract packaging company for pharmaceutical, nutraceutical, dietary supplements and more, announced today that its LaVergne facility has been awarded NSF
Pasteurization, used to slow microbial growth in food, is a process of heating food or liquid to a specific temperature for a definite length of time and then cooling immediately. Louis Pasteur was the creator of the process and completed his first test with Claude Bernard in April 20, 1864. The process was conceived as a way to prevent wine and beer from souring. Mostly, commercial-scale sterilization of food is uncommon due to its poor affects on taste and quality of product. Most dairy...
- A trick or prank.
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