News
The fate of cellulose nanocrystal stabilised emulsions after simulated gastrointestinal digestion and exposure to intestinal mucosa
Research finds that CNCs as insoluble fibre, may have benefits in terms of differential lipid absorption (slowing absorption of saturated fat).
Lack of essential nutrients in gluten free products
The lack of fortification in gluten free food may increase the risk of micronutrient deficiencies for consumers who depend on these products, a new study warns.
Sugar in yogurt leaves a sour taste
A comprehensive survey of ingredients in yogurts has highlighted high sugar levels in many – particularly organic yogurts and those marketed towards children.
New online tool provides more efficient way for professionals to monitor diet
Research has shown that the new myfood24 online diet monitoring tool has shown it is as effective as similar tools already available, and more efficient to use.
Leeds Professor awarded grant from EFSA to investigate protein digestibility
Professor Alan Mackie has been awarded £239k from the European Food Safety Authority to investigate the susceptibility of a protein to digestion.