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An old technology that uses natural bacteria predators, called bacteriophages, is the focus of new research at the University of Nevada, Reno. The technique is being used to reduce salmonella…
FAO’s new State of World Fisheries and Aquaculture report urges more work to rein in overfishing kgGlobal per capita fish consumption has risen to above 20 kg a year for…
Although an early Easter was anticipated to boost European beverage sales in the first quarter of 2016, the general downward trend currently being observed in commercial beverage consumption was actually…
Previous research has suggested a link between the sensory properties of food, including flavour and texture, on satiety. A recent study published in the journal Appetite has found that increasing…
An astaxanthin-containing lipid extract from shrimp waste was encapsulated by spray drying to expand its use as a food ingredient. This research was performed by Spanish Researchers and published on…
Commission Regulation (EU) 2016/1067 of 1 July 2016 amending Annex III to Regulation (EC) No 110/2008 of the European Parliament and of the Council on the definition, description, presentation, labelling…
Ongoing concerns about obesity and sugar intake have driven interest in reduced sugar and diet drinks in recent years. This has become even more focused with the arrival of the…
In this issue we publish a study about the reform of the requirements of the EC Regulation no. 834/2007 for the organic farming. We publish the report of Thaifex -…
Wednesday, 13 July 2016 08:05

Red algae could counteract food allergies

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It is estimated that food allergies affect nearly 8% of children and 5% of adults worldwide.  Previous studies have found that certain seaweed varieties contain polysaccharides with anti-asthmatic and anti-allergy…
Commission Regulation (EU) 2016/1015 of 17 June 2016 amending Annexes II and III to Regulation (EC) No 396/2005 of the European Parliament and of the Council as regards maximum residue…
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