Bakery

Hard and crunchy = fewer calories?

Hard and crunchy = fewer calories?

By Maggie Hennessy

Consumers perceive foods that are either hard or have a rough texture as having fewer calories, says a new study in the Journal of Consumer Research.

Rainforest Action Network says Kellogg cannot pass palm oil responsibility onto supplier Wilmar

RAN: Kellogg cannot deflect palm oil heat onto supplier

By Annie-Rose Harrison-Dunn

Kellogg cannot shirk its palm oil responsibility by deflecting attention to its supplier, says RAN following a statement from Kellogg calling for productive talks between its supplier Wilmar and the environmental group.

Pro prebiotic profs (from left to right): Stephan Theis, Beneo-Institute; Jeyakumar Henry, Singapore Institute for Clinical Sciences; Raylene Reimar, University of Calgary; Rob Rastall, University of Reading

Live from the 20th International Congress of Nutrition

Prof: 'GI can be more powerful obesity-fighting tool in Asia than the west'

By Shane Starling in Granada, Spain

Prebiotics and other fibres have a big role to play in curbing spiraling obesity, diabetic and pre-diabetic rates in emerging economies like India and China, according to one respected nutrition academic here at the ICN in Granada.

Haze from the fires engulfed Singapore - and much of Southeast Asia - earlier this year

Greenpeace and RSPO clash over forest fires

By Caroline SCOTT-THOMAS

Food companies that only use certified sustainable palm oil have been accused of “certifying destruction”, according to a Greenpeace report released to coincide with the first European Roundtable on Sustainable Palm Oil (RSPO) summit in Berlin this week.

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Exploring Fibre Fermentation Profiles

Exploring Fibre Fermentation Profiles

ProDigest developed the Simulator of the Human Intestinal Microbial Ecosystem (SHIME®), which explores the fermentation profiles of fibres and evaluates...