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If there were ever a competitive sport for margarines, puff pastry margarines would be the elite athletes

Both cake mix and industrial cake manufacturers need to take a closer look at alternatives to PHO-containing emulsifier

Manufacturers wanting to remove palm oil from their cakes without sacrificing product quality now have a compelling alternative

The University of Aberdeen is producing an industry-facing report that explores the challenges and opportunities faced by industry in producing high-protein food solutions for healthy ageing.

In June 2017, the International Society of Sports Nutrition (ISSN) published an updated position paper on protein and exercise. The paper looks to provide an objective, critical review of current knowledge in terms of protein-enriched diets and their optimal use and effect on athletes and others engaged in regular exercise.

According to a recent, large-scale study we’ve conducted, not enough people know about the benefits of whey protein. But they’re keen to learn more – and the European Whey Processors’ Association (EWPA) is helping to address that need.

As we age, our muscle mass slowly reduces. What can be done to remedy this – or at least slow down its pace? And why might whey protein be particularly well suited to the task?

Vitamin B12 may be a small part of mankind’s overall need for nutrition, but it’s a vital one. Deficiency in this essential, water-soluble nutrient has major health implications. With an aging population, the rise of veganism, and socioeconomically imposed, unfavorable dietary habits, vitamin B12 deficiency is receiving more and more attention from scientists. But could cow’s milk and milk products such as whey become a new, more cost-efficient and highly effective way to counter B12 deficiency?

During the last days, the recent ”Re-evaluation of mono- and diglycerides of fatty acids (E471) as food additives” conducted by an EFSA panel has attracted attention also in food magazines and websites.

Most of us are familiar with what food additives are, seeing them on the back of food labels in the supermarkets and even reading about them in news articles. Many may not know, however, that in the background, there’s a constant effort being made to identify any health risks and develop safe limits for the use of additives in foods and beverages.