Chia, a seed from Mexico related to mint has become more and more popular recently due to its favourable levels of omega 3 fatty acids and relatively low levels of omega 6, not to mention the fibre and levels of some vitamins. But sticking a few in your smoothie is…
In the second part of our blog about protein sources presented at the IFT15: Where Science Feeds Innovation hosted by the Institute of Food Technologists (IFT) in Chicago, we talk about algae and other alternative sources of plant protein.
With the high environmental cost of meat production and the increasing demand for protein rich food, alternative sources of protein were one of the questions being pondered at the IFT15: Where Science Feeds Innovation hosted by the Institute of Food Technologists (IFT) in Chicago.
Good news to you fellow beer drinkers out there. That small beer that you may have to quench your thirst after some physical exercise does not seem to be a bad thing.
Good news for all you nut eaters out there. Regular consumption of tree nuts and peanuts is associated with a lower chance of death.
Eating between meals, a generation ago it was seriously frowned upon but in today’s world of eating on the go or at our desks it has become part of the norm. But what about teenagers, what should we give them if they are hungry between meals?
Something strange is happening in new kettles up and down the UK. It seems that the water boiled in the kettles has a bad taste or smell.
Nothing says its summer time more than strawberries, (well except for warm sunny days of course) and this year there should be a bumper of a crop.
Definitely one for those meat loving non fish eaters out there. Chinese scientists have developed cows that produce omega 3 fatty acids, so you could get your weekly recommended amount from beef instead of fish (well, if GM food is allowed in your region).
We’ve all heard the advice, we all eat too much salt (sodium chloride) and this can give us high blood pressure and lead to heart disease. But what about potassium chloride? Usually used to dilute sodium chloride in “low salt” salt.
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