Individuals who regularly eat mangos have a better overall diet rich in fiber, vitamins and minerals compared to non-mango consumers, according to new research presented at the Experimental Biology 2012 annual meeting. The findings also suggest the phytochemicals found in ...More
Researchers at the Institute of Food Research and the John Innes Centre have developed a new variety of broccoli that contains higher levels of glucoraphanin, a phytonutrient believed to help ward off heart disease and certain cancers. ...More
A diet abundant in high amounts of fruits and vegetables with white flesh such as apples and pears may lower the risk of stroke by 52%, according to a new study published in Stroke: Journal of the American Heart Association. The findings suggest the color of the edible ...More
The global nutraceuticals products market is projected to exceed $207 billion by 2016, according to a new report from companiesandmarkets.com. The sector is being driven by demand for healthy food and beverage products, which presents growth opportunities in the functional ...More
The average consumer believes nuts come in one of three forms: in a shell, out of a shell, or as a chunky or creamy paste in a jar. Product developers, however, are discovering exciting new applications for a fourth functional nut form: nut flours. ...More
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