Nutrition & Food Science: Volume 33 Issue 5

Getting the balance right: an evaluation

The British Meat Nutrition Education Service has updated its food guide “Getting the balance right” (GBR). Qualitative research to explore the use, perceived suitability and…

Campylobacter jejuni and the human food chain: a possible source

Campylobacter spp. is the single most common cause of food‐borne illness in England and Wales and worldwide. Raw meat (particularly poultry) is commonly contaminated with the…

Elemental distribution in summer fruits of Pakistan

Levels of the selected major and minor elements (Na, K, Ca, Mg, Ni, Cr, Cd, Pb, Zn and Fe) in 11 summer fruits grown in Pakistan were estimated by the flame AAS method based on HNO…

A need for healthy canteens in secondary schools in Mauritius

The present work focuses on the assessment of the level of hygiene practices among people involved in the preparation, cooking and serving of foods as well as the quality of foods…

Opportunities and constraints in the functional food market

Reviews the main food choice trends driving consumer demand for functional foods and the constraints limiting market development. Considers previous research activity in the…

Risk reduction: an insight from the UK poultry industry

Consumer perception of a harmful and hazardous food risk and the strategies to reduce the exposure to such a risk are examined. A survey of 172 respondents confirmed the perceived…

A comparative study on the synthetic food colours usage in foods procured from urban and rural areas of Hyderabad

A study was carried out to find the type and level of food colours added to various foods in the city of Hyderabad and rural areas around Hyderabad. The majority of foods from…

Food taboos and their nutritional implications on developing nations like Nigeria – a review

This paper examined briefly the background to food taboos and food habits. These food taboos and habits have great impact on the health of the Nigerian community. Sometimes, the…

Plants in Human Health and Nutrition Policy

New product information – hypoallergenic infant formula

Wageningen Centre for Food Sciences presents the complete genome sequence of Lactobacillus plantarum in the scientific literature

Success of probiotics in multi-pronged action against irritable bowel syndrome (IBS)

Spring brings new growth for the Health Professions Council

Wageningen Centre for Food Sciences (WCFS)

Minimising waste – conference notes from CCFRA

HACCP for growers – new guidance from CCFRA

Reducing allergy risk in UK infants

New Yakult pack gains consumer endorsement

Tribute to Dilys Wells

Babies' health at risk by low benefit levels

Food industry promotes healthy habits in all UK primary schools

Endocrine disrupters and food – new review from CCFRA

Filling the nutritional gap: new resource launched for the under fives

Building and refurbishing food production areas – new guidance from CCFRA

HACCP for food business – new guidance and standard from CCFRA