12 January - 20 June 2016

Food Safety and Other News

  • Research finds nutrients in vegetables help good bacteria flourish
  • Consumer survey shows changing definition of food safety
  • Scientists reveal the bioavailability of brown seaweed

Research finds nutrients in vegetables help good bacteria flourish

Research recently published in the journal Nature Chemical Biology has found that leafy greens are essential for feeding good bacteria and limiting the ability of bad bacteria to spread. A previously unknown enzyme was used by bacteria, fungi and other organisms to feed on the abundant sugar sulfoquinovose (SQ) found in green vegetables.


Consumer survey shows changing definition of food safety

Results from 2015 Food Value Equation Survey carried out by Deloitte Consulting LLP (in partnership with the Food Marketing Institute and Grocery Manufacturers Association) has shown changing attitudes about food safety.

The findings show that consumers want more transparency and accountability across the food chain. Retailers are seen to be increasingly responsible when it comes to consumers’ food safety expectations. The results found 51% of consumers want ‘clear and accurate’ labelling, 47% want clear information on ingredients (including their sourcing), 42% want fewer overall ingredients, no artificial ingredients or less processing and 41% want to know the nutritional content of foods.


Scientists reveal the bioavailability of brown seaweed

A recent study published within the British Journal of Nutrition has found that seaweed phlorotannins are metabolised and absorbed in the large intestine and may have anti-inflammatory potential.

share this article
RSSL endeavours to check the veracity of news stories cited in this free e-mail bulletin by referring to the primary source, but cannot be held responsible for inaccuracies in the articles so published. RSSL provides links to other World Wide Web sites as a convenience to users, but cannot be held responsible for the content or availability of these sites. This document may be copied and distributed provided the source is cited as RSSL's Food e-News and the information so distributed is not used for profit.

Previous editions

Load more editions

Make an Enquiry