Scientific Method

Could slow-release coffee change the market?

Nestlé scientists developing slow-release coffee

By Hal Conick

Scientists at Nestlé are working on a new formula for slow-release coffee, something that could conceivably spread the effects of caffeine out over a longer period of time.

Antioxidants in cherry juice could also help arthritis sufferers

Cherry linked to exercise recovery

By Gary Scattergood

Sports scientists at Northumbria University are a step closer to a breakthrough in their bid to discover if antioxidants found in Montmorency tart cherry juice can aid post-exercise recovery and ease inflammatory conditions such as arthritis.

EFSA to evaluate low dose BPA ‘hypothesis’

EFSA to evaluate low dose BPA ‘hypothesis’

By Mark Astley

The European Food Safety Authority (EFSA) has begun work on a new bisphenol A (BPA) risk assessment - focussing on the low dose effects of the packaging chemical.

Sweet nothing in Soffritti's work?

Industry damns sucralose study at cancer conference

By Kacey Culliney

Research led by the controversial Italian scientist, Dr Morando Soffriti, linking the artificial sweeteners sucralose and aspartame to cancer, was presented today at the Children with Cancer science conference in London; a move industry is damning “irresponsible”.

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