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Archive | July, 2012

Independent researchers find nutritional improvements in eggs

Independent researchers find nutritional improvements in eggs

British eggs contain double the selenium of 30 years ago, according to a new study led by the Institute of Food Research’s Food Databanks National Capability. They also contain 75% more vitamin D, 20% less fat and more than 10% less cholesterol compared with data from previous surveys. “Eggs are a valuable component of a […]

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Dr Arthur Thompson

European cooperation to reduce risks from persistent bacteria in food processing

Dr Arthur Thompson is a partner in a recently-funded 4 year COST Action (European Cooperation in the Field of Scientific and Technical Research) coordinated by Dr. Hulya Olmez at TÜBİTAK Marmara Research Centre Food Institute, Turkey. The aim of this new Action is the mitigation of bacterial colonisation and persistence on foods and food processing […]

Contact Us

For media enquiries, expert comment or more information please contact: andrew.chapple@ifr.ac.uk
+44 (0)1603 251490
Continue Reading