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irish mineral specialist marigot's aquamin complex appears to have benefits beyond enhancing the mineral content of certain specialist bakery products: it has also been seen to improve the texture of gluten-free bread. the ingredient, rich in calcium and magnesium, is derived from red seaweed lithothamnion coralliodides , which is harvested under licence by marigot off the south west coast of ireland.

food companies should divert resources to auditing health claims for their products and putting in place transitional arrangements in advance of the new eu legislation becoming applicable on july 1, advises an eversheds lawyer. the health and nutrition claims regulation entered into force in january. although much of the detail still needs to be hammered out, some claims, such as those relating to children, will not be permitted as of july 1 pending approval at eu level.

low fat ice-creams made using a gm yeast to form of small ice crystals moved closer to set to be approved for the european market, as the fsa published its draft opinion on unilever technology under novel foods regulation. the consumer goods firm applied to the uk's food standards agency (fsa) for novel foods approval to use ice-structuring proteins derived from a fermented genetically modified baker's yeast last year.

furcellaran, a co-polymer of beta and kappa-carrageenan extracted from red algae, has been identified as a novel new encapsulation material, researchers from estonia report. "entrapment of [(pro)biotica, and bioactive materials] into the furcellaran beads by protecting them against degradation processes could solve the problem to incorporate health promoting ingredients into food without reducing their bioavailability of functionality," wrote lead author katrin laos from tallinn university of technology.

global salt intake is still too high, according to a leading academic, and many countries ignore the who's advice on a maximum intake of 5g/day by issuing guidance far in excess. excess salt intake is linked to an increased risk of cardiovascular disease by raising blood pressure - the main cause of strokes and a major cause of heart attacks. in addition, a high salt diet has been connected to other adverse effects and diseases, such as osteoporosis, cancer of the stomach, asthma and obesity.