Transport firm fined £0.5M for ‘horrific injuries’
A transport firm has been fined £500,000 for what the Health and Safety Authority (HSE) described as “horrific injuries”, after a worker was crushed between a lorry and its trailer.
Archives for March 19, 2015
Nutrient profiling key to public health policies
The next UK government must do much more to tackle Britain’s poor dietary habits, according to the UK Coronary Prevention Group (UKCPG), a charity dedicated to preventing heart disease through healthy lifestyles.
Premium boom is a big opportunity for posh SMEs
More high-end food and drink start-ups are taking advantage of a boom in sales of premium products in supermarkets and rising sales in posh retailers such as Waitrose.
Pine bark boosts brain health
French maritime pine bark, which is also known as Pinus Pinaster, may help boost attention span, memory, decision making and overall cognitive function, a new study has claimed.
45 new jobs at BHJ Ingredients following merger
BHJ Ingredients has created 45 new innovation roles after merging with two US sister companies to form Essentia Protein Solutions, its coo Asger Jacobsen has revealed.
1,600 jobs boost with €200M Glanbia plan
Glanbia Ingredients has pumped more than €200M into its dairy processing capabilities across Ireland in preparation for the abolition of milk quotas at the end of this month (March).
Low Fodmap on track to be next big free-from trend
Low Fodmap foods will become popular in the UK this year, as the emerging Australian-born diet is picked up by more health-conscious consumers, industry experts have predicted.
New lecithin certification launched
A non-genetically modified (GM) certification system for sunflower lecithin destined for the food sector has been launched by Cert ID Europe.
Coconuts causing confusion
Consumers are being “misled” by gimmicky and inaccurate coconut oil marketing, claims the Coconoil brand founder Garry Stiven.
Almond presents an unknown allergen risk
Almonds could present a huge allergen threat to people but the full extent of the risk is unknown because of the lack of data on their allergenic properties, according to a leading scientist.