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South Asia is in dire need of more sustainable vitamin A supplementation programming, with the region suffering from the world's second highest rate of vitamin A deficiency among children.
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The global trend for natural colours has been slower to catch on in APAC, where the market is still overwhelmingly driven by price, according to a senior executive at Arjuna.
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The Food Safety and Standards Authority of India (FSSAI) has issued a new colouring directive to differentiate between edible and non-edible ice.
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Cochineal dye - which produces red colour in food, drinks and cosmetics - has been found to cause allergic actions such as redness, itching, swelling and anaphylaxis in a small number of cases, Japan researchers say.
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AgroFresh Solutions is to open a China innovation centre in partnership with the countryâs largest fruit retailer, Pagoda.
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Argentinaâs efforts to reduce or remove trans fat content of foods has been a great success, with almost 95% of companies in compliance by 2015, according to the World Health Organization (WHO).
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Beef and Lamb New Zealand (B+L NZ) has launched an environment strategy designed to enhance the environmental performance of its sheep and beef sector.
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Nestlà will further reduce sugar and salt across its portfolio by 5% and 10% respectively by 2020 to make their products healthier for children.
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There is a strong nutritional and environmental case for increasing consumption of aquatic plants but consumer understanding represents a significant hurdle. Can edible seaweed manufacturers make seaweed an âeveryday foodâ in Europe?
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Olive oil is routinely ranked by consumers as the healthiest fat, says Cargill. But other oils also high in healthy mono- and poly-unsaturated fats â soybean, corn, and canola oil â all rank lower than coconut oil (which is high in saturated fat), while perceptions of lard and tallow are also improving, highlighting a disconnect between what consumers think about fats, and what nutritional scientists are telling them.
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