Experts pinpoint chemical in breakfast favourite that could trigger heart attack and stroke

Scientists have warned that a chemical released during the cooking process of several family favourite foods could raise the risk of heart attacks and strokes by 60 per cent. Called acrylamide, this substance forms when starchy foods like bread, potatoes and coffee are heated, such as during baking, frying and roasting.

Inorganic Bread Improver Market Rapidly Gaining Traction in Key Business Segments

The Latest published market study on Global Inorganic Bread Improver Market provides an overview of the current market dynamics in the Inorganic Bread Improver space, as well as what our survey respondents- all outsourcing decision-makers- predict the market will look like in 2029.

NEW Studies Suggest UK's Salt Reduction Programme Could Help Reduce Health Inequality in Children – Government Must Act Now

Two NEW studies have examined the impact of the UK's salt reduction programme, and the improvements needed to ensure the programme continues to be successful. The first study (Socioeconomic status and dietary sodium intake in children from 2008 to 2019 in the United Kingdom) published on 22nd June 2022 in the Journal of Hypertension...

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