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Nestlé extends Nutri-Score implementation to Spain and Portugal

Nutri-Score is a color-coded system that classifies food and drinks

15-Jun-2020

Today Nestlé announced that it is extending the use of the Nutri-Score nutrition labelling to its food and beverages in Spain and Portugal. The company is now using Nutri-Score in a total of eight countries across Europe: Austria, Belgium, France, Germany, Luxembourg, Portugal, Spain and ...

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Tomato coatings improve the conservation of pork

Gelatine coatings delay the oxidation process of the product during storage

08-Jun-2020

Researchers from the Institute of Agrochemistry and Food Technology (IATA-CSIC), the Spanish National Research Council (CSIC), and the Polytechnic University of Valencia (UPV) have demonstrated the effectiveness of a gelatine coating enriched with a hydrolysate of tomato proteins to improve the ...

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Biodegradable packaging that extends the shelf life of food products

YPACK develops a material made of cheese whey and microcellulose from almond shells

25-May-2020

Contamination by plastics from single-use packaging is a major sustainability problem that needs innovative solutions. The YPACK project, funded by the European Union (EU) and led by the Spanish National Research Council (CSIC), has developed and patented a material from by-products of the food ...

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Territorial short food supply chains foster food democracy and sustainability

16-Apr-2020

In recent decades, alternative food supply movements have arisen. These are based on greater society involvement in coordinating and making decisions regarding food. These short food supply chains translate into producer markets, food co-ops and consumer groups in which a group of people ...

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Possible lives for food waste from restaurants

08-Apr-2020

More than a third of the food produced ends up being wasted. This situation creates environmental, ethical and financial issues, that also alter food security. Negative effects from waste management, such as bad smells or the emission of greenhouse gases, make the bioeconomy one of the best ...

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Beam Suntory and Maxxium Spain Contribute to the Fight Against COVID-19

02-Apr-2020

Beam Suntory, a world leader in premium spirits, along with its joint venture distribution partner Maxxium Spain, have donated a combined €240,000 to support hospitals and nursing homes in Madrid and Segovia, Spain. In addition, Beam Suntory’s Segovia distillery is now in the process of producing ...

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Healthy ageing with natural extracts

05-Mar-2020

Responding to increased consumer demand for plant-based, eco-friendly food supplements, Euromed will focus on its new line of evidence-based Mediterranean fruit extracts for healthy ageing at Vitafoods Europe. The novel artichoke extract Cynamed™ joins the already established Mediterranean ...

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Enzyme for producing lactose free milk

A team led by the CSIC and the CNIO has observed in detail the molecular structure of β-galactosidase

03-Feb-2020

Researchers from the Spanish National Research Council (CSIC) and the Spanish National Cancer Research Centre (CNIO) have used electronic cryomicroscopy to elucidate the molecular structure of an enzyme capable of hydrolysing or breaking down lactose. The results of the work, which are published ...

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New olive oil created by CSIC helps prevent type 2 diabetes

18-Dec-2019

Researchers at the Institute of Fat and CIBEROBN have demonstrated the usefulness of an oil enriched in oleanolic acid in the prevention of this disease. A new type of olive oil developed by the Group of Bioactive Compounds, Nutrition and Health of the Institute of Fat, of the Spanish National ...

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Higher Nut Consumption May Help Prevent Cognitive Decline in the Elderly

29-Nov-2019

A recent INC-funded study, published in Molecular Nutrition & Food Research[1], showed that a high intake of nuts may help protect the elderly from cognitive decline. A team of researchers examined whether a diet high in nuts might help protect against age-related cognitive decline over a ...

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