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This is a brief overview of the report Household Food Consumption and Expenditure, which provides further evidence of the changing patterns of food consumption in Britain over 20 years.
The many sources of honey are listed, with detail abut the contents of different types. Factors influencing the crystallisation of honey, and the causes and effects of fermentation are given. Some uses are also described in cosmetics, as food, and in pharmacology.
Further research is being conducted to assess the appropriate levels of nitrate, nitrite and Nnitroso compounds in the diet. So far, there is insufficient evidence to show what levels are dangerous. A report on these compounds has reviewed previous research, and the main findings indicate that...
A new type of while bread containing 30 more fibre than the standard loaf and produced from white flour and soft whole grains has in a few months captured 7.5 of the wrapped bread market with half a million loaves a day being bought.
A recent trend affecting the distributive chain in the food industry which has become more prominent is discussed. As retailers increasingly control the marketing of products, the role of the manufacturer is reduced. Recent research at Cardiff Business School into the changes in marketing...
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