The use of edible or wild flowers in food is growing in popularity but a lack of chemical and toxicological data and presence of toxic compounds in some species could be causes for concern, Danish researchers suggest.
Drought-resistant shrubs that grow wild in the Sahel can boost millet yields by an impressive 900% simply when planted amongst the crop, thanks to a natural ‘bio-irrigation’ method.
By diversifying the ingredients in processed food, manufacturers can contribute to healthier diets and a healthier planet with more biodiversity, say the creators of a free-to-download indicator.
Fiscal incentives like a sugar tax and lower-sugar subsidies to reduce sugar-sweetened beverage (SSB) consumption are unlikely to be effective, a new Singapore study reveals.
New research suggests that consumption of fermented dairy products such as cheese, yogurt, quark and kefir could lower the risk of coronary heart disease.
Low calorie sweeteners have a bad reputation – but frequent consumers use them as a means to control cravings and cut calories, suggesting that they could be an important public health tool, a researcher suggests.
Better Juice has developed a process that can turn the natural sugars in juice into dietary fibres, an innovation that it believes could be a game-changer for the beverage sector.
It is well documented that certain things affect how we perceive flavour: from smell to visual appearance. But what about some of the less obvious factors, like the room in which you are eating or your expectations around price?
Findings that point to a toxic effect of artificial sweeteners on gut microbes have been dismissed by an industry body, who said the study could not predict what would happen in real life use of sweeteners.
Researchers in the United Arab Emirates say they saw enhanced anti-proliferative, anti-diabetic, and anti-inflammatory activities upon hydrolysis of camel whey proteins, indicating their potential utilization as bioactive and functional ingredients.
Drinks should only be put on the market in the most sustainable option available – packaging that can be recycled and reused, but also has the lowest environmental impact overall, according to a vision set out by a University of Cambridge report. But...
A study in the Journal of Dairy Science on sugar reduction in dairy products comes at a time when yogurt is under the spotlight for its sugar content in the UK.
