Cornell University food scientists have created a low-calorie butter-like spread that consists of 80% water and minuscule drops of vegetable oil and milk fat, mimicking the look and texture of dairy butter without the use of artificial stabilizers.
The risk of developing coeliac disease is connected to the amount of gluten children consume, a study has confirmed – but its authors stressed the study is observational and therefore does not prove causation.
A study sets the stage ‘for understanding disease resistance for all avocados’ in research that could help protect the avocado economy, preventing shortages and price increases.
Finnish research has linked dietary phosphatidylcholine – an essential nutrient found in eggs and meat –with enhanced cognitive performance and a lower risk of incident dementia.
Mankai duckweed could find a spot as a top healthy and sustainable food ingredient, say researchers who suggest the protein-rich plant has serious potential in the health and wellness market.
Scottish biotech company ScotBio has developed a patent-protected method of enhancing the amount of phycocyanin, the blue pigment, produced in spirulina. The company says this innovation will make indoor grown spirulina a cost-effective option for the...
Everyone knows an apple a day keeps the doctor away. They may also store intriguing benefits for the gut, suggests new research, with the organic variety having the edge over standard apples.
