Researchers have revealed that the timing of carbohydrate-rich meals can significantly worsen glucose homeostasis – on top of the independent glycaemic index of the food – potentially revealing ways to minimise the risk of type-2 diabetes.
The push to reduce sugar in products, supported by regulatory levers such as sugar taxes, has focused largely on the beverage sector. Kerry Taste & Nutrition weighs in on the challenges facing beverage formulators.
Food scientist at the University of Nottingham are collaborating with local start-up Pola to develop an ambient version of the company’s frozen treats.
The addition of iodine in salt can compensate for low iodine intake in adolescents and in women of childbearing age, according to Norwegian’s Scientific Committee on Food and the Environment (VKM).
Patients with Crohn’s disease (CD) and ulcerative colitis (UC) could benefit from following a Mediterranean diet, after a study finds an impact on nutritional state and disease activity.
A better understanding of the emotional impact of food can help manufacturers overcome the challenge of new products that fail, and also adapt to disruption in the industry.
Lucozade Ribena Suntory (LRS) has invested £500,000 ($634,000 USD) to extend a 30-year partnership with researchers at Scotland’s James Hutton Institute to develop new varieties of climate-resilient blackcurrants.
Early on in lockdown, scientists predicted confinement measures implemented due to the COVID-19 pandemic could exacerbate childhood obesity. Now, the results are in.
Fermented foods are a rich source of lactic acid bacteria (LAB), which are potentially probiotic. But when such foods are consumed, how many LAB become part of the microbiome?
Nutricia, part of the food, beverage and nutrition company Danone, has announced it is supporting research by independent medical professionals to define guidelines for nutritional care for COVID-19 patients recovering after ICU discharge.
ADM and Hospital de Sagunto, one of the largest medical centers in the Valencia region of Spain have partnered on a clinical trial into the effects of using a food supplement containing live microbial strains to promote gut microbiome balance and help...
