Science

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Extreme diets for carbs and fats linked with higher risk of mortality

By Oliver Morrison

In findings that suggest that people should pursue a balanced long-term diet rather than heavily restricting their carbohydrate or fat intake, researchers in Japan found that a low carbohydrate intake in men and a high carbohydrate intake in women are...

The hub will work to innovate in the UK's alternative protein sector. Image Source: MEDITERRANEAN/Getty Images

Alternative protein research hub to be opened in UK

By Augustus Bambridge-Sutton

A new £15 million research hub will look to improve the UK’s alternative protein sector: how to improve taste and texture of alternative proteins, reduce the cost and scale up production of alternative proteins, and even improve best practice.

People's willingness to try insects can be changed, the study showed. Image Source: Hello World/Getty Images

Interest in eating insects can be increased, study shows

By Augustus Bambridge-Sutton

At a time when meat consumption is increasingly being seen as unsustainable, eating insects is for many a comparatively better option. However, many people in the West find insects difficult to stomach. A new study shows that it is possible to increase...

One of the most important jobs of food packaging is extending food shelf life. Image Source: Monty Rakusen/Getty Images

Extending shelf-life through packaging: The complexities and variations

By Augustus Bambridge-Sutton

Food packaging has a number of key roles. Firstly, it aims to keep food safe from its environment, so it doesn’t get dirty or contaminated. Secondly, it makes it more convenient to transport. Thirdly, it can serve to extend food shelf life. It is this...

Beyond the initial visual impact, what factors are influencing consumer attitudes to packaging? What attributes do people look for in packaging? And does this impact purchase intent? GettyImages/Tom Werner

GUEST ARTICLE

The top 5 trends driving innovation in packaging science

By Katy Askew, managing director, IFIS Publishing

Packaging is the shop window for your brand, the primary interface through which food and beverage manufacturers interact with consumers. Packaging innovation, therefore, cannot be taken lightly. How are R&D teams leveraging packaging science to develop...

GettyImages - Man with Covid-19 / Justin Paget

Intake of plant compounds linked to lower COVID-19 risk

By Olivia Haslam

Individuals who consume higher amounts of specific plant-derived compounds, such as polyphenols and particular types of lignans and phytosterols, are at a reduced risk of contracting COVID-19, a new study by authors from Poland has concluded.

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Casein speeds up wound healing – study

By Teodora Lyubomirova

The milk protein’s antimicrobial and anti-inflammatory properties were put to the test by researchers, who discovered that wounds healed quicker when wrapped in casein-soaked bandages.

The results are promising, according to lead study author Kelly Swanson, professor in the Department of Animal Sciences and interim director of the Division of Nutritional Sciences at the University of Illinois Urbana-Champaign, who believes more studies should be conducted to confirm these findings in humans. GettyImages/ollo

Could eating insects slow weight gain in people with obesity?

By Flora Southey

A new study suggests consuming insect protein slows weight gain and improves health status in obese mice. The findings are promising for humans, lead study author Kelly Swanson, interim director of the Division of Nutritional Sciences at the University...

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Connection between autism and the microbiome established

By Augustus Bambridge-Sutton

A growing body of research suggests that what happens in the gut can affect the brain – a connection known as the gut-brain axis. A lot of prior research has suggested – inconclusively – a connection between autism spectrum disorder (ASD) and the gut...

The report makes several recommendations for child nutrition between ages 1-5. Image Source: Images By Tang Ming Tung/Getty Images

Are children in the UK getting the right nutrition?

By Augustus Bambridge-Sutton

A new report from the Scientific Advisory Committee on Nutrition (SACN) delves into the nutritional quality of the diets of UK children aged between 1 and 5, and explores what can be done to improve it.

Rice emits 10% of the world's methane. Image Source: DIEGO ANDRESCARTAGENA TRIANA/Getty Images

Can rice be made more sustainable?

By Augustus Bambridge-Sutton

Rice is one of the world’s most popular staple crops, feeding more than 3.5 billion people around the globe. It is also a significant greenhouse gas emitter, contributing 10% of the world’s methane emissions. To make rice sustainable, emissions need to...

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