A Chr Hansen-funded study reveals the benefits probiotic consumption has on flu-like sickness as the results suggest a daily regimen may be justified for particular at-risk populations, such as children.
An EU-funded initiative is harnessing the power of the microbiome to optimise the food production system. The project aims to match the right food additives to the correct animals – starting with salmon and chicken – for maximum output.
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.