The shift towards more plant-based foods and reduced meat consumption among Europe’s consumers risks worsening an already low intake of choline, says Dr Emma Derbyshire of Nutritional Insight.
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.
Researchers analyzed the gluten intake of more than 6,000 genetically predisposed children and found a 6% to 7% risk level for every additional gram of gluten consumed.
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.
Having assessed the effects of energy drinks on the cardiovascular system, the German Federal Institute for Risk Assessment warns that excessive consumption can pose a health risk in young adults.
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.
