Science

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Scientists develop targeted fibre approach to gut health

By Nicola Gordon-Seymour

Researchers at the Whistler Centre for Carbohydrate Research, US, have discovered a way to select prebiotic fibres that promote bacteria propagation for improved gut health and are effective in any microbial environment.

Study details how gut microbiome communicates with immune system

Study details how gut microbiome communicates with immune system

By Will Chu

Bath University researchers have put forward an intriguing theory as to how the gut microbiome communicates with the immune system in work that further defines their roles in the onset of Ulcerative colitis (UC) and Crohn’s disease.

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Infant formula trials “are not reliable”, warns study

By Lynda Searby

A systematic review published in the BMJ slams recent formula milk trials as biased, and calls for a “a substantial change” in the way clinical infant formula trials are administered and reported to protect consumers from misinformation.

Pic: N2 Applied

First N2 Applied and Arla agtech trial shows near-zero emissions

By Jim Cornall

N2 Applied, the Norway-headquartered agricultural technology company, has announced the results of sustainable fertilizer testing that show practically all ammonia emissions were successfully trapped in converted cow manure when applied to fields.

Producing cash crops for the feed industry is a big contributor to grasslands conversion -- but grazing is one of the most effective ways of preventing it / Pic: GettyImages-Tbradford

Grasslands in crisis: Why the food industry should act now

By Katy Askew

Commodities driven deforestation is a major reputational risk for food businesses. A lesser known environmental impact is the contribution food production makes to grasslands degradation. But, with grasslands disappearing at an ‘alarming’ rate, could...

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Are omega-3 fatty acids prebiotic ingredients?

By Stephen Daniells

Omega-3s may beneficially alter the composition of the gut microbiome and lead to increases in the production of short chain fatty acids, says a study from King’s College London.

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