Researchers have compared the environmental sustainability credentials of chicken egg white protein powder to an alternative produced using the fungus Trichoderma reesei and precision fermentation techniques. The results are in.
A team of scientists has developed biodegradable food packaging made from corn protein and other naturally-derived bioplymers infused with a mixture of natural antimicrobial oils that can extend the shelf life of fresh fruit by up to three days compared...
They don’t ‘win any prizes for their gastronomic, economic or aesthetic value’. But limpets have acquired an undeserved reputation as ‘famine food’, according to research that aims to re-write their global significance in coastal heritage and food culture.
Finnish dairy cooperative Valio and the VTT Technical Research Centre of Finland are combining to launch a project to research what kinds of food industry raw materials could be produced using cellular agriculture.
Pepper-containing foods can transfer into the mother's milk contributing to an increased tolerance at a later age, say researchers, who outline how dietary constituents are transferred from mother to baby.
Researchers at the University of California, Davis, have developed a new type of cooling cube that they claim could revolutionize how food is kept cold and shipped fresh without relying on ice or traditional cooling packs.
Carboxymethylcellulose, a widely-used emulsifying and thickening food additive ingredient, can alter the intestinal environment of gut microbiome, disturbing levels of beneficial bacteria, suggests new clinical research.
Fish farming by-products have the potential to increase the sustainability of aquaculture, and contribute to sectors such as food ingredients, diet supplements, animal feed and food packaging, according to a new study.
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.
People with irritable bowel syndrome (IBS) who see the biggest benefits of adhering to a low FODMAP diet, which restricts intake of fermentable carbs, have a distinct gut bacterial profile, new research has revealed.
A diet rich in fermented foods such as kimchi, cottage cheese, and kefir can enhance the diversity of gut microbes and reduce molecur signs of inflammation, say researchers at the Stanford School of Medicine.
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.
'Animal-free’ protein startup The EVERY Company - has teamed up with cold-pressed juice brand Pressed to road test its highly soluble, "nearly invisible" egg protein EVERY ClearEgg, its second product produced via precision fermentation...
The digital economy can help us prevent packaging waste, say researchers at Lancaster University and University of St Andrews, who are working with the founders of Reath, a start-up in Edinburgh, with a mission to build the digital infrastructure for...
Texture-modified, antioxidant-rich, plant-based snacks are a useful nutrition support to benefit healthy ageing via the elevation of antioxidant ability and alteration of gut microbiota, according to new research.
An international team of scientists have completed what they claim is the ‘largest review ever conducted’ looking at agricultural crop diversity. The results are in: we are seeing ‘enormous’ diversity loss, with implications for future...
The Fat Reduction Factsheet is the latest in a series of expert guidance factsheets published by the University’s Food Innovation Centre to help producers become more sustainable and create healthier treats.
A meta-analysis of 41 studies has found that a high intake of the omega-3 fatty acid alpha linolenic acid (ALA) is associated with a lower risk of death from all causes, and specifically from diseases of the heart and blood vessels.
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.