A new pilot study testing the efficacy of a digitalised personalised nutrition approach that integrates genetic profiles, microbiome composition, and physiological parameters, concludes it is highly effective in meeting unique needs and has the potential...
Protein has been hot for some years and shows no sign of abating in the near future as diet trends flip in protein’s favour from largely discredited low-fat to lower-carb/higher-protein regimes and a broader health halo around various protein forms.
The concept of “energy” is a multifaceted one, to be sure: it can come in bursts or slowly; via beverages, shots, biscuits or bars; with appeal that spans sports nutrition, weight management and even kids.
Exploring the mechanisms controlling acetate formation during cocoa fermentation may help identify the best starter cultures to optimize flavor attributes, according to a team of scientists supported by Nestlé.
Scientists from the National Cancer Institute at the NIU have reported metabolomic biomarkers for a variety of foods and vitamins, which, if validated, could become biomarkers in large cohorts to study diet-disease associations.
Brain imaging techniques offer researchers a critical opportunity to study the long term effects of how nutrition effects cognition and brain functions, according to a review from the International Life Sciences Institute (ILSI).
Powerful antifungal compounds produced from linoleic acid found in bread flour are the key reason for sourdough bread’s mould resistant properties, and have potential to be used in a host of food and agricultural applications, say researchers.
Europe’s largest whey protein supplier Volac claims that new scientific research backs the ingredient’s healthy ageing benefits for older consumers, and the need for ‘tailored nutrition strategies’ to meet their demands.
ABF’s pre-closed period trading report released earlier this week showed its ingredients business to be its weakest, but the CEO of ABF Ingredients said this is a reflection of the difficult conditions in the yeast and bakery markets, and not on overall...
Chr Hansen has joined the industrial platform Kluyer Centre for Genomics of Industrial Fermentation and will benefit from early access to research results on gene sequencing of enzyme and culture production strains.
The whey protein industry is gathering data to submit article 13.5 health claims after the European Food Safety Authority (EFSA) last month rejected a slew of generic, article 13.1 protein and whey protein-related dossiers.
Emerging research on lactic acid bacteria is set to offer food
companies a new method of vitamin enrichment that allows them to
get around consumer concerns over added ingredients, writes
Chemi Nutra has gained exclusive rights to a new patent on its
soy-derived phosphatidylserine product relating to its ability to
suppress cortisol, a catabolic stress hormone that can inhibit the
use of protein by muscles and impair...
The food industry could shortly be using a new, bio-based approach
to manufacturing mannitol - the minty-tasting sugar alcohol used as
a powdery coating on chewing gum, confectionery and pills - as
scientists report on new method...
Scientists have known for some time that certain components of some
foods, called amines, possess biological activity. Amines are
formed during normal metabolic processes in living organisms and
are present in everyday food products