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...
Genetic work in the fruit fly has revealed a complex sugar sensing regulatory network, which when dysregulated leads to severely disturbed energy metabolism, say researchers.
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.
Alterations to meal times may have a significant effect on the levels of triglycerides in the liver, according to new research that links such effects to a range of metabolic conditions.
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...
DSM BioSolutions has seen increased demand for its outsourcing services from the food industry, with a growing number of larger companies realising the benefits.
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.
Nestle has boosted its clinical nutrition activities, this morning announcing its acquisition of a UK-based manufacturer of tailor-made food products for people with inherited metabolic disorders.
Volac is rebranding its heat stable whey protein as ‘Volactive Hydrapro’, aimed at sports nutrition, to emphasise the benefits of hydration combined with protein.
Researchers in Israel have observed a link between a high fat diet and disruption to circadian rhythms in mice, which could have a bearing on metabolic disorders.
Solae and Novozymes are expecting the publication of some patents related to the joint development of new soluble protein isolates, brining the products one step closer to commercialization.
Genetic manipulation of enzymes in plants responsible for aromas in fruit and vegetable may enable fine tuning of flavours, suggests new research in Nature.
Strains of probiotic bacteria can affect metabolism, says a new
study from Nestle and Imperial College London that could help the
development of new probiotic products tailored for individuals.
Fungal species of Rhizopus could offer a valuable alternative
source for lactic acid production, with significant advantages over
bacterial production, says a new review from Australia.
Calcium from dairy sources, but not supplements, decreased excess
levels of fat in the blood after eating, says research from Denmark
that is yet another twist to the calcium-dairy weight loss debate.
CSM's decision to close a production facility in the US is the
latest in a series of initiatives designed to consolidate the Dutch
group's market position.
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
Dominique Patton.
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
The International Lecithin and Phospholipid Society (ILPS)
announced this week the 8th International Congress on
Phospholipids, to be held in Vienna, Austria on 7-10 September 2002
