Research

The World Health Organization (WHO) recommends salt reduction as one of the ‘Best Buys’ to reduce the risk of heart disease. Pic: GettyImages

Action on Salt denunciates UK government for failing consumers

By Gill Hyslop

The health watchdog has pointed a finger of blame at politicians for failing to reduce population salt intakes since 2014, the year the food industry was voluntarily encouraged to follow the Government’s previously successful salt reduction programme.

Getty | Vanchaichana

How to critically inspect a study report?

By Nikki Hancocks

Reading scientific study reports is part and parcel of working in this industry but many have not come from a scientific background, making it difficult to confidently read reports and critically analyse how robust and impactful findings really are. This...

Getty | ChrisChrisW

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.

Getty | AlasdairJames

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.

getty | wild pixel

Ginseng boosts attention and memory via the gut

By Nikki Hancocks

An American ginseng supplement can improve acute working memory and attention while chronic supplementation can improve cognition and mental fatigue, thanks largely to changes in the gut microbiome.

Citrus fruits are ‘distinctively’ high in vitamins, minerals and nutrients. Pic: Getty Images/bhofack2

Citrus peel boosts fiber and shelf life in bread: Study

By Kristine Sherred

A study published in Frontiers of Nutrition revealed that adding 2% of blood orange and lemon fibers to wholewheat durum flour was a viable approach to producing high-fiber bread with respectable shelf life.

New evidence suggests any kind of light can spoil dairy products

By Beth Newhart

Light protection services and certification company Noluma has released new research that tackles the effects of light exposure on milk and other dairy products. Vitamin A, vitamin D and riboflavin levels in milk all begin to deplete after just two hours.

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'Inspiration comes from many sources & that’s the kind of freedom we enjoy'

From nanoemulsions to octopuses: Palsgaard pushes the boundaries of applied research

By Niamh Michail

Emulsifier research into natural nanoparticles, algae and…octopuses? It may sound strange but this is exactly the kind of ‘outside-the-box’ research that’s possible at Danish firm Palsgaard thanks to the fact its R&D department is actually an independent...

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Barilla says Yes! to sustainable food research with €20k grant

By Niamh Michail

Barilla is calling on Europe’s researchers to pitch their projects on food and sustainability for the chance to win a €20,000 research grant through its BCFN Young Earth Solution (YES!) competition.

Wageningen University's campus will house Unilever's R&D centre from 2019 onwards.

Unilever to relocate food R&D to Wageningen University

By Niamh Michail

Global food giant Unilever is to relocate its R&D centres for food, home and personal care to Wageningen University in the Netherlands, creating what it calls "a global food innovation centre".

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