Research is another step in defining the molecular mechanisms that govern how the gut impacts the virulence of intestinal pathogens. Mice fed a plant-rich diet were less susceptible to gastrointestinal (GI) infection from a pathogen such as E. coli, according to research published in Nature Microbiology. “There has been a lot of hearsay about whether […]
Subjects who drank green, oolong, or black tea at least four times a week for about 25 years had more efficiently interconnected brain regions. Regular consumption of tea may offer a protective effect on brain structure and age-related cognitive decline, according to research published in the scientific journal Aging. The majority of previous tea studies […]
DuPont Nutrition & Biosciences (DuPont) was awarded second place in the ‘Most Innovative Ingredient of the Year’ category at the Food Ingredients Innovation Award, for its Danisco VEGE cultures line. Launched in South America in February 2019, the culture product line is designed to support the production of fermented plant-based foods and beverages. Several years […]
Scientists from Australia’s national science agency, CSIRO, can now detect gluten in any food and show which grain it comes from, making it easier for food companies to correctly label their products. This National Science Week, they announce they have discovered a way to detect gluten in the less well-studied grain, rye, completing the ‘Grand […]
The specific strain, Akkermansia Muciniphila, has also been linked to fighting other diseases. Amyotrophic lateral sclerosis (ALS) – also known as Lou Gehrig’s disease – may be slowed by specific strains of gut microbes, according to researchers at the Weizmann Institute of Science, Israel. An ALS-like disease in mice showed slowed progression after they received […]
The technology called Neo-Pure maintained seed nutrients while improving food safety. A new study published in the Journal of Food Protection found that an innovative organic pasteurization, non-thermal technology called Neo-Pure eliminates pathogens effectively, without damaging chia and flax seed nutrients, germination ability or shelf life. Consumer demand is rising for nuts and seeds, and […]
Individuals who consume allium vegetables such as garlic, leeks, and onions have a reduced risk for colorectal cancer, according to research published in the Asia-Pacific Journal of Clinical Oncology. The study, carried out by scientists at the First Hospital of China Medical University, took place in three hospitals from June 2009 to November 2011. The […]
A study published in the Journal of Food Science investigates two emerging decontamination technologies for fresh produce—pulsed light (PL) and ultraviolet light (UV), in combination with washing (referred to as water‐assisted PL [WPL] and water‐assisted UV [WUV]). The researchers tested blueberries, grape tomatoes, and iceberg lettuce shreds to represent fresh vegetables and fruits with smooth […]
With the growing awareness regarding health benefits of the dairy products, demand for new and improved functional dairy foods is set to rise. On the same lines, the popularity of functional dairy foods will further propel the functional dairy ingredient market during the review period. Following the popularity of functional dairy food, manufacturers are introducing […]
Research says that probiotics are a precursor to good health in bones, skin, nervous system and the brain. Probiotics, often called “good” or “helpful” bacteria and yeast that live in the stomach, play an essential role in digestive processes – but may influence a host of other biological functions beyond gut health, according to an […]
Red chicory (Cichorium intybus L.) is consumed worldwide for its sensory properties and medicinal effects, which are due to its phenolic compounds and anthocyanins. In a study published in the Journal of Food Science, researchers developed an experimental design to extract anthocyanins from red chicory. Then, they set out to determine the stability of the […]
People who frequently consume sushi are more open to the idea of adding insects to their diets, according to a new study from La Trobe University and the University of Pennsylvania, US. The study followed 476 participants, 275 from the US and 201 from India. Notably, the US sample was most inclined to consume insects, […]
A team of researchers from the University of São Paulo (USP) has found that meals low in calories support protection from some diseases, indicating a correlation between the number of calories a person consumes and cell performance. With obesity a worldwide epidemic, we spoke to Dr Stacey Lockyer, Nutrition Scientist, British Nutrition Foundation, about how these […]
A major trend driving food product development is the rising demand from consumers for natural ingredients, including antioxidants. Until now, little work has been done to identify new natural antioxidants. But a recent study published in Food Chemistry details the discovery by researchers at Pennsylvania State University of an antioxidant in grain bran that could […]
Jennewein Biotechnologie, which specializes in the research and manufacture of human milk oligosaccharides (HMO), and Inner Mongolia Yili Industrial Group (Yili Group), China’s leading dairy company, have signed of a Memorandum of Understanding on research into infant microbiome and HMOs. Their goal will be to develop an innovative infant formula and dairy products specifically tailored […]
