In order to manage something you have to first measure it. The partners behind the USDA Global Branded Food Products Database have for the first time made it possible for food manufacturers to contribute to the Database information on live microbes in the foods and beverages they produce, creating the opportunity to advance new health […]
Scientists have for the first time constructed the reference genome for the source of the popular fibre supplement, psyllium husk, which could boost supplies of the versatile plant-derived product.
Arla Foods Kruså has replaced its microfiltration system with a UV pasteurisation system from Lyras, a Danish company specialising in sustainable pasteurisation technology, to minimise the environmental impact of its salad cheese production.
Scientists have decoded the physical process that takes place in the mouth when a piece of chocolate is eaten, as it changes from a solid into a smooth emulsion that many people find totally irresistible.
CN Bio, a leading Organ-on-a-chip Company (OOC) that designs and manufactures single-and multi-organ microphysiological systems (MPS), today announced that the U.S. Food and Drug Administration (FDA) and CN Bio have expanded their collaboration for the second time, with new research aiming to evaluate multi-organ MPS and their applications using the PhysioMimix™ Multi-organ System. Building on […]
PHYSIO-CHEMICAL ANALYSIS ON FISH AND FISHERY PRODUCTS
Science misinformation about genetically modified crops and foods had a potential global readership of over a quarter of a billion people, according to a new study published by the Alliance for Science, which combats anti-science misinformation on topics like climate, vaccines and GMOs.
A year-long study of the dietary habits of 9,341 Australians has backed growing evidence that highly processed and refined foods are the leading contributor of rising obesity rates in the Western world.
A recent human study published in the journal Antioxidants found that consuming grapes protected against ultraviolet (UV) damage to the skin.[1] Study subjects showed increased resistance to sunburn after consuming 2.25 cups of grapes every day for two weeks.
The sales, marketing and application technology activities for the legume flours of Müller’s Mühle Business Solution has become part of the GoodMills Innovation portfolio as of 1st October. The range of legume flours complements the extensive, predominantly cereal-based offerings of GoodMills Innovation. The legume flours will increase the growth and development potential of plant-based alternatives, […]
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