Prebiotics (fermentable fibers) and probiotics (beneficial microbes) are key to establishing a healthy gut microbiome. While most dietary prebiotics can successfully traverse the digestive system, most dietary probiotics cannot survive digestion. Scientists at the Chinese Academy of Agricultural Sciences have developed a gel to help probiotics reach their destination: the colon. Probiotics are live microorganisms […]
Consumers are becoming more and more demanding with the foods they eat and also prefer preservation technologies which do not modify the nutritional and sensorial properties of the end-product. In response to this, researchers of Valencia’s Polytechnic University (UPV) and of the Agrochemistry and Food Technology Institute (IATA), a center of the Spanish National Research […]
We all know that fiber is good for us, and now University of Illinois (U of I) researchers have added a new reason to consume it, perhaps particularly for older individuals. A study published recently in the journal Frontiers in Immunology that brought together scientists from the university’s neuroscience, nutrition, animal sciences, and kinesiology departments […]
Researchers at the University of Toronto have come up with what appears to be an easy and cost-effective approach to reducing the threat of microbial pathogen contamination on food processing equipment: coating it with a thin layer of cooking oil. Scientists in the university’s Dept. of Materials Science and Engineering, working with a food scientist […]
Nanyang Technological University, Singapore (NTU Singapore) scientists have discovered a plant-based food preservative that is said to be more effective than artificial preservatives. In tests carried out on meat and fruit juice samples, the organic preservative kept its samples fresh for two days without refrigeration, compared to commercial-grade artificial food preservatives. The organic preservative comprises […]
A correlation between obesity and genetics has been found to be modified by diet, according to a scientific paper in the American Journal of Clinical Nutrition. A research group led by a U.S. Dept. of Agriculture (USDA) scientist found that a specific gene—APOA2—can result in a higher body mass index (BMI). The APOA2 gene encodes […]
Concord grape is a North American fruit, whose unique grapes are rich in health-promoting polyphenols. Naturex’s Open Innovation Program Ingenium is continuing efforts to bring new science-based ingredients to market. Its latest initiative has led to the signing of a collaboration agreement with Milne Fruit Products, Inc. to jointly fund human clinical research utilizing Milne’s […]
The universal appeal of cognitive health products is putting the market in a strong position. Key points Standalone products are on the rise The halo effect of herb and nut extracts Cognitive health offers universal appeal Benefits cognitive health products should provide How research can lead to more health claims The surge in demand for […]
Bosch Connected Devices and Solutions and Bühler, two businesses that focus on the IoT and food industry respectively, are joining forces. The companies have decided to expand their research and development partnership. According to the companies, the cooperation provides great opportunities to leverage Bosch know-how in electronics, sensor technology and software around the IoT for […]
