Could a modified protein be a suitable sweetener for yogurt? Researchers in Italy investigated the potential of using a protein from a berry to sweeten yogurt, with mixed results. Sweeteners and flavors are generally added to yogurts; the natural compound generally associated with sweet taste is sucrose. Artificial sweeteners Several studies and reports show consumers […]
At the end of the month, the EU sugar regime will end, liberalising the market after nearly 50 years of production quotas. But one MEP is questioning whether the Commission has considered the impact on Europeans’ health as manufacturers switch to isoglucose. Some studies suggest isoglucose production will triple between 2016 and 2025, and earlier […]
Research conducted at the University of Southern Denmark shows that fatty acids might neutralize the harmful effects of Listeria bacterium. The study, spearheaded by professor Birgitte Kallipolitis, was initiated with the purpose of finding ways to reduce dangerous bacteria in food. Kallipolitis and her research team are working on multiple studies to decipher once and […]
