FSSAI introduces quarterly reporting for expired and rejected products
Curcumin used in this research is in nano form which increases the solubility of curcumin 33 folds Jalandhar-based Lovely Professional University (LPU) has conducted a research and prepared golden milk, also known as turmeric milk.
Food producers to investigate supply chains to better understand where contaminants might be introduced The first comprehensive assessment of common synthetic chemicals found in UK foods has been completed by researchers at the University of
Many people commonly consume fibre-enriched foods to promote weight loss and prevent chronic diseases such as diabetes and cancer Researchers from the University of Toledo in the US have found that diets rich in highly
Gen Z 'climate aware' but less aware of emissions linked to meat A survey of young Australians by a University of Sydney researcher found that while the majority believe climate change is anthropogenic - caused
Findings emphasize importance of taking a holistic approach to thinking about nutrients The answer to a relatively concise question- how does what we eat affect how we age- is unavoidably complex, according to a new study
India's first Spanish-type high oleic acid groundnut variety is set for release Groundnut oil considered as good as olive oil was made possible with the development of high oleic acid varieties. Now, a new variety
Replacing and reducing sugar in processed foods is a long-term goal of both the healthcare system and food and beverage industry Finding natural, non-caloric sugar substitutes is desirable but challenging. However, researchers at the University
A growing demand from noodle manufacturers both in Singapore and internationally for such innovations Hafnium Ventures and the Agency for Science, Technology and Research (A*STAR) have entered an exclusive license agreement, enabling the commercialisation of
Protein intake is suspected to relate to recovery of skeletal muscle mass after kidney transplantation Conventional wisdom holds that low protein intake is essential for kidney disease patients. However, scientists from Osaka Metropolitan University in
The developed lactic acid bacteria create natural sweetness in the yoghurt, thus reducing the need for added sugar A team of scientists at the Technical University of Denmark (DTU) has developed a yoghurt bacterium, which