Inside BENEO’s new pulse plant: pioneering sustainable protein from faba beans
Food availability, affordability and marketing can contribute to bad choices Excess weight and unhealthy diets are among the top three contributors to Australia’s total disease burden. They come just after tobacco, which is the leading
Sensor provides a color readout when it’s warmed above a specific temperature, which is tunable from -58 F to 32 F Keeping food cold while it’s transported and stored is essential to retaining its flavour
To help increase food production by more than 50% and feed a projected 10 billion people by 2050 New research by Cornell University, US describes how growing algae onshore could close a projected gap in
Which grains you eat can impact your risk of getting heart disease earlier In one of the first studies to examine the relationship between different types of grain intake and premature coronary artery disease in
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