Inside BENEO’s new pulse plant: pioneering sustainable protein from faba beans
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
Researchers take a closer look at how time of day interacts with metabolism According to a new study by Scotland, whether a person eats their largest meal early or late in the day does not
Fat sensors in the intestines stimulate the brain and drive food desires A dieter wrestling with cravings for fatty foods might be tempted to blame the tongue: the taste of butter or ice cream is
To develop policies for the prevention of heart disease, especially for vulnerable adults Among several lifestyle changes that may reduce cardiovascular disease, adopting the DASH (Dietary Approaches to Stop Hypertension) diet may have the greatest
Reflecting upon whether mother's mercury level during pregnancy is likely to have any adverse effect on the development of the child A woman's mercury level during pregnancy is unlikely to have an adverse effect on
'Enriched seaweed' with extremely high nutritional value Researchers from Tel Aviv University and the Israel Oceanographic and Limnological Research Institute in Haifa have developed an innovative technology that enables the growth of "enriched seaweed" infused
There could be factors beyond the poor diet quality of ultra-processed foods that impact the risk of developing colorectal cancer For many Americans, the convenience of pre-cooked and instant meals may make it easy to