Inside BENEO’s new pulse plant: pioneering sustainable protein from faba beans
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
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