Godrej’s Food and Microbiology lab drives consumer-centric innovation
A Nobel Prize in Physiology or Medicine for 2015 to Dr Tu You You Tu of China is perceived as a recognition of the Traditional Chinese Medicine (TCM). It has raised hopes in India and
Lycopene is a naturally occurring antioxidant available in many ripe fruits such as tomatoes (the major source of the carotenoid antioxidant lycopene which helps for lowering the risk of cancer), watermelon, grapes and papayas. It
Youyou Tu discovered Artemisinin, a drug that has significantly reduced the mortality rates for patients suffering from Malaria, for which she is awarded 2015 Nobel Prize in Physiology or Medicine with one half jointly to
In a unique initiative aimed at identifying risk factors associated with poor heart health among Indian women, the Saffolalife Study 2015 has revealed that more than 60% of urban Indian females are at risk of
Algae is evolving as the next new alternative protein source consumers are anxious to bite into as an ingredient in crackers, snack bars, cereals and breads, according to a presentation at IFT15: Where Science Feeds
The survey, conducted by DSM Nutritional Products, showed that while consumers want to improve their overall nutrition and wellness, they don’t know where to start, and say they are confused about the science behind nutrition
Morinaga Milk Industry Co., Ltd. the second largest dairy product company in Japan, confirmed that its new probiotic ingredient, Bifidobacterium breve B-3, caused a significant reduction of body fat and modified metabolic function in adults
A new study reveals that drinking low-calorie cranberry juice cocktail may help lower the risk of chronic diseases that rank among the leading causes of death worldwide, including heart disease, diabetes and stroke. The finding
A study published in the International Journal of Consumer Studies shows that the top causes of food waste in homes include buying too much, preparing in abundance, unwillingness to consume leftovers, and improper food storage.For
A study published in Psychiatry Research shows that young adults who eat more fermented foods have fewer social anxiety symptoms, with the effect being greatest among those at genetic risk for social anxiety disorder.The researchers