Inside BENEO’s new pulse plant: pioneering sustainable protein from faba beans
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
The Central Institute of Medicinal & Aromatic Plants, Lucknow, a frontier plant research laboratory of Council of Scientific and Industrial Research (CSIR) has published whole genome sequence of Ocimum sanctum, the wonder plant ‘Holy basil’
A study published in NeuroRegulation shows that dark chocolate may improve attention. The study, sponsored by The Hershey Co., is the first to examine the acute effects of chocolate on attentional characteristics of the brain
A new University of Florida study published online April 11 in the Journal of the American College of Nutrition shows increased immunity in people who ate a cooked shiitake mushroom every day for four weeks.The
A study published in the International Journal of Obesity shows that having low self-esteem related to one’s weight and keeping food visibly available around the house outside of the kitchen may be predictors of obesity.The