A diet containing lots of salt can contribute to increased levels of stress, a new study shows Scientists from the University of Edinburgh in the UK have found in studies of mice that a high-salt
The team has filed a patent for their method of gene modification Scientists from Nanyang Technological University, Singapore (NTU Singapore) have successfully bioengineered an important protein in plants to increase the yield of oil from
A common dietary fibre promotes allergy-like immune responses in preclinical studies A type of dietary fibre called inulin, commonly used in health supplements and known to have certain anti-inflammatory properties, can also promote an allergy-related
Food industry is making concerted efforts to produce food that is flavourful yet safe and nutritious Protein Foods and Nutrition Development Association of India (PFNDAI) and Ind Food & Beverage Association (IFBA) have joined hands to promote healthy
Arjuna will showcase Rhuleave-K and other branded ingredients at CPHI, Frankfurt, on November 1-3, 2022 Results of a third clinical study reveal that Kochi-based Arjuna Natural’s Rhuleave-K is also effective in pain relief at a dosage
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
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