The project is set to revolutionise the functional food, sports nutrition, and skincare industries Queensland University of Technology (QUT) researchers are at the forefront of a groundbreaking $5.5 million initiative to commercialise human lactoferrin, a powerful protein known for its immune-boosting properties. The project is set to revolutionise the functional[Read More…]
Academic
Future of frying: Healthier, cleaner and more sustainable oils
Prof. Marc Pignitter Cold-pressed oils are valued for their natural antioxidants and flavour. However, they can turn rancid quickly when heated, often before you can even serve a dish. In contrast, refined oils can withstand high temperatures but lose much of their nutritional value and contribute significantly to carbon emissions[Read More…]
Preclinical study shows combination of chicory-derived prebiotics and HMO for toddler gut health
The science-driven, ingredient-specific research, conducted in collaboration with leading academic partner ETH Zurich, focused on microbial composition and metabolic effects in early nutrition A new preclinical study, conducted by Pudenz et al., i demonstrates that combining chicory-derived inulin-type fructans with the human milk oligosaccharide (HMO) 2’-fucosyllactose (2’-FL) leads to additive, and even synergistic,[Read More…]
Scientists say changing weather may alter taste of gin
New research reveals juniper berries, gin’s key ingredient, vary in flavour depending on region and harvest conditions. A new study has found that the taste of gin, the UK’s favourite spirit, may be subtly changing due to shifting weather patterns and where juniper berries are grown. Scientists at Heriot-Watt University’s[Read More…]
Lipid Legends unveils breakthrough cold-pressed oils for catering industry
The new oils follow on from the company’s optimised flaxseed oil, which has already been successfully launched For the first time, cold-pressed edible oils can be heated to high temperatures and reused several times without any loss of quality. This makes them a high-quality and cost-effective alternative to refined cooking[Read More…]
Superbrewed Food announces clinical study of postbiotic cultured protein benefits
The study’s findings were showcased at the American College of Sports Medicine annual meeting in Atlanta Superbrewed Food, a trailblazer in innovative food ingredients, announces the presentation of research conducted in collaboration with Texas Woman’s University. The study found that Postbiotic Cultured Protein appears equivalent to whey as a dietary protein source[Read More…]
UNSW researchers crack code for plant-based cheese
A plant-based cheese made from pea protein and polysaccharides, not only stretches and melts but also delivers essential nutrients like calcium and vitamin D A team of chemical engineers at UNSW Sydney has achieved a breakthrough in plant-based food innovation by creating a cheese alternative that melts, stretches, and browns[Read More…]
MIT and SMART scientists use microneedles and melatonin to combat global food waste
The innovation tackles a pressing issue: over 30 per cent of the world’s food supply is lost after harvest, according to global estimates, enough to feed more than 1 billion people In a groundbreaking development aimed at reducing post-harvest food waste, researchers from MIT and the Singapore-MIT Alliance for Research[Read More…]
Study finds dairy may help improve blood sugar control better than vegan diet
Conducted by researchers from the University of Reading and the Madras Diabetes Research Foundation, the 14-day dietary intervention trial involved 30 healthy adults A new clinical study published in the journal Clinical Nutrition suggests that incorporating dairy products into a plant-based diet may be more effective in managing blood sugar[Read More…]
Roslin scientists develop pig fat stem cells for cultivated meat industry
The pioneering development, recently published in NPJ Science of Food, promises to address one of the sector’s most persistent challenges—creating realistic and sustainable animal fat at scale In a major breakthrough for the cultivated meat industry, scientists at The Roslin Institute have developed a new line of pig stem cells[Read More…]
