Academic

QUT, CSIRO, UQ, and Eclipse team up in game-changing lactoferrin project

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…]

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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…]

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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…]

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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…]

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