Bühler Group established the GPIC as an R&D centre dedicated to uncovering the hidden potential of local grains in Nigeria and Africa The Bühler Grain Processing Innovation Centre (GPIC) announced the launch of its new beginner-friendly and advanced courses aimed at individuals and companies in Nigeria and across Africa looking[Read More…]
Academic
Australian scientists call for targeted fibre diets to boost health
Australian food scientists have reclassified dietary fibres beyond soluble and insoluble to better guide nutritional decisions and drive targeted health food products. A new study published in Food Research International by RMIT University in Australia introduces a more detailed classification of dietary fibre based on five key characteristics: backbone structure,[Read More…]
Sirio launches global research institute for longevity studies
The Institute aims to advance anti-ageing science and accelerate the development and commercialisation of innovative nutraceutical products to promote healthy longevity SIRIO Pharma (SIRIO) the global nutraceutical contract development and manufacturing organisation (CDMO) – announces the launch of the Sirio Institute for Anti-Ageing (SIA) at the 2025 Boao Health Food Science Conference and Expo.[Read More…]
University Tasmania launches Inveresk Food Hub
The Food Hub Initiative is part of a broader Food Security Program designed to address food insecurity, provide essential food relief, and support student well-being Tasmanian University Student Association (TUSA) partnered with the University to announce the launch of the Inveresk Food Hub in Launceston, the next step in expanding[Read More…]
Aloe vera new secret ingredient in cultured meat
This breakthrough provides a sustainable solution by using Aloe vera, a widely available agricultural byproduct, as a biocompatible scaffold A new study published in npj Science of Food presents a significant advancement in cultured meat production by utilising Aloe vera as a natural, scalable, and cost-effective scaffold. This research is[Read More…]
Dongguk University researchers create clove-essential-oil-based Pickering emulsions
The researchers developed a sustainable emulsion using carbon quantum dots (CQDs), innovative solid particles derived from clove essential oil residue In a groundbreaking discovery, a team of scientists led by Jun-Won Kang, Assistant Professor in the Department of Food Science and Biotechnology at Dongguk University, has developed a novel Pickering[Read More…]
Australia’s Western Sydney University helps students in need with fresh produce
Once harvested, the University then donates this home-grown produce to those in need At a time when the cost of living is hitting many people hard, Western Sydney University is helping deliver fresh, healthy produce to those who need it the most – including its students. Crates of colourful produce,[Read More…]
New research boosts lettuce nutrients without reducing shelf life
One study demonstrated that exposure to UV-A and blue light temporarily increases the concentrations of total phenolics and anthocyanins in red-leaf lettuce New research from Michigan State University highlights the transformative potential of advanced lighting techniques for indoor lettuce cultivation. It reveals methods to improve both yield and nutritional quality[Read More…]
Study indicates benefits of EPAX 4020TGN for muscle function and recovery
Researchers at the University of South Florida carried out an eight-week dietary intervention on adult and ageing rats EPAX 4020TGN can help improve muscle contractile function and post-injury muscle recovery, a pilot study has found. The pre-clinical in vivo and in vitro research indicates that Epax’s highly concentrated, marine-derived triglyceride oil offers potential benefits[Read More…]
Diestel birds raised with regenerative farming practices improve nutritionally: study
California family-owned regenerative pasture-raised turkeys have a better omega 6:3 ratio and more phytochemical antioxidants Analysis conducted by the Center for Human Nutrition Studies at Utah State University on behalf of Regenified and Diestel Family Ranch, confirms that Diestel turkeys grown with regenerative farming practices are not only better for the land, but can also improve fatty[Read More…]
