A new study from the University of Illinois Urbana-Champaign looks at changes in home food availability and nutrient intake for children from 2 to 4 years old Early childhood is an important time for learning about nutrition and establishing healthy eating behaviours. Young children rely on parents to provide food options, and the availability[Read More…]
Academic
Common plants could help reduce food insecurity, researchers find
The researchers found that the Carolina strain of Azolla is more digestible and nutritious for humans than Azolla varieties that grow in the wild and also are cultivated in Asia and Africa for livestock feed An often-overlooked water plant that can double its biomass in two days, capture nitrogen from[Read More…]
German scientists discover new type of apple juice improves heart health
They used a novel squeezing method called a spiral filter press to maximize the polyphenols in apple juice Scientists at Hochschule Geisenheim University in Germany have discovered a new type of apple juice that has the potential to improve heart health by increasing blood flow. They used a novel squeezing[Read More…]
Thai Scientists transform coconut jelly bio waste into food ingredients
These additives can be upcycled for use in the food, pharmaceutical, and cosmetic industries, reducing the need for costly imported additives in Thailand Cello-gum, a groundbreaking innovation by Prof. Dr. Hathaikarn Manuspiya from the Petroleum and Petrochemical College at Chulalongkorn University, transforms coconut jelly bio waste into valuable food ingredients worth[Read More…]
Research uncovers reason behind blue colour of blueberries
The chromatic blue-UV reflectance arises from the interaction of the randomly arranged crystal structures of the epicuticular wax with light Tiny external structures in the wax coating of blueberries give them their blue colour, researchers at the University of Bristol can reveal. This applies to lots of fruits that are[Read More…]
Korean researchers develop cultured beef rice
The hybrid rice was found to have 8 per cent more protein and 7 per cent more fat than regular rice, with a firmer texture A group of Korean researchers has developed a unique way to create refined by growing animal muscle and fat cells inside rice grains. This innovative[Read More…]
Brazil develops biodegradable sensors to monitor levels of pesticides in fruit and vegetables
Made from cellulose acetate, a material derived from wood pulp, the device has been named plant-wearable A team of researchers from the University of São Paulo (USP) and the Federal University of Viçosa (UFV) in Brazil have developed a sustainable sensor that can be directly placed on the surface of[Read More…]
New study finds longer-term nut consumption improves brain insulin sensitivity
This research may be important for the prevention of age-related diseases Results from a recent INC-funded intervention study were published in the American Journal of Clinical Nutrition. The study showed that, for older adults with overweight or obesity, longer-term consumption of mixed nuts significantly improved brain insulin sensitivity. This may be[Read More…]
Checkerspot announces breakthrough with development of human milk fat analogue
This results in the production of a new generation of OPO for application in infant nutrition products Checkerspot, a biotechnology company and Certified B Corporation™ that produces unique oils through the fermentation of microalgae, published in Frontiers in Nutrition a breakthrough in the development of a new source of human[Read More…]
UNM team up with University of Wisconsin–Madison send tomatoes into space
The tomatoes have taken flight, on the International Space Station (ISS) as part of project Trichoderma Associated Space Tomato Inoculation Experiment – or TASTIE Researchers from the University of New Mexico and collaborating institutions are known for sending unique and unusual plants and vegetables to space. In 2019, they sent[Read More…]
