Science News Archives - Page 13 of 15 - NUFFOODS Spectrum ASIA

November 22, 2017 | Science News

US scientists suggest cinnamon can fight obesity

The new findings indicated that cinnamaldehyde improves metabolic health by acting directly on fat cells. Scientists from the University of Michigan Life Sciences Institute had previously observed that cinnamaldehyde, an essential…

November 21, 2017 | Science News

Australian researchers genetically modify bananas

A billion dollar banana industry at risk of a deadly disease could be saved by this scientific breakthrough from a Queensland university. A team of researchers at the Queensland University…

November 15, 2017 | Science News

Scientists in London work on food poisoning bacteria

The new study revealed how the bacteria can infiltrate micro-organisms called amoebae, multiplying within their cells while protected inside its host from harsh environmental conditions. A team of scientists from…

November 14, 2017 | Science News

Australian researchers introduce VegEze app

CSIRO nutritionists will study how effective the app’s game-like nature is at changing people’s eating patterns as part of a broader research study. Researchers in Australia have launched a dinner…

November 13, 2017 | Science News

HKU researchers boost antioxidant properties of tomatoes

A new strategy has been identified to simultaneously enhance health-promoting vitamin E by ~6-fold and double both provitamin A and lycopene contents in tomatoes, to significantly boost antioxidant properties. As…

November 10, 2017 | Science News

Researchers develop sugar-glass film to avoid food contamination

Scientists are investigating whether these “bacteria-eaters” could have an expanded role in promoting food safety. A team of researchers in Canada have developed an antibacterial “sugar-glass” coating in which viruses…

October 25, 2017 | China

Chinese researchers bring out a new rice variety

The rice is thought to have several health benefits, including being high in calcium. A team of scientists at Yangzhou University in China have developed several types of rice that can be…

October 23, 2017 | Science News

Yissum introduces 3D technology for personalised food

Researchers have developed a novel platform, based on nano-cellulose, that will enable the 3D printing of personalized food. Yissum Research Development Company of the Hebrew University of Jerusalem has introduced…

October 12, 2017 | Science News

A team of scientists highlights nutritional benefits of corn

The amino acid is naturally lacking in corn, so synthetic methionine is often added to the crops. Scientists from Waksman Institute of Microbiology and Sichuan Academy of Agricultural Sciences have…

October 4, 2017 | Science News

Edible sensor developed for keeping food fresh

The research team at ETH Zurich has made an ultra-thin sensor out of materials that a human can digest safely. Making sure fresh food is kept at the right temperature…

Technology

Ingredion Thailand Achieves 100% Sustainably Sourced Cassava

Feb 27, 2026 | Company News

Deakin University and Bellarine Foods Partner to Develop Sustainable Marine-Derived Proteins

Feb 26, 2026 | Australia

Royal Unveils Refreshed Jute Bag Design for 20lb Authentic Basmati

Feb 25, 2026 | Company News

Food Testing

Australian Medical Bodies Push for Compulsory Health Star Labelling

Feb 24, 2026 | Australia

Tim Hortons Singapore Secures Majlis Ugama Islam Singapura Halal Certification Ahead of Ramadan

Feb 23, 2026 | Company News

Witsbb Joins Hands with Multiple Parties to Launch New Standard in Nutrition Free from Common Allergens

Feb 13, 2026 | China

More Popular

Beyond Meat Broadens Portfolio Beyond Protein with Sparkling Plant-Based Drink Line

Feb 27, 2026 | Beverages

Prinova to Spotlight Nutrition Innovations at Natural Products Expo West 2026

Feb 27, 2026 | Company News

Ingredion Thailand Achieves 100% Sustainably Sourced Cassava

Feb 27, 2026 | Company News

US scientists suggest cinnamon can fight obesity

The new findings indicated that cinnamaldehyde improves metabolic health by acting directly on fat cells. Scientists from the University of Michigan Life Sciences Institute had previously observed that cinnamaldehyde, an essential…

Australian researchers genetically modify bananas

A billion dollar banana industry at risk of a deadly disease could be saved by this scientific breakthrough from a Queensland university. A team of researchers at the Queensland University…

Scientists in London work on food poisoning bacteria

The new study revealed how the bacteria can infiltrate micro-organisms called amoebae, multiplying within their cells while protected inside its host from harsh environmental conditions. A team of scientists from…

Australian researchers introduce VegEze app

CSIRO nutritionists will study how effective the app’s game-like nature is at changing people’s eating patterns as part of a broader research study. Researchers in Australia have launched a dinner…

HKU researchers boost antioxidant properties of tomatoes

A new strategy has been identified to simultaneously enhance health-promoting vitamin E by ~6-fold and double both provitamin A and lycopene contents in tomatoes, to significantly boost antioxidant properties. As…

Researchers develop sugar-glass film to avoid food contamination

Scientists are investigating whether these “bacteria-eaters” could have an expanded role in promoting food safety. A team of researchers in Canada have developed an antibacterial “sugar-glass” coating in which viruses…

Chinese researchers bring out a new rice variety

The rice is thought to have several health benefits, including being high in calcium. A team of scientists at Yangzhou University in China have developed several types of rice that can be…

Yissum introduces 3D technology for personalised food

Researchers have developed a novel platform, based on nano-cellulose, that will enable the 3D printing of personalized food. Yissum Research Development Company of the Hebrew University of Jerusalem has introduced…

A team of scientists highlights nutritional benefits of corn

The amino acid is naturally lacking in corn, so synthetic methionine is often added to the crops. Scientists from Waksman Institute of Microbiology and Sichuan Academy of Agricultural Sciences have…

Edible sensor developed for keeping food fresh

The research team at ETH Zurich has made an ultra-thin sensor out of materials that a human can digest safely. Making sure fresh food is kept at the right temperature…

Technology

Ingredion Thailand Achieves 100% Sustainably Sourced Cassava

Deakin University and Bellarine Foods Partner to Develop Sustainable Marine-Derived Proteins

Royal Unveils Refreshed Jute Bag Design for 20lb Authentic Basmati

Food Testing

Australian Medical Bodies Push for Compulsory Health Star Labelling

Tim Hortons Singapore Secures Majlis Ugama Islam Singapura Halal Certification Ahead of Ramadan

Witsbb Joins Hands with Multiple Parties to Launch New Standard in Nutrition Free from Common Allergens

More Popular

Beyond Meat Broadens Portfolio Beyond Protein with Sparkling Plant-Based Drink Line

Prinova to Spotlight Nutrition Innovations at Natural Products Expo West 2026

Ingredion Thailand Achieves 100% Sustainably Sourced Cassava

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