Danone will advance the delivery of science-based, consumer-centric innovations that are tailored to regional needs and scalable globally Danone announced a new phase of investment in Danone’s Digital Lab (D-Lab) in Singapore, reinforcing the company’s commitment to advancing digital health innovation and expanding its global research and innovation (R&I) footprint. [Read More…]
R & D
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…]
Peanuts provide much-needed protein for GLP-1 users
Peanuts and peanut butter can be a key dietary element for GLP-1 users because peanuts contain significant amounts of protein, fibre and healthy fats Today, an increasing number of Americans are taking GLP-1 medications to combat obesity and type 2 diabetes, which are serious health issues. GLP-1s deliver several benefits, including reduced appetite, better weight[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…]
Corbion joins Ferment4Health project to unlock gut health potential
This public-private research initiative aims to uncover how fermented foods and postbiotics can improve gut health and reduce chronic low-grade inflammation, a key factor in many lifestyle-related diseases Corbion joins the Ferment4Health Project to unlock the gut health potential of fermented foods. Ferment4Health, led by Wageningen University, will explore the[Read More…]
Nestlé enters research collaborations to explore innovative aquaculture
One approach involves farming different aquatic species from various levels of the food chain together Transforming the world’s food and agriculture systems is essential to feed the growing global population within planetary boundaries. To support this transition, Nestlé is engaged in research collaborations exploring innovative food production practices across the[Read More…]
HEINEKEN opens global R&D Centre in Netherlands
Research at the Centre focuses on enhancing brewing techniques and developing legendary new beers and beverages that meet evolving consumer trends King Willem-Alexander inaugurated the Dr H.P. Heineken Centre, HEINEKEN’s new 8,800 m² Global Research and Development Centre in Zoeterwoude, the Netherlands. Located next to the brewery in Zoeterwoude, the[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…]
Bayer develops new tomato varieties
Bayer is launching new multi-stacked resistant hybrids for Large Truss, Medium Truss, Cocktail & Cherry Plum Truss, as well as new Beef tomatoes Bayer has developed new tomato varieties that provide growers with advanced solutions in their fight against tomato brown rugose fruit virus (ToBRFV). These will launch this year[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…]
