Scientists conclude that classifying soymilk as ultra-processed may mislead consumers about its nutritional qualities The consumption of soymilk can contribute to cardiometabolic health by lowering both blood pressure and blood lipids, elevated levels of which are major risk factors for heart disease. This conclusion comes from a peer-reviewed, statistical analysis[Read More…]
R & D
Australia invests $41Mn to develop new fruit and nut varieties
The main goals of the program include creating smaller, high-density orchards to increase yield and implementing automation to alleviate the pressures caused by labour shortages Growers and plant scientists in Australia are collaborating on a new $41 million tree crop program. The program aims to expedite the development of new[Read More…]
New strawberry variety Stella debuts in Australia
Stella-ASBP’s strengths include its resistance to red leaf disorder, ensuring healthier and more robust plants A high-yielding, disease-resistant and delicious new strawberry variety has been unveiled at the Ekka, on top of the famous Ekka strawberry sundae. The new subtropical strawberry variety, Stella-ASBP, developed by the Department of Agriculture and[Read More…]
Study shows strawberries may lower cardiovascular disease risk
The study aimed to investigate the dose-related effects of strawberry fruit intake on endothelial function and glucose control Strawberries, Canada’s favourite fruit, are top for consumers in taste, and research shows that they may be a good choice in promoting heart health as well. A new study looking specifically at[Read More…]
NTU Singapore and Bunge to craft new food flavours via fermentation
In a research collaboration agreement, Bunge will develop the new flavours by leveraging the research capabilities and technologies at NTU’s Food Science and Technology Programme (FST) NTU Singapore and Bunge, a leading global agriculture, food and ingredients company, are collaborating to produce new food flavours through fermentation, including umami or savouriness, one of[Read More…]
IFF to open state-of-the-art centre in Shanghai
The Shanghai Creative Centre positions the company to capture a greater share of the Asian market IFF, a global leader in food and beverage, home and personal care, scent, and health announced that it aims to complete the renovation and expansion of its facilities in Shanghai Hongqiao Airport Business Park,[Read More…]
University of Stirling finds Pickle Juice effective in preventing muscle cramping
The study conducted by Thomas Cannon has once again proven Pickle Juice’s effectiveness in stopping and preventing muscle cramps A groundbreaking study conducted by Thomas Cannon at the University of Stirling reveals that Pickle Juice significantly prevents muscle cramping in competitive swimmers, independent of their sweat rate and hydration status. Cannon’s research focused on the persistent issue of[Read More…]
Archer Roose and Cornell University revolutionise canned wine category
Award-winning study unveils groundbreaking solutions to key quality challenges, paving the way for future wine innovations Archer Roose, a trailblazer in the premium canned wine sector announced its collaboration with Cornell University’s Food Science Department in a groundbreaking study that sets a new benchmark for the industry. The research, titled “Hydrogen Sulfide Formation in[Read More…]
La Trobe Institute to tackle Australia’s food security
LISAF will establish a $28 million ARC Industrial Transformation Research Hub for Protected Cropping (PC Hub) with funding from the Federal Government Australia based La Trobe Institute for Sustainable Agriculture and Food (LISAF) officially launched, to undertake research and innovation across the agri-food-health chain, aiming to enhance profitability for producers while also improving product[Read More…]
Research says Vibrio bacteria in seafood expected to increase
EFSA’s experts analysed the possible effects climate change could have on a wide range of food safety-related issues, including Vibrio bacteria in seafood The prevalence of Vibrio in seafood is expected to increase both globally and in Europe because of climate change, especially in low-salinity or brackish waters, according to the European Food Safety Authority’s (EFSA) latest[Read More…]
