This recently published study validates Sensoril’s unique ability to support symptom management and quality of life in women post menopause Sensoril Ashwagandha — a science-backed ingredient by Kerry Group — has been shown to support quality of life for women post-menopause, according to a new clinical study. With the potential for women to spend up to[Read More…]
R & D
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…]
Lallemand Health launches Cerenity probiotic formula to support healthy ageing
The study reveals significant improvement in mobility, coordination, endurance and muscle strength compared to placebo as measured by handgrip strength Lallemand Health Solutions announced the launch of a newly studied formula in its healthy ageing portfolio. Cerenity™ is a powerful blend of three flagship probiotic strains, designed to modulate the[Read More…]
Researchers use natural gum to extend shelf life of fresh fruits
The research team also used light and curcumin, a compound extracted from turmeric, to deactivate fungal spores on food, in particular strawberries University of Queensland studies have used natural tree sap gum and light to extend the shelf life of fresh fruit and vegetables to combat food waste. The Queensland[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…]
Nestlé to strengthen local capabilities in key innovation areas in Singapore
Nestlé will commit resources to support various roles ranging from chefs to engineers and product developers Nestlé Research & Development (R&D) will strengthen local capabilities in key innovation areas with the support of the Singapore Economic Development Board (EDB). In the face of global food insecurity and environmental challenges, Nestlé[Read More…]
CSIRO introduces tool to verify Aussie food product claims and green credentials
Isotopic data can be used to identify where key food commodities were grown, as well as the amount of water or carbon emissions that were part of production CSIRO, Australia’s national science agency, has launched an important new national resource of isotopic data – food’s unique fingerprint – that can[Read More…]
Scientific study shows BENEO’s Palatinose™ as bedtime drink improves sleep
The study was designed to explore the effect of Palatinose™ (isomaltulose), compared to glucose, on a person’s sleep A new randomised controlled trial, conducted by Gaylor et al, demonstrates that BENEO’s slow and sustained release carbohydrate Palatinose™ improves aspects of sleep when consumed as a bedtime drink. By leading to more balanced blood[Read More…]
French study says eating more vegetables may cut liver cancer risk by 65%
These findings suggest that public health initiatives aimed at individuals with liver disease should prioritise promoting vegetable consumption A new study published in JHEP Reports underscores the potential protective role of vegetable consumption in reducing the risk of hepatocellular carcinoma (HCC) among patients with liver cirrhosis. The research in France[Read More…]
