How do fermented foods affect brain function?
19 April, 2023Fermented foods contain various brain messengers, such as seratonin, affecting moods and potentially leading to short- and long-term effects on the brain.
How close to reality is 3D-printed food?
22 March, 2023Columbia engineers look at the benefits and drawbacks of 3D-printed food technology and how our kitchens could look in the software-controlled future.
Deer milk may improve health, trial shows
08 March, 2023A New Zealand clinical trial has found regularly consuming Pāmu Deer Milk may improve the health of women aged 65 and above.
Could eating seaweed help the planet?
07 February, 2023A University of Queensland-led study shows that seaweed could provide a possible solution for food security, biodiversity loss and climate change challenges.
Getting the right formula for front-of-pack nutrition labels
08 December, 2022Kerry has launched a tool designed to help manufacturers optimise the nutritional profile of products while being aware of the various front-of-pack regulations.
Popcorn: a microbiome-boosting superfood in disguise
15 November, 2022A University of Nebraska-Lincoln research team has bred new varieties of popcorn to outperform other kernels in nutritional value and taste.
Gut bacteria discovery in infants
15 November, 2022Nestlé scientists have discovered a gut bacteria prevalent in the transition from infancy to early childhood that could help with the development of future products.
Drying and evaporation technology for plant-based products
04 October, 2022 by Jim McMahonChanging market demands are driving food processors towards developing plant-based proteins that require drying and evaporation process technologies.
Nestlé develops new product from animal-free dairy proteins
13 September, 2022The Nestlé R&D team in Switzerland has explored new technologies to develop an alternative milk made with animal-free protein from Perfect Day, which is being piloted in the US.
Nuts less energy-dense than previously thought
16 August, 2022Australian research has found nuts may provide up to 26% less kilojoules than previously thought, with potential implications for food labelling laws.
Flipping attitudes to processed foods with science
15 August, 2022Research at Charles Sturt University has shattered the misconception that all processed food is bad for you.
Researchers develop 'apeeling' banana flour cookies
12 August, 2022Researchers have used banana peel flour (BPF) to increase the level of nutrition in cookies without compromising their flavour.
Scientists develop healthy gummies
26 July, 2022Researchers have made sweet gummies and spreads from canola oil that are full of healthy fats and could be used for a nutritional boost in manufactured foods.
Brightly coloured produce can boost women's health
22 July, 2022Degenerative conditions, more common in women, can be reduced by eating leafy greens and colourful veggies that are high in pigmented carotenoids.
Raw meat for dogs associated with harmful bacteria
22 July, 2022Scientists in England have found that dogs that eat raw meat may be more likely to carry antibiotic-resistant bacteria in their faeces.
