With PCOS cases on the rise across India due to sedentary lifestyles, stress, and dietary habits, this discovery from LPU couldn’t be more timely
For countless young women, living with Polycystic Ovary Syndrome (PCOS) means more than just irregular periods. It’s the stress of acne, unwanted ...
This new research also marks a significant scientific milestone for CRL
Climate change is putting increased pressure on hop production. In key growing regions, rising temperatures, prolonged droughts and unpredictable weather are already affecting both the yield and the quality of the hops harve...
The study was conducted simultaneously across five European countries: Norway, France, Italy, Poland, and Germany, using four strawberry varieties: Clery, Frida, Gariguette, and Sonata
A European research team led by the University of Malaga and the La Mayora Institute of Subtropical and Mediter...
Small dietary changes, such as adding almonds or replacing typical snacks with almonds, can improve intakes of protein, fibre, and overall diet quality
New research funded by the Almond Board of California suggests that replacing processed snacks with almonds could significantly improve diet...
The new study is the first human study to evaluate the effects of the marine long-chain monounsaturated fatty acids (LC-MUFAs), cetoleic and gondoic acid on LDL-cholesterol
Supplementation with EPAX Cetoleic 2040, an Omega-9 Gondoic acid and Omega-11 Cetoleic acid oil, reduced LDL-cholesterol in...
Hope Johnson, Associate Professor and ARC DECRA Fellow at the Queensland University of Technology School of Law
As the global food industry faces mounting pressure to reduce waste, strengthen supply chain resilience, and meet evolving sustainability expectations, upcycled food products are emerg...
Prof. Sushil Kumar Singh, Assistant Professor, Department of Food Process Engineering, NIT Rourkela
As spice adulteration continues to pose serious challenges to food safety, quality assurance, and consumer trust in India, researchers are increasingly exploring faster and more accessible technol...
The innovation space supports IFF’s ability to follow the ingredient’s journey from origin extraction and in‑field testing
IFF, a global leader in flavours, fragrances, food ingredients, health & bioscience, announced the opening of its Vanilla Innovation Centre in Madagascar, reinforc...
Dr Verena Tan, Associate Professor and Programme Leader, Dietetics and Nutrition, Singapore Institute of Technology
As Asia’s population ages, the food industry is facing a growing challenge: how to create nutrition solutions that are not only safe and clinically appropriate for seniors with s...
Upcycled foods are made by transforming surplus or byproduct ingredients, such as excess produce or manufacturing residues, into new, high-value food products
QUT researchers have found Australia is well-positioned to build a competitive upcycled food sector, turning surplus and byproducts ...
The innovation not only simplifies preparation but also opens new commercial opportunities for Thai food products in international markets
A researcher from the Department of Food Technology at Chulalongkorn University has developed an instant version of Thailand’s iconic dessert Khao Lam, off...
The partnership comes at a time when the pace of population ageing is much faster than in the past
Nestlé and Nanyang Technological University, Singapore (NTU Singapore) have launched a multi-year research partnership to advance the scientific understanding of how nutrition supports healthy lon...
The variety was identified through a rigorous, multi-stage selection process
Nigeria has approved the release of SAMNUT 30 (ICGV 206228), a high-performing groundnut variety developed by ICRISAT, marking an important step toward enhancing productivity and resilience and food and nutrition securi...
The FaBA MakerSpace will reduce the cost and uncertainty associated with early-stage innovation for businesses
Australia's University of Queensland has opened a purpose-built facility to speed up food product development and strengthen industry collaboration.
Professor Nidhi Bansal from ...
The programme focuses on developing food solutions that balance safety, nutrition, taste, visual appeal and cultural relevance
A pioneering research initiative in Singapore is transforming how food is designed for older adults facing chewing and swallowing challenges, with a strong focus on dign...
Lacprodan IF-3070 is a partially hydrolysed whey protein ingredient specially designed to support gastrointestinal comfort in healthy infants
Infant formula containing Arla Foods Ingredients’ Lacprodan IF-3070 supports healthy growth, with trajectories comparable to those of breastfed i...
Colin Barrow, Chair in Biotechnology at Deakin University, and Murray de Jong, CEO of Bellarine Foods
As global demand accelerates for high-quality collagen and protein ingredients driven by the rapid growth of sports nutrition, functional foods, and beauty-from-within segments, the spotlight is...
Through PhD and research projects supported by Mondelēz, AIME researchers will focus on harnessing taste receptor proteins found on the tongue
Aston University and Mondelēz International have launched a research and innovation partnership to develop filtration-based technologies that...
