A new randomised controlled trial identifies that chicory root fibres can selectively increase Bifidobacterium species within the human gut, regardless of food application and matrix, to achieve associated health benefits.
Through its annual fellowship grant program, the company has backed two innovative studies into the gut microbiota, including a gut-on-a-chip project that has the potential to break new ground in the field of next-generation probiotics.
Excessive iron intake may increase the risk of developing Parkinson’s disease (PD) and calls into question the benefit of supplementation where clinical deficiency is not diagnosed, say scientists.
More Americans are trying to consume probiotics and prebiotics than a year ago, but many are confused about the best sources for each and the relationship between them, fermentation and strain-specificity – hindering their goals, according to new data...
Animal protein intake is associated with a worsened metabolic status and Type 2 Diabetes but there is no significant association with gut microbiome composition, according to new research.
Dutch nutrition research and innovation firm Nutricia has announced it will support a series of research projects taking place around to world over the following weeks to help define nutrition guidelines to help speed up the recovery of COVID-19 patients.
Reports arguing high dose Vitamin D supplementation could treat COVID-19 are based on speculation and are a risk to public health, warns a team of scientists from across the globe.
Social media users are likely to eat more fruit and vegetables as well as junk food if they think their online peers are doing the same, a new study reports.
Antioxidants found in grain bran (alkylresorcinols) could serve as a natural alternative to synthetic preservatives, helping manufacturers meet demand for cleaner labels, according to a new study by researchers at Penn State University.
Kemin Industries is seeking to better harness the brain power of the scientists behind its various business units with opening of its new Molecular Advancement Center at its corporate headquarters in Des Moines, IA.
There is evidence linking almost every food or ingredient to cancer, but don’t worry because the evidence for pretty much all of it is very weak, say researchers.
Nestlé has entered a collaborative agreement with US-based life sciences firm Chromocell to develop ingredients for reduced-salt foods that correspond with consumer taste expectations, the company has said.
The researchers behind Emulin - a blood glucose control ingredient attracting interest from some of the biggest brands in food and drink - is asking food manufacturers to help it design the best food delivery format for a new citrus-based ingredient targeting...
The World’s first burger made entirely from laboratory grown test-tube meat could be ready 'by fall' say the team of Dutch researchers behind the project.
Fat in pistachios may not be completely absorbed by the body, meaning that they could be lower in available calories, according to new research presented at the Experimental Biology conference in Washington, D.C.
Collaborations between big industrial players, small and medium enterprises, and research institutes is an important area of R&D. FoodNavigator.com takes a closer look at the benefits of pre-competitive collaborations.
Many major food companies have become hesitant to promote their research into the potential of nanotechnology for fear of piquing consumer concerns while it is still in its infancy, according to an expert from market researcher Lux Research.
The Food and Drug Administration (FDA) has called for more transparency regarding conflict of interest statements when the agency waives them to allow experts to participate in scientific advisory meetings.
The soy sauce company Kikkoman has partnered with food science researchers to establish an R&D center to help develop new health products and ingredients for the American market.
Canada's AFMNet is supporting the scientific foundations of its
functional foods and nutraceuticals industry by committing itself
to a three-year, C$15m, research and development investment.
Funding to bolster research into new food uses for cereals and
oilseeds is behind a fresh R&D strategy released by the UK
cereals industry this week, a move designed to open up new market
opportunities for the sector.