Roquette, a producer of plant-based ingredients for food, nutrition and health markets, biotech company BRAIN AG, and BRAIN Group company AnalytiCon Discovery have completed the R&D phase for the development of protein sweetener brazzein.
Researchers from the Northern Arizona University (NAU) and Arizona Western College (AWC) concluded that dark chocolate confections containing only moderate amounts (60%) of cacao have an acute stimulating effect on the human brain and vasoconstrictive...
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...
Scientists have identified that a hormone is responsible for
people's fondness for food, findings that could lead to a better
understanding of overeating and ultimately contribute to the
prevention of obesity.
With obesity continuing to grab the headlines, a joint
US-Portuguese study of what affects the motivation to feed is said
to contribute to a better understanding of how the brain responds
to food stimuli.
Nottingham University researchers have reported improvements to the
method of functional magnetic resonance imaging (fMRI) of the brain
to give scientists a more "natural" insight into the perception of
taste and aroma.