Muslim students have been enlisted by a Japanese condiments manufacturer to help develop a new halal soy sauce which it hopes to begin exporting to Southeast Asia later this year.
Rice bran is worthy of greater studies to assess its benefits for human health and nutrition because it is a rich source of proteins, fats, minerals and micronutrients such as B vitamins, according to a new study.
Seeds from two variants of Chinese evergreen trees have been found to contain enough amino acids to meet the daily nutritional requirements of infants and adults, according to a recent study which recommends their use in the food industry.
Adding prebiotics and an antioxidant source to white chocolate can alter its taste and texture, but a new sensory analysis reported that consumers still ranked it highly, with researchers concluding it provides new product opportunities for industry.
Stopping sales of 'unhealthy soft drinks' in Australian sports centres leads to increases in purchases of healthier beverages and the same level of total dollar transactions, claims new research, with sugar-containing sports drinks now facing...
Daily consumption of flavanol-rich cocoa reduced arterial stiffness in postmenopausal women – therefore lowering the risk of heart attacks and strokes, a study revealed.
The crucial role of omega-3 in helping to tackle pre and post-natal depression has been underlined by a new meta-analysis, which also found such cases of depression were associated with a higher omega-6/omega-3 ratio.
Greater dietary choice in China is leading to excessive energy intake and obesity among adults, a cross-sectional study of adults in the southwest of the country has found.
A jelly snack made in a lab from seaweed and lobster shell and designed as an alternative to dairy products is gearing up for a launch early next year.
Saturated fat has been identified as a prime suspect in the onset of osteoarthritis after Australian scientists found it changed the composition of cartilage, but lauric acid from coconut oil has a protective effect.
The biggest challenge facing the probiotics sector is to spread the word of the potential gains “second generation” products can bring to a broader spectrum of health issues than just gut health.
While clinicians are increasingly aware of the evidence behind specific probiotic strains for a variety of conditions, restoring balance to a microbiome disrupted by diet, medications or illness often remains an area of confusion, writes Health World...
Insect protein: that’s the way bugs are usually referred to when applied as food. But it is also an understatement. The nutritional profile of edible insects is much more complex and rich than purely protein.
Low-GI bread, sugar and noodles, and salt with a 40% lower sodium content, are each poised to break onto the market this year after years of development by a Malaysian-Australian company that specialises in “groundbreaking” ingredients.
There are more essential fatty acids in the lipids of two species of crickets and a grasshopper from Asia, compared with the yellow mealworm larvae, which is widely reared in Europe for human food.
The co-microencapsulation of probiotic bacteria with omega-3 rich tuna oil improved its survival and intestinal adhering ability, and also helped to retain a higher proportion of omega-3 fatty acids in the digestive system.
Major brands and millers have agreed to fortify wheat flour with iron, folic acid and vitamin B12 under India’s drive to boost nutrition levels through a mass fortification programme.
What’s next for the €250k lab burger? Can bugs and canola really replace beef and chicken? And why might novel proteins come up short when it comes to shifting consumer behaviour? Five things we learned at last week’s Future Proteins summit.
Indonesian regulators didn’t have the ‘full picture’ when they slashed the permitted daily limit for omega-3 health claims earlier this year, claims the country’s trade association boss.
A blueberry drink a day can help keep stress away, suggests a study which found blueberry’s antioxidant power improved the cognitive performance of adult rats exposed to stress.
Specialised diets designed to release large amounts of acetate or butyrate after bacterial fermentation in the colon protected against type 1 or juvenile diabetes in mice, said researchers from Monash University in Australia.
Researchers have developed gluten-free bread with the same fluffy, bubble texture as wheat bread - without using any additives or gums - simply by using rice flour that has been milled and processed in a specific way.
Adhering to a low FODMAP diet - a diet low in certain sugars and carbohydrates - can help relieve symptoms for women suffering from both irritable bowel syndrome and endometriosis.
Sweet potato supplementation significantly reduced obesity caused by a high-fat diet and also had beneficial effects on liver and kidney functions, a new China study showed.
This could be as close to guilt-free that ice cream is ever going to get: Researchers have revealed that fortification with chia seed oil ramps up omega-3 levels while maintaining taste and texture.
Probiotics improved the microbiota of rats fed junk food and boosted their cognitive function, but had little impact on healthy animals and actually impaired memory.
How gut microbiota composition changes with age has been charted using state-of- the-art DNA sequencing in Japan, revealing which strains are most prevalent at different stages of life.
Airline Cathay Pacific has launched Betsy Beer, the ‘world’s first' hand-crafted bottled beer’ that has been brewed with consumption at 35,000ft in mind.
Saponins extracted from lychee seeds helped improve cognitive function and prevented neuronal injury in rats induced with Alzheimer’s Disease (AD), a new study reports.
The nutraceutical and health benefits of Chinese artichoke have been emphasised by new research, which for the first time highlighted nine compounds with important biological activities.
Anthocyanin-rich berries from Vaccinium glaucoalbum, a perennial evergreen shrub found in the Tibetan Himalayas, have great potential for functional food and nutraceutical products, according to researchers in China.
Milk fortified with phytosterols not only helped lower low-density lipoprotein cholesterol (LDL-C) in rats with non-alcoholic fatty liver disease (NAFLD), but also decreased fatty liver build-up, a study found.
Research is underway to help Australian farmers better understand a key ingredient in baijiu, China’s national drink and the world’s top-selling spirit.
Consuming carb-heavy bars or gels either during or immediately after intense exercise helps cut immune disturbances and can aid the body’s recovery, but there is insufficient evidence to support the use of ‘immunity boosting’ supplements such as antioxidants,...
Probiotic soy milk improves several indexes of kidney function in type 2 diabetic patients with nephropathy – a major complication of diabetes and the foremost cause of end-stage renal failure.
The glycaemic response (GR) to beverages does not vary depending on Asian ethnicity, with Chinese, Indian and Malay displaying similar responses, a first of its kind study has established.
The Food Safety and Standards Authority of India (FSSAI) has pledged to ‘close the gap’ in micronutrient malnutrition after releasing a consultation paper on food fortification.
Over recent years, the number of vegan food available in Australia has been soaring, to the point that last year witnessed a 92% increase in new product launches compared to 2014.
A study found that red seaweed (k.alvarezii) helps in slowing down the growth rate of mammary tumours in rats, which researchers says displays the algae’s potential as a natural aid in cancer treatment.
The traditional use of some mushroom species in Asia to boost cognitive function, along with papers purportedly showing their brain health benefits, mean they are worthy of scientific investigation to see if they can help people with Alzheimer's...
