Food Research

IFIC survey: US foodies looking for minimally processed and healthier food

16 Aug 2017 --- Foodies have a different definition of healthy food compared to other Americans, and they are the only group of six to choose “minimally processed” in their top three attributes of healthy food. This is according to the International Food Information Council (IFIC) Foundation’s 2017 Food and Health Survey, which lists foodies’ other top two attributes as “free from artificial ingredients, additives” and “high in healthy components or nutrients.”

Concerns about antibiotic use and resistance, as full antibiotic course advice challenged

28 Jul 2017 --- The European Food Safety Authority, the European Medicines Agency and the European Centre for Disease Prevention and Control are concerned about the impact of use of antibiotics on the increase in antibiotic-resistant bacteria. A new report presents new data on antibiotic consumption and antibiotic resistance and reflects improved surveillance across Europe.

IBC Reports 70 Percent Drop in Adolescents’ Consumption of Sugary Drinks

06 Jul 2017 --- The Irish Beverage Council (IBC) have highlighted a new World Health Organisation (WHO) Europe report showing 11-15 year olds in Ireland who consumed sugar-sweetened soft drinks on a daily basis, fell by 70 percent - from 37.3 percent in 2002 to 11.1 percent in 2014.

Cheers to That: Researchers Create Gut-Friendly Probiotic Beer

29 Jun 2017 --- Beer lovers may soon have a gut-friendly drink to raise a toast to, thanks to the creation of a novel probiotic sour beer by a team of researchers from the National University of Singapore (NUS). This new specialty beer incorporates the probiotic strain Lactobacillus paracasei L26, which was first isolated from human intestines and can neutralize toxins and viruses, as well as regulate the immune system.

Yogurt Consumption Linked to Reduced Risk of Osteoporosis

15 May 2017 --- A new study by researcher from Trinity College in Dublin has found positive correlation between yogurt consumption and bone health. Considered the largest observational study of dairy intake and bone and health to date, the researchers found that higher hip bone density and a significantly reduced risk of osteoporosis in older populations was associated with an increased yogurt consumption after taking into account traditional risk factors. The study is further evidence to support the idea that dairy products contain valuable nutrients for the maintenance of bone health. 

Nutrients in Discarded food Could Help Americans Meet Daily Requirements

15 May 2017 --- Discarded food contains a significant amount of nutrients that could be used to help many Americans meet daily requirements, according to a new study. It is estimated that around 1,217 calories per person per day are squandered as a result of food waste in the US. The study, published in the Journal of the Academy of Nutrition and Dietetics, looks beyond the caloric value of food waste and focuses on the nutritional value of the food we throw away. Investigators found that discarded food contains large amounts of key nutrients like vitamin D, fiber and potassium that could help people get the food they need to meet their daily recommended intake.

Diet High in Animal Protein Associated with NAFLD: Study

24 Apr 2017 --- A study has found that a diet high in animal protein was associated with a higher risk of non-alcoholic fatty liver disease (NAFLD), a condition which affects approximately 1 billion people worldwide. The study, conducted in the Netherlands, also showed that fructose consumption per se might not be as harmful as previously assumed.

Dialpha Asset Acquisition Among Milestones as Naturex Open Innovation Program Marks One Year

13 Apr 2017 --- Since its launch in March 2016, Naturex’s Ingenium Program has seen a number of significant achievements and is well-positioned to support Naturex in reaching its Bright2020 (5-year plan) objectives, the company reports. The open innovation program was launched with the aim of advancing technological breakthroughs and accelerating the introduction of new products through external collaborations.

Heavy Alcohol Use in Teenagers Alters Brain Electrical Activity

18 Jan 2017 --- Long-term heavy use of alcohol in adolescence alters cortical excitability and functional connectivity in the brain, according to a new study from the University of Eastern Finland and Kuopio University Hospital.

Metabolic Syndrome Patients Need More Vitamin E

18 Jan 2017 ---  New research has shown that people with metabolic syndrome need significantly more vitamin E - which could be a serious public health concern, in light of the millions of people who have this condition that's often related to obesity. 

Study Shows Calorie Restriction is Beneficial to Aging

18 Jan 2017 --- A collaboration between two competing research teams-- one from the University of Wisconsin-Madison and one from the National Institute on Aging, has shown that restricting calories helps rhesus monkeys live longer and healthier lives. 

Prenatal BPA Exposure Could Impact Mental Health In Boys, Study Reveals

17 Aug 2016 --- Boys exposed prenatally to a common chemical used in plastic food containers and water bottles, may be more likely to develop symptoms of anxiety and depression at age 10-12, a new study has revealed.

Researchers Develop New Framework for Human Nutrition in a Bid to Solve Obesity Problems

01 Aug 2016 --- Existing models for measuring health impacts of the human diet are limiting our capacity to solve obesity and its related health problems, claim two of the world's leading nutritional scientists in their newest research.

Beware of Antioxidants, Warns Scientific Review

20 Jul 2016 --- Two experts have concluded that antioxidant supplements should not be taken unless a clear deficiency is diagnosed by a healthcare professional. The lay press and thousands of nutritional products warn of oxygen radicals or oxidative stress and suggest taking so-called antioxidants to prevent or cure disease.

Answers to ME/CFS May Lie Within the Gut

11 Jul 2016 --- Researchers on the Norwich Research Park have published a review of evidence for a role of the gut microbiota and virome in Myalgic Encephalomyelitis/Chronic Fatigue Syndrome. Commonly presenting with hugely diverse and debilitating symptoms including post-exertional tiredness, unrefreshing sleep, concentration problems and widespread pain, ME/CFS is very difficult to diagnose and treat. 

DuPont Nutrition & Health Honors 2016 Science Excellence Medalists

06 Jul 2016 --- The Danisco Foundation has awarded Science Excellence Medals for 2016 to three world renowned scientists for their human microbiota research and its application in the food and nutrition industry.

Cartoon Characters Can Triple Salad Bar Trips in Elementary Schools, Study Shows

06 Jul 2016 --- Convincing kids to choose vegetables becomes easier when animated characters are used, new research has found.

New Research Shows Digestive Health is Key to Wellbeing for European Consumers

28 Apr 2016 --- New quantitative consumer research, commissioned by functional ingredients manufacturer BENEO, shows that consumers see digestive health as key to their health and wellbeing. The results also underline that breakfast is the prime time of day to provide digestive wellness solutions that meet the growing needs of today’s consumers. 

App That Provides “Nutrition Receipts” For Groceries Wins IDEAS Global Challenge

06 Apr 2016 --- ValueMe, co-founded by two MIT Sloan School of Management students, earned a US$15,000 award — and high praise from judges — for inventing an app that gives food shoppers “nutrition receipts” for their purchased groceries, and tells them if the foods in their cart are lacking in essential nutrients.  

NUS Food Scientists Create Diabetic-Friendly Bread from Black Rice

26 Feb 2016 --- A team of food scientists from the National University of Singapore (NUS) has successfully formulated a recipe for making healthier bread by adding a natural plant pigment, called anthocyanin, extracted from black rice. 
This is the first study where anthocyanin extract has been fortified into a bread product, and the findings open up new possibilities of creating healthier, diabetic-friendly food products.