Research

As part of the proposal for a German printing ink ordinance, primary aromatic amines (PAAs) have recently been in focus among the non-intentionally added...

A new type of adhesive that combines the bonding chemistry of shellfish with a bio-based polymer has been shown to perform as well as...

A new study commissioned by Food Supplements Europe has found that savings of €5.3 billion (US$5.77 billion) a year could be generated through the...

Renowned for its soft texture and characteristic flavor, Wagyu beef — often referred to as Kobe beef in the US — has become one...

Pregnant women who had low plasma levels of long chain n-3 fatty acids in their first and second trimesters were at a significantly higher...

Results of clinical research published in the Proceedings of the Seventeenth International Society of Sports Nutrition (ISSN) Conference and Expo, December 2020, confirmed Curcugen’s...

Adjusting the calcium level and acidity could be the key to developing new better-tasting, more eye-appealing and creamier reduced-fat sauces, desserts and salad dressings...

A new study has shown that synthetic folic acid, the form taken in folic acid supplements we can buy over the counter, is not...

Campylobacter is the foodborne bacteria that contributes most to the burden of disease in Denmark, according to a study from the National Food Institute...

The Barry Callebaut Group and its partners have improved the process of cocoa fermentation. Researchers from the company, VIB (Flanders Institute for Biotechnology) and KU...