Research

Innovation Fund Denmark is investing DKK 14 million (US$2.18 million) in a project that uses potato and seaweed residuals in ingredient production. Today, seaweed and...

Associate professor Liu Shao Quan and doctoral student Vong Weng Chan from the NUS Food Science and Technology Programme have devised a cocktail of...

Up to one in four infants experience colic, often manifesting in excessive crying and fussing, say Chr Hansen. In a new study, children with...

In the long term, research into three dimensional (3D) models of food and beverages will contribute to greater variation and improved quality in foods,...

DSM has published a new paper to further characterize the consequences of insufficient vitamin and nutrient supply on the aging brain. The manuscript, which appears...

Unilever scientists investigated the immediate effects of tea consumption and found that a cup of black tea improved mood and tended to enhance creative...

The sweet taste and smell of antifreeze tempts children and animals to drink the poisonous substance, resulting in thousands of accidental poisonings in the...

Fructose results in a lower level of satiety and stimulates the reward system in the brain to a lesser degree than glucose. This may cause...

Considerably fewer resistant extended-spectrum beta-lactamase (ESBL) bacteria were found in Danish and imported broiler meat in 2014 compared with the year before. It is the...

India's Arjuna Natural is investing more than 10% of its total turnover in a clinical research program to explore the health benefits of its...