Creating fusion foods, such as quinoa or amaranth gnocchi, is a good way to add value to native and nutritious Andean ingredients, according to Argentinian scientists.
The rheological properties of fructans from the agave tequilana cactus make them useful as texture agents in food products, according to Mexican scientists.
A review of published studies on the health benefits of green bananas link the fruit to positive effects on gastrointestinal symptoms, insulin metabolism, weight control, and renal and liver health.
'The future of food is unlocking the potential of proteins’ says CEO
Protera Biosciences enzymatically engineers the proteins in food to make them healthier and more functional; turning saturated fats into healthier, unsaturated ones is just one possibility. We caught up with its CEO and founder to find out more.
Tortillas may be an important source of aflatoxin B1 (AFB1) exposure in Guatemala, a finding that has "major implications for public health", say researchers.
Cashew nut shells are commonly discarded as a waste product but a high antioxidant content could mean they have potential to be used as meat preservatives, say Brazilian researchers.
Eating a diet high in ultra-processed foods causes weight gain because the natural food matrix has been changed to remove fiber, according to the first randomized controlled trial (RCT) in this area.
PepsiCo has patented a process to co-ferment oats and dairy milk, creating a drinkable or spoonable product with "unique" metabolites and a versatile taste profile.
Bioactive peptides found in a common microalga inhibit the growth of Staphylococcus aureus and E. Coli bacteria by more than 90%, Colombian researchers have found.
The rare sugar nigerose can now be “easily” produced via a process that “can readily be scaled up for potential industrial purposes,” claims a breakthrough study.
A Korean pharmaceutical firm has patented the use of avocado oil fractions as active ingredients in the treatment and prevention of hearing loss, able to be used in dietary supplements and functional foods.
Scientists have discovered the Vanilla bahiana orchid has 'good production potential' to become an alternative source of natural vanilla as it contains the right enzymes for vanillin biosynthesis.
Amazonian fruits are valued for a plethora of functions like antimicrobial, antiproliferative and anti-inflammatory among other things, but the main benefit remains their antioxidant effect, a mini review finds.
More than two-thirds (66.1%) of the adult population in Argentina is considered overweight, according to a recent national survey, which FIC (Fundación InterAmericana del Corazón) Argentina believes can be attributed to the lack of effective public health...
