All Food Science & Technology articles
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NewsMicrobiome as a potential key to better treatment: Clinical study on new therapy for Crohn’s disease
A joint research project has found that a combination of dietary therapy and fecal microbiome transfer (FMT) greatly alleviate intestinal inflammation in mice. A clinical trial on this new therapeutic approach is under way to potentially treat Crohn’s disease.
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NewsJuicing may harm your health in just three days
Juicing without fibres turns out to be detrimental to both gut and oral microbiomes by disrupting their compositions, leading to the flourishing of harmful bacteria associated with inflammation.
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NewsCultivation of microalga for food production shows that two-stage process yields best results
A new study looking into cultivating the microalga Nannochloropsis oceanica for food production shows that temperature and light are key factors in the yield of key nutrients.
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NewsFreshwater alga could be the next superfood that feeds the world, reveals AMI award winner
A green alga that grows in lakes and rivers could be the next ‘superfood’ - helping scientists to tackle global food security challenges while promoting environmental sustainability, a new study reveals.
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NewsYeast as food emulsifier? Easily released protein as strong as casein
Researchers looking at yeast proteins as emulsifiers have found emulsifying proteins that can be easily freed from the yeast.
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NewsNew, simple, and natural method for producing vitamin B2
Researchers have succeeded in developing a natural and simple method for producing vitamin B2: by gently heating lactic acid bacteria. This could be a game-changer in developing countries, where many suffer from vitamin B2 deficiency
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NewsArtificial ‘nose’ can sniff out damaged fruit and spoiled meat
The smell of cut grass, or the fumes from refueling your car, are all the result of volatile organic compounds. A new approach to antenna technology can actually detect and identify them.
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NewsResearch group identifies novel probiotics in traditional Brazilian cheeses
Researchers have identified lactic acid bacteria (LAB) that have probiotic properties and are beneficial to human health in samples of traditional Brazilian cheeses.
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FeaturesMicrobiology’s role in sustainable gastronomy
Designated on 21 December 2016 by the UN General Assembly, Sustainable Gastronomy Day is about the celebration of the food that sustains our lives regardless of culture and geology.
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NewsMolecule produced in gut can have protective effect against flu, study shows
In experiments with mice, researchers found that viral load and inflammation decreased in animals infected by influenza virus when they were given indole-3-propionic acid.
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NewsScientists figure out how to maximise beneficial compounds in blueberry wine
Researchers examined fermentation’s effects on the bioactive compounds and antioxidant activity in blueberry wine. The results suggest blueberry wine maintains some of the fruit’s nutrients and the team identified ways to optimize components in this superfood tipple.
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OpinionA pivotal moment for cultivated meat
Across Europe, concerns are being raised about the potential dangers of a burgeoning technology that allows scientists to grow animal tissue, without the need for slaughter, as Jake Bell explains.
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FeaturesEthiopian fermented beverages as sources of probiotics
Sub-Saharan African societies have a wealth of knowledge on cereal fermentation as a means of food processing and preservation.
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NewsUK funds £15.6 million boost for low-emission food production systems
Innovate UK and BBSRC are set to invest £15.6 million as part of the novel low-emission food production systems competition, backing 32 innovative projects that produce foods in a more environmentally friendly way.
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NewsFermentation breakthrough delivers sustainable food coloring that’s better than beetroot
Researchers have developed an innovative fermentation process that produces natural betalain-type food colours, offering a more sustainable and efficient alternative to traditional extraction methods.
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NewsMicrobial cell factories can produce eco-friendly food and cosmetic colourings
Microbial cell factories can produce amino acids, proteins, fats and fatty acids, vitamins, flavours, pigments, alcohols, functional compounds and other food additives used in various foods and cosmetics, a new paper reveals.
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NewsResearchers can use ultrasound to control orientation of small particles, including bacteria
Using ultrasound technology and a nozzle, scientists have separated, controlled and ejected different particles based on their shape and various properties, with implications for drug delivery and bioprinting.
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FeaturesThe need for education of the food-system microbiome
How to improve the efficiency of microbiome knowledge transfer in schools with far-reaching, beneficial outcomes for human health.
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FeaturesPromoting plant growth with the help of yeasts
How can microbe-based solutions be used as plant growth promoters for a more sustainable agriculture?
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NewsWine yeast species may be communicating during fermentation - using extracellular vesicles
A new study of what happens when two different wine yeast starter species are combined suggests that they could be communicating - and that extracellular vesicles may play a role in that communication.
