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A New Zealand firm producing gin from Damson plums is expanding into the functional health foods space and has received funding to research and develop nutrition products based on its high amounts of anthocyanins.
Regular caffeine consumption induces very limited anti-inflammatory effects, while sedentary behaviour and body fat accumulation induce significant inflammatory effects, according to a new study involving nearly 250 men and women.
Orange juice may be a potential non‐dairy based carrier for the probiotic Lactobacillus sanfranciscensis, according to a study conducted by researchers in Australia.
Pay rates of bartenders in the US jumped up 13.5% last month, according to Local Pay Reports from Glassdoor. Service jobs like bartenders tend to see a pay bump around this time thanks to high-traffic spring break customers.
The European Food Safety Authority (EFSA) will conduct a scientific evaluation of sucralose following the publication of a study which found a link between the sweetener and cancer.
An trend for outsourcing science and research may be good news for contract research organisations (CROs) and open innovation partnerships, but does it mean that internal R&D is suffering?
Nestlé has opened a new extension to its research and development centre in Singapore that it says will allow greater focus on the Asia-Pacific region—its fastest-growing market.
JBT FoodTech said the development of its latex based ceramic insulation system – an IPA innovation award winner this week - was informed by insights gained from space shuttle engineering.
Projects that foster collaboration between industry, funding bodies and science and technology providers will be given impetus by a new publication which outlines the future needs of the food and drink processing industries, claims Campden BRI.
Funding to bolster research into new food uses for cereals and
oilseeds is behind a fresh R&D strategy released by the UK
cereals industry this week, a move designed to open up new market
opportunities for the sector.
