A trial suggests that oral immunotherapy treatment, which involves repeated exposure over time to gradually increase doses of the allergen, could allow sufferers to increase their tolerance to peanuts. They would not be able to eat nuts at will, but their...
A recent study analysed recent advances to improve the quality of gluten-free bread, focusing not only on the latest conventional ingredients and innovative approaches to replace the gluten-network, but also on technological and processes methods that...
Baker’s yeast became one of the biggest sought-after pandemic commodity as people released their inner bakers at home. But how much do you really know about Saccharomyces cerevisiae?
French scientists claim that baking bread with wheat fertilized with human urine could slash nitrogen usage from artificial fertilizers, cut costs for farmers and boost yields, and retain nutrients often lost.
Researchers working on molecular-level responses in crops have taken a step closer to their goal of producing heat-tolerant wheat. “This benefits the sustainability of the food system by protecting food supply as the climate changes,” project lead Dr...
A new fund and accelerator programme has been launched in the UK to support food and beverage brands who are targeting a reduction in childhood obesity linked to inequality.
AI food technology company Spoon Guru has launched an Immunity Support TAG system for online grocers to help customers find foods that boost the immune system during Coronavirus.
The term clean label has yet to be clearly defined, but it is generally agreed it refers to foods that are free from artificial ingredients and are minimally processed. As an increasing number of consumers now expect clean label as standard, Myriam Snaet,...
The British artisan crisp producer has launched a limited edition pack to raise money for The Brain Tumour Charity in memory of Lizzie Bramall, an Essex schoolgirl who passed away in November 2018.
An international group of scientists has pinpointed the genes responsible for the dietary content of white flour, which opens possibilities to manufacturers to satiate the consumers' love of white bread, while critically boosting their fibre intake.
