Search results for brain food - 158 results

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Enzymatic detoxification of mycotoxins for healthy food

23 June 2014 | By Petr Karlovsky, Head of the Molecular Phytopathology and Mycotoxin Research Unit, University of Göttingen

Mycotoxins are poisonous fungal metabolites that occur in food commodities colonised with filamentous fungi and in food products contaminated during processing and storage. Intake of mycotoxins with food poses a health risk to the consumer and legal limits for maximum levels of major mycotoxins in food have therefore been established…

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Researchers identify digestive-brain axis which controls food choice

7 April 2020 | By Sam Mehmet (New Food)

A research team has been working find out how food flavours and textures can influence behaviour by describing a novel digestive-brain axis identified in mice, which they say could be relevant for treating obesity.

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Benefit of chewing: Current evidence and future direction

26 August 2010 | By Taichi Inui, Technology Scientist, Wrigley Science Institute

[…] taste and mastication, have been suggested to impact both oral and systemic health. Chewing gum, as a non-nutritive source of such oral stimuli, may serve as a food surrogate and help control adverse health conditions related to food intake, such as caries and obesity. Recent studies have shown potentials…

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Ingredients – cultured meat and brain food

27 June 2022 | By New Food

Scientists are diving deep into the cells of our brains to discover what keeps us awake at night – and food may have a vital role to play; whilst Africa reaches a major food milestone. Inside June 2022’s Ingredients In-depth Focus:  ETH Zurich’s Denis Burdakov explores the relationship between neuroscience…

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New Food Issue 3 2022

21 June 2022 | By New Food

Issue 3 2022 of New Food invites three industry heavyweights to discuss food integrity in an insightful roundtable, whilst we find out from ABN the role feed will play in helping the meat sector be more sustainable. Download and read for free to stay up to date with the latest…

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Inspiring the food of tomorrow

19 December 2018 | By Sarah-Jane Reilly

Nutrigenomics is the scientific study of the genetic differences in human response to the bioactive compounds or nutrients in food. Dietitian Sarah-Jane Reilly outlines how research in this area is driving developments within the food industry,and considers how nutrigenomic foods might carve a path to consumers.

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Making it personal: The biggest food and drink trend of 2018

14 November 2017 | By Julie Jenson Bennett (CEO - Precipice Design)

Personal food is being trumpeted as one of the biggest food trends of 2018. And it certainly sounds trendy enough. But what does it really mean? Precipice Design's CEO Julie Jenson Bennett talks us through it.

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Study finds food insecurity may increase cognitive decline

21 February 2023 | By Ria Kakkad (New Food)

The researchers found that food insecure older adults experienced cognitive declines more rapidly than their food secure peers.

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Food hygiene’s dirty secret

1 November 2017 | By Paul Jakeway | Director | Deb

Food and beverage companies could be putting themselves at severe risk of suffering a food safety incident, without even knowing it, potentially leading to lawsuits and ruinous fines. Deb’s Paul Jakeway explains further.

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“Walnuts are the new brain food”, study claims

21 December 2022 | By Grace Galler

[…] Mauritz Herselman and Associate Professor Larisa Bobrovskaya, have said that the results of this investigation add to a “growing body” of evidence” that links walnuts with improved brain and gut health. “Students experience academic stress throughout their studies, which has a negative effect on their mental health, and they…

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The cure for a sweet tooth? Scientists study food preferences

6 November 2020 | By Joshua Minchin (New Food)

Neuroscientists think they might be able to change the way the brain chooses food and other rewards – which aside from transforming the popularity of vegetables could pave the way for enhanced addiction therapy.

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One in eight Americans over 50 show signs of food addiction

31 January 2023 | By Grace Galler

[…] used in the poll called the Yale Food Addiction Scale. “The word addiction may seem strong when it comes to food, but research has shown that our brains respond as strongly to highly processed foods, especially those highest in sugar, simple starches, and fat, as they do to tobacco,…

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Your guide to food packaging

16 August 2019 | By Debra Weiss - Technology Writer

In a competitive landscape like the food industry, it is important to get the packaging right. This isn't just for practicality, but to keep a competitive edge on busy supermarket shelves. Here, Debra Weiss explains what type of packaging manufacturers should be looking for, what types should be avoided, and…

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Does social media pose a risk to the progression of food technologies?

2 December 2019 | By Sam Mehmet (New Food)

Consumers' mistrust of genetically modified organisms (GMOs), despite assurances from the scientific community and food experts, is said to be a growing concern for the food and beverage industry.

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Microalgae: food of the future?

4 September 2020 | By Ann Van Loey, Imogen Foubert, Lore Gheysen, Tom Bernaerts

As we become more mindful of our and our planet’s health, microalgae seems to be an ingredient full or promise. New Food finds out why…