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Chinese scientists have suggested that burning energy by the activation of brown adipose tissue (BAT), through the use of an extract from ginseng, might be an alternative strategy for combating obesity.
A new study has revealed that even though there has been a decline in American children and teenagers consuming sugar-sweetened beverages, 61 percent of children still consume them on a typical day.
Alongside the existing known benefits such as reducing aflatoxin toxicity and working as a pH buffer, a new study from the University of Illinois has shown that clay can also improve the degradability of feedstuffs.
Food and beverage products are recalled due to reasons ranging from contamination to incorrect labelling, and here is New Food’s roundup of the most recent cases.
Following a positive opinion issued by the EFSA, the European Member States have voted in favour of listing nicotinamide riboside chloride as a novel food ingredient.
A study, led by Wageningen University, has revealed that over a third of sub-Saharan households experience severely unreliable access to food, and almost half lack diversity in their diet.
The study by Safer Chemicals Healthy Families’ found improvement in retailer chemical action between 2016 to 2019, with the average grade moving from D+ to B- (for the 11 retailers evaluated since 2016).
Research from the University of Surrey has analysed the effects of vitamin D status on athletic performance in university-level athletes, and revealed that insufficient vitamin D can negatively impact aerobic fitness.
A global consortium, known as ‘the Whole Grain initiative’ has launched International Whole Grain Day to raise awareness of whole grain and increase whole grain intake worldwide.
Andrew J Gravelle, Alejandro Marangoni and Saeed M Ghazani from the University of Guelph explore food lubricants and the next steps to create green, truly food-grade greases.