Waste bread used to feed microbes for fermented foods: ‘The technology is extremely simple’
Researchers are repurposing waste bread into a medium that can kick start fermentation in food and beverage products, such as sourdough, yoghurt, and wine.
Archives for March 5, 2020
Arla enters plant-based sector
Dairy cooperative Arla has entered the market for plant-based products, saying it is responding to meet consumer demand.
Study explains how prebiotics improve sleep and reduce stress
Specific fibers known as prebiotics can improve sleep and boost stress resilience by influencing the metabolites produced by gut bacteria, new University of Colorado Boulder research shows.
Elite athlete gut microbiome shows sports-specific differences, study finds
Gut microbiome differences among elite athletes may be due to certain training or exercise types, say researchers, who believe these changes could help identify an optimal gut microbiome for a certain sport.
Novel duo: NZ study to assess combined benefits of greenshell mussels and fucoidan
A study led by researchers from New Zealand will find out the benefits of combining greenshell mussels (GSM) and fucoidan via human clinical trials.