Understanding probiotic yeast

Researchers led by Prof. Johan Thevelein (VIB-KU Leuven Center for Microbiology) have discovered that Saccharomyces boulardii, a yeast with probiotic properties, produces uniquely excessive amounts of acetic acid, the main component of vinegar. They were also able to find the genetic basis for this trait, which allowed them to modify the acetic acid production of the yeast. If this unique […]

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Do we judge chocolate by its wrapper?

Packaging is the first impression consumers have of food products that influences the likelihood of purchasing. A new study in the journal Heliyon, published by Elsevier, evaluates the effect of chocolate packaging design on sensory liking and willingness to purchase. Researchers found that participants expressed stronger emotional associations with the packaging than they did from tasting the chocolate. The study […]

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New evidence links ultra-processed foods with a range of health risks: Policies that limit ultra-processed food intake are urgently needed, say researchers

Two large European studies published by The BMJ today find positive associations between consumption of highly processed (“ultra-processed”) foods and risk of cardiovascular disease and death. The researchers say further work is needed to better understand these effects, and a direct (causal) link remains to be established, but they call for policies that promote consumption of fresh or minimally processed […]

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Thirty years of fast food: Greater variety, but more salt, larger portions, and added calories

Despite the addition of some healthful menu items, fast food is even more unhealthy for you than it was 30 years ago. An analysis of the offerings at 10 of the most popular US fast-food restaurants in 1986, 1991, and 2016, published in the Journal of the Academy of Nutrition and Dietetics, demonstrates that fast-food entrees, sides, and desserts increased […]

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