Food and Beverage Analysis – News and Features

News
Early Antibiotic Use Linked to Increased Asthma and Allergy Risk
Researchers have highlighted the connection between early repeated antibiotic use and how it impacts the digestive microbiome, finding an association between early antibiotic use and an increased risk of asthma, food allergies and hay fever.

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E. albertii Found in Over 60% of Bangladeshi Retail Chicken
Osaka Metropolitan University researchers have detected alarming rates of Escherichia albertii , an emerging foodborne pathogen, in retail chicken meat in Bangladesh.

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Scientists Discover Immune Cell Type is Key to Understanding Food Allergies
A new study led by researchers at NYU Langone Health has revealed that a special group of cells found in mouse intestines suppresses the immune responses caused by food protein exposure.

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Overlooked Ingredients in Herbicides May Become Harmful Contaminants in Drinking Water
Because of the high quantity of amines now used in US agriculture, the normally inactive agents could potentially be hazardous than previously thought.

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Sauerkraut Protects Intestinal Cells From Inflammation
The researchers found that sauerkraut helped maintain the integrity of intestinal cells, while raw cabbage did not.

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How Lactic Acid Bacteria Improve Plant-Based Alternatives
A new study maps how specific lactic acid bacteria can enhance both the flavor and nutritional quality of plant-based dairy alternatives. The findings may have wide-reaching perspectives for the further development of sustainable foods.

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New Role for QRICH1 Protein in Immune Cell Activation and Disease
Scientists at Johns Hopkins Medicine have found a new role for a protein, QRICH1, which could become a target for drugs to dial up or down the activation of T cells to fight cancers and autoimmune diseases.

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User Fees Could Help FDA Ensure Food Safety
Fees from food companies could generate much-needed resources to strengthen the FDA’s oversight of foods, say legal and policy analysts.

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Vaccines and Friendly Bacteria: A Dual Strategy to Beat Pathogens
In the fight against bacterial pathogens, researchers are combining vaccination with targeted colonisation of the intestine by harmless microorganisms. This approach could potentially mark a turning point in the antibiotics crisis.

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How Your Brain Learns Aversion After Food Poisoning
A Princeton study uncovers the brain’s role in forming long-lasting food aversions. When the gut signals sickness, the brain processes and stores these experiences as aversions, influencing memory and decision-making.
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