Food and Beverage Analysis – News and Features

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.

Osaka Metropolitan University researchers have detected alarming rates of Escherichia albertii , an emerging foodborne pathogen, in retail chicken meat in Bangladesh.

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.

Because of the high quantity of amines now used in US agriculture, the normally inactive agents could potentially be hazardous than previously thought.

The researchers found that sauerkraut helped maintain the integrity of intestinal cells, while raw cabbage did not.

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.

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.

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

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.

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.