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Making chocolate colourful

December 20, 2019

The chocolate shimmers in dynamically changing rainbow colours. It seems to glow in the light. A group of…
New research project may pave the way for a farewell to artificial colours in food

November 21, 2019

Based on violet carrots, Henrik Brinch-Pedersen from the Department of Molecular Biology and Genetics and his collaborators will…
Common food additive found to affect gut microbiota

May 27, 2019

University of Sydney research provides new evidence that nanoparticles, which are present in many food items, may have…
Did you know that you consume titanium dioxide every day? It is not good for your gut

May 20, 2019

Our food is full of various additives. They are controlled and monitored by institutions that have to ensure…
Are Unhealthy Sugars Hiding in Your Favorite Foods?

April 23, 2019

Many of your favorite foods may contain “added sugars” that offer zero nutritional value and can be harmful…
The various stages of processing rye, from berries to alkylresorcinols (top left to bottom right): rye berries, rye chops (coarsely ground rye berries), rye bran, and alkylresorcinols (extracted and purified from rye bran). Image credit: Ben Chrisfield / Penn State
A ‘bran’ new way to preserve healthy food with natural ingredients

January 4, 2019

A natural antioxidant found in grain bran could preserve food longer and replace synthetic antioxidants currently used by…
Report: Common food additives may pose danger to kids

July 24, 2018

With growing evidence that chemicals in food colorings, preservatives, and packaging can interfere with children’s growth and development, the American Academy…
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