Study calls daily aspirin use into question
In Australia, in a large clinical trial to determine the risks and benefits of daily low-dose aspirin in healthy older adults without previous cardiovascular...
Rabobank launches the Food Loss Challenge Asia
In Singapore, Rabobank, a global bank in food & agri and sustainability, launched the Food Loss Challenge for startups in Asia. Rabobank aims to...
Kroger partners with Apeel to reduce food waste
In Ohio, The Kroger Co. announced that The Horton Fruit Company is supplying Apeel avocados from Apeel Sciences to the grocer, starting in its...
PepsiCo launches the Nutrition Greenhouse in North America
In New York, PepsiCo launched its Nutrition Greenhouse accelerator program in North America, an innovation initiative designed to discover and support emerging brands in...
Just Egg is coming to U.S. retailers this fall
In California, JUST, a company that applies cutting-edge science and technology to create healthier, more sustainable foods announced that its plant-based, protein-packed JUST Egg...
Eating meals within a 10-hour window protects against disease
In California, Salk Institute scientists found that mice lacking the biological clocks for a healthy metabolism could still be protected against obesity and metabolic...
Sustainable seafood harvesting leads to higher production and profits
In Japan, researchers found that harvesting sustainable amounts of seafood globally over the next 75 years can lead to higher total food production and...
Research says low carbohydrate diets are unsafe
In Germany, a large study concluded that low carbohydrate diets are unsafe and should be avoided. Compared to participants with the highest carbohydrate consumption,...
Crickets and the human microbiome working together
In Wisconsin, a newly published clinical trial looked at what eating crickets does to the human microbiome with interesting results. The study showed that...
Researchers turn soy waste into probiotic nutrition
In Singapore, National University of Singapore food scientists gave okara – the residue from the production of soy milk and tofu that is usually...