Nutrition Integrated’s Post

Poll Results Are In! Thank you to everyone who took part in our recent poll. The question was: Which compound found in tea accounts for approximately 20% of the dry matter of tea leaves? As a natural antioxidant, tea polyphenols account for approximately 20% of the dry matter of tea leaves, widely used in various fields, including medicine, food and cosmetics. In order to ensure the safety of Tea and Tea products, Neotron, part of the Cotecna Group, performs a comprehensive series of analysis, in accordance with the limits of quantification set by current regulations. Click this link to send your request: https://lnkd.in/dQWjxtr2 What do you think about these results? Feel free to share your thoughts in the comments! #Neotron #Tea #testing 

Quantified Taste Detection Using Taste Organoid-Based Electronic Tongue - Short Oral Contributio by Jianguo Laoshi Wu, Zhejiang University, China The development of a bioelectronic tongue using taste organoids mimics the mammalian taste sensing process, offering a more accurate way to detect and quantify taste. The organoid-based electronic tongue successfully identifies and measures sour, sweet, bitter, and salt tastes, providing valuable insights for the food industry and drug discovery. This advancement could revolutionize taste analysis, enhancing food quality control and disease modeling. #DigitalOlfactionSociety #DOS #innovation #tastetechnology #bioelectronics #foodIndustry #taste #technology #DOS2024

#mdpifoods 🥳We are proud to announce the successful conclusion of our special issue "Effect of Processing on #Sensory Quality and #Bioactive #Components in #Food Products" 🌈 Guest Editors: Dr. Antonio José Pérez-López and Dr. Luis Noguera Artiaga 📚 Highlights: 15 published papers covering topics such as food processing, bioactive ingredients, volatile, antioxidants, and sensory. ⭐ This Special Issue focuses on the effect of thermal and non-thermal treatment on shelf-life, key bioactive compound changes (flavonoids and non-flavonoids), enzymatic antioxidant systems, and non-enzymatic antioxidant systems of fruit, vegetables and meat-based products. 🥰We extend our heartfelt thanks to all the contributors and reviewers for their valuable input and dedication. 🌈 To explore the published papers, visit our special issue webpage: https://lnkd.in/gveWknE

Consumers are increasingly concerned about the accuracy of health claims on prebiotic beverages like Poppi, leading to a class action lawsuit against the company. The article also explores the growing demand for functional beverages in the market and the importance of transparent labeling, scientific research-backed ingredients, and third-party testing to establish consumer trust in the industry. Hashtags: #PrebioticBeverages #FunctionalBeverages #ConsumerTrust #TransparentLabeling #HealthClaims Read more here: https://lnkd.in/gmq58wpZ BioMedHack.com is your leading source for the latest news, breakthroughs, and insights in medicine, biohacking, and alternative medicine. Our mission is to help you live healthier and longer by bringing you cutting-edge information and expert advice. Follow us on Facebook, Instagram, and X.

GFI's resident fermentation experts Adam Leman Ph.D. and Lucas Eastham have written a great technical explainer for scientific audiences about precision fermentation! https://bit.ly/4cS81Aq The demand for dietary protein is expected to increase through 2050. Precision fermentation (PF) offers one solution, leveraging engineered or evolved micro-organisms to ecosustainably produce food ingredients, such as proteins, fats, flavors, pigments, and vitamins. This manuscript explores the food application potential, scale up, and biological engineering that goes into precision fermentation.

Explore these categories and more by reviewing the in-depth detail we crafted to provide you insights & solutions for products that consumers are looking for. All in our protein hub. https://lnkd.in/eU-PiCp7

A new perspectives article focuses on different ways to study the mouthfeel of food using atomic force microscopy to better understand the biophysical mechanisms that contribute to taste sensations in a broader sense. New findings in this area could drive the development of health-promoting products that contain less salt, fat, sugar and calories but still have a convincing mouthfeel.

Electrochemical sensors can be great tools to determine antioxidants and oxidation in food, especially when the same couple of molecules are repeatedly analyzed in a few types of samples. These can offer enhanced sensitivity, specificity, rapid response times, and user-friendliness for low costs. More information about the topic can be found in our recently published review article: "Overview and trends in electrochemical sensors, biosensors, and cellular antioxidant assays for oxidant and antioxidant determination in food". The link below provides free and full access to read and download the paper on ScienceDirect, from now and until the 26th of December 2024. https://lnkd.in/dfQRjNtH

Alternative Proteins have several benefits: 🌱 a. Sustainable: Lower environmental impact compared to traditional meat. 🌍 b. Healthy: Packed with essential nutrients and less saturated fat. 💪 c. Innovative: Diverse options like plant-based, cultured meat, and insect protein. 🌟 d. Ethical: Reduces reliance on factory farming and animal suffering. ❤️ e. Accessible: Growing variety in supermarkets and restaurants. 🛒 Switching to alternative proteins is not just good for everyone, but also the planet! 🌿 #AlternativeProtein #Sustainability