Indian consumers are increasingly aware that all fats are not bad, are demanding more products that offer “complete wellness” and are becoming increasingly opening to exploring alternative proteins and natural sugars.
Studies at Universiti Kebangsaan Malaysia (UKM) and the UKM Medical Centre show that Malaysians in their 30s are now more likely to have arteries similar to a person aged 70 due to their lifestyles.
Fish sauce fortified with thiamine could help fight cases of beriberi in Southeast Asia – a public health concern caused by thiamine (Vitamin B1) deficiency.
The use of diet and functional foods to alter the microbiota and impact the gut-brain axis could be a promising strategy for people with autism spectrum disorder, say researchers.
Seafood processing by-products are rich sources of valuable bioactive molecules that can provide the nutrition industry with novel functional food ingredients and products, say researchers.
New ‘synbiotic’ combinations of probiotics and prebiotics could be used to fight off bacterial and fungal infections in the mouth, according to a new Japanese-led pilot study.
