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Planting Possibilities: Insights Decrease Font A fifth of consumers globally are cutting back on animal-based products or cutting them out completely. This mega-trend is only accelerating as health-conscious consumers look for ways to take care of themselves and the planet. With demand for delicious plant-based food and drink increasing, there is a prime opportunity for you to tap into this lucrative market and deliver ROI for your business. Download Planting Possibilities: Insights now and become part of the plant-based revolution. Related resources from Ingredion ....
(Nature Communications) People with a previous rheumatoid arthritis diagnosis had a 30% to 50% lower risk of later developing Parkinson s, a nested case-control study showed. (Journal of Parkinson s Disease) (Movement Disorders) (New York Times) (Alzheimer s and Dementia) Medicare data showed that payments for neurologist-prescribed brand name drugs jumped 50% from 2013 to 2017, but claims for these drugs rose only 8%. (Neurology) (JAMA Network Open) Military veterans with psychogenic or epileptic seizures had higher risks for death by suicide and suicide-related behavior than the general veteran population. (Neurology Clinical Practice) Silencing a gene involved in pain signaling reduced pain sensitivity in animal models and reversed chemotherapy-induced chronic pain in mice. ( ....
Unilever looks to fat alternatives in quest to hit €1bn plant-based sales target The FMCG giant recently tasked start-ups to find solutions that promise to improve the taste, texture, sustainability and affordability of plant-based meat and dairy alternatives. The winner? A French company with a patented plant-based fat that closely resembles animal-fat both in the pan and in the mouth. The start-up, called 77 Foods, uses the plant-based fat tissue to make what it calls ‘insanely craveable’ plant-based bacon and lardons. It told FoodNavigator “the innovation is a game-changing, plant-based bacon that actually sizzles in the pan thanks to a patented technology that replicates animal fat tissue.” ....
Learn more The following content is provided by an advertiser or created on behalf of an advertiser. It is not written by the FoodNavigator-usa.com editorial team, nor does it necessarily reflect the opinions of FoodNavigator-usa.com. New Study Confirms Predictive Power of AI for Foods & Beverages 15-Mar-2021 Last updated on The right taste and texture are critical to brand success while speed and accuracy are key in getting the right product to the right consumers. “What does it taste like?” Whether it is asked of a sensory scientist or a consumer, this question is never simple to answer. The descriptive language of foods and beverages that humans have used for centuries to describe and create food can be difficult to articulate and have different meanings across cultures and individuals. Taste is a highly subjective characteristic and can vary between individuals, much less cultures. ....
Nanovaccine Study Achieves High Immune Response Mar 14 2021 Read 605 Times Scientists at the Warsaw University of Technology are working on a nanovaccine based on recombinant SARS-CoV-2 virus proteins covalently bound to biodegradable iron oxide nanoparticles (IONPs). Researchers from the Faculty of Chemical and Process Engineering and the Centre for Advanced Materials and Technologies along with a team of immunologists, are aiming to produce a vaccine that is simple and inexpensive to manufacture. They also intend to propose a method of fast development and production of vaccines against mutant forms of the virus or new viruses and bacteria that may be identified in the future. ....