Most people think of bacteria as something that makes you sick. While bacteria can certainly be responsible for various illnesses and everyday annoyances, not all bacteria are bad for you.
In fact, without the bacteria that live in everyone's digestive system, our bodies wouldn't be able to properly process food. People are increasingly turning to probiotics as a way to create a healthier balance of gut bacteria. Probiotics are living microorganisms that when consumed in sufficient quantities can exert beneficial health benefits. Often referred to as friendly bacteria or good bacteria, probiotics increase the abundance of beneficial microbiota and/or decrease the abundance of detrimental microbiota in the gut.
Probiotics are available in a growing number of foods, beverages, and dietary supplements. Fermented foods, such as cultured milk, yogurt, kefir, sauerkraut, tempeh, kimchi, miso, and kombucha, are known sources of probiotics.
If you are interested in learning more after watching our video, check out The Role of Probiotics in Metabolic Health.
CRISPR is a defining feature of the bacterial genetic code and its immune system, functioning as a defense system that bacteria use to protect themselves against attacks from viruses. The acronym “CRISPR” stands for Clustered Regularly Interspaced Short Palindromic Repeats.
Biotechnology, and the newer methods of genetic modification—genetic engineering and recombinant (r) deoxyribonucleic acid (DNA) techniques and technologies can be very useful in pursuing important improvements in food production and the food supply and doing so much more readily and effectively than previously possible.
The popularity of Bitcoin and other blockchain technologies reached new heights in 2017. Bitcoin is the most prominent in a new type of currency, called cryptocurrency, where transactions are made without an established intermediary (i.e. banks).
Microbial fermentation is establishing itself as a true third pillar of the alternative protein industry, on par with—and enabling—parallel advances in plant-based proteins and cultivated meat.
News about food science research, food companies, food regulations, and consumer/marketplace trends.
The article previews IFT20 scientific sessions
During IFT19, an interactive event allowed participants to be immersed in a virtual environment to test whether their surroundings would alter their liking of beverages.
Separate research from the University of Illinois and Tufts University have examined new bioprocesses for producing tagatose in a more cost-effective manner.
The dangers of a high-sodium diet have been well documented, but a new technology devised by scientists from Washington State University could help reduce sodium in processed foods while retaining taste and texture.
A study found that people who drank beverages that contained the low-calorie sweetener sucralose did experience metabolic problems and issues with neural responses but only when the beverage was formulated with both sucralose and a tasteless sugar (maltodextrin).