Browsing: Food & Nutrition

Nutrition labels can help people choose foods that meet their calorie or protein needs, but those numbers may not tell the whole story about how the body will respond after eating.

Scientists are continuing to look for ways to replace sugar in our diets. As great as it makes food taste, we know it’s not great for our health, and questions have been raised over the impacts of artificial sweeteners too.

Fermenta Biotech has inaugurated the Fermenta – Centre of Excellence for Food Fortification at the National Institute of Food Technology, Entrepreneurship and Management – Thanjavur (NIFTEM-T), marking a significant step towards strengthening research, innovation and collaboration in food fortification.

Food Fortification Gets Dedicated Research Centre as Fermenta, NIFTEM T, MoFPI and GAIN Collaborate in Thanjavur The new facility at NIFTEM T will connect food fortification research with practical applications while supporting demonstrations, student exposure, sponsored research, technology transfer and engagement with food startups.

Adults suffering from Rheumatoid Arthritis (RA) tend to have less diverse diets, lower micronutrient adequacy and food habits that may promote inflammation compared to healthy individuals, said researchers at the ICMR-National Institute of Nutrition (ICMR-NIN) here in Hyderabad.

Author:Ava DurginOctober 05, 2026 Assistant Health Editor By Ava Durgin October 05, 2026

Nutrition researchers have investigated why ultra-processed food (UPF) consumption often parallels poor health outcomes. Scientists at Virginia Tech, US, report that two meals with the same nutrition label still send the body and brain in different directions — a finding that they say may offer a “candidate mechanism” for evaluating if corresponding health problems are…

As GLP-1 medications and social media reshape how patients hear about nutrition, closing the gap between emerging science and everyday clinical care depends on stronger, more practical continuing education for healthcare providers.

Findings from a study in healthy adults suggest that different food processing methods produce distinct metabolic outcomes, even when lesser and ultra-processed foods are standardized to identical nutrition profiles — in terms of calories, carbohydrates, fats, proteins, water, and salt. 

Food grown to Regenerative Organic Certified (ROC) standards can be measurably more nutritious than its conventional counterparts, A tool for food companies Howard says the research can function as a tool for food companies, which have to factor in the consumer purchasing journey in their products. Right now, she says, the number of certifications on…