New research suggests affron® saffron effectively normalized HPA-axis dysregulation, enhancing adaptation to stressful experiences Madrid – A new in vitro study sheds light on the stress relief effect of saffron (Crocus sativus L). The research highlights the ability of affron®, a standardized extract of saffron, to enhance resilience to stress. The new study, led by Chae-Young Kim Ph.D., and published November 2023 in the journal Nutrients, focuses on affron’s role in regulating … [Read more...] about Saffron Extract Improves Resilience to Chronic Stress
Ingredients
Kerry releases 2024 Taste Charts — A World of Future Tastes
Kerry, a world leader in taste and nutrition, is pleased to release its 2024 Taste Charts, A World of Future Tastes, to the global food and beverage community. The culmination of Kerry’s year-long research is a series of incisive, interactive charts created separately for 13 individual regional markets, including 30 countries in the Asia Pacific, Middle East & Africa (APMEA). The charts list mainstream, key, up-and-coming, and emerging tastes across five food and beverage categories, … [Read more...] about Kerry releases 2024 Taste Charts — A World of Future Tastes
Forsea Unveils First Cultured Eel
FoodTech start-up collaborates with SAIDO restaurant to craft prized Japanese dishes based on cultivated eel Rehovot, Israel - Cell-cultured seafood start-up Forsea Foods, Ltd. sails on its mission to save wild eel populations from near extinction by unveiling its first prototype of cell-cultivated freshwater eel. Forsea successfully replicated the traditional Japanese unagi eel (Anguilla japonica) featuring the same tender, succulent texture and rich savory flavor as real eel. The … [Read more...] about Forsea Unveils First Cultured Eel
