(IN BRIEF) ETH Zurich scientists have developed a novel iron supplement using oat protein nanofibrils coated with iron nanoparticles, offering nearly twice the absorption rate of standard iron sulphate supplements. The plant-based formula is vegan-friendly, tasteless, and easy to incorporate … Read the full press release
Posted in Education, Healthcare, News, Pharma & Biotech, Science, Switzerland, Technology
Tagged anaemia, bioavailability, clinical study, dietary supplement, ETH Zurich, ETH Zurich researchers create breakthrough iron supplement with nearly double absorption efficiency, global health, iron deficiency, iron nanoparticles, Jiangtao Zhou, Michael B. Zimmermann, National University of Singapore, Nature Food, Nutrition, oat protein nanofibrils, Raffaele Mezzenga, selenium deficiency, sustainable nutrition, THAILAND, vegan supplement, zinc deficiency
(IN BRIEF) A University of Bristol-led study, published in Nature Food, has shown that reorganising the order of meals on a weekly set menu can cut diners’ carbon footprint by around one-third and reduce saturated fat intake, without altering recipes … Read the full press release
Posted in Business, Education, Environment, Financial, Food & Beverage, Healthcare, Industrial, Investment, Management, Marketing, News, Science, Technology, United Kingdom
Tagged Alex Sim, Annika Flynn, behavioural insights, carbon footprint reduction, catering innovation, climate change, Jeffrey Brunstrom, menu design, Nature Food, NIHR Bristol Biomedical Research Centre, plant-based meals, public health, Richard Martin, saturated fat reduction, SNEAK project, sustainability, sustainable food choices, Taro Takahashi, UKRI, University of Bristol
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