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All the news
The Angelys pear. © INRA, Marcel Le Lezec

News

22 Sep 2016

Angelys, a "royal" pear

Warmly welcomed by consumers since 2002, Angelys was the result of concerted efforts from all members of the sector (breeders, nurserymen, producers, marketing, etc.) who, since 2003 have adopted a "club" approach. Major marketing efforts have accompanied the development of this variety in facing its greatest challenge: reinvigorating the consumption of pears in France.

Breads. © INRA, WEBER Jean

News

02 Dec 2015

Reverse engineering or how to rebuild ... bread!

The objective of reverse engineering is to start from the expected properties of end products and go through the various steps of processing (breadmaking, milling, grain production, variety selection) in order to identify the ways to obtain the desired properties for each of these steps.

Fruit basket (apples, nectarines, strawberries). © INRA, FORT Francis

Press release

11 Sep 2015

An original study in healthy individuals: impact of a high-fibre diet on the gut microbiota

INRA scientists, working in collaboration with the Rhône-Alpes Centre for Research in Human Nutrition (CRNH) carried out a study in slim, healthy subjects receiving controlled intakes of dietary fibre.  The results showed that a more stable and richer microbiota (i.e. containing the greatest diversity of bacterial species) was seen in people consuming the greatest variety of high-fibre foods.

Cold and hot drink dispenser in Tokyo. © INRA, MAITRE Christophe

News

25 Aug 2015

The calories in sweetened beverages: what impact do they have on the dietary behaviour of children?

How do the calories in sweetened beverages act on the development of children's preferences for the flavours of these drinks, and on calorie adjustment following their consumption?  Scientists from the Centre for Taste, Food and Nutrition Sciences (UMR-CSGA) have studied this question.

Infography: blood © Fotolia

News

10 Aug 2015

The iron found in red meat plays a crucial role in colon cancer risk

At the international scale, a clear link has now been established between dietary habits and the risk of developing colon cancer. Epidemiological data suggest that 15% of colon cancer cases can be attributed to the excessive consumption of red and processed meat. To better understand and thus prevent this cancer type, INRA researchers collaborated with scientists from the National Veterinary School of Toulouse and the University of Reading in England to explore the mechanisms underlying this relationship.