Researches have tried to find natural alternative materials to chemical food additives. The new material is chitosan.
Chitosan is the structural element in the exoskeleton of crustaceans (crabs, shrimp, etc.) and cell walls of fungi. Commercial chitosans are produced by deacetylation of chitin.

According to new findings published in Innovative Food Science and Emerging Technologies using chitosan [...]

Omega-3 fatty acids are essential fatty acids that body can not synthesise. The natural source of the omega-3 fatty acids are fishes, dark green vegetables and walnut.

Recent studies have showed that omega-3 fatty acids (α-linolenic acid, Eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA)) have beneficial effects on health  by preventing diseases such as cancer, diabet,  cardiovascular [...]

Chinese scientist have developed new functional vegetable juice for diabetics. The juice include no carbohydrate but include vitamins and other nutrition of the vegetables.

The process is fermentation process. In the process lactic acid bacteria such as, L. Plantarum and L.acidophilus,  are used. The process removes carbohydrates by returning lactic acid but retains other nutrition. Scientist [...]