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IFIS Publishing

Not-for-profit publisher and educational charity in the sciences of food and health.

We produce databases and resources to help researchers and students find relevant, reliable scientific literature for their studies, academic research, industry R&D etc Based in Reading (UK), IFIS is a not-for-profit academic publishing organisation with an ongoing commitment to:

- Supporting those studying and working in the sciences of food and health by making it easier to find industry-specif

ic information that can be trusted.
- Preserving integrity and accuracy in the fields of food and beverages.
- Furthering learning and development in the sciences of food and health across the world, especially in areas where access to our resources may be limited. IFIS' information search tools include:
- FSTA - the leading database for research in food and nutrition sciences, available through EBSCO, Ovid and Web of Science
- FSTA with Full Text - the leading database for research in food and nutrition sciences, available exclusively through EBSCO
- IFIS Collections - a tool for food industry researchers to find reliable, relevant information fast. Options include a bespoke collection and twelve sector-specific collections, including Dairy, Proteins and Food Safety

09/12/2025

🥚🐟🥩 Not all proteins play the same tune.

A new study comparing the amino-acid and fatty-acid profiles of Japan’s most popular protein sources found that meat, seafood, legumes and eggs each come with their own biochemical “accent.” In other words: your protein isn’t just protein — it’s a whole personality.

Some cluster together, others stand out on their own, and all of them deliver very different nutritional benefits. It’s a reminder that diet quality isn’t about counting grams — it’s about choosing the right characters for your plate.

For anyone working in nutrition, food policy or product development, this offers a fun but important takeaway: when it comes to proteins, diversity isn’t just nice to have — it’s nutritionally strategic.

And if you care about fish, seafood or the broader marine food chain — our fisheries coverage in FSTA brings together decades of interdisciplinary research: everything from nutrient composition and safety, to sustainability, supply chains, aquaculture, and industry policy.

Find out more here - https://tinyurl.com/3m7axu6u

08/12/2025

At COP30, leaders signed the Belém Declaration, putting people at the centre of climate action. Food science research can build sustainable, resilient food systems on a warming planet.

Read more with our article, Balancing People and Planet: Turning the COP30 Declaration into Action Through Food Science https://bit.ly/48zkSq9

04/12/2025

☕🐟 Coffee grounds powering fish health?
A new study finds that adding spent-coffee-ground extract (CGE) to the diet of Nile tilapia significantly boosts growth, antioxidant capacity, and fillet quality.

Key findings:

A 4% CGE diet delivered the highest weight gain over 8 weeks.

Fish fed CGE showed improved blood biochemistry, stronger antioxidant enzyme activity, and longer intestinal villi — all signs of better health and nutrient absorption.

Fillet quality improved too, with better texture and lighter colour.

💡 Why it matters:
Spent coffee grounds — usually treated as waste — could become a low-cost, eco-friendly feed additive that supports sustainability and fish health in aquaculture.

02/12/2025

Covering a wide range of interdisciplinary content from journal articles and trade publications to conference proceedings and industry patents, FSTA is full of high-quality scientific abstracts and updated weekly. Here's a selection of what was included in FSTA during November 2025:

🔬18,792 new records

🌍 New records from 649 sources, including 159 publishers based in 46 countries

📖 2.36 million total records now available

Learn more about the newest additions, screened by the FSTA science team for quality, integrity and relevance: https://bit.ly/3KCcHBt

01/12/2025

Food security should mean more than scraping by on the bare minimum.

New analysis of 2021–2025 research in FSTA shows a decisive shift: global food security science is now zeroing in on nutrition quality, affordability, equity, and lived experience: from WIC redemption in California to sustainable diets in Saudi Arabia, climate shocks in China, and resilience programmes in Kenyan pastoral communities.

Explore how nutrition security, climate resilience, safety, and social inequalities intersect – and what this means for researchers, librarians, and practitioners working to redesign food systems for uncertainty.

Read the blog: https://bit.ly/48vqPVg

27/11/2025

UK budget 2025 just changed the game for drinks & dairy — time to reformulate or get taxed.

The sugar levy is expanding to milk-based and plant-based drinks, with the sugar threshold dropping to 4.5 g/100ml. That means many drinks on shelves today will face a tax — unless sugar levels come down.

Our PDF shows how smart reformulation can help maintain taste, reduce sugar, and stay ahead of regulation. Time for brands to rethink recipes — not reaction.

26/11/2025

Climate action that ignores hunger and poverty will fail the people it’s meant to serve. Our latest article explores how food science, policy and FSTA data can help turn the COP30 Belém Declaration into action that works for both people and planet.

Read more: https://bit.ly/4rBP8JQ

24/11/2025

🍃 Seaweed: proof that even the most virtuous snacks can hide delightful complications.

A recent study analysing 100 dried seaweed products found that trace elements like copper, manganese, selenium — and especially iodine — vary far more than expected. In some cases, iodine intake from certain products could exceed recommended levels severalfold.

The real behavioural insight? Nature doesn’t do standardisation. Researchers had to build an elemental “fingerprint” model just to tell seaweeds apart — a reminder that the world is gloriously more complex than our tidy assumptions.

🌊 Fisheries insight: From marine ecosystems to aquaculture, seafood safety, and fisheries policy, FSTA brings together interdisciplinary research from across the globe — a deep dive into the science of our oceans, without the seasickness. Find out more about our Fisheries coverage by following the link - https://tinyurl.com/3m7axu6u

21/11/2025

A major study found that adopting plant-rich diets can make a real difference in fighting climate change. Whether you choose to eat less meat or cut it out entirely, lowering your intake of animal products reduces greenhouse gas emissions, land and water use, and helps protect biodiversity. Even small changes to what’s on our plates can lead to a noticeably lower environmental footprint.

Find out how your everyday choices contribute to a more sustainable planet in our blog: https://bit.ly/4pg74Yr

20/11/2025

How do you encourage your students and researchers to use the research tools most worthwhile to them?
Time and budget constraints may be making this even more difficult, but here are 5 ways that you can ease that pressure and help students to improve their literature searching skills.

Read more: https://bit.ly/4nZyUa8

17/11/2025

Are weight-loss injections giving us the full story? 🤔

A new study highlighted in FSTA – Food Science & Technology Abstracts reviewed 129 clinical trials on popular medications like semaglutide, liraglutide, and tirzepatide. What it found was surprising:

👉 Only 36 studies collected any diet or food-intake data
👉 Just 10 reported those results
👉 Very few measured eating behaviour or cravings — and methods lacked consistency

So while these medications clearly support weight loss, we still know very little about how they change real-world eating habits.

With diet and behaviour key to long-term success, the authors call for more consistent and meaningful reporting in future trials — not just weight-loss outcomes.

Research like this, surfaced through FSTA, helps us see the bigger picture behind today’s nutrition and health innovations.

Find out how our groundbreaking database can support you with your research - https://bit.ly/4i7UaJF

12/11/2025

🥩 Food Tech 2026: Not the Leap — The Nudge

We’ve spent years talking about the “future of food” as if it were a sci-fi trailer.
Lab-grown steaks! AI-designed nutrition! Protein from thin air!

But as FoodNavigator's latest trends piece shows, 2026 won’t be about the dazzling leap — it’ll be about the clever nudge.

The plant-based boom is cooling off, replaced by hybrid meat — half-animal, half-plant — a reassuring bridge between the familiar and the future.

Water scarcity is quietly reshaping food tech, driving investment in side-stream reuse and low-waste production. The unglamorous kind of innovation that actually keeps the world fed.

And the rise of GLP-1 drugs — the “Ozempic effect” — is rewriting what hunger even means, forcing brands to rethink portion, pleasure, and purpose.

Because real innovation doesn’t have to be revolutionary.
It just has to be frictionless.

The smartest ideas don’t demand belief — they simply fit effortlessly into people’s lives.

Maybe 2026 isn’t about reinventing food.
Maybe it’s about redesigning the defaults — one behavioural nudge at a time.

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Our Story

Specialists in food science, health and regulations, IFIS is a not-for-profit academic publishing organisation, based in the rural countryside of Reading, UK. Last year, we were proud to celebrate our 50th anniversary, marking our continued commitment to learning and development and our reputation for scientific integrity and excellence. IFIS has produced FSTA, the bibliographic database for the sciences of food and health, since 1969. In 2017, IFIS launched Escalex, a database for food regulations and compliance information, jointly with Molecular Connections.

Our mission is to ‘fundamentally understand and best serve the information needs of the food community’, and we look forward to continuing to do so.