‘Dry’, ‘chalky’ and even 'gritty' are just some of the less than favourable words used to describe the texture of plant-based proteins. However, scientists at the University of Copenhagen believe they have discovered the secret to significantly...
Drinking two liters or more of sugar or artificially sweetened drinks per week is linked to a higher risk of an irregular heart rhythm (atrial fibrillation) compared to adults who drink fewer of these beverages, according to a study published this week.
Ingredient supplier Eggnovo is upcycling egg byproducts to produce vegetarian collagen, which it says is effective at a five times smaller dose than some animal-derived alternatives.
As an increasing number of people eliminate popular ingredients from their diets, what opportunities are opening up in the free-from space? Join us at Positive Nutrition 2024 to find out.
Potassium deficiency in soil has been revealed as a major threat to livestock and agricultural farming. So what does this mean for global food security and can the current threat be reversed?
Fermented dairy products may be widely associated with various gut, bone and muscle health benefits, but the foods’ effects on chronic disease prevention and management may be less well-known and researched.
Variations in the properties of arabica coffee, such as in taste, caffeine content and disease resistance, are determined by chromosome mutations, according to a recent study. But are these findings purely academic, or relevant to industry? And how could...
Fermentation is, alongside plant-based and cultivated meat, one of the driving forces behind the alternative protein sector. A new investment from the UK Government aims to boost fermentation innovation.
Plant-based diets are proving hugely popular amongst men and women across the globe, with everything from animal cruelty to environmental impact being cited as the reason. But could the plant-based way of life also prevent against chronic diseases in...
With consumers unwilling to compromise on taste, food manufacturers have a challenge on their hands: how can ‘baddies’ best be removed, and beneficial ingredients added, with positive nutrition in mind? Join us at FoodNavigator’s upcoming digital summit...
Fighting food waste is one of the most impactful ways we can help to prevent climate change. Now researchers at the University of Bath say they’ve found a way of keeping veggies fresh all the way to our fork.
DEFRA is putting onions high on the agenda with a new research project aimed at detecting, managing and preventing onion crop loss to fusarium basal rot. So what’s the plan and what does it mean for farmers?
As understanding around the importance of early years nutrition grows, so too does the opportunity for manufacturers to meet demands for health and functionality. Join us at FoodNavigator’s upcoming digital summit Positive Nutrition 2024 as we discuss...
By René Floris, NIZO Food Research Division Manager
The relationship between food and brain health is already being explored, and could soon help accelerate the development of new food products that promote mental wellbeing, according to Dr Kerensa Broersen, associate professor of applied stem cell technologies...
A recent study has found that red nets are more effective than black or white nets in preventing onion thrips from damaging crops. So, could red nets be the solution environmentalists have been searching for to help reduce agricultural reliance on the...
A significant number of women still do not perceive sports nutrition as essential for their fitness goals, a persisting misconception that The Hut Group (THG), owner of supplement brand Myprotein, is working to dispel.
Matthews Cotwold Flour has joined an impressive list of farming and food organisations to throw their might behind Six Inches of Soil, which is challenging the status quo of a ‘broken’ food system.
Are ultra-processed foods more likely to have low Nutri-Score ratings? And should the Nova classification system be incorporated into the Nutri-Score algorithm?
Gut health brands should invest in educating consumers about the influence of diet and lifestyle on microbiome health and emphasize the importance of long-term supplement use to help them achieve results, thereby ensuring customer retention.
With ‘wellness’ meaning different things to different people, what exactly do consumers want from functional food and drink? Join us at FoodNavigator’s upcoming digital summit Positive Nutrition 2024 to find out.
Less is apparently more when it comes to the amount of sugar used in the creation of the perfect chocolate bar. So will manufacturers reduce the amount of sugar they use in the making of this sweet treat and will consumers welcome the change?
The term ‘ultra-processed’ is increasingly used to describe the ‘unhealthiness’ of a product, particularly in the context of plant-based meat. But how processed a food is reveals nothing about its nutritional impact, contends new research.
The costly nature of microbiome testing to provide personalised recommendations means brands should ensure added value with effective translation and follow-up services to support users to reach health goals.
California’s Bogle Family Wine Collection has launched its first-of-its-kind 750ml aluminum wine bottles. The winery believes the format can first and foremost offer a more environmentally friendly solution: as well as open up new consumption occasions...
When we exercise, we often hope to offset some of the negative effects of the unhealthy foods that we’ve eaten while we do so. However, when it comes to sugar-sweetened drinks, exercise might not be enough to offset the significant increase in cardiovascular...
Palm oil is cheap to produce in large quantities but unsustainable production methods, notably deforestation, means the bad can far outweigh the good. As a result, brands are increasingly distancing themselves from the use of irresponsible palm oil in...
Is LPC testing enough to determine the type of thermoduric bacteria present in milk? This is the question that Cornell University scientists tried to address.
How do different innovators approach personalised nutrition? And is it a fad, a trend, or truly the future of nutrition? Join us at FoodNavigator’s upcoming digital summit, Positive Nutrition 2024, to hear experts discuss this and more.
Research from the University of Chicago has found that one of the most widely used food preservatives, nisin, has a damaging effect on the good bacteria in our gut
Next month, FoodNavigator will be welcoming a stellar lineup of speakers to its digital stage for Positive Nutrition: Healthy Innovation for the Mass Market, with speakers including Valio, Nomad Foods, Kantar Worldpanel and more.
From confectionery to cakes, breakfast cereals to beer, sugar is a huge part of the modern diet, but why is the cost of one of our most indulgent ingredients increasing and how will this affect both food manufacturers and consumers?
Could plant-based meat products be made more sustainably? Research trialling a ‘revolutionary’ concept that shortens supply chains and promotes plant protein diversity has received EU support.
Research suggests consuming nutrient and fibre-rich foods, such as beans, which support the health of good bacteria in the gut, could help in the prevention and treatment of colorectal cancer
Foodtech company, Hailia, is taking a ‘waste not want not’ approach to seafood production by utilising more of every fish caught and repurposing what might once have been cast off.
Agtech innovation is playing a critical role in addressing food security and environmental challenges. But it is also key to cracking the problem of an ageing farmer population threatening global agriculture, says Eatable Adventures founder and CEO José...
Swedish researchers suggest the safe limit for licorice might need to be reconsidered after discovering a significant impact on blood pressure in healthy adults.
Cultivated meat needs growth factors in order for its cells to grow. These are usually added to the cell culture media at considerable expense, impacting potential for commercialisation. New research, however, has shown that edited bovine cells can produce...
A recent study has found that a nutritious plant-based diet, incorporating a reduced intake of processed and sugary foods, could decrease the risk of developing type two diabetes by improving metabolism and organ function.
How can manufacturers improve the nutritional credentials of plant-based milk and dairy? Tune into FoodNavigator’s upcoming digital summit, Positive Nutrition 2024, to find out.
A study on the effects of using omalizumab, in the treatment of food allergies, has shown an improved tolerance to a variety of everyday foods in children and adolescents.
Research revealing bees’ ability to synthesise specific nutrients, to support the colonisation of their gut bacteria, offers insights into the symbiotic relationship they have with their gut microbiota. But changes to their habitat is placing this delicate...
Off notes or flavour challenges in meat-free products has been a headache for the food industry for years, but new research could put that problem to bed once and for all.
What does ‘healthy’ food and drink look like in 2024 and beyond? What ingredient and technology levers can be pulled develop better-for-you products for the mass market? And is next-gen tech promising personalised nutrition worth the hype? Find out at...
Freshly made Bulgarian yogurt can feasibly be incorporated into an astronaut's diet to boost gut health and overall wellness in support of humanity’s extraterrestrial ambitions, says a new study.
Cows, much like humans, communicate through the sounds they make. New research will attempt to understand what these noises mean. This understanding could be used to improve animal welfare.
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