Mining the traditional fermented beverages “Masato de Yuca” and “Chicha de Siete Semillas”, scientists from Peru and Spain have reported a potential new probiotic with performance that matches or exceeds an established commercial strain.
Scientists at supplement manufacturer NOW have validated a new test method for finding pesticide residues in difficult-to-analyze botanicals, such as Hawthorn extract.
Is reduced sodium substitute worth its salt? Fresh research indicates the added potassium alternative ‘significantly reduces’ risk of stroke and death.
For the Global South to achieve the Sustainable Development Goals, help stabilise global warming and protect water resources, agricultural innovation is needed. Investing US$15.2bn a year more will bring a number of ‘critical goals’ within reach, according...
This week's gallery features Meatless Farm's launch of its first chicken retail product, and new passatas made with zero air miles and 100% renewable energy.
Businesses should focus on how they can help prevent food waste in the home and nudge people towards habits that stop waste from happening, according to food waste charity WRAP.
Increasing urbanisation and growing consumer knowledge of nutrition appears to be fuelling the rise of seaweed consumption in China, with researchers reporting an uptick in its use both at home and in dining establishments.
ADM connects crops to market, processing agricultural commodities for human and animal health. We caught up with Alison Taylor, the company’s Chief Sustainability Officer, to learn how this unique position in the supply chain, coupled with ADM’s global...
European maize prices dip, while wheat costs stay high - plus savoury coating trends, innovation for healthier protein bars and plant-based solutions for hybrid products all feature in our August Ingredients for success.
Bread is an age-old staple that conjures up uncomplicated natural wholesomeness, however, the difference between theory and practice is miles apart. Certainly, mass producing bread demands specialised equipment that will pinpointedly control the process...
How do saturated fats from different dietary sources – notably meat and dairy – impact risk of cardiovascular diseases, ischaemic heart disease, and stroke?
As drinking habits change amid the pandemic, the low and no alcohol category sees a pronounced acceleration. Yet, while their appearance appeals, could taste and an expensive price point threaten to impact uptake?
Nestlé makes available a report outlining efforts to comply with formula marketing guidelines that in recent years has been a subject of contention for the owners of the Gerber and NAN baby food brands.
Danone was an early corporate proponent of regenerative agriculture, signalling its intention to tackle emissions through regenerative practices back in 2017. We caught up with Yann-Gaël Rio, the company’s VP of agriculture, procurement and sustainability,...
The European Commission (EC) has reiterated its commitment to ending all forms of child labour by 2025 and will use trade incentives, such as General Scheme of Preferences, to cooperate with partners to combat the problem.
A new study suggests consuming higher levels of flavonoid-rich foods can lower blood pressure levels – which can in part be explained by greater variances in the gut microbiome.
A study by American research found that eating almonds daily reduces wrinkle severity – along with improving skin pigmentation – in postmenopausal women.
Dutch start-up Orbisk, which says its monitor can help hotels, restaurants, and industrial kitchens reduce food waste, is scaling up in preparation for market entry.
Poor harvests globally are pushing up wheat prices and raising concerns over supply constraints. But, despite ‘temperamental’ weather this summer, the UK’s biggest cereal brand says its local sourcing strategy has paid off.
In this week's new product development gallery, we spotlight a new ice cream targeting adults but made from infant formula and energy boosting powders for endurance athletes and others seeking an energy lift.
Climate-smart fisheries can change the fate of our oceans and thrive amid heightened consumer interest in sustainable seafood, according to a new report from WWF, Marine Conservation Society and RSPB.
The Consortia of PDO cheeses Parmigiano Reggiano and Grana Padano have spoken out against nutrition labelling scheme Nutri-Score, suggesting its algorithm ‘misleads and deceives’ consumers.
Sugar reduction has become a macro health trend among consumers who believe the dietary shift leads to general wellness and health, according to Euromonitor research.
A team of esteemed data scientists and performance nutritionists have joined forces to create a personalised nutrition app which brings the newly discovered power of ‘carb coding’ from the world of elite sports, to the everyday active consumer.
The Mars Advanced Research Institute (MARI) is a division of Mars examining how developments in science and technology are going to shape the future food system. Dr Abi Stevenson, Mars VP of MARI, told us her unit is ‘looking at those truly next generation...
From bioreactors to flu vaccines and cell proliferation, the pharmaceutical industry has experience in avian cell production that can help the cultivated meat industry scale, according to Gourmey's CSO Antoine Davydoff.
Seafood multinational giant Thai Union is using the principles of forensic science to prevent food fraud, leveraging on DNA technologies to provide traceability and authentication for its seafood products.
With less than a year to go until the Plastic Packaging Tax is introduced in the UK, a study by Veolia shows 83% of businesses asked were not even aware of the tax.
Fresh research in Sweden is exploring why, when pressure is building to reduce environmental impact by reducing meat consumption, some consumers are reluctant to do so.
By René Floris, NIZO Food Research Division Manager
All too often, controlling pathogenic and spoilage microbes in a new or reformulated food product comes at the end of the development process. René Floris, NIZO Food Research Division Manager and member of the FoodNavigator expert advisory panel hears...
How can fermented beverages boost immunity and gut health? Do consumers understand the health benefit of kefir and kombucha? And where are these sectors headed in the next five years? Kombucha Brewers International (KBI) and UK kefir maker Biotiful Dairy...
With gut friendly foods continuing to strike a chord with consumers, we take a look at the health benefits they can unlock - from immunity to sleep and stress - and ask how this will support category growth.
Knowledge about the relationship between the gut, the gut microbiome, and overall health is moving at a rapid clip. Healthy gut equals healthy body, right? So what’s the best diet for gut health? What kind of products, ingredients and formats might meet...
