A new study from City, University of London, finds that the effects of an overweight or obese father are different to that of a mother and will have unique impacts on their children’s health.
Botanical ingredients supplier Euromed claims a study shows that its fig extract product, called ABAlife, can lower the glycaemic index of foods, and could potentially be a treatment for prediabetes and type 2 diabetes, while also help to make products...
A recent study analysed recent advances to improve the quality of gluten-free bread, focusing not only on the latest conventional ingredients and innovative approaches to replace the gluten-network, but also on technological and processes methods that...
A plant-based diet is beneficial for blood pressure but the nutritional quality of the foods is equally important, according to an international study of nearly 4,700 participants.
A ‘ground breaking’ new study proposes a global carbon budget for food production and concludes that some countries within the G20 will need to embrace dietary change for the food system to feed the world within planetary boundaries.
Consumers are increasingly aware of the importance of gut health for overall wellbeing. Microbiome interventions have been associated with positive health outcomes, from immunity to improved cognition and mood. The key to success is regular consumption...
Two new studies have shown that late night consumption of protein doesn't help control glyceamic response to the following morning's breakfast, with one showing it may even have a negative effect.
French scientists claim that baking bread with wheat fertilized with human urine could slash nitrogen usage from artificial fertilizers, cut costs for farmers and boost yields, and retain nutrients often lost.
Animal sources of protein are more potent than vegan sources for stimulating muscle growth but their significant impact on climate change means plant sources will be key for future diets, researchers will be told later this week as part of an online physiology...
A review published in a sports science journal has found little support for the notion that ketogenic diets can improve performance for endurance athletes.
Fresh research suggesting a potential link between industrially produced trans-fatty acids – predominantly found in fried foods and partially hydrogenated cooking oils – and ovarian cancer has implications for the food industry, IARC scientist Dr Veronique...
A new multi-centre study in mice has explained the mechanism behind how excessive consumption of fructose can 'overwhelm' the gut and lead to fatty liver disease, revealing the importance of fructose consumption timing.
An analysis of 115 plant-based milk sold in Australia showed that the category is lacking in several micronutrients, including vitamin A, B12, calcium, and protein when compared to cow’s milk.
An ingredient new to the market could help support immune health via a unique pathway, according to the developers. The ingredient, dubbed 2-HOBA, is said to foster immune fitness by improving vascular system function.
Processed meat is well consumed in Europe – but overconsumption is associated with certain health risks. An EIT Food project from the University of Reading and APB in the UK, Aarhus University in Denmark and the Spanish National Research Council in Spain...
Mars says two large scale studies underway will add to the already thick dossier of data backing its cocoa flavanols dietary supplement. One study looks at cognitive function while the other has a variety of cardiovascular health endpoints.
With the coronavirus crisis intensifying hunger even in wealthy countries, food, agriculture and environment experts from six continents have responded with a roadmap for resetting food systems already being hit hard by climate change.
The European Food Safety Authority (EFSA) has rejected the use of selenite triglycerides as a source of selenium (Se) as a food supplement ingredient due to safety concerns.
Researchers have revealed that the timing of carbohydrate-rich meals can significantly worsen glucose homeostasis – on top of the independent glycaemic index of the food – potentially revealing ways to minimise the risk of type-2 diabetes.
The push to reduce sugar in products, supported by regulatory levers such as sugar taxes, has focused largely on the beverage sector. Kerry Taste & Nutrition weighs in on the challenges facing beverage formulators.
Food scientist at the University of Nottingham are collaborating with local start-up Pola to develop an ambient version of the company’s frozen treats.
The addition of iodine in salt can compensate for low iodine intake in adolescents and in women of childbearing age, according to Norwegian’s Scientific Committee on Food and the Environment (VKM).
Patients with Crohn’s disease (CD) and ulcerative colitis (UC) could benefit from following a Mediterranean diet, after a study finds an impact on nutritional state and disease activity.
A better understanding of the emotional impact of food can help manufacturers overcome the challenge of new products that fail, and also adapt to disruption in the industry.
Lucozade Ribena Suntory (LRS) has invested £500,000 ($634,000 USD) to extend a 30-year partnership with researchers at Scotland’s James Hutton Institute to develop new varieties of climate-resilient blackcurrants.
Early on in lockdown, scientists predicted confinement measures implemented due to the COVID-19 pandemic could exacerbate childhood obesity. Now, the results are in.
Fermented foods are a rich source of lactic acid bacteria (LAB), which are potentially probiotic. But when such foods are consumed, how many LAB become part of the microbiome?
Nutricia, part of the food, beverage and nutrition company Danone, has announced it is supporting research by independent medical professionals to define guidelines for nutritional care for COVID-19 patients recovering after ICU discharge.
ADM and Hospital de Sagunto, one of the largest medical centers in the Valencia region of Spain have partnered on a clinical trial into the effects of using a food supplement containing live microbial strains to promote gut microbiome balance and help...
A study has found a link between lower body fat in women and regular coffee consumption. We speak to research fellow Chao Cao, from the Washington University School of Medicine, to find out more.
Ag-tech company Agrimetrics is launching a new, interactive tool for looking at food and farming data. It claims it will improve sustainability and productivity by accelerating artificial intelligence and advanced analytics. FoodNavigator speaks to the...
The scientific evidence supporting the use of vitamin D to help fight COVID-19 continues to build as researchers in Dublin call on the Irish government to change its supplement recommendations.
Researchers working on molecular-level responses in crops have taken a step closer to their goal of producing heat-tolerant wheat. “This benefits the sustainability of the food system by protecting food supply as the climate changes,” project lead Dr...
Researchers in Norway are examining how seaweed farming can be commercialised in the country. “Seaweeds may become a profitable piece of the green transition.”
Scientists at the Université de Montréal have unearthed a new method of testing maple syrup which they say could be a potential supplementary tool to more accurately categorise other food and beverages.
Gene editing, like genetic modification, is a technology that has attracted a fair amount of skepticism from European regulators and citizens. However, proponents argue that it will be an invaluable tool in the construction of a future-fit food system....
A new study suggests that ‘smarter packaging’ and smaller pack sizes could be better for climate change than going plastic-free because they help consumers reduce food waste.
Scientists have identified a link between the outcome of COVID-19 disease and dietary selenium – found in fish, seafood, meat, poultry, and cereals. FoodNavigator hears from lead researcher Professor Margaret Rayman, from the University of Surrey, to...
A 2009 study at Newcastle University claimed the best cure for a hangover was a bacon butty. But new research published online in BMJ Nutrition Prevention & Health suggests eating fruits, leaves and roots may help to relieve symptoms of too much alcohol.
The development of fermentation technologies will help the plant-based manufacturers deliver products that are healthier and tastier, Dr David Welch, director science and technology at the Good Food Institute (GFI) suggests.
Researchers in the US conducted a review of 18 studies representing 160,257 participants examining the relation between the consumption or avoidance of meat and psychological health.
