The professor behind the COVID Symptom Tracker app - said to be the biggest ever citizen science project in health - predicts that diet and nutrition will soon be recognised as an essential element of immunity and a big modifiable risk factor in the fight...
Fresh research out of Denmark reveals that drinking coffee changes our sense of taste, making sweet foods even sweeter. Could these findings help inform sugar reformulation strategies?
Research into the use of enzymes to break down FODMAPs could help industry develop new, stomach-friendly plant-based food products. FoodNavigator speaks to VTT researcher Antti Nyyssölä to find out more.
Climate change threatens to cause ‘serious damage’ to the olive oil industry in Spain as less rainfall and reduced soil humidity ‘significantly reduces’ land area suitable to cultivate the main olive varieties.
Danish researchers have developed a new processing method that, they say, means fava beans can be leveraged as an environmentally friendly alternative to soy.
For the first time, the main mechanism of lactic acid bacteria with bioprotective effect against yeasts and molds in dairy products has been revealed: It’s all about competition for a specific nutrient, manganese.
Plant-based seafood specialist Kuleana is targeting seafood and sushi lovers with what it describes as the ‘next generation of raw tuna powered by plants and biotechnology’. FoodNavigator speaks to co-founder and CEO Jacek Prus about developing plant-based...
Freeze-dried berry powders have been found to act as ‘outstanding’ stabilizers, according to US research, offering manufacturers exiting clean label solutions for customers.
A new study in mice has concluded that a compound found in the peels of fruits such as apples and prunes, and some herbs, can reduce and even reverse damage to brain cells in patients with Multiple Sclerosis (MS).
A newly-discovered class of colouring pigments called auronidins could open doors for the development of more stable and intense natural, plant-based food and beverage colourants.
Researchers in Norway are investigating commercial farming practices for sea cucumbers, which they say should be exploited as a raw ingredient for health products.
Lettuce grown on board the International Space Station has been deemed ‘safe to eat’ and at least as nutritious as Earth-grown plants. “If we ever want to be self-sustainable in space colonisation, plants will be integral,” NASA’s Gioia Massa tells FoodNavigator.
Efforts to create synthetic replacements for palm oil are likely to require ‘several years’ of development before they are commercially viable, meaning emphasis should be placed in the ‘immediate’ drive to make existing production more sustainable.
Researchers are repurposing waste bread into a medium that can kick start fermentation in food and beverage products, such as sourdough, yoghurt, and wine.
Dairy products that are low in saturated fats have shown to provide greater health benefits than conventional high-fat dairy diets. Modifying products through animal nutrition could be a viable future solution.
A new variety of banana that is resistant to black Sigatoka and can be produced using organic and agro-ecological production methods is set to become commercially available in France.
Women in their 50s and 60s who consume at least two servings of walnuts a week have a ‘greater likelihood’ of healthy ageing compared to non-consumers, according to new research.
A recent study raises concerns that maternal exposure to low and no-calorie sweeteners could have adverse health implications for babies – but the findings have been rebutted by the International Sweeteners Association (ISA).
How are we going to make food taste better if we cannot rely on what people say they like? DuPont Nutrition & Biosciences is grappling with this challenge by embracing brain testing techniques, in conjunction with traditional sensory testing panels,...
How are we going to make food taste better if we cannot rely on what people say they like? DuPont Nutrition & Biosciences is grappling with this challenge by embracing brain testing techniques, in conjunction with traditional sensory testing panels,...
Social media users are likely to eat more fruit and vegetables as well as junk food if they think their online peers are doing the same, a new study reports.
Agrimetrics, a UK ag-tech centre with public backing, has launched what it describes as the ‘first’ data marketplace for the agri-food sector. Announcing the innovation, Agrimetrics said it wants to help solve the ‘big problem’ facing food production.
An international group of scientists has pinpointed the genes responsible for the dietary content of white flour, which opens possibilities to manufacturers to satiate the consumers' love of white bread, while critically boosting their fibre intake.
A fresh study has again linked red and processed meat consumption to increased risk of ‘dying from all causes’. But we are a long way from scientific consensus on the topic.
A plant-based diet may be key to lowering heart disease risk thanks to the reduced sulfur amino acid intake, according to a new study involving more than 11,000 participants.
German-based ingredients Beneo supplier claims a scientific study of its low-glycaemic sweetener Palatinose shows the product supports additional loss of body weight and fat mass in overweight and obese adults, when replacing sucrose in a weight loss...
There is an innovation gap in urban agriculture, suggests Aberystwyth University Professor Huw Jones, whereby we have ‘huge innovation’ in vertical farming, yet still use ‘old seeds’ and ‘old plant architecture’.
One of the easiest ways to reduce sugar is to replace it with sweeteners – but research from Netherlands-based research group NIZO suggests aromas can be leveraged as an alternative path to sugar reduction.
A technical and socio-cultural U-turn will be needed to feed ten billion people within the planet’s environmental boundaries, according to a new five-year study. “There’s a lot of reason to worry, but also reason for hope,” lead author Dieter Gerten says.
Scientists in Denmark have developed a plant-based ‘yogurt’ made from just three ingredients: soy drink, brewer’s spent grain, and lactic acid bacteria from plant materials.
Long-term consumption of lingonberry juice lowers high blood pressure and improves the function of blood vessels, according to an experimental study that adds to the evidence supporting the health benefits of the Scandinavian berry.
Fresh research probes the relationship between the surface texture of food – which will influence its visual appearance – and expectations of how healthy that product is.
Fresh research has reveals sugar levels in yogurt on sale in the UK have ‘significantly decreased’ over the last two years – but Public Health England (PHE) stresses ‘there is a long way to go’.
An EU-funded project is working to optimise the utilisation of seafood side-streams through the design of ‘new holistic process lines’ that tackle inefficiency in the seafood supply chain.
Emerging as one of the most popular diets in 2019, intermittent fasting was the most Googled diet of the year. But its benefits go well beyond weight loss.
An international collaboration project, the Celtic Crustacean Collaboration, is working to develop a new plastic-free food packaging material from food waste.
Scientists have developed a new milk chocolate formulation that contains almost half the sugar of a standard milk chocolate recipe while also delivering a ‘similar consumer liking score’ in sensory testing.
