Daily supplementation with an extract from coffee cherry may boost working memory in middle-aged Americans, according to data from a “first-of-its-kind remote clinical trial".
Which hurdles are standing in the way of a true protein transition? Join us when we catch up with alternative protein experts from around the globe to discuss all things next-gen protein.
A scientific breakthrough may pave the way for developing more climate-resilient cocoa trees, potentially ensuring the continued production of cacao-based products like chocolate.
Consumption of everyday foods and drinks like eggs, rice and coffee could lead to high levels of potentially hazardous PFAS chemicals in humans, the latest research has found.
Join us when we catch up with Ferrero Hazelnut Company to ask how it’s leveraging pilot plots, regenerative agriculture, and partnerships to tackle the biggest challenges in hazelnuts.
Mental wellbeing is one of the key trends driving the kids supplement industry as consumers move towards targeted formulations for children’s needs, says child-focused brand I’m Nutrients.
A study suggests that individuals who are carriers of a specific genetic variant may reap better exercise performance from caffeine supplementation, underscoring a potential approach for developing personalised sports nutrition products.
The weight loss drug boom has taken the world by storm. But could GLP-1 have potential to mitigate other health conditions liked to food, such as cardiovascular disease?
406 Bovine leverages facial recognition technology to create ‘digital twins’ of cattle, enabling producers to pull up wellness, movement and treatment data by simply taking a photo of their animals’ heads.
An ethanolic extract from the peel of a Japanese citrus fruit may beneficially modulate the gut microbiota of lab mice fed a high fat diet and may lower the animals’ body weight, says a new study from Taiwan.
Gut health-focused tech firm Zoe has launched its first own brand whole-food supplement designed to be sprinkled on meals to provide a microbiome diversity boost, utilizing an (as yet) unpublished RCT to help market its benefits.
Upcycling curbs food waste and supports the circular economy. But it also comes with a unique set of challenges, which we’ll explore at Climate Smart Food 2024.
High-fat foods have been recognised as the number one cause of obesity. Now scientists are looking at their potential links to another growing health issue - anxiety.
Adding mulberry fruit extract (MFE) to carbohydrate-rich meals may reduce postprandial glucose (PPG) and insulin (PPI) responses in individuals with type 2 diabetes, according to new research.
The cost of sugar has increased sharply in recent years. Now researchers believe gene editing could boost supplies. But how, and what does this mean for manufacturers?
Brewers’ spent grain, particularly those fermented with tempeh mould, is a promising ingredient that not only can be used for snacks, but also reduces food waste.
While normally costly to artificially produce, new research shows human milk oligosaccharides (HMOs) can be made at low cost from plants, including those difficult to produce using other methods.
Kirin has released a spoon that uses electricity to intensify the umami taste of food to address the issue of excessive salt intake among the Japanese population.
The peel, pulp and seed of the Jerivá fruit have important nutritional benefits, and the fruit could serve as a promising ingredient in a number of food products, a study has concluded.
The keto diet has been linked to multiple health benefits, including lowered blood pressure and reduced blood sugar. Now scientists believe it could aid brain health.
Already producing a plant-based egg alternative with separated yolk and white, Neggst plans to develop a raw egg for retail which may, eventually, have a shell.
The gut health trend is on the up and up, with consumer interest continuing to grow. So, how is the food and beverage industry serving this unstoppable trend? We bring you the latest…
Gut health is proving to be hugely popular with consumers and enormously profitable for food and beverage manufacturers. In financial terms, it’s the gift that keeps on giving.
By René Floris, NIZO Food Research Division Manager
Consumers want more from plant-based meat alternatives, from taste to texture and affordability. Could understanding the extrusion process deliver on all three?
The sound of snacking is surprisingly important and impacts the multisensory experience that is so linked to the overall pleasure and satisfaction. From the Crunch Effect to the influence of onomatopoeias, it’s an enlightening subject that no product...
