Researchers from Queen’s University Belfast have uncovered what they describe as the ‘strongest link yet’ between nitrates in processed meat products and cancer risk. However, they also stressed, ‘not all processed meat has the same risk’.
Japanese households with higher carbon footprints are also larger consumers of alcohol and confectionery. Researchers therefore suggest that reducing consumption of these items - such as with a carbon tax - could be a way of reducing carbon footprints....
Christmas dinner with the in-laws may have a detrimental impact your microbiome health, according to new research that links changes in people to psychological stress.
A leading French paediatrician has hit out at what he describes as a growing problem: nutritional deficiencies in vegan children. What are the risks associated with following a vegan diet in childhood and how can they be mitigated?
Almost 12 months after the EAT-Lancet Commission issued its benchmark for a healthy and sustainable diet, researchers have calculated its cost. Is improving diets affordable for all countries?
An initiative to pool and strengthen nutrition research in Germany is being spearheaded by the country’s federal minister of food and agriculture, Julia Klöckner.
Scientists from the University of Sheffield claim to have ‘solved the structure’ of a key component of photosynthesis in a development that could help achieve higher crop yields and meet the world’s ‘urgent food security needs’.
Danish researchers have developed ‘cell factories’ that can produce food ingredients from the by-products of food production that would otherwise be wasted.
Results of the first life cycle assessment (LCA) comparing certified and non-certified palm oil are in: RSPO-certified palm oil out performs non-certified for global warming and nature occupation.
As the fastest growing food producing sector, fish farming is placing increased strain on conventional feed resources. In Norway, researchers are working to relieve this pressure by developing sustainable alternatives – using aquaculture by-products and...
We should bear in mind that palm oil in and of itself is not harmful, according to research that suggests there may be a carbon-friendly alternative to deforestation.
The acceptance of the trendy microbiome diet among consumers has put wind in the sails of ag-biotech start up Joyn Bio, which is engineering microbes for more sustainable agriculture.
Avoiding carbohydrates and substituting them with proteins has become a leading dogma for all those who care for their looks and health, while high-protein diets are very often recommended to people who suffer from diabetes or who are obese. But while...
Research following the implementation of the Food-Labeling and Advertising Law in Chile showed a substantial reduction in the availability of competitive food and beverages sold in school kiosks.
Sensitivity to bitter tastes may be why some people eat fewer vegetables, according to a study. Researchers hope to learn more from this type of genetic research to help people with aversions to certain foods eat more vegetables in the future.
Between half and two-thirds of packaged food products contain too much fat, sugar and salt to market to children, according to a new study from the European Commission’s Joint Research Centre (JRC).
Healthy people who avoid gluten won't get any gut health benefit and may be on a 'sub-optimal' diet, according researchers who say that gluten is unjustifiably given the role of the bad guy in our diet
A diet high in fibre and yogurt is strongly associated with a reduced risk of lung cancer thanks to their prebiotic and probiotic properties, according to a study involving data from 1.4 million adults in the US, Europe and Asia.
A comprehensive review of studies shows decreased risks associated with plant-based diets, but critics say its methods suffer from a number of weaknesses.
Russian biotech company Vyatka Agroconcern has developed a unique solution to cut food waste that, it says, is ‘highly effective’, ‘environmentally friendly’ and can be used across a wide range of produce.
The European Commission is tackling the challenges brought by big data processing through the Evolve Project. FoodNavigator caught up with the project’s agricultural pilot, which is driven by project partner CybeleTech, to learn what this means for food...
Prospera has developed what it calls some of the ‘world’s most advanced artificial intelligence technologies’ to help optimise crop production. The company believes cost effective data solutions will be key to widespread adoption of ag-tech and, CEO...
As populations grow, and limited natural resources diminish, could the oceans provide a key source of protein and nutrients to the food sector? FoodNavigator speaks to researchers at UIT, The Arctic University of Norway, to learn more.
The idea of consuming fungi may not sound appetizing to everyone, but Ayurvedic and Chinese medicine practitioners have been using adaptogenic mushrooms for thousands of years.
Cultured meat innovator Aleph Farms has successfully completed the first ‘slaughter-free meat’ experiment in space through a joint experiment on the International Space Station.
Eating mussels three times per week may help bring about significant health benefits such as reducing the risk of cardiac arrest thanks to their omega-3 fatty acid properties, according to researchers from the University of Stirling.
Gut microbial species work in teams to perform different functions, suggesting that cultivating certain groups of bacteria is more important than single species, according to an international team of researchers.
Plastic tea bags can release billions of microplastic and nanoplastic particles into a cup of tea, according to Canadian researchers. But while the scientists say some brands have shifted to plastic tea bags instead of paper ones, the industry counters...
Climate scientists are warning that climate change-induced droughts could devastate more than half of the world’s wheat fields by the end of the century, triggering food shortages, market upheaval and political unrest.
Antioxidants naturally found in cheese may help protect blood vessels from damage from high levels of salt in the diet, according to a new Penn State study.
A UK study has discredited the perception that following a gluten-free approach could help improve the health of people who do not suffer from celiac disease.
Blockchain can trace and record transactions to strengthen food management, safety and quality in the food industry. We explore what 2019 developments have done for embracing blockchain in food, and where we can expect it to head next.
A total of 87 companies, including food and ingredient corporates, have said they will ‘lead the way’ towards a ‘1.5°C future’ by joining the UN Global Compact on climate change.
New insights from Nestlé Research into people who have a natural resistance to weight gain could open up opportunities to develop ‘targeted nutritional approaches’ for weight maintenance.
A technical report by the European Food Safety Authority (EFSA) details safety concerns the Agency has for placing leaf powder of Moringa stenopetala on the market as a traditional food (TF).
Vegetarian and pescetarian diets are linked to a lower risk of coronary heart disease (CHD), but vegetarians and vegans may have higher risk of stroke than meat eaters, suggests a study published in the BMJ, which claims this may reflect low blood levels...
A higher consumption of both sugar-sweetened and artificially-sweetened soft drinks has been associated with a higher risk of mortality, in a European study published this week.
The shift towards more plant-based foods and reduced meat consumption among Europe’s consumers risks worsening an already low intake of choline, says Dr Emma Derbyshire of Nutritional Insight.
A Chr Hansen-funded study reveals the benefits probiotic consumption has on flu-like sickness as the results suggest a daily regimen may be justified for particular at-risk populations, such as children.
Researchers analyzed the gluten intake of more than 6,000 genetically predisposed children and found a 6% to 7% risk level for every additional gram of gluten consumed.
