An EU-funded initiative is harnessing the power of the microbiome to optimise the food production system. The project aims to match the right food additives to the correct animals – starting with salmon and chicken – for maximum output.
Having assessed the effects of energy drinks on the cardiovascular system, the German Federal Institute for Risk Assessment warns that excessive consumption can pose a health risk in young adults.
Cornell University food scientists have created a low-calorie butter-like spread that consists of 80% water and minuscule drops of vegetable oil and milk fat, mimicking the look and texture of dairy butter without the use of artificial stabilizers.
The risk of developing coeliac disease is connected to the amount of gluten children consume, a study has confirmed – but its authors stressed the study is observational and therefore does not prove causation.
A study sets the stage ‘for understanding disease resistance for all avocados’ in research that could help protect the avocado economy, preventing shortages and price increases.
Finnish research has linked dietary phosphatidylcholine – an essential nutrient found in eggs and meat –with enhanced cognitive performance and a lower risk of incident dementia.
Mankai duckweed could find a spot as a top healthy and sustainable food ingredient, say researchers who suggest the protein-rich plant has serious potential in the health and wellness market.
Scottish biotech company ScotBio has developed a patent-protected method of enhancing the amount of phycocyanin, the blue pigment, produced in spirulina. The company says this innovation will make indoor grown spirulina a cost-effective option for the...
Everyone knows an apple a day keeps the doctor away. They may also store intriguing benefits for the gut, suggests new research, with the organic variety having the edge over standard apples.
The naturally modified table sugar from Global Biolife, called Laetose, carries 30% fewer calories and about half the glycemic index compared to glucose.
Cerealto Siro Foods and IBM speak to us about the development of I+Radar, an artificial intelligence tool that helps spot emerging consumer trends to inform innovation.
NEMIS Technologies is working on an innovative, ultra-sensitive chemiluminescence-based technology to detect Salmonella and Listeria monocytogenes. It is “as easy as pushing a button”, chief science officer Dr. Mario Hupfeld tells us.
Thousands of smartphones are being connected to a powerful 'cloud computing' network while their users sleep, to help scientists uncover the potential anti-cancer properties of everyday foods and medicines.
Confectionery giant Mondelēz has developed a method for enhancing flavours in sweet and savoury foods, including salty, spicy, sweet, bitter, and fruity flavours in chocolate.
The UK needs a “fundamental rethink” of how food and agri-tech is taught and understood in the country and high-volume staple crops, such as wheat and corn, need to benefit from smart technologies if it is to avoid being left behind by the “green revolution”,...
Scientists are using music and sound to make food taste better. Could this help food innovators discover the Holy Grail: healthy food that tastes good.
A study published in Frontiers of Nutrition revealed that adding 2% of blood orange and lemon fibers to wholewheat durum flour was a viable approach to producing high-fiber bread with respectable shelf life.
The risk of heart disease and death increases with the number of eggs an individual consumes, according to a US study published in the Journal of the American Medical Association, however it said eating several eggs a week was "reasonable,"...
Researchers in Argentina have applied fiber-rich prebiotic and probiotic coatings to fresh blueberries, opening up promise for future development of novel multi-functional fruits, they say.
A study investigating the impact of different proteins on cholesterol levels has found that limiting total meat consumption – whether red or white – may play a greater role in lowering blood cholesterol than previously thought.
Feeding a future global population of 10 billion people without causing a climate catastrophe this century will require transformational change across the entire value chain. Fresh evidence suggests climate change is already impacting crop yields. What...
Two pieces of research published in the British Medical Journal provide fresh evidence of the links between popular processed food and a range of health risks.
The average Dane would get a “substantial” health benefit if they substituted part of their red and processed meat consumption with fish, according to data from the National Food Institute at the Technical University of Denmark (TUD).
Cashew nut shells are commonly discarded as a waste product but a high antioxidant content could mean they have potential to be used as meat preservatives, say Brazilian researchers.
Consumers are still being misled into thinking that fruit juices are a healthier alternative to fizzy drinks when, in fact, many contain the same amounts of sugar, if not more, according to campaigners.
The rare sugar nigerose can now be “easily” produced via a process that “can readily be scaled up for potential industrial purposes,” claims a breakthrough study.
Kids and teens who consumed low- and zero-calorie beverages ended up consuming an additional 200 calories per day compared with those who drank water, according to a new study from researchers at George Washington University.
Governments and food regulators in Europe should have special recommendations for pregnant women to eat nuts in order to develop the health of the baby, according to the coordinator of a first-of-its-kind study suggesting that nut intake during early...
A new study – which has highlighted the need for changes in cereal production practices to improve water use in India – could be a springboard for other regions to follow.
New research from the World Health Organization reveals that school-aged children in Southern Europe are at greater risk of being “severely obese” than those in the north of the region. Treatment and management options across the region are “not widespread”...
A plant-based diet cuts heart failure risk by over 40%, claims new research which strengthens the case that an intake of mainly of fruits and vegetables can reduce risk of heart disease.
