Exposure to light has a detrimental impact on the nutrient profile of dairy products. Awareness of the issue is currently low – but this is something Dr Catherine Birch, co-author of two white papers on the subject, believes needs to change.
By identifying economic sources of entrepreneurial opportunities and developing solutions to these pain points innovators can unlock “dramatic potential” to re-imagine the food chain.
Missing breakfast is “associated with a significantly increased risk of mortality from cardiovascular disease”, according to a new study published in the Journal of the American College of Cardiology.
Chokeberry (Aronia melanocarpa) fruits could disrupt the breakfast, snack and dairy markets, according to researchers in Poland, who say the super berry’s antioxidants are heat-resistant to certain food processes.
Mediterranean diets deter people overeating, suggests a new study that claims to provide the first experimental evidence that a Mediterranean diet can protect against increases in obesity and prediabetes compared to a Western diet.
People who eat a ‘moderate’ amount of red or processed meat – within UK government guidelines - are still more likely to develop bowel cancer, according to new research.
The German Federal Institute for Risk Assessment (BfR) has raised concerns over the stability of sucralose when heated to high temperatures, and the potential for resulting health risks.
Black goji berries have been identified as a potential natural colourant source that is able to produce red, purple, and blue colours depending on the pH levels.
Ingredients supplier Archer Daniels Midland Company (ADM) is expanding its line of WILD colour solutions with the addition of new micronized colour powders that, it says, deliver a more “intense” finish.
Young kids (aged 3 to 5) were found to be highly susceptible to overeating when given larger portion sizes, challenging the "self-regulation" theory, in which children are claimed to have a natural ability to respond to internal cues of hunger...
A study investigating the impact of climate change on the distribution of tuna reveals that two species commonly used in canned fish products could thrive in warmer waters.
Queensland study will first assess biofuels from biomass before turning to bottles
Researchers in eastern Australia have started work on a three-month pilot plant to prove the economic viability of turning sugarcane waste into other compounds, including plastic drinks bottles.
It’s much hyped in the media and flavour of the month among investors, but how viable are cell-based meats as a ‘clean protein’ source to tackle global demand?
Current GMO regulation is crippling advancements in sustainable development and food security, according to agricultural economist Matin Qaim, who told FoodNavigator he is optimistic EU law can be adjusted to be ‘more science-based’.
While some natural products brands are only interested in CBD from hemp or marijuana plants, the market for cannabinoids produced via microbial fermentation is potentially huge, as the pesticide-free process delivers higher yields and consistent purity...
A suboptimal diet lacking in whole grains, fruit, nuts and seeds, vegetables and omega-3 fatty acids is responsible for more deaths than any other risk factors globally, according to findings published in The Lancet.
Bad oil is bad for your health. Frying oil producer AAK Foodservice has published research looking at why choosing the wrong kind of oil can be a risk to health, as well as the reputation of a food business.
Israeli food tech start-up Tastewise has developed a food intelligence platform that provides real-time analytics of consumers’ “constantly changing” tastes and dietary needs.
The majority of new food and beverage products fail in their first year of launch. According to Pauline Foster, of Foster and Brown Research Ltd, understanding the neuroscience of flavour can help.
A group of international researchers have developed a new wheat variety that is safe to be consumed by people who suffer from celiac disease and gluten allergies.
An ageing population is a time bomb for the food sector, which must innovate to address the specific needs of this rapidly expanding consumer group. We spoke to Professor Wender Bredie from the University of Copenhagen about the challenges and opportunities.
A team of researchers from the University of São Paulo (USP) has found that meals low in calories support protection from some diseases, indicating a correlation between the number of calories a person consumes and cell performance.
A new study suggests that carob powder may provide a cheaper alternative to cocoa powder in muffins by helping to reduce sugar, and increase phytosterol and isoflavone levels.
Cultured meat might not be the answer to climate change some hope because in the current energy system the benefits of reducing methane could be outweighed by increased carbon dioxide emissions, new research suggests.
The Fraunhofer Institute for Process Engineering and Packaging IVV has launched two research projects focused on lowering the level of saturated fatty acids in foods by 30% without using chemical additives and replacing palm oil with healthier alternatives.
Specialty nut and seed oils from the Amazon, such as murumuru, could be used to replace cocoa butter or to boost the nutritional profile of products such as margarine, Brazilian researchers say.
Although high amylose starches are associated with a number of health benefits their use is not widespread in the food industry. The development of new sources like high amylose wheat flour could be set to change this, researchers predict.
A report outlines a series of recommendations that attempt to address the decline in public trust regarding nutritional science and the expanding variety of information sources.
Large fibre polymers can physically influence our gut environment – and the rates at which foods, nutrients and drugs are absorbed – by causing solid particles to group together, say researchers.
A six-year large-scale research study has concluded that gluten-free diets may be good at dealing with bloating but for health benefits such as a lower risk of cardiovascular disease and type 2 diabetes you should look to whole grains.
Nestlé, Givaudan and Bühler have teamed with Swiss research institutions to address hunger, affordable nutrition and sustainable packaging across the food chain.
Scientists have pinpointed the compound in rapeseed responsible for its bitter taste, marking an encouraging step towards the creation of palatable rapeseed by-products for human consumption.
Gene-editing technology can be used to remove epitopes – the molecules responsible for inducing coeliac disease in susceptible individuals – from wheat, according to recent research. However, with Europe’s strict GM rules, will this make a dramatic difference...
A new study has suggested that every second-to-third death in Europe due to cardiovascular diseases, such as heart attacks and strokes, could be attributed to an unbalanced diet.
In addition to being 'on-trend', sprouted quinoa flour can improve the taste, texture and nutritional quality of gluten-free baked goods, according to Argentinean researchers.
A greater awareness of nanotechnology – understanding and exploiting materials at the atomic and molecular level – could offer food innovators a useful tool to drive R&D, Professor Kathleen Groves, a Fellow at the Institute of Food Science and Technology...
The EAT-Lancet Commission has issued the world’s first scientific targets for a healthy diet that places food production within planetary boundaries, calling for reduced consumption of animal protein, ultra-processed food and added sugar.
Increased intake of fibre and wholegrains has been associated with a reduction in body weight, cholesterol, and non-communicable disease – the “main killers” of today, says researcher.
Ingredients supplier Tate & Lyle opens up its innovation centre in Lille, France, to talk the ‘big challenges’ that its customers face in today’s market.
The use of microalgae to produce a new fatty acid that combines both linoleic acid and eicosapentaenoic acid could herald a revolution in 'designer triacylglycerols' with tailored health benefits, say researchers.
To what extent do food labels encourage healthier eating? A study led by researchers from the Friedman School of Nutrition Science and Policy at Tufts University assessed the effectiveness of different types of food labels on consumers’ eating behaviors....
In a bid to raise awareness around portion sizes and encourage people to eat more balanced diets, the British Nutrition Foundation (BNF) today (14 January) launched a portion size guide, Find Your Balance.
Researchers in Russia and the UK have published a study that suggests lycopene-enriched ice cream is a new functional food with clear antioxidant properties.
