Men and women may taste and see food differently – but efforts to tailor food and drink products to men and women risk appearing “outdated”, one researcher argues.
A natural antioxidant found in grain bran could act as a food preservative that also helps to reduce food waste by utilising what is currently a production side stream, researchers suggest.
Dutch 3D printing specialist byFlow believes that by partnering with food industry multinationals the technology it develops will help shape the future of food – quite literally. And that future is personal, CEO Nina Hoff tells FoodNavigator.
The European Union is investing in ‘future proof’ crop research to help increase agricultural yields, encourage optimal use of water and minerals, and secure food supply for the future.
Results of a randomized clinical trial from Mexico indicate that supplementation with the blue-green alga Spirulina may enhance the effects of exercise on body composition and cardiorespiratory fitness.
Senior consumers tend to be less willing to try novel food products and so healthy but traditional formats are best for protein-fortified foods, according to recent research.
Studies investigating the potential health benefits of non-sugar sweeteners have failed to reveal “compelling” evidence linking the product with weight loss and improved health, say European researchers.
Human error caused by a lack of standardised procedures and insufficient training are major drivers of food waste and a “cultural shift” is needed to tackle the issue, a new European study has found.
2019 could be the year fibre becomes fashionable as consumers learn more about gut health and weight management, according to a leading ingredient supplier.
Offering similar but healthier food alternatives to online grocery shoppers as they select items can improve the healthiness of people’s shopping baskets, particularly when it comes to lower salt foods, according to UK research.
The European Food and Safety Authority (EFSA) has said its decision to reject a health claim for Han-Biotech’s Symbiosal was correct after the firm argued the ruling was not scientifically supported.
Red meat, which already has a bad reputation for its association with elevated risk of some cancers and other diseases, may have earned another demerit based on new research that links frequent consumption to high levels of a chemical associated with...
Non-thermal food processing technologies – such as microwave drying – offer a number of functional benefits. But a new study conducted across three European countries has found consumers are resistant to the use of these techniques.
People with a pre-disposition for staying up late are more likely to eat a diet that is low in vegetables and high in sugary and caffeinated beverages. It is also likely that a higher intake of their energy will come from fats, new research reveals.
The British Dietetic Association is launching One Blue Dot, a project that brings together information on healthy diets and sustainability to tackle the “urgency of change” that is needed in how people eat.
People who are ‘thermal tasters’ report phantom taste responses when orally exposed to different temperatures. Understanding this phenomenon is important for product development in the food industry.
From 'detox' and alkaline diets, to vitamin efficacy and use of protein, we've compiled a list of the top health and nutrition myths that gal experts in the field.
The use of edible or wild flowers in food is growing in popularity but a lack of chemical and toxicological data and presence of toxic compounds in some species could be causes for concern, Danish researchers suggest.
Drought-resistant shrubs that grow wild in the Sahel can boost millet yields by an impressive 900% simply when planted amongst the crop, thanks to a natural ‘bio-irrigation’ method.
By diversifying the ingredients in processed food, manufacturers can contribute to healthier diets and a healthier planet with more biodiversity, say the creators of a free-to-download indicator.
Fiscal incentives like a sugar tax and lower-sugar subsidies to reduce sugar-sweetened beverage (SSB) consumption are unlikely to be effective, a new Singapore study reveals.
New research suggests that consumption of fermented dairy products such as cheese, yogurt, quark and kefir could lower the risk of coronary heart disease.
Agri-food giant Olam and French research institution Agropolis are offering a $75,000 (€65,000) grant to “ground-breaking” scientific research that tackles food security from farm to fork.
Low calorie sweeteners have a bad reputation – but frequent consumers use them as a means to control cravings and cut calories, suggesting that they could be an important public health tool, a researcher suggests.
Better Juice has developed a process that can turn the natural sugars in juice into dietary fibres, an innovation that it believes could be a game-changer for the beverage sector.
It is well documented that certain things affect how we perceive flavour: from smell to visual appearance. But what about some of the less obvious factors, like the room in which you are eating or your expectations around price?
Findings that point to a toxic effect of artificial sweeteners on gut microbes have been dismissed by an industry body, who said the study could not predict what would happen in real life use of sweeteners.
Researchers in the United Arab Emirates say they saw enhanced anti-proliferative, anti-diabetic, and anti-inflammatory activities upon hydrolysis of camel whey proteins, indicating their potential utilization as bioactive and functional ingredients.
Drinks should only be put on the market in the most sustainable option available – packaging that can be recycled and reused, but also has the lowest environmental impact overall, according to a vision set out by a University of Cambridge report. But...
A study in the Journal of Dairy Science on sugar reduction in dairy products comes at a time when yogurt is under the spotlight for its sugar content in the UK.
Famous food marketing researcher Brian Wansink admits failings but denies fraud, plagiarism and intentional misreporting as a Cornell University committee finds him guilty of academic misconduct.
French consumer perceptions of vegetable proteins are on the move, say organisations representing the sector, with two start-up winners of their national food competition exemplifying the grassroots innovation which is feeding through to supermarket shelves.
Research, which analyses the relationship between portion size and the consumption of healthy and unhealthy foods, provides insights for the food manufacturing industry.
Start-up Planetarians produces a plant-based protein flour from upcycled defatted sunflower seeds. As an ingredient, founder and CEO Aleh Manchuliantsau says it offers an affordable, nutritious and sustainable alternative. The group is now focused on...
New French research shows that ‘nutrient signalling’, or the ability to taste the presence of a given nutrient in foods, becomes less efficient and less reliable as foods become more complex and different tastes compete for attention, potentially confusing...
Fractions of rice bran, a by-product from rice production, could be useful in the production of commercial probiotics – and may offer potential for synbiotic formulations, say researchers.
A new study questions the notion that excessive dairy consumption leads to high risk of mortality and cardiovascular disease. It surveyed a more diverse range of subjects than previous studies on the topic.
A human intervention trial conducted by Food for Health Ireland (FHI) scientists at University College Dublin, found that when Irish full fat cheddar cheese was consumed for six weeks, it did not raise blood cholesterol levels.
Beverages sweetened with low-calorie sweeteners do not increase total energy intake any more than water when drunk with a meal, according to an industry-funded study.
New product developers often focus on overall liking of a food or drink during the NPD stage - but which sensory characteristic is most important? Danish researchers tried to find out.
Increased carbon dioxide levels are contributing to nutritionally inferior crops such as rice and wheat that may lead to increased populations who are deficient in protein and zinc, say researchers.
Unilever will open a new innovation centre at Wageningen University & Research in the Netherlands to support collaboration throughout the food chain and “increase the impact” of its research and development expertise.
The application of ‘lean thinking’ manufacturing and management strategies can help reduce waste and build more efficient supply chains, according to new research.
Eating a carbohydrate-rich meal may activate healthy brown fat that burns energy, suggesting future possibilities to preventing obestiy, researchers say.
