The European Society of Cardiology (ESC) says the widespread belief that consuming excess dairy, especially cheese and yogurt, leads to health problems has no consistent evidence to support it.
Sucralose is broken down into metabolites that collect in fatty tissue with unknown consequences on health, and regulators should re-evaluate its safety, a recent study suggests.
Researchers at the Department of Nutrition, Dietetics, and Food Sciences, at Utah State University have been studying the effect of cream aging temperature and agitation on butter properties.
An 85 gram (g) serving of white mushrooms may be enough to trigger a prebiotic, gut health-boosting action that could lower the risk of Type 2 diabetes, according to a Pennsylvania State University study.
The UK food and farming sector is facing a shortage of workers that will likely be exasperated by Brexit. Could automation be part of a longer-term solution?
People who follow an extreme low carb diet that replaces carbohydrates with animal protein and fat could shorten their life expectancy by four years, new research in published in The Lancet suggests.
Scientists have finally cracked the DNA sequence code of wheat, which will undoubtedly revolutionize how the world's most important crop can continue to feed a growing global population and, more importantly, alleviate the suffering of those with...
Arla Foods Ingredients will launch one of the world’s fastest cream cheese manufacturing processes at next week’s Food Ingredients South America, in São Paulo, Brazil, August 21-23.
Norway’s Borregaard is a technology leader in biorefineries, producing biochemical and biomaterials that replace oil-based products. A recent innovation from the group is a wood-based dietary fibre that works as a fat-replacer.
Two types of plants in Yunnan, Myriopteron extensum and Derris eriocarpa have been found to contain highly sweet-tasting compounds that are at least 25 times sweeter than sucrose, according to researchers from the Kunming Institute of Botany, Chinese...
A new study has concluded that men and women experience different benefits from consuming a low calorie diet, with men likely to lose a “significant” amount more weight.
Sugar reduction and ambient drinking yogurt are two of the most interesting trends in Latin America at the moment, but both present technical challenges to food and beverage companies. Hydrocolloids are part of the solution, explains CP Kelco’s regional...
A new market research report explores how the personalized nutrition space can elevate itself beyond “just recommending diets” and become an integral part of preventive health care.
California-based AIDP has won novel foods approval for its xylo-oligosaccharides prebiotic PreticX and will now seek the European nod for its magnesium L-threonate brain health ingredient, says company president.
A new roundtable report has suggested that coffee consumption can lead to a reduced risk of death with a collective of studies indicating a potential risk reduction of up to 17%.
German biotech company e-LEcta reveals that a “successful cooperation” with an unnamed sweetener supplier has enabled it to expand production of a zero-calorie, plant-based sweetener in a move that it said could "change the world market for natural...
Preventative and personalised nutrition brings enormous opportunity but only addresses health needs of a small population segment, warns the president of human nutrition and health at DSM.
Use of egg white peptides is rising among global bakery and confectionery manufacturers because the animal-based protein is a rich source of bioactive peptides that can improve human health, according to Fact.MR research firm.
The UAE’s quest to extend food shelf life has recently received a boost with the Dubai Central Laboratory moving its plans forward with the approval of a new study.
Amcor’s MaXQ digital system, EVRYTHNG and ScanTrust Internet of Things (IoT), Smartglyph and MagicAdd are just some of the technologies identified by PreScouter research, which has led to readily available smart packaging in 2018.
Experts and industry associations have questioned the findings of a new study that claims more data on the safety data for probiotics and prebiotics is needed - with just 2% of clinical trials reporting full safety data.
Researchers in Malaysia induced Alzheimer’s Disease in mice and supplemented palm-derived tocotrienol, a type of vitamin E. They found a link between the vitamin and improvements in brain function.
With demand for natural food colors continuing to increase, supercritical antisolvent (SAS) technology may allow for encapsulated curcumin to replace artificial tartrazine, according to a new study from scientists in Colombia and Spain.
The process of making corn flakes strips maize of its healthy phenolic compounds and tocopherols, meaning fortification with additives is the best solution to make corn products healthier, scientists have found.
Plant-based proteins are hot property, but organoleptic and functional challenges continue to hold the market back, claims Virginia-based Nutriati, which says its new chickpea protein concentrates can open up new application opportunities and give soy,...
An umami-rich broth eaten at the start of a meal may leading to healthier food choices and more controlled food choices by activating certain brain pathways, according to a study.
A Brazilian University has developed an extraction method to obtain bioactive compounds from passion fruit peel more efficiently, enabling industry to upscale production and use.
Nestlé has developed a naturally hypoallergenic formula made from potato protein microparticles, providing a cost effective and minimally processed alternative for infants with cow's milk allergies.
After analyzing data from a national US survey, researchers in China suggest that dietary fiber intake may be inversely related to depression symptoms.
Combining fat and carbohydrates in food intensifies the reward signalling to the brain regardless of calorie-count, liking or portion size, creating a desire to eat even beyond satiety, researchers have found.
Germany’s Savanna Ingredients has developed a process to produce allulose - “real sugar without calories” - on a mass scale. The group expects to achieve European foodstuffs approval within the next two years.
A new study from Italy finds edible insect powder can be successfully incorporated into leavened baked goods to improve their nutritional trait, but there is a downside.
Catalonian authorities are launching an initiative to “transform and revitalise” the regional agri-food sector and create a new “food valley” in southern Europe.
Magellan Life Sciences says its patent-pending fermentation process to scale up the sweet-tasting protein brazzein will make it the first company to market the natural, zero-calorie sweetener.
The texture of food can influence people’s calorie intake, Dr Ciarán Forde of the National University of Singapore and Singapore Institute for Clinical Sciences believes.
Front-of-pack (FOP) labels with graphic warnings are the most effective in reducing intended sugar-sweetened beverages (SSB) purchases, according to researchers from Australia.
As the UK food sector braces itself for the impact of Brexit, technological advances could play a key role in preparing the industry to compete on the global stage.
Innovation in Israel’s food tech sector is propelled by the country’s technological knowledge base, inward investment and governmental support. Ecosystems that encourage entrepreneurship and innovation are central to this endeavour. FoodNavigator visits...
