Adding baru nuts to the diet may help improve levels of HDL cholesterol and reduce waist sizes in overweight and obese women, says a new study from Brazil.
New European budget proposals will see increased investment for food research and innovation as the bloc looks to accelerate growth, increase competiveness and tackle global challenges.
Danish researchers are deploying predictive software tools based on mathematical algorithms to reformulate food for a “more natural taste and higher food safety”.
The development of artificial intelligence solutions sits at the cutting edge of food tech. As an industry, the food sector is only just beginning to understand the potential that these developments offer.
The science is clear: a vegetarian diet is better for heart health, a study says - but does that include processed meat analogues? "While not as healthful as whole plants, they are useful transition foods," says one researcher.
Consumption of mung bean protein protects against weight gain and fat accumulation caused by a high-fat diet, thanks to its positive impact on the gut microbiota.
Mouse data backs nori carbohydrate as potential prebiotic
A specific carbohydrate found in nori seaweed could help drive changes to our gut bacteria by encouraging the growth of certain probiotic strains, say researchers in Nature.
There is a “clear and consistent” correlation between marketing of products high in fat, salt or sugar (HFSS) and their consumption among 11-19 year olds, according to a Cancer Research UK study.
Artificial intelligence has the potential to radically reinvent the global food production system, with far reaching consequences on health, nutrition and environmental impact.
Reducing portion sizes can recalibrate the perception of what is a 'normal' amount to eat, and could be one approach to tackling obesity, according to a study.
As Spirulina swims in the spotlight, touted for its dense nutrition and versatility, many onlookers say the future is bright for this blue-green algae but success is not without its challenges.
An inventor from Peru has developed a sweetening formulation that enables calorie reduction but also targets disease prevention through functional ingredients like prebiotic fibers and omega-3s.
Bühler Group is working with Microsoft to unveil what it describes as a range of “ground breaking” digital technologies that aim to address issues such as food safety, waste and product quality.
Taxes levied on sweetened drinks and snack foods are of most benefit to the poor in helping to make long-term healthy lifestyle changes, a Lancet study concludes.
Bayn details the use of electronic sensory (E-sensory) technology that determines the aroma profile of a sugar-reduced food to mimic the taste of the original full sugar version.
Adding very small amounts of sugar or salt to food may increase vegetable intake by reducing bitterness, and could be an important first step in getting children to eat leafy greens, researchers have found.
A diet free of red meat appears to reduce the risk of distal colon cancer, according to a British study, which noted the link amongst women monitored over the course of 17 years.
Nestlé will launch Milkybar Wowsomes exclusively in the UK and Ireland in the coming weeks with 30% less sugar than other chocolate products in its portfolio.
A miniaturised sensor that can be mounted on a tooth has been developed to transmit data on glucose and salt intake, in a development highlighting the progress made in health-monitoring wearable devices.
An American Heart Association report says diets rich in monounsaturated fatty acids from plants are associated with a lower risk of dying from heart disease or other causes compared to diets rich in monounsaturated fats from animals, which are linked...
The prospect of extending a product’s shelf life, improving food safety and enhancing its taste, took one step closer to fruition in a series of innovations outlined by an industry-academia consortium.
Red and processed meat consumption—already linked to cancer, type 2 diabetes, and cardiovascular disease—has now been associated with a higher risk of non-alcoholic fatty liver disease (NAFLD).
The possibilities of influencing taste by altering surface textures has been outlined in a study that found a smooth surface enhances sweetness, while a sharp surface enhances taste intensity.
The VTT Technical Research Centre of Finland is developing a new way of producing what it says are healthier, cheaper and more sustainable plant-based foods through plant cell culture (PCC) technology.
Over the next three years, European Commission-backed accelerator Robot Union will select 40 robotics start-ups linked to agri-food and other sectors to stimulate the development of “novel and innovative” technologies.
Supplementation using insect-derived protein appears to offer no muscle mass or strength advantages over carbohydrate supplementation, according to a pioneering Danish study.
The DOLCE consortium, formed by industry groups to develop natural sweeteners, has reached a “major milestone” in its drive for natural sugar and calorie reducers “faster than expected”.
Coca-Cola’s Sprite brand has further reduced sugar and calories in the UK as part of a brand refresh: but has ditched stevia, turning away from its 2013 decision to use the natural sweetener.
The colour of a product's packaging induces certain flavour expectations - but this perception is 'overwritten' by the colour of the food itself, say researchers.
Researchers from the University of Granada (UGR) have found a cereal-based bread enriched with soluble fiber, proteins and dried fruit could alleviate hunger.
New research showing organic farming more effectively restores soil carbon and reduces the cause of climate change compared to conventional techniques could sway more shoppers to buy organic – especially as conscious consumerism continues to rise.
There is currently no clear legal definition of what constitutes a clean label product. One marketing and economics expert argues certification and regulation could actually boost clean label sales.
Researchers at the Karlsruhe Institute of Technology (KIT) have developed “genetic bar codes” that, they say, can be used to identify fake “superfoods”.
Bacterial resistance to antimicrobials in humans, animals and food is one of the “biggest threats” to public health that requires a joined-up approach from European Union Member States, according to a report out today (27 February).
Scientists from the University of Southern Denmark have developed a technique to turn jellyfish into a crunchy chip, potentially creating a market for aquatic snacks.
A “mistrust” of scientific advancement is “holding back” science-based innovation in the European food sector, European health and food safety commissioner Vytenis Andriukaitis warned yesterday (23 February).
