Children’s snacking choices – whether they prefer sweet, fatty or bitter flavours – could be genetically pre-programmed and understanding this could help people make healthier choices, new research suggests.
Powder from yellow mealworm larvae may boost the protein content of an extruded cereal snack and boost the microstructure of the products, says a new study.
France Biotech, the French federation of entrepreneurs in life sciences, wants to accelerate innovation in the areas of agronomy, nutrition and health through the formation of a new work commission: the Agro Nutri Santé Commission.
Questions arising from cultured meats’ ‘naturalness’ that stem from its production process is the main barrier to consumer acceptance of this alternative protein, a report concludes.
Nutrition industry professionals are increasingly dissatisfied with the European Union’s “unhelpful” regulatory framework, with rules governing health claims flagged as a particularly thorny issue, a new survey reveals.
A vegan diet improves insulin sensitivity and beta-cell function in overweight adults with no previous history of diabetes, reveals a new study in Nutrients.
There may be a causal link between eating highly processed food and cancer risk, and four reasons why this could be, according to the authors of a 105,000-strong French study published in the British Medical Journal.
The modern, domesticated chickpea has an extreme lack of genetic diversity, leaving it vulnerable to climate change, prompting scientists to seek out wild varieties for crossbreeding programmes.
Bakers can use non-traditional flours and the fermentation process of sourdoughs to enhance the functional properties of baked goods without sacrificing any of the organoleptic, says study.
A study of more than 34,000 people has found that diets high in vegetables are better for the planet than animal-based ones but also flagged that organic production systems have “significant” environmental benefits for plant-based diets.
A proprietary mixture of two probiotic strains developed by Swedish company Probi AB may help people catch fewer winter colds. Details of the study will be revealed in a webinar on March 1st.
Health-conscious people will choose healthy foods anyway – but visual cues, rather than words, can help those who are less health-conscious to make better food choices, researchers say.
"It is quite clear that nutritionally soy milk is the best alternative for cow’s milk in the human diet,” according to McGill researchers who compared the plant-based milk alternative to almond, rice and coconut milks.
The development of a viable low calorie prebiotic sweetener that disrupts the industry’s use of sugar took another step forward after OptiBiotix Health revealed details of its latest taste study.
Complex supply chains, heavy processing and continual supply and demand issues make seafood the ideal target for food fraud, but innovations in molecular biology, along with other tried and true detection and deterrent methods could reduce the risk and...
From edible robotics to light shaping technology, could the future of food innovation include augmented food experiences? Food innovator Erika Marthins, a student at Swiss design school ECAL, is fusing cutting edge tech with food production techniques.
Cheap, plentiful and with an amino acid profile similar to eggs, grass could be the next sustainable protein ingredient for food manufacturers, say Danish researchers, who have already created a grass protein bar.
The Finnish population intake of food additives is mostly within safe limits – but food manufacturers should nevertheless try to lower additive levels where possible according to a report by Finnish Food Safety Authority Evira.
A dose of curcumin supplements twice daily is enough to enhance memory and mood in people with mild, age-related memory loss, according to a UCLA study.
Scientists have uncovered a 'previously unappreciated' mechanism which may explain why eating dietary fibre, in particular fermentable inulin, prevents the negative health effects of a high fat diet.
A diet rich in fibre could aid chronic inflammatory joint diseases, leading to stronger bones through the increased production of short-chain fatty acids in the microbiome, say researchers.
Cancer survivors tend to consume more dietary supplements than cancer-free individuals, but more studies are needed to determine how beneficial they are to their long-term health, according to Korean researchers.
There is a "significant" link between eating ultra-processed food and obesity levels in adults, say researchers who studied data for 19 European countries.
Genetic factors combined with a high-fat diet (HFD) could lead to the spread of prostate cancer to other sites in the body, according to recent mouse data.
Blaming genes for failing to lose weight may no longer be an excuse – in fact, genetic predisposition for obesity actually could magnify diet-based weight loss efforts, according to new research in The BMJ.
Two researchers from Clemson Transport Package Testing Laboratory have received a $500k grant from the US National Science Foundation to study triboelectric generators in smart packaging.
Gluten-free products’ health benefits can be combined with environmental advantages, says an industrial-academia pact looking into boosting sustainability practices whilst improving the products’ nutritional value.
A liking for fatty foods is linked to obesity. But when these foods are also sweet, salty or both, to what extent is the fat content driving our taste preferences?
While the jury is still out on what role, if any, sugar plays in the development of diabetes, recommendations to restrict consumption should be strengthened and research should be redoubled until a clear determination is found, according to an essay in...
The use of Virtual Reality (VR) is a valid and needed addition to current tools used to assess eating behaviour, calculating calories and determining children’s portion sizes, a new study says.
Repeated exposure makes children more willing to eat some unfamiliar vegetables – although other strategies may be needed for bland-tasting vegetables, according to a recent study.
Nitrite-free bacon that uses Mediterranean fruit and spice extracts to replace the cancer-causing chemicals used in the manufacture of traditional bacons, will be available in supermarkets later this month.
Dublin-based biotech Nuritas says the closing of a €16 million of series A funding will allow it to scale up and grasp the ‘huge opportunities’ for the discovery and use of bioactive peptides through artificial intelligence (AI) and genomics.
Aromyx has developed a biosensor that places the human taste and olfactory receptors into a bio-chip, digitising taste and smell for empirical and tailored reformulation.
