Once described by President Obama as “horrible”, yeast-based spreads are not for everyone, but new data suggests the B vitamin-rich foods may improve stress and anxiety.
More than half of Germans over 65 are deficient in vitamin D, while a quarter do not get enough vitamin B12, according to new research data questioning whether supplements are ‘the way forward.’
With one in three adults in the US qualifying as obese, food is at the root of most preventable death and disease in America – but it also could provide salvation if it is appropriately tailored to individual’s specific needs, suggests Supermarket Guru...
While truffles may the epitome of taste in the culinary world, they also have potential as a functional food ingredient, say researchers, outlining their antioxidant, antimicrobial, and immune-modulating potential.
Healthy Babies Bright Futures (HBBF), an alliance of scientists and child health advocacy organizations, is calling for urgent action by cereal makers, the FDA and parents to remove high-arsenic cereals off store shelves and out of infants’ diets.
Scientific research and innovation must underpin efforts in tackling issues such as food safety and waste that blight nutritional and agricultural ecosystems, according to a European science consortium.
Identifying the geographical origin of palm oil is now quicker and more accurate thanks to a method developed by Spanish researchers, who claim it could help fight palm oil fraudulently labelled as certified sustainable.
Cricket powder has the potential to be used in emulsified meat products as a non-meat functional ingredient, according to a new study from scientists at Purdue University and Texas A&M.
The potential health benefits of prebiotics and probiotics are seemingly endless, with streams of data touting new mechanisms and pushing the boundaries of microbiome science. In this special edition video we ask a number of experts where they see the...
Regular consumption of walnuts, tree nuts, and peanuts (yes, we know it’s a legume and not a ‘nut’) can slash the risk of developing cardiovascular disease or coronary heart disease, says the largest study of its kind.
A non-GMO durum wheat variety that grows in 40°C heat and matures in record time could give African food security a vital boost and forge new global South-to-South trade dynamics, ending North Africa’s dependence on Western wheat.
Scientists have outlined a simple way to protect food from bacterial contamination that uses a 'sugar-glass' coating containing virus-killing bacteria, which could be used in the food packaging and processing industries.
Redesigning nutritional fact panels (NFP) may aid consumers to make an informed healthy food choice by making them pay more attention to the nutritional profile of less healthy items, a study finds.
Educating consumers about the nature of emerging genome editing methodology and appropriate risk communication will be “essential” to developing a public discourse around this new technology, according to German research and scientific advisory body BfR.
Bayn Europe is developing a new cloud-based reformulation tool that, its chief executive says, can help fix the “broken” food chain and heighten sugar-reduction efforts.
Chinese and French researchers reveal details of how they genetically-engineered tomatoes to boost vitamin E, provitamin A and lycopene content, nutrients claimed to have anti-ageing properties.
Norwegian researchers have suggested that fructans are responsible for the gastrointestinal upset that occurs in people with non-coeliac gluten sensitivity (NCGS).
Scientists have developed a way of 'teleporting' lemonade by digitally sending the flavour and colour from one internet user to another - and the technology could be used to tackle the double burden of over and under nutrition, they say.
Redrawing the global map of crop distribution on existing farmland could boost food production and “significantly” reduce water stress in agricultural areas, according to a new study.
Europe is a diverse cultural, culinary and economic melting pot with very different attitudes to eco-friendly eating – and companies should consider tailoring their plant protein products accordingly, say researchers.
The Royal Society for the encouragement of Arts, Manufactures and Commerce (RSA) has set up a Commission to deal with the aftermath of Brexit on food, farming and the countryside.
Seed breeding firm Equinom has developed a pea, chickpea and cow pea with 50% more protein than commercially available alternatives, and it's looking for food manufacturers to use the pulse flour and give feedback.
Labelling food as a snack rather than a meal, or packaging it as a snack leads to people eating "significantly more", researchers say, and they are calling on industry to change the way it markets food for the sake of public health.
Personalised nutrition using a natural, calorie-free fibre to create nutritionally enhanced foods on demand is “revolutionary”, according to the makers of a 3D-printing platform.
‘Floating food’ that delivers more intense sweet, bitter and umami flavours via ultrasound could be the start of a culinary trend that sends combinations of food items directly to consumers’ taste buds.
Sea buckthorn extract microencapsulated in whey protein isolate, demonstrates an antioxidant activity that suggests a role in sports nutrition and other various nutraceutical applications
European regulators and researchers are focusing on developing circular economy solutions to some of the world’s greatest challenges: health and climate change.
Sporadic periods of fasting over four months may prove fruitful in obese people and those with metabolic disorders, after a study observed benefits to health after only six weeks.
The mechanism of action that show cancer cells’ use of sugars to ‘awaken’ cancer cells and promote aggressive cancer growth provides further insights into creating tailor-made diets for cancer patients.
The game-changing potential of 3D printers in food manufacturing is still being realised. But already one company is working on brining the technology into the kitchen. Natural Machines co-founder and CMO Lynette Kucsma believes 3D printers have the potential...
A dozen modified food starches used to make sauces and pie fillings have received regulatory backing after a re-evaluation found no safety concerns with levels currently used in food products.
Breads infused with extracts from strawberries and basil leaves show antioxidant qualities superior to commercially used artificial preservatives, a study shows.
Manufacturers prefer mono-unsaturated vegetable oils for frying potatoes – but which ones are best at preserving potato nutrients and keeping acrylamide to a minimum?
Three quarters of the honey produced around the world contain bee-killing pesticides, a study finds, as concentrations recorded remain below the maximum permitted levels for human consumption.
The least valuable part of potato residue that currently goes to landfill could increase in value 10,000-fold, say the Danish researchers transforming them into natural additives.
Germany company VERŪ has developed a patent protected “shock-freezing” production process that, it claims, enables it to produce ice creams that deliver “more taste” with fewer calories and no additives.
Researchers investigating the healthiness of DuPont’s GM soybean oil Plenish versus other oils have found coconut may be best – beating even olive oil. But it’s best to have a diverse diet with oil from many sources, they say.
Rich with lactoferrin and immunoglobulins, a new product on the market will bring finished product makers a protein powder that is nutritionally closest to raw milk, its maker claims.
People who regularly skip breakfast face an increased risk of developing atherosclerosis, or the hardening and narrowing of arteries due to a build-up of plaque, according to research published today.
