Wheat strains that do not produce the gluten forms that trigger a dangerous immune reaction could be used to replace regular wheat in baked goods, according to a study.
The blending of two popular artificial sweeteners appear to result in less of a bitter taste, a study shows, suggesting this approach could rid current limitations of their use in food products and beverages.
Finnish research centre VTT is looking for industry partners to improve the digestibility of plant-based proteins by testing new ingredients and running pilot trials. Could you take part?
Denmark’s Aarhus University has opened its iFOOD Centre to support research into “science-based” solutions to the biggest challenges facing the food sector today.
The why behind the rye: The way rye is processed has a direct impact on how filling it is, according to Finnish researchers, with implications for food manufacturers using the high-fibre whole grain.
Organic consumers appear to be creatures of habit, preferring to buy more and more organic produce and following a progressively predictable shopping routine.
Stevia’s health benefits go beyond sugar reduction – it could also be a natural alternative for treating metabolic disorders, such as obesity and type 2 diabetes, say researchers.
Compared to crickets, grasshoppers and even meal worms, the fruit fly is minuscule, but according to the co-founders of Flying SpArk this tiniest of insects could prove to be a more bountiful, sustainable and efficient source of protein.
An app focusing on personalised nutrition and work out plans has received $10 m (€8.4 m) in funding its Series A round led by Creandum and Eight Roads Ventures.
The Food and Land Use Coalition has been formed to coordinate efforts to tackle the “huge opportunities and challenges” in how land is used to generate food.
Archer Daniels Midland (ADM) has announced a collaboration with the Mayo Clinic on personalized nutrition solutions to healthy body weight through probiotics, prebiotics, and other nutrients.
Ever-lasting foam in ice cream or beer without artificial stabilisers? Swiss researchers have "for the first time" developed a novel strategy to make foam bubbles last "essentially ‘forever".
Consumption of soy-based foods could be used to help tackle the global obesity crisis thanks to its high protein and isoflavone content, new research suggests.
Nordic scientists will investigate the link between acrylamide exposure and obesity, diabetes and fertility with a €1.5m grant from the European Research Council (ERC).
US ingredient technology company, International Agriculture Group (IAG), has launched a clean label green banana flour that contains a high level of resistant starch to capitalize on the growing demand for the dietary fiber and perhaps cut down on banana...
Students at the University of Udine in Italy have developed a product with the appearance and characteristics of a hard-boiled hen egg that is made entirely from plant-based ingredients.
Stevia manufacturer PureCircle is launching the Sigma X-celerator, a new tool that aims to deliver customised ingredient combinations to its food and beverage customers.
Artificial sweeteners could potentially increase the risk of developing type 2 diabetes (T2DM) in two weeks, says research that fuels ongoing debate over the sugar substitutes’ long-term health effects.
Whey protein hydrolysates are superior to normal whey proteins for sports nutrition according to nearly two thirds of consumers, who cited improved muscle building and recovery amongst its purported benefits.
The European Food Safety Authority (EFSA) has played down renewed fears that microplastic fibres, found in everything from sea salt and honey to tap water, pose a potential food safety risk.
A high-fibre Nordic diet may only be effective for losing weight if certain bacteria are present in the gut, say Danish researchers, but manufacturers should still add fibre to processed food thanks to its many other health benefits.
Caffeine’s effects on brain neurons and their cellular function is the subject of European research that could explain why coffee could improve memory and protect against age-related memory loss.
A newly developed electrical biosensor is able to detect horsemeat adulterated with beef meat within one hour, raising possibilities of a simple, rapid and specific test to identify meat contamination.
A plant-based, Mediterranean-style diet may provide the same benefits in addressing the complications bought about by acid reflux, according to a US-based study.
Growing demand for premium and sustainable food products increases the risk of food fraud because of its higher price point, research firm Ecovia Intelligence suggests.
Insect protein firm Flying SpArk are among ten start-ups invited to join IKEA’s first accelerator program as the food tech company look to develop products containing its fruit fly-derived protein.
Expensive and energy intensive methods to purify protein may not be necessary because 'impure' proteins can perform as well as, or even better than, pure ones for functionality, a two-year Wageningen-led project has found.
An apple a day keeps the doctor away, but the sweet spot for long-term health is “three to four portions” of fruit and veg a day, according to new research.
Plant proteins such as hemp, brown rice and pea have complex taste profiles that work best with tailor-made flavours. But it's not always obvious that sulphur pairs well with strawberry...which is why it helps to have a flavourist on board to explain.
Researchers say commercial prospects for extra virgin olive oil enriched dark chocolate are strong after finding potential cardiovascular health benefits.
A new three-dimensional printing material based on lemon juice and potato starch has exhibited a consistency and flow, which could aid in creating nutritionally enhanced food material formulations.
Faecal microbiota transplantation is arguably more effective in managing asthma than current treatments and even probiotics, say two scientists, who call for more research into its use.
Solid oral supplements given to older adults who are at risk of malnutrition helped to improve health outcomes and reduced healthcare costs, according to a new economic analysis of trial data.
The notoriously short shelf-life of protein bars may be a thing of the past thanks to a new whey protein that, according to its maker, can keep them soft for at least a year.
Global dietary guidelines should be revisited, according to a Lancet study, which found reducing fat intake and replacing it with a high carbohydrate intake may be linked to worse health outcomes.
Preserving the natural structure of plant-based food products during the processing process can limit the amount of fat and energy absorbed by the body, new research suggests.
Plant-based vegetarian diets, especially vegan diets are associated with lower total cholesterol (TC) and ‘bad’ cholesterol levels, finds a new meta-analysis published in Nutrition Reviews.
A series of trials to reduce the sodium content of plant-based, vegan and vegetarian meat alternatives has been completed successfully by Salt of the Earth.
Pectin and pulp extracted from passion fruit makes an effective probiotic food carrier, research finds as it demonstrates properties that stimulate probiotic growth and survival in the gut.
‘Silent' product reformulation, where own-brand food products are modified without explicitly making the consumer aware, may be effective in reducing calorie consumption, say Danish researchers.
More trials are needed to test vitamin D supplementation for the prevention of heart disease, say researchers behind a new study showing heart failure among the elderly is strongly associated with vitamin D deficiency.
New research showing that 98% of homes have packaged food that exceeds the recommended amount of sodium, despite drastic reductions in the last 15 years, should be a wake-up call for manufacturers to cut back on the mineral even more and for consumers...
The University of California, Berkeley, is establishing a new programme focusing on the alternative protein space as it seeks to deliver “actionable solutions” to address the “real problems” facing the sector.
There is ‘unlikely’ to be a health risk for those consuming fipronil-contaminated chicken eggs, the German Federal Institute for risk assessment said in response to the recent egg contamination scare in Europe.
