The plant-based industry has come under scrutiny, in recent years, with critics lambasting its ingredients and production methods. Now, plant-based seafood manufacturers are fighting back, through innovation.
Emulsifiers are found in a whole range of foods, including yogurts, ice creams, chocolate bars, margarines and even some breads. But could this common food additive increase the risk of developing type 2 diabetes?
The funding will be put towards artificial intelligence, machine learning and other new technologies able to capture genetic traits data more efficiently.
A new generative artificial intelligence (AI) tool that models the infant microbiome can be used to forecast which babies were at risk for cognitive deficits.
Google searches for lion's mane surged by up to 450% (week on week) in May in the UK, with industry players assigning the rise in interest to TikTok influencers, health practitioners, and the blockbuster Amazon show Clarkson’s Farm.
Colourful and classy vegetable crisps are often sought after as a ‘better-for-you’ alternative to ordinary crisps. But how accurate is this perception?
The fishing industry has come under increasing criticism for its unsustainable practices. So how is the industry addressing this issue and is it enough?
The microbiome’s role in stunting among children is multifaceted and can be examined by regional differences, according to a review published in the journal Nature.
The alternative-protein market might have an opportunity to kickstart market growth with innovative products that cater to more meal occasions, including breakfast, and by meeting the demands of flexitarian consumers, Fazeela Abdul Rashid, partner at...
From helping to reduce inflammation to improving endurance, berries have been linked to a whole range of health benefits. But could they also help to improve Alzheimer's symptoms?
Regenerative agriculture has gained widespread attention in recent years as manufacturers and consumers grow to fully understand its importance. But how are farmers approaching it and what challenges are they facing?
A self-declared leader in the “smart snacking movement,” Cibo Vita stays ahead of the competition in an increasing saturated category by developing products with “more scientific backing,” adding functional benefits to popular categories without them...
'Holistic hydration' and 'hydration+' appeared as popular concepts across the Vitafoods tradeshow in Geneva earlier this month, with Arla Foods Ingredients and PharmaLinea offering dynamic options.
Hot on the heels of China’s approval for the production of the country’s inaugural gene-edited wheat variety, the groundwork for a major trial of gene-edited wheat has begun in Australia.
The food industry is coming under increasing pressure to reduce its carbon footprint and find more sustainable ways to operate. Food colouring manufacturer Exberry tells us how it's cutting carbon intensity, and improving water efficiency, for greener...
By developing a chocolate bar using not only the cocoa bean but the pulp and endocarp as well, a new study aims to create a more sustainable form of chocolate.
With avocado’s popularity widespread, avocado pruning residue is readily available for manufacturers. The residue is also, a new study found, a good way of sustainably reinforcing plastic packaging.
As a second US farmworker is diagnosed with influenza A, questions about transmissibility and preparedness mount. But there’s hope that a spell of hot weather may slow the spread.
Cardiovascular disease, osteoporosis and stroke are just some of the potential health risks associated with consuming too much salt. But could excessive salt consumption also lead to an increased risk of developing stomach cancer?
Americans, particularly women, who consume at least a half tablespoon of olive oil per day significantly lower their risk of dementia-related death regardless of genetic predisposition or diet quality, according to a new study.
A nutritional powerhouse that packs more protein and less cholesterol than cow's milk yogurt, buffalo yogurt is ripe for functional innovation, a study suggests.
With food fraud widespread, the geographical origin of hazelnuts must be traced. A new study analysed their isotopic markers to find which ones could link them back to their origin.
Global information service company Wolters Kluwer Health has partnered with International Food Information Service (IFIS Publishing) to launch Ovid NutriHealth, and interdisciplinary health research database to support food-as-medicine research with enhanced...
Ashwagandha could serve as a potent anti-aging ingredient by improving immune system function and acting as an antioxidant, according to a review published in Frontiers in Nutrition.
The last decade has seen gut health linked to a multitude of health benefits. So could it also play a role in helping to prevent cardiovascular disease?
Zoe has announced the results of its long-awaited trial comparing its personalized dietary program (PDP) to standard healthcare advice, but the publication has drawn criticism over methodology and results.
Prebiotics are a unique part of the gut health trend. How are prebiotics used in food and how is regulation impacting the sector? The so-called Father of Prebiotics weighs in.
There is a relationship between the microbiome and female reproductive health and while further research is required it appears lactobacillus supplements could support those with dysbiosis.
Researchers from Aberystwyth University are hoping to rechart the nutritional benefits of the nation’s much-loved white bread, which has traditionally received a bad rap because of its ‘poorer’ nutritional profile compared to whole grain or whole wheat...
While some fear artificial intelligence spells the end of humanity, others back its potential for positive disruption. How’s this playing out in food and drink? We bring you the latest…
Using satellite imagery to detect plant fluorescence, researchers have developed a way to predict crop yields that can potentially be used widely in developing countries.
A supplement formulated with American ginseng, Brahmi, and coffee fruit extract could improve mood and working memory, according to a 28-day trial funded by direct-selling company USANA.
Tea has been recognised for its health benefits for centuries. It boasts links to everything from aiding cardiovascular health to boosting the immune system, but could tea also help to prevent COVID-19?
Plant-based meat alternatives don’t appear to lower cardiovascular risks for Asians, prompting the need to relook at the nutrition profile during product formulation, say researchers.
Neotame was recently found to have no impact on appetite. But within weeks, researchers have deemed the same artificial sweetener capable of damaging the human intestine and causing illness.
A new scientific review offers recommendations on how to measure the environmental impact of coffee – with the hope of also standardizing how this is done in the future.
Pesticides have gained negative attention in recent years owing to their links to biodiversity loss. But could pesticides also lead to serious illnesses such as cancer?
Meat-free alternatives to burgers, sausages and steaks have become popular in recent years as consumers look to reduce their meat consumption. But do these meat-free alternatives offer the same benefits as meat itself?
While some 70% of the world’s coffee production is Arabica, the species has a low tolerance to rising temperatures and disease. Nestlé has developed a high quality Arabica reference genome – which is now a publicly available database – as part of the...
Junk food has been linked to a number of health issues, including obesity, type two diabetes and cardiovascular disease, but could it also cause long-term damage to the brain?
A blend of Bacopa, ginseng and whole coffee fruit may boost brain efficiency in middle-age by improving positive mood and memory function, according to a new study funded by Usana Health Sciences.
PFAS, widely known as forever chemicals, have been found in foods, including fruits and vegetables, across Europe. But what are they? How did they get into the food chain? And are they harmful?
