The gut health trend has exploded in recent years. FoodNavigator looks at three European start-ups exploring different ingredients to boost the microbiome.
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…
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?
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.
Understanding of high-histamine and histamine-liberating foods is relatively new, but it’s quickly gaining consumer interest. So, what is this new trend towards consuming low-histamine foods and is it one to watch?
Are plant-based meat and dairy substitutes healthier? Well, yes. And no. It depends. A new study investigates which substitutes do best, and worst, when pitted against animal products.
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?
Faba beans are a useful ingredient across a range of foods, although sensory challenges can harm their uptake. A new study explores consumers’ attitudes to faba beans in different forms.
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?
Personalised nutrition has been hailed as the future of effective nutrition. But how do consumers really feel about it? And is it truly the future of healthy eating?
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?
To have a fulfilling life, cows arguably must be allowed outside. But what constitutes a ‘free-range’ cow is ambiguous. For optimum welfare, farmers must balance time outdoors and time indoors.
Ultra-processed food is making headlines. In our rolling coverage of UPF, we unpack the good, the bad, and the confusion around this classification of products. Here’s the latest…
The keto diet has been linked to multiple health benefits, including lowered blood pressure and reduced blood sugar, but could it also help to combat the early stages of Alzheimer’s disease?
This is the question posed by researchers, who also wanted to find out whether swapping out sugar for artificial and natural sweeteners reduces blood sugar levels.
Personalised nutrition aims to fulfil the specific health needs of each of its individual customers. But with as many sets of health needs as there are people, how is this done?
The consumption of dairy products such as milk, butter and cheese is on the decline. But what’s the reason for this and can the dairy industry turn this trend around?
Just 15% of the olive is used when making olive oil. But with the right technology, the remaining 85% can be valorised, according to Israeli start-up PhenOlives.
Personalised nutrition has immense potential for extremely bespoke nutritional benefits to consumers. But for such a niche category, how does a company communicate this potential?
High levels of salt in food is becoming an increasing concern for healthcare professionals and consumers as the dangers of a high-salt diet becomes more widely understood. So how is the food industry tackling this issue?
Obstructive sleep apnoea and snoring have been attributed to a multitude of factors, including weight and gender, but could diet also play a significant role?
In fact, none of the 1,297 complementary foods tested from six companies were up to scratch, according to the Access to Nutrition Initiative. The food makers disagree.
Functional food brands face a range of challenges, from taste to health claims, in order to get their products to appeal to consumers, and educate them about product potential.
A ‘vegan’ label does not mean a food is safe to eat for those with allergies to animal products. New research shows the public is dangerously unaware of this distinction.
Consumers wanting to lower their blood sugar levels with glucoraphanin could eat five heads of raw broccoli, swallow 14 broccoli tablets, or else drink one bowl of soup made with ‘super broccoli’.
The popularity of kimchi has been growing in recent years as consumers enjoy it for it’s gut-friendly properties as well as its taste. But is it also an aid to weight loss?
From infancy through to adolescence, nutrition is essential in ensuring a healthy body and mind for our youngsters. So how can this be achieved and what it the food industry doing to help parents?
The World Health Organization has funded research analysing the nutritional composition of ultra-processed plant-based burgers, and the findings are out.
The gut health trend is one of the single biggest changes to hit the food and drinks industry in recent decades. So what are gut-loving consumers buying and what gut-friendly products will we see next?
Functional food trends are driven by more than just taste: they’re driven by human need. With AI, the market can be analysed and the needs driving consumption understood.
Award winning actor Gillian Anderson is harnessing the power of botanicals to cater to an underserved market. We ask which ingredients align to which need state.
Plant-based diets have grown in popularity in recent years, so what’s encouraging the increased interest in plant-based alternatives and why might others avoid them?
You’ve heard of plant-based burgers, vegan nuggets, and perhaps even fish-free tuna. But whole cut meat-free octopus tentacles, with ‘distinct suckers’ to boot?
What makes a great food system? Panellists at the City Food and Drink lecture this week argued that policy has a key role in health, food security, and sustainability.
Consumer appetite for gut-health friendly foods shows no signs of abating as understanding of its impact on overall health continues to grow. But how will this trend evolve and grow in the future?
Although developing meat alternatives from a single ingredient was not Nosh Bio’s initial aim, the start-up very quickly realised it had something ‘super powerful’ on its hands.
From building lean muscle to repairing body tissue, protein has been proven to provide a multitude of benefits. But could too much protein be damaging to your heart?
Healthy living is firmly on the agenda in this week’s new product roundup: There are immunity-boosting drinks, gut-friendly sweets and flapjacks, and an alternative protein source in the form of edible insects. Elsewhere we have a sparkling lemonade that's...