Study finds microbiome 'signature' associated with healthy aging
A large set of longitudinal data revealed a distinct gut microbiome signature that is associated with healthy aging and survival in the latest decades of life.
Archives for March 1, 2021
The meal ‘capsule’ made of unwanted veg aiming to disrupt the ready meal category
An Israeli start-up is leveraging culinary art and upcycling in an attempt to overhaul the perception of the run-of-the-mill and often unwholesome ready-to-cook food sector.
Are high-sugar adverts contributing to obesity in Mediterranean countries?
The Spanish food industry is promoting unhealthy products for breakfast, according to Mireia Montaña Blasco from the Open University of Catalonia, who has undertaken research in response to rising obesity rates in Mediterranean countries.
NPD Trend Tracker: From rice milk chocolate to vegan quiche Lorraine
Plant-based is a reoccurring theme in this week’s new product development photo gallery. From Romanian vegan sausages to rice milk confectionery and vegan dark chocolate from Love Cocoa, FoodNavigator brings you the latest SKUS to hit shelves across Europe.
Kerry flags ‘impressive’ health and environmental benefits of sugar reduction: ‘Sugar exacts a large environmental toll’
Taste and nutrition company Kerry has completed a life cycle assessment comparing the environmental impact of its Tastesense Sweet ingredient against the footprint of sugar. The result? “Reducing the consumption of sugar has impressive health and...
Tate & Lyle introduces new online nutrition tool
Tate & Lyle PLC, a global provider of food and beverage ingredients and solutions, has launched the Tate & Lyle Nutrition Centre, a new digital hub providing access to science on ingredients that can help address public health challenges.
Misguided CBD brands in last minute novel foods panic, ACI warns
Many UK CBD brands have been misled on how to prepare for the looming novel foods deadline meaning there is less than one month for some to pull together potentially impossible amounts of data, an industry expert has warned.
Sugar reduction: more than just a number
Paid for and content provided by Reading Scientific Services Limited
Replacing sugar with alternative ingredients may not be new, but it remains a driving force in product development