Polish start-up Purella Food is on a mission to popularise chlorella and it's arming itself with a vast portfolio of ‘superfood’ products for the battle.
Product defects (73%), technical faults (54%) and expiry of the best-before-date (43%) are the major causes of food waste in the German food industry, according to a study.
Antioxidants’ effects may not be altogether beneficial as a study shows the reactive oxygen species (ROS) molecule that antioxidants are so efficient at eliminating may aid in maintaining health.
Results of a huge EU-backed project have dashed hopes that phenotypic and genotypic information could boost the effectiveness of personalised nutrition programmes. But one of the researchers behind the project says the findings open as many doors as they close.
The European Hygienic Engineering & Design Group (EHEDG) will establish 20 new regional sections by 2020.
Restricted or low access to fresh food may increase the risk of developing heart conditions in later life, according to research.
The benefits of the Mediterranean diet on the heart have been well documented but research has now established a strong link to boosts in attention, memory, and even language ability.
High protein and high fibre pastas are not more filling than normal pasta while high protein pasta is rated as being less tasty, say Barilla-funded scientists.
The Australian Diabetes Society president has said people with type 2 diabetes should be wary of social media hype about the benefits of going on the paleo diet, arguing there have been no trials going beyond 12 weeks.
Diets with an emphasis on processed and unprocessed red meats are linked to a higher risk of death whist the opposite is true for diets made up from plant-derived proteins, a landmark study has shown.
The European Commission has asked the European Food Safety Authority (EFSA) to update its scientific opinion on the appropriate age for introduction of complementary feeding for infants.
With mounting public pressure, the EU has experienced a tide change on the use of animal experiments in recent years. But is this in vitro political will reflected in vivo on lab floors?
By-product Okara, otherwise known as ‘soy pulp’ or ‘tofu dreg’, is a promising novel prebiotic, according to researchers testing the ingredient in a human gut model.
Several food constituents that make up the Mediterranean diet have been strongly credited in extending life span, a 10-year follow-up study has shown.
British public health charity, Consensus Action on Salt, has blasted so-called ‘healthy’ dips such as hummus as being salt and fat traps, as its survey reveals 74% of hummus dips have a red front of pack label for fat.
In part two of our IFT 2016 highlights gallery, we explore trends from the showfloor and the education sessions, spanning sprouted grains, stevia blends and natural antioxidants, colors and flavors, to novel sources of protein.
The European Commission authorised three GMOs to be sold for food and feed in Europe last week.
UK retailer Marks and Spencer has filed a health claim for a particular carbohydrate to protein ratio it says helps overweight individuals lose weight.
Action on Sugar is urging the UK government to revise its childhood obesity strategy, alleging that leaked draft documents show plans do not go far enough.
Fresh research from years 1-4 of the UK National Diet and Nutrition Survey (NDNS) rolling programme has investigated the association between anti-inflammatory and antioxidant dietary patterns in reducing the onset of diabetes and looked at carb-protein ratios.
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