Fertilised chick eggs can be sexed by the “sniffing” of chemicals that they exude through their shells, a new study has found. The technique could lead to a better, more humane treatment of chicks, the researchers say.
With the global dairy alternatives market projected to reach over $61bn by 2029, what started as a niche offering is now commonplace in household fridges. Innovators are leaning into new product formats and category expansion to grow alt dairy, so what’s...
In the food industry’s search for alternative protein sources, upcycled ingredients are becoming more useful and more popular. But it is often with difficulty that they are developed – upcycling products into edible and palatable foods often requires...
What’s the latest in alternative meat and dairy innovation? Join our expert speakers – including Nestlé, Oatly, Redefine Meat, Those Vegan Cowboys and more – at Protein Vision 2023 to find out.
The World Health Organization (WHO) has released a new guideline on non-sugar sweeteners (NSS), which recommends against the use of NSS to control body weight or reduce the risk of noncommunicable diseases (NCDs).
Fresh research out of the University of California, Davis suggests the global warming potential of cultured meat could be between 4-25 times higher than regular beef if a highly refined growth medium is used in its production.
Rapeseed is very high in protein. The rapeseed cake, which is left over after the oil is extracted, contains a significant amount of the crucial nutrient. However, because of glucosinolate defence compounds that reduce its nutritional value, there are...
Extensively hydrolysed whey protein (eHF) is ‘safe and suitable’ for use in infant formula for the first six months, according to German research funded by formula manufacturer HiPP GmbH.
Diabetes, particularly type 2 diabetes (T2D), is a major killer around the world. In 2021, 6.7 million deaths linked to diabetes were recorded. Yet, a recent study has shown that something simple may impact how much blood glucose people with T2D have:...
Researchers have developed a method to produce a microalga strain containing two amino acids rarely found in such high levels in animal-free protein: cystine and methionine.
By examining barn microclimates and tracking dairy cows’ physiological status, researchers will gain unique insight into the importance of shed design in mitigating heat stress.
Acknowledging the pain points of the NOVA classification system, researchers have developed a machine learning algorithm to accurately predict the degree of processing for any food.
Globally, the consumption of animal source foods including meat, eggs and milk can help to reduce stunting, wasting and overweight amongst children, according to a new UN report.
Last year, the International Atomic Energy Agency (IAEA) and the Food and Agriculture Organization of the United Nations (FAO) sent seeds into space. The seeds have now returned and the organisations will begin new efforts to develop resilient crops that...
Swapping out meat with plant-based alternatives is likely to benefit cholesterol levels, and over a two-year period, could reduce the risk of developing heart disease by a quarter, say researchers.
The new retrospective study of Spanish pregnant women during the Covid-19 epidemic highlights significant vitamin D deficiencies (VDDs), resulting from the imposed strict lockdown in the region.
We all know that eating fruit is better for us than eating doughnuts. One is essential to keep us healthy, the other, perhaps, nearly essential to avoid. However, both doughnuts and most fruits are high in sugar, an ingredient widely considered to lead...
Recently published research in The BMJ is providing fresh concerns about sugar consumption levels, as some industry stakeholders disagree with the conclusion and CPG brand look to innovate in the low- and no-sugar space.
Interest in nutrition for cognitive health is booming, with data revealing a 400% increase in the amount of research in this space, translating to a whopping 900% rise in patent filings.
The flavor of beer begins to change as soon as it’s packaged - so does it stay fresher in a bottle or can? In a new study published in ACS Food Science & Technology, scientists looked at each packaging format.
The new cross-sectional study analysing the bacterial abundance and compositions of healthy adult microbiomes, observed that higher levels of Erysipelatoclostridium were associated with lower caffeine intakes.
A new method developed by researchers has succeeded in extending the shelf life of strawberries. Researchers tested five low-density polyethylene (LDPE) films, each infused with solutions containing combinations of plant-derived essential oils and nanoparticles...
The gut microbiome is one of the most important factors in shaping human health. But how is our knowledge around the microbiome developing and changing in today’s landscape? Danone North America’s Miguel Freitas talks the challenges and opportunities...
The leader of the Welsh government funded Future Foods programme at Aberystwyth University, discussed his mission to collaborate with brands to optimise food functionality, during the Positive Nutrition Summit last week (March 30th)
Could a hybrid cheese analogue – which swaps out some dairy for faba protein and mealworm flour – improve nutrition and sensory properties? Researchers investigate.
Better Juice, an Israeli start-up, has used sugar reduction technology to lower the levels of sugar in its fruit juices, including, in a recent trial, several berry-based juices. Their technology is able to reduce three sugars found in fruit juices –...
Mariette Abrahams, CEO and founder of Qina, discusses how consumers are now seeking support to action personalised advice, urging personalised nutrition (PN) platforms to prioritise behavioural change approaches and incorporate technology and wearables...
Fresh research suggests the planetary health diet does not provide enough vitamins and minerals – including iron, zinc, calcium and vitamin B12 – to nourish the global population due to its low amount of animal source foods.
A new clinical trial has concluded that Solnul, a resistant potato starch (RPS), has prebiotic effects at low dosages, stimulating increases in beneficial health-associated bacteria and reducing diarrhoea and constipation when compared to a placebo group.
Scientists at Tel Aviv University have created a new ‘super seaweed’ with novel technology that significantly increases bioactive components and enhances possible applications in food, cosmetics, and medicine.
EU experts have developed a natural, biodegradable inner coating from tomato pomace for use in metal food packaging that offers a viable alternative to bisphenol A (BPA), deemed “a substance of very high concern” to human health by the EU Court of Justice...
Fibre intake is associated with a lower risk of developing cognitive decline in older people with the Alzheimer’s risk gene APOE4, according to a new study.
A group of scientists has published a list of ‘best practices’ when using AI and related tools such as ChatGPT when writing research manuscripts, while an editor-in-chief of a scientific journal told us that there are plans to develop tools to identify...
Using 3D-printed food, researchers have found it's possible to change the way we taste by the way food is structured. 3D-printing a structure of chocolate and cream cheese, they found that the order the two foods were printed in, which determined...
We’re setting the stage, we’re checking our mics, we’re preparing to welcome you to central London this week for Positive Nutrition Summit: Healthy Innovation for the Mass Market.
Here at FoodNavigator, we’re gearing up to welcome big-name speakers from industry, academia, and civil society to the stage at Positive Nutrition Summit 2023. The event kicks off next week, book your ticket today.
Once, Danish Danbo cheese would take at least a month to mature. However, researchers from the DTU National Food Institute have figured out a way of cutting down this time to just a few days – putting the cheese in a fermentation tank to create prime...
In ten days’ time, we’ll be gathering in central London for this year’s Positive Nutrition Summit: Healthy Innovation for the Mass Market. As we prepare to throw the spotlight on innovative approaches to healthier food and drink, here is a recap of our...
A review has examined the role of gut health promoting supplements, such as probiotics and omega-3 fatty acids, in modulating cognitive health, with calls for personalised interventions.
Reformulation and innovation are key levers in securing a healthier and more sustainable future for food. How are public health challenges being met with technical advances and ingredient innovation? Join us at Positive Nutrition 2023 for the latest on...
Research in Spain which concludes that despite improvements in the formulation of gluten-free products in recent years, their macronutrient profile maintains marked variation, and they cannot be considered nutritionally equivalent to their gluten-containing...
Eating a traditional Mediterranean-type diet – rich in foods such as seafood, fruit, and nuts – may help reduce the risk of dementia by almost a quarter, a new study has revealed.
Our Positive Nutrition Summit: Health Innovation for the Mass Market is around the corner, and we’re thrilled to offer FoodNavigator readers a 25% discount with the code FNREADER25. Book today!
From smartphone apps that promise personalised dietary advice to AI-powered reformulation tools, how are digital technological developments impacting what we eat? Join us at Positive Nutrition Summit 2023 as we enter the world of hyper-personalisation...
From a public health perspective, ‘ultra-processed food’ is a major concern. But stigmatising the term, instead of focusing on the benefits of opting for healthier alternatives, is not the answer, FoodNavigator hears.
The paleo diet tops the rankings of a systematic review of dietary patterns and NCD risk factors, followed by DASH and Mediterranean diets, with the Western diet bringing up the rear.
Norwegian academics have demonstrated how using the tropical plant Hibiscus sabdariffa can contribute to increased nutritional value in everyday foods.
Erythritol remains an important tool in long-term weight gain and disease risk, according to the international association representing the low- and reduced-calorie food and beverage industry, after research showed that the popular artificial sweetener...
With 'plant-based' today meaning anything from ultra-processed sausages to vegan pastries, is there a risk the category is falling fowl of health-washing? How can innovation ensure plant-based products are delivering nutritionally dense, clean...
