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?
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.
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?
Financial uncertainty has proved to be a major challenge for UK food and drinks manufacturers. But is the government investing in the industry and what more can it do to support them?
Human activity has significantly altered the freshwater cycle. But is this change reversible, and if not, what does it mean for the future of food and water supplies?
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 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.
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?
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?
We’ve all heard of the rallying World War Two cry, ‘Dig for Victory’, urging citizens to combat food shortages by growing fruits and vegetable in their allotments and gardens. Well, now people are being urged to make food swaps to stop biodiversity loss....
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...
‘Dry’, ‘chalky’ and even 'gritty' are just some of the less than favourable words used to describe the texture of plant-based proteins. However, scientists at the University of Copenhagen believe they have discovered the secret to significantly...
Spring is in the air and summer is firmly on the horizon in this week’s new product roundup: there are ice-cream inspired sweets and a seasonally special-edition menu. In other news we discover a supercharged apple juice, with heart-healthy properties,...
Potassium deficiency in soil has been revealed as a major threat to livestock and agricultural farming. So what does this mean for global food security and can the current threat be reversed?
Food systems and supply chains can be confusing for consumers, often leaving them with little understanding of exactly where their food comes from and its environmental impact. Enter the Inclusive Food movement…
The World Wildlife Fund is launching a campaign to not only get Europeans eating sustainably, but affordably too. So, what’s involved and can anyone give it a go?
Plant-based diets are proving hugely popular amongst men and women across the globe, with everything from animal cruelty to environmental impact being cited as the reason. But could the plant-based way of life also prevent against chronic diseases in...
Fighting food waste is one of the most impactful ways we can help to prevent climate change. Now researchers at the University of Bath say they’ve found a way of keeping veggies fresh all the way to our fork.
DEFRA is putting onions high on the agenda with a new research project aimed at detecting, managing and preventing onion crop loss to fusarium basal rot. So what’s the plan and what does it mean for farmers?
Sales of meal-replacement drinks have surged in recent years, with brands like Huel taking full advantage of current consumer interest, but is this a foodie phase or a trend that’s just getting started?
Nudge interventions have been a favourite of public policy for years, making small changes to food environments to persuade consumers to eat more healthily and sustainably without impacting choice. But which nudge interventions do consumers respond to...
A recent study has found that red nets are more effective than black or white nets in preventing onion thrips from damaging crops. So, could red nets be the solution environmentalists have been searching for to help reduce agricultural reliance on the...
Due to informality, lack of contracts, lack of unionisation and low awareness of workers’ rights, many banana workers do not earn a living wage. A range of UK retailers, including Sainbsury’s, aim to challenge this.
Insects are not only thought to contain at least as much protein as conventional meat, but are also more environmentally sustainable. However, their novelty on the market poses challenges in consumer acceptance. How do start-ups persuade consumers to...
Food quality technology plays a vital role both in ensuring that food is safe to eat, therefore reducing food waste, and providing insights around its health and composition. Three European start-ups tell FoodNavigator how technology can help them understand...
Research suggests consuming nutrient and fibre-rich foods, such as beans, which support the health of good bacteria in the gut, could help in the prevention and treatment of colorectal cancer
Foodtech company, Hailia, is taking a ‘waste not want not’ approach to seafood production by utilising more of every fish caught and repurposing what might once have been cast off.
A recent study has found that a nutritious plant-based diet, incorporating a reduced intake of processed and sugary foods, could decrease the risk of developing type two diabetes by improving metabolism and organ function.
Broth has been used for centuries as a component of traditional meals such as soups and stews. But many consumers are now attracted to it for a different reason – it has a range of health benefits, and is non-UPF (ultra-processed food). Startup Freja...
A study on the effects of using omalizumab, in the treatment of food allergies, has shown an improved tolerance to a variety of everyday foods in children and adolescents.
Research revealing bees’ ability to synthesise specific nutrients, to support the colonisation of their gut bacteria, offers insights into the symbiotic relationship they have with their gut microbiota. But changes to their habitat is placing this delicate...
Mushrooms have a very short shelf life. But with a range of MAP packaging specially designed to keep out moisture, a packaging company has managed to extend it from a few days to over two weeks.
Off notes or flavour challenges in meat-free products has been a headache for the food industry for years, but new research could put that problem to bed once and for all.
In the wake of the delay of the UK’s landmark HFSS guidance on volume and price, UK company LoSalt is calling for greater salt reduction regulations and education from the government.
Upcycling food is a good way of putting food to use that may otherwise have gone to waste. However, not all consumers will eat food that has been upcycled. A new study takes a broad look at 37 research articles on consumer acceptance, or lack thereof,...
Producing the right food in space is difficult, given the particular nutritional needs of astronauts and the difficulty of growing anything in the final frontier. Luckily, researchers have developed the ‘perfect meal’ for male astronauts: a vegetarian...
‘Health at a Glance’, a new report from the OECD, has revealed the UK and Ireland consume the most fruit and vegetables out of 30 countries assessed. However, there has been a slight reduction in overall fruit and vegetable consumption since it was last...
Protein consumption is vital to our muscles, as it stimulates the process of producing new muscle proteins, also called muscle protein synthesis. A new study suggests that this process is stimulated to a higher extent following the consumption of a meal...
Fortification has the potential to provide abundant health benefits, endowing products with a higher level of important nutrients than they otherwise would have possessed. However, taste and texture can be affected by it, which can in turn affect consumer...