Using a nanocarrier delivery system, the olive oil-derived extract Hydroxytyrosol can act as a protective agent against Parkinson’s-related neurodegeneration, according to a new study from the Centre for Nutraceuticals, University of Westminster.
A traditional Vietnamese meat snack could hold the key to developing a safe and natural food preservative, addressing the twin global problems of food waste and food-borne illnesses, scientists claim.
Fresh research has come out comparing the heart benefits associated with low-fat and ‘plant-centred’ diets. The results are in – plant-centred diets could be more effective at lowering heart disease risk.
By Personalised nutrition reduces junk food intake, says study
Findings from the Food4Me trial reveals that personalised nutrition advice achieves greater reductions in foods high in fat, sugars and salt as global initiatives target these foods to address the obesity crisis.
A Swedish cohort study which assessed associations between healthy food choices and human gut microbiota composition has pointed out the notable impact of dietary fiber and red meat on the health of the gut microbiome.
Researchers in Denmark say mealworm protein and milk protein have the same performance on digestion, absorption, and on the ability to stimulate muscle production.
After nearly two decades of research an international team claims to have found a naturally derived cyan blue colour extracted from red cabbage that could replace synthetic blue dye often used in the food industry.
Chromologics has developed a method of producing natural colourings via a fungal biotech platform that, Co-Founder and CEO Gerit Tolborg says, addresses the ‘main challenges’ in the colourings sector, producing natural colours that are vegan, sustainable...
Regular chocolate consumption may lower Coronary Artery Disease (CAD) risk, according to a study, which identifies cocoa content and flavonoid amounts in chocolate types as possible reasons for this link.
By René Floris, NIZO Food Research Division Manager
In this series, NIZO Food Research Division Manager and FoodNavigator advisory panel member René Floris discusses some of the big issues in today’s food industry. Today, he focuses in on the hot topic of improving the organoleptic profile of plant proteins....
Lab-grown meat meat will be a ‘significant’ part of peoples’ future diets, the Isreali cultured meat start-up Aleph Farms has claimed after its study revealed ‘compelling’ support among young UK and US consumers.
Extreme weather caused by climate change is already disrupting UK agricultural production. However, new research suggests that ‘many farmers’ are not prioritising adapting to the climate emergency.
New research suggests organic-certified meat is less likely to be contaminated with bacteria that can cause human illnesses, including multidrug-resistant organisms, than conventional meat.
