Front-of-pack (FOP) labels with graphic warnings are the most effective in reducing intended sugar-sweetened beverages (SSB) purchases, according to researchers from Australia.
As the UK food sector braces itself for the impact of Brexit, technological advances could play a key role in preparing the industry to compete on the global stage.
Innovation in Israel’s food tech sector is propelled by the country’s technological knowledge base, inward investment and governmental support. Ecosystems that encourage entrepreneurship and innovation are central to this endeavour. FoodNavigator visits...
Adding baru nuts to the diet may help improve levels of HDL cholesterol and reduce waist sizes in overweight and obese women, says a new study from Brazil.
New European budget proposals will see increased investment for food research and innovation as the bloc looks to accelerate growth, increase competiveness and tackle global challenges.
Danish researchers are deploying predictive software tools based on mathematical algorithms to reformulate food for a “more natural taste and higher food safety”.
The development of artificial intelligence solutions sits at the cutting edge of food tech. As an industry, the food sector is only just beginning to understand the potential that these developments offer.
The science is clear: a vegetarian diet is better for heart health, a study says - but does that include processed meat analogues? "While not as healthful as whole plants, they are useful transition foods," says one researcher.
Consumption of mung bean protein protects against weight gain and fat accumulation caused by a high-fat diet, thanks to its positive impact on the gut microbiota.
Mouse data backs nori carbohydrate as potential prebiotic
A specific carbohydrate found in nori seaweed could help drive changes to our gut bacteria by encouraging the growth of certain probiotic strains, say researchers in Nature.
