The health benefits of sardines and oily fish are already widely known. Their high levels of unsaturated fats help to regulate cholesterol levels and prevent the onset of cardiovascular diseases.
Fresh research suggests high consumption of sugar sweetened beverages is associated with a higher risk of early-onset colon colorectal cancer in women.
Data scientists from the personalised nutrition company ZOE have conducted a study involving 1,000 people which helps explain why some people feel hungry all the time and struggle to lose weight.
Six weeks of saffron supplementation led to improved sleep duration and quality in a recent study involving 66 volunteers, suggesting it could be a natural and safe replacement for sleeping pills.
Policy experts are calling for a shift from 'food security' to 'nutrition security,' to reflect a growing emphasis in food quality that in recent years has prioritised quantity as a solution to address hunger.
‘Magnetic tongue’ technology could help industry identify compounds that affect the flavours that make fish offcuts unsuitable for human consumption, Nofima researcher Silje Steinsholm tells FoodNavigator.
Turing AI is a food tech start-up that is exiting stealth mode. The company is already working with some of the world’s largest CPGs and retailers to address a food industry ‘bottleneck’: NPD. FoodNavigator speaks to founder and CEO Manmit Shrimali.
Legumes have high potential to underpin the transition to healthy and sustainable diets targeted by the European Green New Deal Farm to Fork strategy, according to research.
Eating traditions must be preserved in order to maintain the benefits of the Mediterranean diet and promote the health of the younger generations, according to Spanish research.
Scientists have shown how shown how chemical compounds found in highly processed foods play a role in chronic kidney disease, and are now turning their attention to new formulations and prebiotic ingredients that could help minimise the risk.
Current food classification systems for ‘processed’ food are confusing and can be misleading, a new study argues. “It is over simplistic to assume that processed equals unhealthy,” the research’s lead author tells FoodNavigator.
