Counterfeit food and beverage products are a major blight on the industry, and a serious concern for consumers. Now the industry is fighting back and it’s using science to do it.
Infant formula that mimics lipid structure of breast milk enhances calcium absorption and modulates gut microbiota, and in the process, strengthens the overall immunity, say preliminary findings of an ongoing trial.
Ammonia is crucial in many parts of the food industry, including food safety and the production of fertilisers. A new study looks at different ways to capture it.
Consuming the functional dairy product can lower the risk of cell and tissue damage that can later cause chronic and degenerative diseases such as cancer and heart disease.
One of the key barriers to upscaling cultivated meat is cost. With a more efficient process and a cheaper culture medium, a new study claims to have reduced this input.
New research, which maps the ‘food microbiome’, opens up a range of new avenues for study and points to significant overlap between food and human microbiomes.
When German multinational company Bayer closed vitamin provider Care/of earlier this summer, analysts raised questions about what the shuttering foretold for the personalized nutrition industry.
Daily consumption of a low dose of Galacto-oligosaccharides (GOS) can increase the relative abundance of Bifidobacterium in the feces of healthy women, according to a new study funded by FrieslandCampina.
Processed meat and unprocessed red meat have been linked to rising type 2 diabetes levels globally in what is believed to be the largest study of its kind.
Agricultural output is the cornerstone of the French bakery specialist’s portfolio – whether that be wheat or the food eaten by dairy cows to produce high-quality butter – which is obviously heavily dependent on the climate.
A post-exercise shake made with Fresubin Protein may improve lower body strength in previously sedentary individuals, according to new research published in the journal Nutrients.
Mercury levels in soil are significantly higher than previously believed, researchers have shown. But why does this pose a threat to food production and can it be reversed?
Meat alternatives can regain the growth seen earlier this century only if the category replicates the taste, texture and aroma of real meat, the boss of a food-tech upstart suggests.
Single Cell Protein (SCP) produced by biomass fermentation has long been talked about in terms of its potential as an alternative protein source for feedstock, but how close is it to being a viable option?
Daily supplementation with an extract from coffee cherry may boost working memory in middle-aged Americans, according to data from a “first-of-its-kind remote clinical trial".
Which hurdles are standing in the way of a true protein transition? Join us when we catch up with alternative protein experts from around the globe to discuss all things next-gen protein.
A scientific breakthrough may pave the way for developing more climate-resilient cocoa trees, potentially ensuring the continued production of cacao-based products like chocolate.
Consumption of everyday foods and drinks like eggs, rice and coffee could lead to high levels of potentially hazardous PFAS chemicals in humans, the latest research has found.
Join us when we catch up with Ferrero Hazelnut Company to ask how it’s leveraging pilot plots, regenerative agriculture, and partnerships to tackle the biggest challenges in hazelnuts.
Mental wellbeing is one of the key trends driving the kids supplement industry as consumers move towards targeted formulations for children’s needs, says child-focused brand I’m Nutrients.
A study suggests that individuals who are carriers of a specific genetic variant may reap better exercise performance from caffeine supplementation, underscoring a potential approach for developing personalised sports nutrition products.
The weight loss drug boom has taken the world by storm. But could GLP-1 have potential to mitigate other health conditions liked to food, such as cardiovascular disease?
406 Bovine leverages facial recognition technology to create ‘digital twins’ of cattle, enabling producers to pull up wellness, movement and treatment data by simply taking a photo of their animals’ heads.
An ethanolic extract from the peel of a Japanese citrus fruit may beneficially modulate the gut microbiota of lab mice fed a high fat diet and may lower the animals’ body weight, says a new study from Taiwan.
Gut health-focused tech firm Zoe has launched its first own brand whole-food supplement designed to be sprinkled on meals to provide a microbiome diversity boost, utilizing an (as yet) unpublished RCT to help market its benefits.
Upcycling curbs food waste and supports the circular economy. But it also comes with a unique set of challenges, which we’ll explore at Climate Smart Food 2024.
High-fat foods have been recognised as the number one cause of obesity. Now scientists are looking at their potential links to another growing health issue - anxiety.
Adding mulberry fruit extract (MFE) to carbohydrate-rich meals may reduce postprandial glucose (PPG) and insulin (PPI) responses in individuals with type 2 diabetes, according to new research.
The cost of sugar has increased sharply in recent years. Now researchers believe gene editing could boost supplies. But how, and what does this mean for manufacturers?
