Israeli food tech start-up Tastewise has developed a food intelligence platform that provides real-time analytics of consumers’ “constantly changing” tastes and dietary needs.
The majority of new food and beverage products fail in their first year of launch. According to Pauline Foster, of Foster and Brown Research Ltd, understanding the neuroscience of flavour can help.
A group of international researchers have developed a new wheat variety that is safe to be consumed by people who suffer from celiac disease and gluten allergies.
An ageing population is a time bomb for the food sector, which must innovate to address the specific needs of this rapidly expanding consumer group. We spoke to Professor Wender Bredie from the University of Copenhagen about the challenges and opportunities.
A team of researchers from the University of São Paulo (USP) has found that meals low in calories support protection from some diseases, indicating a correlation between the number of calories a person consumes and cell performance.
A new study suggests that carob powder may provide a cheaper alternative to cocoa powder in muffins by helping to reduce sugar, and increase phytosterol and isoflavone levels.
Cultured meat might not be the answer to climate change some hope because in the current energy system the benefits of reducing methane could be outweighed by increased carbon dioxide emissions, new research suggests.
The Fraunhofer Institute for Process Engineering and Packaging IVV has launched two research projects focused on lowering the level of saturated fatty acids in foods by 30% without using chemical additives and replacing palm oil with healthier alternatives.
Specialty nut and seed oils from the Amazon, such as murumuru, could be used to replace cocoa butter or to boost the nutritional profile of products such as margarine, Brazilian researchers say.
Although high amylose starches are associated with a number of health benefits their use is not widespread in the food industry. The development of new sources like high amylose wheat flour could be set to change this, researchers predict.
A report outlines a series of recommendations that attempt to address the decline in public trust regarding nutritional science and the expanding variety of information sources.
