In a new systematic review, Chr. Hansen scientists have compiled data from 26 clinical studies on HMOs, concluding there is a wealth of evidence that these are well-tolerated modulators of the gut microbiome providing health benefits.
The food industry has responded to bullish predictions of a boom in plant-based meat alternatives with a gold rush mentality. But as sales slow and interest dips, can advances in food science come to the rescue of a category that is struggling to live...
The presence of Bisphenol A (BPA) in humans is above acceptable levels for health in many European countries, the EU's European Environment Agency (EEA) reports.
Research into dietary preferences and novel releases by food-focused neuroscience companies are helping to expand and shape consumers’ food experiences based on their specific preferences.
A new pilot study testing the efficacy of a digitalised personalised nutrition approach that integrates genetic profiles, microbiome composition, and physiological parameters, concludes it is highly effective in meeting unique needs and has the potential...
New research out of Spain shows that when pregnant mice were fed emulsifiers, metabolic impairments, cognition deficits and anxiety-like traits were observed in their offspring. “Our data call for nutritional advice during gestation,” note the study authors.
While shifting our diets away from meat and dairy is often the recommended way to reduce greenhouse gas emissions in the food industry, a recent study has shown that this, on its own, is not sufficient. Instead, optimising agritech could be the way forward....
Researchers have hailed the landmark agreement to allow the UK to re-join the Horizon Europe research programme as an associate member, which will pave the way for pioneering food breakthroughs.
The popular high-fat and low carbohydrate diet is popular for weight loss. But fresh research suggests it may also have positive – and negative – impacts on some cancers.
Creatine supplementation can increase brain creatine content, which over time may help explain its promising effects on brain health and function, according to a recent review.
Biotechnology has many uses. According to a new non-profit, the Plenty Foundation, one of these is the creation of plant-based foods to mitigate food insecurity. Through a combination of R&D and philanthropy, and partnerships with NGOs, governments...
A new systematic review and meta-analysis conducted by supplement manufacturer Balchem concludes ferrous bisglycinate supplementation in pregnant women results in improved haemoglobin status and a 64% lower rate of side effects compared to other iron...
Exposure to an infant formula mimicking human milk lipid composition and milk fat globule structure positively affects child neurocognitive development, a new randomised, controlled trial has concluded.
A four-year project aimed at developing whey protein from CO2 and electricity has been selected for investment by the European Commission via its innovation programme.
While there are a wide range of edible crops in the world that have the potential to become part of our diets, humans tend to rely on only a tiny handful of them in large numbers. Could diversifying what we eat by introducing new crops to the global market...
New research into milk fat globule membrane (MFGM) suggests early exposure to these nutritional components contribute to the long-term structure and function of the brain.
In findings that suggest that people should pursue a balanced long-term diet rather than heavily restricting their carbohydrate or fat intake, researchers in Japan found that a low carbohydrate intake in men and a high carbohydrate intake in women are...
A new review uncovers the potential benefits of vitamin D supplementation for an array of women’s urogenital and sexual health issues during the menopausal transition.
A new £15 million research hub will look to improve the UK’s alternative protein sector: how to improve taste and texture of alternative proteins, reduce the cost and scale up production of alternative proteins, and even improve best practice.
Single use plastic has long been vilified, prompting beverage makers to swap out plastic straws for paper alternatives. But fresh research warns paper straws in Europe contain ‘forever chemicals’, and that using such straws potentially contributes to...
Concerning associations between microplastic contamination in soil and the spread of antibiotic resistant bacteria have been identified by researchers.
At a time when meat consumption is increasingly being seen as unsustainable, eating insects is for many a comparatively better option. However, many people in the West find insects difficult to stomach. A new study shows that it is possible to increase...
Drinking beer could be good for your gut and immunity, stimulating healthy microbiota diversity thanks to the beneficial brew of compounds found in the fermented beverage.
A study in Finland has found that reducing meat consumption, along with spending more time reading and playing organised sports, helped develop children’s reasoning skills.
In the upcoming webinar (airs 13 September), ConfectioneryNews will profile some of the key innovations in the sector that are being driven primarily by consumer trends. As R&D budgets are increased, we have seen ground-breaking innovations in the...
Six new innovation hubs in the UK, as a partnership between academia, industry and policymakers, will explore and tackle global health and the contribution of unhealthy diets to disease and illness. They represent an investment of nearly £15m (€17.5m)...
A 50/50 blend of inulin and arabinoxylan may decrease energy intake during a meal, according to a new double-blind, randomised, acute-within-chronic, crossover feeding trial.
With the world’s population projected, according to the UN, to reach 9.8 billion by 2050, there will be many more mouths to feed. With this in mind, we need to improve crop yields, in order to supply the world with more food to eat.
Food packaging has a number of key roles. Firstly, it aims to keep food safe from its environment, so it doesn’t get dirty or contaminated. Secondly, it makes it more convenient to transport. Thirdly, it can serve to extend food shelf life. It is this...
Packaging is the shop window for your brand, the primary interface through which food and beverage manufacturers interact with consumers. Packaging innovation, therefore, cannot be taken lightly. How are R&D teams leveraging packaging science to develop...
A new prospective intervention study concludes that understanding personal glycemic responses to meals and adopting a meal-based approach when planning diets is crucial to improving glycemic control.
One of the barriers to consumer acceptance of plant-based proteins is often considered to be texture – a dry, non-juicy texture that doesn’t accurately replicate the succulent nature of meat. A new study has found that plant proteins can be given more...
Individuals who consume higher amounts of specific plant-derived compounds, such as polyphenols and particular types of lignans and phytosterols, are at a reduced risk of contracting COVID-19, a new study by authors from Poland has concluded.
The causal mutation responsible for sweetness in white lupin beans, a traditionally bitter legume, has been identified by researchers. The discovery could help encourage greater diversity in plant protein cultivation and consumption.
Efforts to reduce methane emissions are urgently needed if we are to meet global climate change goals. Could innovation, informed by study findings, help move the needle? We look at the latest research promising emission reductions from agri-food production.
Nanotechnology – when matter is manipulated at the microscopic level – has the potential to be transformative in many fields. One of these fields is agriculture.
Einkorn is grown as a relict or niche crop in Europe. But as heatwaves shrivel the region’s grain production, it may hold the key for helping crop breeders in Europe to develop bread wheat varieties with improved hardiness, enhanced disease resistance...
Consumption of black garlic may improve endothelial function and lipid profile in subjects with high cholesterol resulting in lower cardiovascular risks, according to a recent study.
The milk protein’s antimicrobial and anti-inflammatory properties were put to the test by researchers, who discovered that wounds healed quicker when wrapped in casein-soaked bandages.
A new study suggests consuming insect protein slows weight gain and improves health status in obese mice. The findings are promising for humans, lead study author Kelly Swanson, interim director of the Division of Nutritional Sciences at the University...
The removal of an aquatic vegetation known as hornwart along the Senegal River, Senegal has reduced the presence of parasitic infections in the area, which are carried by aquatic snails, and helped food production recover. The removal was part of a study,...
In what is considered a landmark study, a team of international researchers has identified cancer risk – and other human health findings – associated with the production, use, and disposal of plastic.
A new study with a sample size of 55,504 has found that the more meat a diet consists of, the worse it is for the environment. While vegans had the least environmental impact, followed by vegetarians, it was those with a high meat consumption whose diet...
Just 12% of the milk alternatives studied had a comparable or greater amount of nutrients calcium, vitamin D, and protein, compared to that found in cow’s milk.
A growing body of research suggests that what happens in the gut can affect the brain – a connection known as the gut-brain axis. A lot of prior research has suggested – inconclusively – a connection between autism spectrum disorder (ASD) and the gut...
