The naturally modified table sugar from Global Biolife, called Laetose, carries 30% fewer calories and about half the glycemic index compared to glucose.
Cerealto Siro Foods and IBM speak to us about the development of I+Radar, an artificial intelligence tool that helps spot emerging consumer trends to inform innovation.
NEMIS Technologies is working on an innovative, ultra-sensitive chemiluminescence-based technology to detect Salmonella and Listeria monocytogenes. It is “as easy as pushing a button”, chief science officer Dr. Mario Hupfeld tells us.
Thousands of smartphones are being connected to a powerful 'cloud computing' network while their users sleep, to help scientists uncover the potential anti-cancer properties of everyday foods and medicines.
Confectionery giant Mondelēz has developed a method for enhancing flavours in sweet and savoury foods, including salty, spicy, sweet, bitter, and fruity flavours in chocolate.
The UK needs a “fundamental rethink” of how food and agri-tech is taught and understood in the country and high-volume staple crops, such as wheat and corn, need to benefit from smart technologies if it is to avoid being left behind by the “green revolution”,...
Scientists are using music and sound to make food taste better. Could this help food innovators discover the Holy Grail: healthy food that tastes good.
A study published in Frontiers of Nutrition revealed that adding 2% of blood orange and lemon fibers to wholewheat durum flour was a viable approach to producing high-fiber bread with respectable shelf life.
The risk of heart disease and death increases with the number of eggs an individual consumes, according to a US study published in the Journal of the American Medical Association, however it said eating several eggs a week was "reasonable,"...
Researchers in Argentina have applied fiber-rich prebiotic and probiotic coatings to fresh blueberries, opening up promise for future development of novel multi-functional fruits, they say.
