French consumer perceptions of vegetable proteins are on the move, say organisations representing the sector, with two start-up winners of their national food competition exemplifying the grassroots innovation which is feeding through to supermarket shelves.
Research, which analyses the relationship between portion size and the consumption of healthy and unhealthy foods, provides insights for the food manufacturing industry.
Start-up Planetarians produces a plant-based protein flour from upcycled defatted sunflower seeds. As an ingredient, founder and CEO Aleh Manchuliantsau says it offers an affordable, nutritious and sustainable alternative. The group is now focused on...
New French research shows that ‘nutrient signalling’, or the ability to taste the presence of a given nutrient in foods, becomes less efficient and less reliable as foods become more complex and different tastes compete for attention, potentially confusing...
Fractions of rice bran, a by-product from rice production, could be useful in the production of commercial probiotics – and may offer potential for synbiotic formulations, say researchers.
A new study questions the notion that excessive dairy consumption leads to high risk of mortality and cardiovascular disease. It surveyed a more diverse range of subjects than previous studies on the topic.
A human intervention trial conducted by Food for Health Ireland (FHI) scientists at University College Dublin, found that when Irish full fat cheddar cheese was consumed for six weeks, it did not raise blood cholesterol levels.
Beverages sweetened with low-calorie sweeteners do not increase total energy intake any more than water when drunk with a meal, according to an industry-funded study.
New product developers often focus on overall liking of a food or drink during the NPD stage - but which sensory characteristic is most important? Danish researchers tried to find out.
Increased carbon dioxide levels are contributing to nutritionally inferior crops such as rice and wheat that may lead to increased populations who are deficient in protein and zinc, say researchers.
Unilever will open a new innovation centre at Wageningen University & Research in the Netherlands to support collaboration throughout the food chain and “increase the impact” of its research and development expertise.
The application of ‘lean thinking’ manufacturing and management strategies can help reduce waste and build more efficient supply chains, according to new research.
Eating a carbohydrate-rich meal may activate healthy brown fat that burns energy, suggesting future possibilities to preventing obestiy, researchers say.
The European Society of Cardiology (ESC) says the widespread belief that consuming excess dairy, especially cheese and yogurt, leads to health problems has no consistent evidence to support it.
Researchers at the Department of Nutrition, Dietetics, and Food Sciences, at Utah State University have been studying the effect of cream aging temperature and agitation on butter properties.
