A newly-discovered class of colouring pigments called auronidins could open doors for the development of more stable and intense natural, plant-based food and beverage colourants.
Researchers in Norway are investigating commercial farming practices for sea cucumbers, which they say should be exploited as a raw ingredient for health products.
Lettuce grown on board the International Space Station has been deemed ‘safe to eat’ and at least as nutritious as Earth-grown plants. “If we ever want to be self-sustainable in space colonisation, plants will be integral,” NASA’s Gioia Massa tells FoodNavigator.
Efforts to create synthetic replacements for palm oil are likely to require ‘several years’ of development before they are commercially viable, meaning emphasis should be placed in the ‘immediate’ drive to make existing production more sustainable.
Researchers are repurposing waste bread into a medium that can kick start fermentation in food and beverage products, such as sourdough, yoghurt, and wine.
Dairy products that are low in saturated fats have shown to provide greater health benefits than conventional high-fat dairy diets. Modifying products through animal nutrition could be a viable future solution.
A new variety of banana that is resistant to black Sigatoka and can be produced using organic and agro-ecological production methods is set to become commercially available in France.
Women in their 50s and 60s who consume at least two servings of walnuts a week have a ‘greater likelihood’ of healthy ageing compared to non-consumers, according to new research.
A recent study raises concerns that maternal exposure to low and no-calorie sweeteners could have adverse health implications for babies – but the findings have been rebutted by the International Sweeteners Association (ISA).
