Magellan Life Sciences says its patent-pending fermentation process to scale up the sweet-tasting protein brazzein will make it the first company to market the natural, zero-calorie sweetener.
The texture of food can influence people’s calorie intake, Dr Ciarán Forde of the National University of Singapore and Singapore Institute for Clinical Sciences believes.
Front-of-pack (FOP) labels with graphic warnings are the most effective in reducing intended sugar-sweetened beverages (SSB) purchases, according to researchers from Australia.
As the UK food sector braces itself for the impact of Brexit, technological advances could play a key role in preparing the industry to compete on the global stage.
Innovation in Israel’s food tech sector is propelled by the country’s technological knowledge base, inward investment and governmental support. Ecosystems that encourage entrepreneurship and innovation are central to this endeavour. FoodNavigator visits...
Adding baru nuts to the diet may help improve levels of HDL cholesterol and reduce waist sizes in overweight and obese women, says a new study from Brazil.
New European budget proposals will see increased investment for food research and innovation as the bloc looks to accelerate growth, increase competiveness and tackle global challenges.
Danish researchers are deploying predictive software tools based on mathematical algorithms to reformulate food for a “more natural taste and higher food safety”.
The development of artificial intelligence solutions sits at the cutting edge of food tech. As an industry, the food sector is only just beginning to understand the potential that these developments offer.
