Scientists in Denmark have developed a plant-based ‘yogurt’ made from just three ingredients: soy drink, brewer’s spent grain, and lactic acid bacteria from plant materials.
Long-term consumption of lingonberry juice lowers high blood pressure and improves the function of blood vessels, according to an experimental study that adds to the evidence supporting the health benefits of the Scandinavian berry.
Fresh research probes the relationship between the surface texture of food – which will influence its visual appearance – and expectations of how healthy that product is.
Fresh research has reveals sugar levels in yogurt on sale in the UK have ‘significantly decreased’ over the last two years – but Public Health England (PHE) stresses ‘there is a long way to go’.
An EU-funded project is working to optimise the utilisation of seafood side-streams through the design of ‘new holistic process lines’ that tackle inefficiency in the seafood supply chain.
Emerging as one of the most popular diets in 2019, intermittent fasting was the most Googled diet of the year. But its benefits go well beyond weight loss.
An international collaboration project, the Celtic Crustacean Collaboration, is working to develop a new plastic-free food packaging material from food waste.
Scientists have developed a new milk chocolate formulation that contains almost half the sugar of a standard milk chocolate recipe while also delivering a ‘similar consumer liking score’ in sensory testing.
Researchers from Queen’s University Belfast have uncovered what they describe as the ‘strongest link yet’ between nitrates in processed meat products and cancer risk. However, they also stressed, ‘not all processed meat has the same risk’.
Japanese households with higher carbon footprints are also larger consumers of alcohol and confectionery. Researchers therefore suggest that reducing consumption of these items - such as with a carbon tax - could be a way of reducing carbon footprints....
Christmas dinner with the in-laws may have a detrimental impact your microbiome health, according to new research that links changes in people to psychological stress.
A leading French paediatrician has hit out at what he describes as a growing problem: nutritional deficiencies in vegan children. What are the risks associated with following a vegan diet in childhood and how can they be mitigated?
