Bühler Group is working with Microsoft to unveil what it describes as a range of “ground breaking” digital technologies that aim to address issues such as food safety, waste and product quality.
Taxes levied on sweetened drinks and snack foods are of most benefit to the poor in helping to make long-term healthy lifestyle changes, a Lancet study concludes.
Bayn details the use of electronic sensory (E-sensory) technology that determines the aroma profile of a sugar-reduced food to mimic the taste of the original full sugar version.
Adding very small amounts of sugar or salt to food may increase vegetable intake by reducing bitterness, and could be an important first step in getting children to eat leafy greens, researchers have found.
A diet free of red meat appears to reduce the risk of distal colon cancer, according to a British study, which noted the link amongst women monitored over the course of 17 years.
Nestlé will launch Milkybar Wowsomes exclusively in the UK and Ireland in the coming weeks with 30% less sugar than other chocolate products in its portfolio.
A miniaturised sensor that can be mounted on a tooth has been developed to transmit data on glucose and salt intake, in a development highlighting the progress made in health-monitoring wearable devices.
An American Heart Association report says diets rich in monounsaturated fatty acids from plants are associated with a lower risk of dying from heart disease or other causes compared to diets rich in monounsaturated fats from animals, which are linked...
The prospect of extending a product’s shelf life, improving food safety and enhancing its taste, took one step closer to fruition in a series of innovations outlined by an industry-academia consortium.
Red and processed meat consumption—already linked to cancer, type 2 diabetes, and cardiovascular disease—has now been associated with a higher risk of non-alcoholic fatty liver disease (NAFLD).
The possibilities of influencing taste by altering surface textures has been outlined in a study that found a smooth surface enhances sweetness, while a sharp surface enhances taste intensity.
The VTT Technical Research Centre of Finland is developing a new way of producing what it says are healthier, cheaper and more sustainable plant-based foods through plant cell culture (PCC) technology.
