The Kraft Heinz Company has entered into a research partnership with APC Microbiome Ireland aimed at developing new natural cultures for fermented foods. This could unlock the ‘ultimate natural and clean label opportunities’ for product development, the...
Most bioplastics and plant-based materials contain toxic chemicals, with cellulose and starch-based products inducing the strongest in vitro toxicity, scientists discover.
Diets heavy in animal-based products have long been considered cardiovascular risk factors – but new research suggests that a common gut bacterium linked to animal protein consumption could actually help prevent cardiovascular disease.
Thousands of tons of wasted food could be saved every year due to a new monitoring system in development that pinpoints the expiration of perishable produce, even after a ‘use-by’ date has expired.
Bacterial resistance to antimicrobials in humans, animals and food is recognised as one of the ‘biggest threats’ to public health. Israeli start-up Mileutis has developed a solution that it says can cut the need to use antibiotics in the livestock. And...
Researchers at Finnish dairy cooperative Valio said they have discovered '30% less sugar' chocolate made with milk-based protein is equal to regular chocolate in taste and texture.
Cereal crops like maize and wheat deserve greater consideration as part of a healthy, nutritious diet, according to a new paper. FoodNavigator caught up with the authors to learn why.
Nestlé has deep roots in the childhood nutrition category and its science-based focus is driving fresh and innovative approaches. FoodNavigator speaks to Nestlé SVP and head of Nutrition Thierry Philardeau about what he believes the future will hold for...
Millennials’ obsession with avocado toast is probably an unfair stereotype. But a scientific breakthrough is promising to secure the supply of smashed avo for future generations.
Similarities in how water buffalo and cattle have responded to human domestication through selective breeding, could aid the development of more productive, healthy and sustainable livestock, researchers from the University of Edinburgh’s Royal School...
A new ‘super enzyme’ that eats plastic up to six times faster than before may offer food and beverage companies a potential solution to the problem of plastic waste.
Scientists have developed a novel active coating containing chitosan, tea and cinnamon extracts to improve the quality of fish fillets during refrigerated storage.
