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).
How are we going to make food taste better if we cannot rely on what people say they like? DuPont Nutrition & Biosciences is grappling with this challenge by embracing brain testing techniques, in conjunction with traditional sensory testing panels,...
Social media users are likely to eat more fruit and vegetables as well as junk food if they think their online peers are doing the same, a new study reports.
Agrimetrics, a UK ag-tech centre with public backing, has launched what it describes as the ‘first’ data marketplace for the agri-food sector. Announcing the innovation, Agrimetrics said it wants to help solve the ‘big problem’ facing food production.
An international group of scientists has pinpointed the genes responsible for the dietary content of white flour, which opens possibilities to manufacturers to satiate the consumers' love of white bread, while critically boosting their fibre intake.
A fresh study has again linked red and processed meat consumption to increased risk of ‘dying from all causes’. But we are a long way from scientific consensus on the topic.
A plant-based diet may be key to lowering heart disease risk thanks to the reduced sulfur amino acid intake, according to a new study involving more than 11,000 participants.
German-based ingredients Beneo supplier claims a scientific study of its low-glycaemic sweetener Palatinose shows the product supports additional loss of body weight and fat mass in overweight and obese adults, when replacing sucrose in a weight loss...
There is an innovation gap in urban agriculture, suggests Aberystwyth University Professor Huw Jones, whereby we have ‘huge innovation’ in vertical farming, yet still use ‘old seeds’ and ‘old plant architecture’.
One of the easiest ways to reduce sugar is to replace it with sweeteners – but research from Netherlands-based research group NIZO suggests aromas can be leveraged as an alternative path to sugar reduction.
A technical and socio-cultural U-turn will be needed to feed ten billion people within the planet’s environmental boundaries, according to a new five-year study. “There’s a lot of reason to worry, but also reason for hope,” lead author Dieter Gerten says.
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.
