An ageing population is a time bomb for the food sector, which must innovate to address the specific needs of this rapidly expanding consumer group. We spoke to Professor Wender Bredie from the University of Copenhagen about the challenges and opportunities.
A team of researchers from the University of São Paulo (USP) has found that meals low in calories support protection from some diseases, indicating a correlation between the number of calories a person consumes and cell performance.
Cultured meat might not be the answer to climate change some hope because in the current energy system the benefits of reducing methane could be outweighed by increased carbon dioxide emissions, new research suggests.
The Fraunhofer Institute for Process Engineering and Packaging IVV has launched two research projects focused on lowering the level of saturated fatty acids in foods by 30% without using chemical additives and replacing palm oil with healthier alternatives.
Although high amylose starches are associated with a number of health benefits their use is not widespread in the food industry. The development of new sources like high amylose wheat flour could be set to change this, researchers predict.