Vertical farming has come under fire in the past, with opponents blasting its high energy usage and cost. So, will new findings to mitigate these drawbacks, silence the critics?
Consumers are shifting towards uncharted food and drink trends territories in 2025, as they straddle health and indulgence and make peace with new origins and ag-tech, including GM.
New research has identified gut bacteria associated with food addiction and obesity in humans. How can the food and beverage industry harness this knowledge and what NPD opportunities does it create?
A full spectrum of ‘cheeses’ can be made without cows, following the development of a casein that can self-assemble into micelles, the foundation for stretchy, protein-rich cheese alternatives.
Food and drink investors remain cautious over which businesses to pump funds into on the back of a “challenging” market that’s remained stagnant following a steep decline, a banking expert tells FoodNavigator.
Low carbohydrate diets have long been lauded as the secret to weight loss. But are they lacking in essential nutrients and how can the food and beverage industry support adopters?
Dairy value sales will balloon to over $1tr in the next decade as the sector combats myriad issues by adopting emerging food technologies like precision fermentation and cellular agriculture.
Three months of supplementation with a prebiotic blend of inulin and oligofructose may significantly improve measures of frailty in the elderly, says a new double-blind, randomized, controlled trial with 200 people.
Counterfeit food and beverage products are a major blight on the industry, and a serious concern for consumers. Now the industry is fighting back and it’s using science to do it.
Infant formula that mimics lipid structure of breast milk enhances calcium absorption and modulates gut microbiota, and in the process, strengthens the overall immunity, say preliminary findings of an ongoing trial.
Ammonia is crucial in many parts of the food industry, including food safety and the production of fertilisers. A new study looks at different ways to capture it.
Consuming the functional dairy product can lower the risk of cell and tissue damage that can later cause chronic and degenerative diseases such as cancer and heart disease.
One of the key barriers to upscaling cultivated meat is cost. With a more efficient process and a cheaper culture medium, a new study claims to have reduced this input.
New research, which maps the ‘food microbiome’, opens up a range of new avenues for study and points to significant overlap between food and human microbiomes.
When German multinational company Bayer closed vitamin provider Care/of earlier this summer, analysts raised questions about what the shuttering foretold for the personalized nutrition industry.
Daily consumption of a low dose of Galacto-oligosaccharides (GOS) can increase the relative abundance of Bifidobacterium in the feces of healthy women, according to a new study funded by FrieslandCampina.
Processed meat and unprocessed red meat have been linked to rising type 2 diabetes levels globally in what is believed to be the largest study of its kind.
Agricultural output is the cornerstone of the French bakery specialist’s portfolio – whether that be wheat or the food eaten by dairy cows to produce high-quality butter – which is obviously heavily dependent on the climate.
A post-exercise shake made with Fresubin Protein may improve lower body strength in previously sedentary individuals, according to new research published in the journal Nutrients.
Mercury levels in soil are significantly higher than previously believed, researchers have shown. But why does this pose a threat to food production and can it be reversed?
Meat alternatives can regain the growth seen earlier this century only if the category replicates the taste, texture and aroma of real meat, the boss of a food-tech upstart suggests.
Single Cell Protein (SCP) produced by biomass fermentation has long been talked about in terms of its potential as an alternative protein source for feedstock, but how close is it to being a viable option?
Daily supplementation with an extract from coffee cherry may boost working memory in middle-aged Americans, according to data from a “first-of-its-kind remote clinical trial".
Which hurdles are standing in the way of a true protein transition? Join us when we catch up with alternative protein experts from around the globe to discuss all things next-gen protein.
A scientific breakthrough may pave the way for developing more climate-resilient cocoa trees, potentially ensuring the continued production of cacao-based products like chocolate.
Consumption of everyday foods and drinks like eggs, rice and coffee could lead to high levels of potentially hazardous PFAS chemicals in humans, the latest research has found.
Join us when we catch up with Ferrero Hazelnut Company to ask how it’s leveraging pilot plots, regenerative agriculture, and partnerships to tackle the biggest challenges in hazelnuts.
Mental wellbeing is one of the key trends driving the kids supplement industry as consumers move towards targeted formulations for children’s needs, says child-focused brand I’m Nutrients.
A study suggests that individuals who are carriers of a specific genetic variant may reap better exercise performance from caffeine supplementation, underscoring a potential approach for developing personalised sports nutrition products.
The weight loss drug boom has taken the world by storm. But could GLP-1 have potential to mitigate other health conditions liked to food, such as cardiovascular disease?
406 Bovine leverages facial recognition technology to create ‘digital twins’ of cattle, enabling producers to pull up wellness, movement and treatment data by simply taking a photo of their animals’ heads.
