Scientists have shown how shown how chemical compounds found in highly processed foods play a role in chronic kidney disease, and are now turning their attention to new formulations and prebiotic ingredients that could help minimise the risk.
Current food classification systems for ‘processed’ food are confusing and can be misleading, a new study argues. “It is over simplistic to assume that processed equals unhealthy,” the research’s lead author tells FoodNavigator.
Researchers have highlighted nutrition as a possible factor influencing the effectiveness of the COVID-19 vaccine, as recent news establishes a link between vitamin D levels and an adequate immune response.
For cell-cultured meat to be commercially viable, we’ll need to see significant movement in the price and availability of growth factors (signaling proteins that stimulate cell growth and differentiation) says UK-based CellRx, which says it can produce...
‘Smart manufacturing’ can be leveraged to support food industry innovation, efficiency and sustainability. FoodNavigator speaks to Rockwell Automation to learn more about the latest advances in the space.