Here at FoodNavigator, we’re gearing up to welcome big-name speakers from industry, academia, and civil society to the stage at Positive Nutrition Summit 2023. The event kicks off next week, book your ticket today.
Once, Danish Danbo cheese would take at least a month to mature. However, researchers from the DTU National Food Institute have figured out a way of cutting down this time to just a few days – putting the cheese in a fermentation tank to create prime...
In ten days’ time, we’ll be gathering in central London for this year’s Positive Nutrition Summit: Healthy Innovation for the Mass Market. As we prepare to throw the spotlight on innovative approaches to healthier food and drink, here is a recap of our...
A review has examined the role of gut health promoting supplements, such as probiotics and omega-3 fatty acids, in modulating cognitive health, with calls for personalised interventions.
Reformulation and innovation are key levers in securing a healthier and more sustainable future for food. How are public health challenges being met with technical advances and ingredient innovation? Join us at Positive Nutrition 2023 for the latest on...
Research in Spain which concludes that despite improvements in the formulation of gluten-free products in recent years, their macronutrient profile maintains marked variation, and they cannot be considered nutritionally equivalent to their gluten-containing...
Eating a traditional Mediterranean-type diet – rich in foods such as seafood, fruit, and nuts – may help reduce the risk of dementia by almost a quarter, a new study has revealed.
Our Positive Nutrition Summit: Health Innovation for the Mass Market is around the corner, and we’re thrilled to offer FoodNavigator readers a 25% discount with the code FNREADER25. Book today!
From smartphone apps that promise personalised dietary advice to AI-powered reformulation tools, how are digital technological developments impacting what we eat? Join us at Positive Nutrition Summit 2023 as we enter the world of hyper-personalisation...
From a public health perspective, ‘ultra-processed food’ is a major concern. But stigmatising the term, instead of focusing on the benefits of opting for healthier alternatives, is not the answer, FoodNavigator hears.
The paleo diet tops the rankings of a systematic review of dietary patterns and NCD risk factors, followed by DASH and Mediterranean diets, with the Western diet bringing up the rear.
Norwegian academics have demonstrated how using the tropical plant Hibiscus sabdariffa can contribute to increased nutritional value in everyday foods.
Erythritol remains an important tool in long-term weight gain and disease risk, according to the international association representing the low- and reduced-calorie food and beverage industry, after research showed that the popular artificial sweetener...
With 'plant-based' today meaning anything from ultra-processed sausages to vegan pastries, is there a risk the category is falling fowl of health-washing? How can innovation ensure plant-based products are delivering nutritionally dense, clean...
The Advance Programme has now been published for our upcoming Positive Nutrition Summit: Healthy Innovation for the Mass Market, and features big name speakers from industry, academia and civil society.
In just over a month’s time, we’ll be gathering in central London for our 2023 Positive Nutrition Summit: Healthy Innovation for the Mass Market. As we prepare to throw the spotlight on innovative approaches to healthier food and drink, here are our top...
Consumers are asking for functional food that promotes health and holistic nutrition. How are manufacturers responding, and are their innovations backed up by the latest nutritional science? Join us at Positive Nutrition 2023 for the latest on food as...
A team at the Tokyo University of Science and Iwate Biotechnology Research Center have successfully genetically engineered tomatoes to produce the plant pigment betalain with significant anti-inflammatory effects.
Production of steviol glycosides extracted from stevia grown in Europe produces just 10% of the greenhouse gas emissions associated with sugar production, according a life cycle assessment.
SpermidineEvo from GoodMills Innovation promotes cell health and wellbeing into later life and can be added to granola and protein bars, breakfast cereals and bread.
When kombucha is consumed with a high-GI meal there is a clinically significant reduction in postprandial glycemic and insulin index (GI and II) response, when compared with water, according to new research.
More big names from industry, academia, and the not-for-profit sector are joining FoodNavigator’s upcoming Positive Nutrition 2023 event, with the early bird deadline set for Friday 24 February.
Researchers from Northumbria University in the UK found that swapping red and processed meat for Quorn’s mycoprotein, a fungi-based meat alternative, leads to a significant reduction in intestinal genotoxins - which can cause bowel cancer - and increases...
Recent studies reveal drinking coffee can help maintain low blood pressure and when combined with milk, may have anti-inflammatory effects. It’s even plausible a regular cup of filter coffee could offer protection from catching COVID-19, suggest researchers.
The results of Europe’s first ever field trial of a gene edited (GE) variety of wheat have shown a significant reduction of the potential carcinogen acrylamide when the flour is baked.
Analysis of the effects of a transitional standard diet (TSD) and probiotic supplementation found a synergistic effect on diet-induced obesity, helping to lower fat build-up and systemic inflammation.
Not only has a link been suggested between the consumption of additives-originated nitrites and increased diabetes risk, but researchers have found no potential benefits for dietary nitrites.
Of the more than 120 million metric tonnes of corn starch produced each year, nearly 15 percent is discarded or fed to chickens and other animals. Swedish researchers have consequently successfully claimed to have developed a method to generate nutritional...
Higher consumption of foods that are classified as ultra-processed may be linked to increased risk of both developing and dying from cancer, according to the findings of a study lead by Imperial College London.
Fermentation of sea buckthorn improves antioxidant and antimicrobial activity against Escherichia coli, Staphylococcus aureus and Botrytis cinerea, according to research.
Outpatients who were administered curcumin (CUR) and quercetin (QUE) after testing positive for early-stage SARS-CoV-2 were found to clear the virus at a significantly faster rate, compared to those receiving standard of care (SOC) alone.
FoodNavigator presents Positive Nutrition 2023: Healthy Innovation for the Mass market. The three-day event will cover topics ranging from reformulating HFSS products to wellness ingredients and food as medicine. And the first batch of speakers has just...
Consumers who eat dairy products as well as fruit and vegetables may have a lower risk of becoming obese, according to a cross-sectional study on almost 30,000 adults.
We catch up with SVZ's Johan Cerstiaens to find out more about the potential use of fruit and vegetable ingredients as sugar substitute in dairy. "What if by reducing sugar content, manufacturers could add value to their products?”
Tuning how raw oats are turned into a dairy-free milk alternative could spell the creation of new beverage products that are more affordable and nutritional.
Genetically engineering rice to have better salt tolerance could allow it to be grown in places it would otherwise fail, new research from the University of Sheffield has found.
A study has claimed to show that modern ‘green’ products recycled from human excreta are excellent – and importantly, safe – fertilizers to use on food crops.
Scientists have warned that consuming just one serving of freshwater fish per year could expose people to levels of ‘forever chemicals’ that may be harmful to health.
Consumption of Lactiplantibacillus plantarum Inducia may exert cardio-metabolic benefits in healthy adults, according to data from two parallel-armed, double-blind, placebo-controlled studies.
Boiling peanuts for up to 12 hours could help overcome children’s allergic reactions, according to the results of a clinical trial at Flinders University and SAHMRI in Australia which found up to 80% of children with peanut allergy became desensitised...
UK scientists have uncovered what makes chocolate so popular: lubrication and fat release are key. This understanding, they say, can unlock opportunities to develop a new, healthier, generation of chocolate.
What do Dutch consumers think about cultured meat compared to its conventional counterpart, fish, insects, and plant-based meat alternatives? Researchers investigate.
