Dutch physicists and food researchers have shown it is possible to design edible materials to ‘optimise enjoyment’ using ‘metamaterials’ constructed in the lab. Their building material of choice: chocolate.
A team of world-renowned experts in carbohydrate research is proposing what it calls ‘a novel, innovative approach’ to measuring the quality of dietary value of carbohydrate foods.
Fresh research published in the journal of the European Association for the Study of Diabetes (EASD) has found that the consumption of healthy plant-based foods is associated with a lower risk of developing type 2 diabetes.
A systematic review of dozens of studies has revealed that levels of the five most prevalent HMOs in breast milk vary widely, and infant formula development should accommodate this variability.
US researchers conducting a Cocoa Supplement and Multivitamin Outcomes Study (COSMOS) observed a 27% reduction in deaths from cardiovascular disease (CVD) in older adults treated with the extract, although there was no improvement in the death rate for...
ETH Pioneer Fellow Martin Hofmann has developed a way of producing plant-based meat alternatives that mimic the fibrous structure and ‘marbling’ of the real thing.
Industrial livestock are responsible for a ‘huge’ environmental footprint. But alternative proteins aren’t necessarily the silver bullet solution they have been billed as, food systems specialists at International Panel of Experts on Sustainable Food...
We are nowhere near on track to keep global warning below 2°C, was the stark conclusion of the latest Intergovernmental Panel on Climate Change (IPCC) report. But hope was also on offer. FoodNavigator looks at how food system transformation can help mitigate...
High fixed costs for retailing fresh fruit and vegetables mean their price is distorted by 40% compared to ‘unhealthy alternatives’ which trade at close to marginal cost, fresh research reveals. The study authors are calling for subsidies to address this...
Plastic particles are ubiquitous pollutants in the living environment and food chain. For the first time, scientists evaluated the internal exposure of plastic particles in human blood.
Infant formula enriched with milk fat globule membrane, omega-3 fatty acids and synbiotics improves brain function in healthy children, a new study suggests.
While consuming saturated fats increases blood cholesterol, meta-analyses suggest this does not translate into increased risk of cardiovascular disease, say researchers.
A team of scientists have developed a method to effectively produce and extract plant-based oil from a common microalgae that, they claim, could be a ‘healthier and greener’ alternative to palm oil.
Shiru - a startup producing proteins via microbial fermentation - has teamed up with texturizing ingredients specialist CP Kelco to explore label-friendly replacements for methylcellulose and other highly functional ingredients.
The newly opened Future Seeds genebank is part of a network of research resources that, it is hoped, will help crop scientists future-proof the food system against climate change and other shocks. FoodNavigator learns more about this vital resource and...
Regenerative farming practices such as soil-building techniques that minimize plowing, use cover crops, and plant diverse crops positively affect the nutritional content of the food, claims research.
Almost three quarters (70%) of snacks included in meal deals sold on the high street are dangerously high in saturated fat, salt and sugar (HFSS), complains new research from Action on Salt, with some contributing to a third of an adult’s maximum daily...
In a study in which they say will help eradicate major wheat diseases, researchers have assembled the genome of bread wheat and identified the gene responsible for stripe rust resistance.
Relocating current croplands to ‘optimal locations’ - while allowing ecosystems in then-abandoned areas to regenerate - could turn back the clock on carbon emissions, according to a team of international researchers.
The Mediterranean diet is often held up as the gold standard of healthy eating. But fresh research has identified a new kid on the block: the Nordic diet.
New research from Kingston University shows that people with one of three personality traits are more likely to buy fair trade products, highlighting the potential benefits of personality-based marketing for ethical foods.
Residual streams from insect production have the potential to improve plant health, while reducing pesticide and fertiliser use, say researchers from Wageningen University and Research.
The use of artificial intelligence in agriculture comes with substantial potential risks for farms, farmers and food security, warns a new risk analysis.
A sufficient intake of vegetables is important for maintaining a balanced diet and avoiding a wide range of diseases. But might a diet rich in vegetables also lower the risk of cardiovascular disease (CVD)?
Adopting circular models could significantly reduce greenhouse gas emissions associated with animal protein production – but to do so would require a consumption shift towards beef, pork and dairy over chicken, new research concludes.
Preliminary results of a French survey to gauge the depth of EU consumer perceptions and understanding of dietary fibre suggest knowledge gaps may be responsible for low intake among respondents.
The most suitable regions for growing coffee arabica, cashews, and avocados will decline in some of the main countries that produce these crops as climate change progresses, predicts new first-of-its-kind analysis.
A new study conducted by Impossible Foods CEO Patrick Brown and UC Berkeley’s Michael Eisen, who consults for Impossible Foods, suggests phasing out animal agriculture has the potential to significantly influence the trajectory of global warming.
A new study suggests that adding fibre to everyday foods – including baked foods, dairy products, soups, smoothies and dressings – would allow 50% more UK adults to reach their recommended daily consumption of fibre. This could in turn lower the risk...
Cultivated meat has been put to a blind taste test and the results are in. Here’s what gastronomic experts thought when they sampled SuperMeat’s cultivated chicken alongside conventional meat.
Fresh research suggests increasing regular intake of legumes, grains, breads and cereals can reduce overall symptom severity in patients with COVID-19.
Fresh research has compared the taste characteristics of cell cultured and traditional meats. With consumer acceptance highly dependent on sensory characteristics, did cell cultured meat pass the taste test?
Dutch start-up Mosa Meat has revealed how it achieves muscle differentiation without the use of foetal bovine serum (FBS) in the interest of ‘openness’ and ‘transparency’.
