Microplastics – minute pieces of plastic measuring less than five millimetres that result from the breakdown of larger plastic items, such as water bottles -- have been found in everything from beer and honey to seafood and bottled water.
Scientists have devised a novel way of tackling the mounting issue of plastic pollution… by using bacteria to transform plastic waste into vanilla flavouring.
Those who skip breakfast are more likely to miss out on several key nutrients considered to be “dietary components of public health concern” by the USDA’s latest dietary guidelines compared to those who reported eating breakfast, according to an analysis...
The company, called Synomics, says it has identified a way of selectively breeding the Cassava plant to make it more disease resistant, thus solving the twin problems of food security in developing counties and food waste.
Artificial sweeteners may turn healthy gut bacteria into harmful microbes that can damage the intestine and cause a number of infections including blood poisoning, according to UK scientists.
Eating chocolate in the morning may help burn body fat, decrease glucose levels, and improved microbiome health, thanks to the flavanol content, according to a new study.
A team of researchers from the Max Planck Institute of Molecular Plant Physiology, the University of Naples Federico II, the Weizmann Institute of Science and the Porter School of the Environment and Earth Sciences, compared the efficiency of growing...
Synomics, an Anglo-Danish biological insights business, has identified a way to reduce emissions within agricultural cattle by selecting the ones that produce less methane genetically.
Using a nanocarrier delivery system, the olive oil-derived extract Hydroxytyrosol can act as a protective agent against Parkinson’s-related neurodegeneration, according to a new study from the Centre for Nutraceuticals, University of Westminster.
A traditional Vietnamese meat snack could hold the key to developing a safe and natural food preservative, addressing the twin global problems of food waste and food-borne illnesses, scientists claim.
Fresh research has come out comparing the heart benefits associated with low-fat and ‘plant-centred’ diets. The results are in – plant-centred diets could be more effective at lowering heart disease risk.
Findings from the Food4Me trial reveals that personalised nutrition advice achieves greater reductions in foods high in fat, sugars and salt as global initiatives target these foods to address the obesity crisis.
A Swedish cohort study which assessed associations between healthy food choices and human gut microbiota composition has pointed out the notable impact of dietary fiber and red meat on the health of the gut microbiome.
Researchers in Denmark say mealworm protein and milk protein have the same performance on digestion, absorption, and on the ability to stimulate muscle production.
After nearly two decades of research an international team claims to have found a naturally derived cyan blue colour extracted from red cabbage that could replace synthetic blue dye often used in the food industry.
Chromologics has developed a method of producing natural colourings via a fungal biotech platform that, Co-Founder and CEO Gerit Tolborg says, addresses the ‘main challenges’ in the colourings sector, producing natural colours that are vegan, sustainable...
Regular chocolate consumption may lower Coronary Artery Disease (CAD) risk, according to a study, which identifies cocoa content and flavonoid amounts in chocolate types as possible reasons for this link.
By René Floris, NIZO Food Research Division Manager
In this series, NIZO Food Research Division Manager and FoodNavigator advisory panel member René Floris discusses some of the big issues in today’s food industry. Today, he focuses in on the hot topic of improving the organoleptic profile of plant proteins....
Lab-grown meat meat will be a ‘significant’ part of peoples’ future diets, the Isreali cultured meat start-up Aleph Farms has claimed after its study revealed ‘compelling’ support among young UK and US consumers.
Extreme weather caused by climate change is already disrupting UK agricultural production. However, new research suggests that ‘many farmers’ are not prioritising adapting to the climate emergency.
New research suggests organic-certified meat is less likely to be contaminated with bacteria that can cause human illnesses, including multidrug-resistant organisms, than conventional meat.
Arbiom is a start-up developing solutions to convert timber by-products into food and feed ingredients. The group recently unveiled its first protein ingredient, SylPro. We caught up with the company to find out more about its technology and commercialisation...
Researchers are upcycling shrimp side streams to create products for the food and supplement industries, which also makes the production of peeled shrimp more sustainable, explains Associate Professor Nina Gringer from the Technical University of Denmark.
The health benefits of sardines and oily fish are already widely known. Their high levels of unsaturated fats help to regulate cholesterol levels and prevent the onset of cardiovascular diseases.
Fresh research suggests high consumption of sugar sweetened beverages is associated with a higher risk of early-onset colon colorectal cancer in women.
Data scientists from the personalised nutrition company ZOE have conducted a study involving 1,000 people which helps explain why some people feel hungry all the time and struggle to lose weight.
Six weeks of saffron supplementation led to improved sleep duration and quality in a recent study involving 66 volunteers, suggesting it could be a natural and safe replacement for sleeping pills.
Policy experts are calling for a shift from 'food security' to 'nutrition security,' to reflect a growing emphasis in food quality that in recent years has prioritised quantity as a solution to address hunger.
‘Magnetic tongue’ technology could help industry identify compounds that affect the flavours that make fish offcuts unsuitable for human consumption, Nofima researcher Silje Steinsholm tells FoodNavigator.
Turing AI is a food tech start-up that is exiting stealth mode. The company is already working with some of the world’s largest CPGs and retailers to address a food industry ‘bottleneck’: NPD. FoodNavigator speaks to founder and CEO Manmit Shrimali.
Legumes have high potential to underpin the transition to healthy and sustainable diets targeted by the European Green New Deal Farm to Fork strategy, according to research.
Eating traditions must be preserved in order to maintain the benefits of the Mediterranean diet and promote the health of the younger generations, according to Spanish research.
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.
By René Floris, NIZO Food Research Division Manager
In his latest column, NIZO Food Research Division Manager and FoodNavigator advisory panel member René Floris explores the role of in-vitro studies in substantiating health benefits of food products.
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.
UK food giants Unilever has ramped up its interest in the gut microbiome in a new partnership with Microba Life Sciences looking at the link between gut health and sleep quality.
Plant-based foods formulated with more wheat gluten was found to exhibit softer and less chewy texture compared to commercial tofu, mock meat and animal meat products.
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...
Parents of children with food allergies face ‘significant worry, severe anxiety and post-traumatic stress’, according to new research from the University of East Anglia.
Despite rapidly growing consumer demand, the quality of plant-based milk products very often underwhelms. The solution? More consistent testing at R&D stage.
New research concludes women diagnosed with breast cancer are 85% more likely to die from the disease if they drink non-diet soda five or more times a week.
