Food scientist at the University of Nottingham are collaborating with local start-up Pola to develop an ambient version of the company’s frozen treats.
The addition of iodine in salt can compensate for low iodine intake in adolescents and in women of childbearing age, according to Norwegian’s Scientific Committee on Food and the Environment (VKM).
Patients with Crohn’s disease (CD) and ulcerative colitis (UC) could benefit from following a Mediterranean diet, after a study finds an impact on nutritional state and disease activity.
A better understanding of the emotional impact of food can help manufacturers overcome the challenge of new products that fail, and also adapt to disruption in the industry.
Lucozade Ribena Suntory (LRS) has invested £500,000 ($634,000 USD) to extend a 30-year partnership with researchers at Scotland’s James Hutton Institute to develop new varieties of climate-resilient blackcurrants.
Early on in lockdown, scientists predicted confinement measures implemented due to the COVID-19 pandemic could exacerbate childhood obesity. Now, the results are in.
Fermented foods are a rich source of lactic acid bacteria (LAB), which are potentially probiotic. But when such foods are consumed, how many LAB become part of the microbiome?
Nutricia, part of the food, beverage and nutrition company Danone, has announced it is supporting research by independent medical professionals to define guidelines for nutritional care for COVID-19 patients recovering after ICU discharge.
ADM and Hospital de Sagunto, one of the largest medical centers in the Valencia region of Spain have partnered on a clinical trial into the effects of using a food supplement containing live microbial strains to promote gut microbiome balance and help...
A study has found a link between lower body fat in women and regular coffee consumption. We speak to research fellow Chao Cao, from the Washington University School of Medicine, to find out more.
Ag-tech company Agrimetrics is launching a new, interactive tool for looking at food and farming data. It claims it will improve sustainability and productivity by accelerating artificial intelligence and advanced analytics. FoodNavigator speaks to the...
The scientific evidence supporting the use of vitamin D to help fight COVID-19 continues to build as researchers in Dublin call on the Irish government to change its supplement recommendations.
Researchers working on molecular-level responses in crops have taken a step closer to their goal of producing heat-tolerant wheat. “This benefits the sustainability of the food system by protecting food supply as the climate changes,” project lead Dr...
Researchers in Norway are examining how seaweed farming can be commercialised in the country. “Seaweeds may become a profitable piece of the green transition.”
Scientists at the Université de Montréal have unearthed a new method of testing maple syrup which they say could be a potential supplementary tool to more accurately categorise other food and beverages.
Gene editing, like genetic modification, is a technology that has attracted a fair amount of skepticism from European regulators and citizens. However, proponents argue that it will be an invaluable tool in the construction of a future-fit food system....
A new study suggests that ‘smarter packaging’ and smaller pack sizes could be better for climate change than going plastic-free because they help consumers reduce food waste.
Scientists have identified a link between the outcome of COVID-19 disease and dietary selenium – found in fish, seafood, meat, poultry, and cereals. FoodNavigator hears from lead researcher Professor Margaret Rayman, from the University of Surrey, to...
A 2009 study at Newcastle University claimed the best cure for a hangover was a bacon butty. But new research published online in BMJ Nutrition Prevention & Health suggests eating fruits, leaves and roots may help to relieve symptoms of too much alcohol.
The development of fermentation technologies will help the plant-based manufacturers deliver products that are healthier and tastier, Dr David Welch, director science and technology at the Good Food Institute (GFI) suggests.
Researchers in the US conducted a review of 18 studies representing 160,257 participants examining the relation between the consumption or avoidance of meat and psychological health.
The professor behind the COVID Symptom Tracker app - said to be the biggest ever citizen science project in health - predicts that diet and nutrition will soon be recognised as an essential element of immunity and a big modifiable risk factor in the fight...
Fresh research out of Denmark reveals that drinking coffee changes our sense of taste, making sweet foods even sweeter. Could these findings help inform sugar reformulation strategies?
Research into the use of enzymes to break down FODMAPs could help industry develop new, stomach-friendly plant-based food products. FoodNavigator speaks to VTT researcher Antti Nyyssölä to find out more.
Climate change threatens to cause ‘serious damage’ to the olive oil industry in Spain as less rainfall and reduced soil humidity ‘significantly reduces’ land area suitable to cultivate the main olive varieties.
Danish researchers have developed a new processing method that, they say, means fava beans can be leveraged as an environmentally friendly alternative to soy.
For the first time, the main mechanism of lactic acid bacteria with bioprotective effect against yeasts and molds in dairy products has been revealed: It’s all about competition for a specific nutrient, manganese.
Plant-based seafood specialist Kuleana is targeting seafood and sushi lovers with what it describes as the ‘next generation of raw tuna powered by plants and biotechnology’. FoodNavigator speaks to co-founder and CEO Jacek Prus about developing plant-based...
Freeze-dried berry powders have been found to act as ‘outstanding’ stabilizers, according to US research, offering manufacturers exiting clean label solutions for customers.
A new study in mice has concluded that a compound found in the peels of fruits such as apples and prunes, and some herbs, can reduce and even reverse damage to brain cells in patients with Multiple Sclerosis (MS).
A newly-discovered class of colouring pigments called auronidins could open doors for the development of more stable and intense natural, plant-based food and beverage colourants.
Researchers in Norway are investigating commercial farming practices for sea cucumbers, which they say should be exploited as a raw ingredient for health products.
Lettuce grown on board the International Space Station has been deemed ‘safe to eat’ and at least as nutritious as Earth-grown plants. “If we ever want to be self-sustainable in space colonisation, plants will be integral,” NASA’s Gioia Massa tells FoodNavigator.
Efforts to create synthetic replacements for palm oil are likely to require ‘several years’ of development before they are commercially viable, meaning emphasis should be placed in the ‘immediate’ drive to make existing production more sustainable.
Researchers are repurposing waste bread into a medium that can kick start fermentation in food and beverage products, such as sourdough, yoghurt, and wine.
Dairy products that are low in saturated fats have shown to provide greater health benefits than conventional high-fat dairy diets. Modifying products through animal nutrition could be a viable future solution.
A new variety of banana that is resistant to black Sigatoka and can be produced using organic and agro-ecological production methods is set to become commercially available in France.