Brewers’ spent grain, particularly those fermented with tempeh mould, is a promising ingredient that not only can be used for snacks, but also reduces food waste.
While normally costly to artificially produce, new research shows human milk oligosaccharides (HMOs) can be made at low cost from plants, including those difficult to produce using other methods.
Kirin has released a spoon that uses electricity to intensify the umami taste of food to address the issue of excessive salt intake among the Japanese population.
The peel, pulp and seed of the Jerivá fruit have important nutritional benefits, and the fruit could serve as a promising ingredient in a number of food products, a study has concluded.
The keto diet has been linked to multiple health benefits, including lowered blood pressure and reduced blood sugar. Now scientists believe it could aid brain health.
Already producing a plant-based egg alternative with separated yolk and white, Neggst plans to develop a raw egg for retail which may, eventually, have a shell.
The gut health trend is on the up and up, with consumer interest continuing to grow. So, how is the food and beverage industry serving this unstoppable trend? We bring you the latest…
Gut health is proving to be hugely popular with consumers and enormously profitable for food and beverage manufacturers. In financial terms, it’s the gift that keeps on giving.
By René Floris, NIZO Food Research Division Manager
Consumers want more from plant-based meat alternatives, from taste to texture and affordability. Could understanding the extrusion process deliver on all three?
The sound of snacking is surprisingly important and impacts the multisensory experience that is so linked to the overall pleasure and satisfaction. From the Crunch Effect to the influence of onomatopoeias, it’s an enlightening subject that no product...
The plant-based industry has come under scrutiny, in recent years, with critics lambasting its ingredients and production methods. Now, plant-based seafood manufacturers are fighting back, through innovation.
Emulsifiers are found in a whole range of foods, including yogurts, ice creams, chocolate bars, margarines and even some breads. But could this common food additive increase the risk of developing type 2 diabetes?
The funding will be put towards artificial intelligence, machine learning and other new technologies able to capture genetic traits data more efficiently.
A new generative artificial intelligence (AI) tool that models the infant microbiome can be used to forecast which babies were at risk for cognitive deficits.
Google searches for lion's mane surged by up to 450% (week on week) in May in the UK, with industry players assigning the rise in interest to TikTok influencers, health practitioners, and the blockbuster Amazon show Clarkson’s Farm.
Colourful and classy vegetable crisps are often sought after as a ‘better-for-you’ alternative to ordinary crisps. But how accurate is this perception?
The fishing industry has come under increasing criticism for its unsustainable practices. So how is the industry addressing this issue and is it enough?
The microbiome’s role in stunting among children is multifaceted and can be examined by regional differences, according to a review published in the journal Nature.
The alternative-protein market might have an opportunity to kickstart market growth with innovative products that cater to more meal occasions, including breakfast, and by meeting the demands of flexitarian consumers, Fazeela Abdul Rashid, partner at...
From helping to reduce inflammation to improving endurance, berries have been linked to a whole range of health benefits. But could they also help to improve Alzheimer's symptoms?
Regenerative agriculture has gained widespread attention in recent years as manufacturers and consumers grow to fully understand its importance. But how are farmers approaching it and what challenges are they facing?
A self-declared leader in the “smart snacking movement,” Cibo Vita stays ahead of the competition in an increasing saturated category by developing products with “more scientific backing,” adding functional benefits to popular categories without them...
'Holistic hydration' and 'hydration+' appeared as popular concepts across the Vitafoods tradeshow in Geneva earlier this month, with Arla Foods Ingredients and PharmaLinea offering dynamic options.
Hot on the heels of China’s approval for the production of the country’s inaugural gene-edited wheat variety, the groundwork for a major trial of gene-edited wheat has begun in Australia.
The food industry is coming under increasing pressure to reduce its carbon footprint and find more sustainable ways to operate. Food colouring manufacturer Exberry tells us how it's cutting carbon intensity, and improving water efficiency, for greener...
By developing a chocolate bar using not only the cocoa bean but the pulp and endocarp as well, a new study aims to create a more sustainable form of chocolate.
With avocado’s popularity widespread, avocado pruning residue is readily available for manufacturers. The residue is also, a new study found, a good way of sustainably reinforcing plastic packaging.
As a second US farmworker is diagnosed with influenza A, questions about transmissibility and preparedness mount. But there’s hope that a spell of hot weather may slow the spread.
Cardiovascular disease, osteoporosis and stroke are just some of the potential health risks associated with consuming too much salt. But could excessive salt consumption also lead to an increased risk of developing stomach cancer?
Americans, particularly women, who consume at least a half tablespoon of olive oil per day significantly lower their risk of dementia-related death regardless of genetic predisposition or diet quality, according to a new study.
A nutritional powerhouse that packs more protein and less cholesterol than cow's milk yogurt, buffalo yogurt is ripe for functional innovation, a study suggests.
With food fraud widespread, the geographical origin of hazelnuts must be traced. A new study analysed their isotopic markers to find which ones could link them back to their origin.
Global information service company Wolters Kluwer Health has partnered with International Food Information Service (IFIS Publishing) to launch Ovid NutriHealth, and interdisciplinary health research database to support food-as-medicine research with enhanced...
Ashwagandha could serve as a potent anti-aging ingredient by improving immune system function and acting as an antioxidant, according to a review published in Frontiers in Nutrition.
The last decade has seen gut health linked to a multitude of health benefits. So could it also play a role in helping to prevent cardiovascular disease?
