Everyone knows an apple a day keeps the doctor away. They may also store intriguing benefits for the gut, suggests new research, with the organic variety having the edge over standard apples.
The naturally modified table sugar from Global Biolife, called Laetose, carries 30% fewer calories and about half the glycemic index compared to glucose.
Cerealto Siro Foods and IBM speak to us about the development of I+Radar, an artificial intelligence tool that helps spot emerging consumer trends to inform innovation.
NEMIS Technologies is working on an innovative, ultra-sensitive chemiluminescence-based technology to detect Salmonella and Listeria monocytogenes. It is “as easy as pushing a button”, chief science officer Dr. Mario Hupfeld tells us.
Thousands of smartphones are being connected to a powerful 'cloud computing' network while their users sleep, to help scientists uncover the potential anti-cancer properties of everyday foods and medicines.
Confectionery giant Mondelēz has developed a method for enhancing flavours in sweet and savoury foods, including salty, spicy, sweet, bitter, and fruity flavours in chocolate.
The UK needs a “fundamental rethink” of how food and agri-tech is taught and understood in the country and high-volume staple crops, such as wheat and corn, need to benefit from smart technologies if it is to avoid being left behind by the “green revolution”,...
Scientists are using music and sound to make food taste better. Could this help food innovators discover the Holy Grail: healthy food that tastes good.
