Recent studies reveal drinking coffee can help maintain low blood pressure and when combined with milk, may have anti-inflammatory effects. It’s even plausible a regular cup of filter coffee could offer protection from catching COVID-19, suggest researchers.
The results of Europe’s first ever field trial of a gene edited (GE) variety of wheat have shown a significant reduction of the potential carcinogen acrylamide when the flour is baked.
Analysis of the effects of a transitional standard diet (TSD) and probiotic supplementation found a synergistic effect on diet-induced obesity, helping to lower fat build-up and systemic inflammation.
Not only has a link been suggested between the consumption of additives-originated nitrites and increased diabetes risk, but researchers have found no potential benefits for dietary nitrites.
Of the more than 120 million metric tonnes of corn starch produced each year, nearly 15 percent is discarded or fed to chickens and other animals. Swedish researchers have consequently successfully claimed to have developed a method to generate nutritional...
Higher consumption of foods that are classified as ultra-processed may be linked to increased risk of both developing and dying from cancer, according to the findings of a study lead by Imperial College London.
Fermentation of sea buckthorn improves antioxidant and antimicrobial activity against Escherichia coli, Staphylococcus aureus and Botrytis cinerea, according to research.
Outpatients who were administered curcumin (CUR) and quercetin (QUE) after testing positive for early-stage SARS-CoV-2 were found to clear the virus at a significantly faster rate, compared to those receiving standard of care (SOC) alone.
FoodNavigator presents Positive Nutrition 2023: Healthy Innovation for the Mass market. The three-day event will cover topics ranging from reformulating HFSS products to wellness ingredients and food as medicine. And the first batch of speakers has just...
Consumers who eat dairy products as well as fruit and vegetables may have a lower risk of becoming obese, according to a cross-sectional study on almost 30,000 adults.
We catch up with SVZ's Johan Cerstiaens to find out more about the potential use of fruit and vegetable ingredients as sugar substitute in dairy. "What if by reducing sugar content, manufacturers could add value to their products?”
Tuning how raw oats are turned into a dairy-free milk alternative could spell the creation of new beverage products that are more affordable and nutritional.
Genetically engineering rice to have better salt tolerance could allow it to be grown in places it would otherwise fail, new research from the University of Sheffield has found.
A study has claimed to show that modern ‘green’ products recycled from human excreta are excellent – and importantly, safe – fertilizers to use on food crops.
Scientists have warned that consuming just one serving of freshwater fish per year could expose people to levels of ‘forever chemicals’ that may be harmful to health.
Consumption of Lactiplantibacillus plantarum Inducia may exert cardio-metabolic benefits in healthy adults, according to data from two parallel-armed, double-blind, placebo-controlled studies.
Boiling peanuts for up to 12 hours could help overcome children’s allergic reactions, according to the results of a clinical trial at Flinders University and SAHMRI in Australia which found up to 80% of children with peanut allergy became desensitised...
UK scientists have uncovered what makes chocolate so popular: lubrication and fat release are key. This understanding, they say, can unlock opportunities to develop a new, healthier, generation of chocolate.
What do Dutch consumers think about cultured meat compared to its conventional counterpart, fish, insects, and plant-based meat alternatives? Researchers investigate.
The environmental impact of beef and dairy is halved by a new assessment method that calculates a food’s protein quality, say scientists at Rothamsted Research.
It was observed that better performances in cognitive function tests were associated with increased dietary intakes of α-Carotene and β-Carotene, in a new cross-sectional study utilising elderly participants from the Nutrition Examination Survey (NHANES).
Researchers in the UK have developed a smartphone app designed to improve knowledge around the government’s 5 A Day recommendation, including which foods are included, portion sizes, the need for variety, and reasons for consumption.
A new preclinical study concludes that cricket powder provides distinctive antioxidant properties in addition to excellent nutrition, making it an innovative tool to be used in both food and medical fields.
In 2018, the KraftHeinz Company approached the Wyss Institute to develop a solution to sugar reduction that is workable in a food production setting. After four years of collaboration, the research team has developed an answer: enzymes that convert sugar...
New research comparing two types of farming systems has found that moving dairy herds outdoors in the summer could improve their milk’s cheese-making properties.
A consortium of Dutch businesses and academia have launched a five-year research project examining the use of protein-based biopolymers for potential food and healthcare applications. The outcome could have a significant impact on the cultured meat sector...
WWF Italy is collaborating with Rainforest Connection and Chinese tech giant Huawei to consider whether there is a difference in the biodiversity seen in organic and conventional farming systems.
New research out of Sweden has found that while many meat substitutes are high in micronutrients like iron they are often found in a form that cannot be absorbed by the body.
As new research demonstrates the widespread nature of micronutrient deficiencies in pre-school children and women globally, nutrition experts warn the surging cost of living could mean things are about to get worse.
Dr. Jacobo Arango, environmental biologist at the Alliance of Bioversity International and the International Center for Tropical Agriculture (CIAT); Lead Author, IPCC Working Group III 6th Assessment Report on mitigation; and co-lead of the OneCGIAR initiative...
Researchers from the University of British Columbia (UBC) are working to improve the shelf life of omega-3 fatty acids to fortify foods for longer missions to space.
Plant-based brands need to slash salt levels by adopting a similar ‘reduce and replace’ strategy used by the sugar-sweetened beverage sector in order to ensure that consumers can reap health benefits of the trend, according to a nutrition expert.
How does the sustainability performance of plant-based alternatives stack up against conventional meat and dairy? Is the category worthy of its ‘sustainability halo’? FoodNavigator investigates.
New research suggests passion fruit peel offers ‘significant potential’ to preserve fresh fruit and fresh cuts in an edible coating thanks to high levels of antioxidants and polyphenols. This could help reduce food waste and decrease our reliance on plastic...
Nestlé scientists are among a team that has detected novel gut bacteria present in the transition from infancy to early childhood. The Swiss company tells FoodNavigator it hopes the discovery will advance innovation that supports childhood development...
In an effort to prevent malnutrition in ageing populations, researchers in Norway are investigating whether mechanically tenderising and brining meat can make it tender enough for ‘older palates’.
Developments in innovative user-testing environment technologies are unlocking new opportunities for food scientists and businesses to understand the consumer path to purchase, helping to drive innovation and grow sales. FoodNavigator visits the Perceptual...
UK vertical farming company Vertical Future is working to tackle industry challenges – in outer space – via a tie-up with the Australian Research Council (ARC) Centre for Excellence in Plants for Space (P4S) research centre.
Scientists have identified the specific molecules in breast milk which if added to formula may help address the disparity that formula-fed babies are more sensitive to allergens.
