Danish researchers are deploying predictive software tools based on mathematical algorithms to reformulate food for a “more natural taste and higher food safety”.
The development of artificial intelligence solutions sits at the cutting edge of food tech. As an industry, the food sector is only just beginning to understand the potential that these developments offer.
The science is clear: a vegetarian diet is better for heart health, a study says - but does that include processed meat analogues? "While not as healthful as whole plants, they are useful transition foods," says one researcher.
Consumption of mung bean protein protects against weight gain and fat accumulation caused by a high-fat diet, thanks to its positive impact on the gut microbiota.
Mouse data backs nori carbohydrate as potential prebiotic
A specific carbohydrate found in nori seaweed could help drive changes to our gut bacteria by encouraging the growth of certain probiotic strains, say researchers in Nature.
There is a “clear and consistent” correlation between marketing of products high in fat, salt or sugar (HFSS) and their consumption among 11-19 year olds, according to a Cancer Research UK study.
Artificial intelligence has the potential to radically reinvent the global food production system, with far reaching consequences on health, nutrition and environmental impact.
Reducing portion sizes can recalibrate the perception of what is a 'normal' amount to eat, and could be one approach to tackling obesity, according to a study.
