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.
