Scientists have pinpointed the compound in rapeseed responsible for its bitter taste, marking an encouraging step towards the creation of palatable rapeseed by-products for human consumption.
Gene-editing technology can be used to remove epitopes – the molecules responsible for inducing coeliac disease in susceptible individuals – from wheat, according to recent research. However, with Europe’s strict GM rules, will this make a dramatic difference...
A new study has suggested that every second-to-third death in Europe due to cardiovascular diseases, such as heart attacks and strokes, could be attributed to an unbalanced diet.
In addition to being 'on-trend', sprouted quinoa flour can improve the taste, texture and nutritional quality of gluten-free baked goods, according to Argentinean researchers.
A greater awareness of nanotechnology – understanding and exploiting materials at the atomic and molecular level – could offer food innovators a useful tool to drive R&D, Professor Kathleen Groves, a Fellow at the Institute of Food Science and Technology...
The EAT-Lancet Commission has issued the world’s first scientific targets for a healthy diet that places food production within planetary boundaries, calling for reduced consumption of animal protein, ultra-processed food and added sugar.
Increased intake of fibre and wholegrains has been associated with a reduction in body weight, cholesterol, and non-communicable disease – the “main killers” of today, says researcher.
Ingredients supplier Tate & Lyle opens up its innovation centre in Lille, France, to talk the ‘big challenges’ that its customers face in today’s market.
The use of microalgae to produce a new fatty acid that combines both linoleic acid and eicosapentaenoic acid could herald a revolution in 'designer triacylglycerols' with tailored health benefits, say researchers.
To what extent do food labels encourage healthier eating? A study led by researchers from the Friedman School of Nutrition Science and Policy at Tufts University assessed the effectiveness of different types of food labels on consumers’ eating behaviors....
In a bid to raise awareness around portion sizes and encourage people to eat more balanced diets, the British Nutrition Foundation (BNF) today (14 January) launched a portion size guide, Find Your Balance.
Researchers in Russia and the UK have published a study that suggests lycopene-enriched ice cream is a new functional food with clear antioxidant properties.
Men and women may taste and see food differently – but efforts to tailor food and drink products to men and women risk appearing “outdated”, one researcher argues.
A natural antioxidant found in grain bran could act as a food preservative that also helps to reduce food waste by utilising what is currently a production side stream, researchers suggest.
Dutch 3D printing specialist byFlow believes that by partnering with food industry multinationals the technology it develops will help shape the future of food – quite literally. And that future is personal, CEO Nina Hoff tells FoodNavigator.
