It’s much hyped in the media and flavour of the month among investors, but how viable are cell-based meats as a ‘clean protein’ source to tackle global demand?
Current GMO regulation is crippling advancements in sustainable development and food security, according to agricultural economist Matin Qaim, who told FoodNavigator he is optimistic EU law can be adjusted to be ‘more science-based’.
While some natural products brands are only interested in CBD from hemp or marijuana plants, the market for cannabinoids produced via microbial fermentation is potentially huge, as the pesticide-free process delivers higher yields and consistent purity...
A suboptimal diet lacking in whole grains, fruit, nuts and seeds, vegetables and omega-3 fatty acids is responsible for more deaths than any other risk factors globally, according to findings published in The Lancet.
Israeli food tech start-up Tastewise has developed a food intelligence platform that provides real-time analytics of consumers’ “constantly changing” tastes and dietary needs.
The majority of new food and beverage products fail in their first year of launch. According to Pauline Foster, of Foster and Brown Research Ltd, understanding the neuroscience of flavour can help.
A group of international researchers have developed a new wheat variety that is safe to be consumed by people who suffer from celiac disease and gluten allergies.
An ageing population is a time bomb for the food sector, which must innovate to address the specific needs of this rapidly expanding consumer group. We spoke to Professor Wender Bredie from the University of Copenhagen about the challenges and opportunities.
A team of researchers from the University of São Paulo (USP) has found that meals low in calories support protection from some diseases, indicating a correlation between the number of calories a person consumes and cell performance.
A new study suggests that carob powder may provide a cheaper alternative to cocoa powder in muffins by helping to reduce sugar, and increase phytosterol and isoflavone levels.
Cultured meat might not be the answer to climate change some hope because in the current energy system the benefits of reducing methane could be outweighed by increased carbon dioxide emissions, new research suggests.
