Shiru - a startup producing proteins via microbial fermentation - has teamed up with texturizing ingredients specialist CP Kelco to explore label-friendly replacements for methylcellulose and other highly functional ingredients.
The newly opened Future Seeds genebank is part of a network of research resources that, it is hoped, will help crop scientists future-proof the food system against climate change and other shocks. FoodNavigator learns more about this vital resource and...
Regenerative farming practices such as soil-building techniques that minimize plowing, use cover crops, and plant diverse crops positively affect the nutritional content of the food, claims research.
Almost three quarters (70%) of snacks included in meal deals sold on the high street are dangerously high in saturated fat, salt and sugar (HFSS), complains new research from Action on Salt, with some contributing to a third of an adult’s maximum daily...
In a study in which they say will help eradicate major wheat diseases, researchers have assembled the genome of bread wheat and identified the gene responsible for stripe rust resistance.
Relocating current croplands to ‘optimal locations’ - while allowing ecosystems in then-abandoned areas to regenerate - could turn back the clock on carbon emissions, according to a team of international researchers.
The Mediterranean diet is often held up as the gold standard of healthy eating. But fresh research has identified a new kid on the block: the Nordic diet.
New research from Kingston University shows that people with one of three personality traits are more likely to buy fair trade products, highlighting the potential benefits of personality-based marketing for ethical foods.
Residual streams from insect production have the potential to improve plant health, while reducing pesticide and fertiliser use, say researchers from Wageningen University and Research.
The use of artificial intelligence in agriculture comes with substantial potential risks for farms, farmers and food security, warns a new risk analysis.
A sufficient intake of vegetables is important for maintaining a balanced diet and avoiding a wide range of diseases. But might a diet rich in vegetables also lower the risk of cardiovascular disease (CVD)?
Adopting circular models could significantly reduce greenhouse gas emissions associated with animal protein production – but to do so would require a consumption shift towards beef, pork and dairy over chicken, new research concludes.
Preliminary results of a French survey to gauge the depth of EU consumer perceptions and understanding of dietary fibre suggest knowledge gaps may be responsible for low intake among respondents.
The most suitable regions for growing coffee arabica, cashews, and avocados will decline in some of the main countries that produce these crops as climate change progresses, predicts new first-of-its-kind analysis.
A new study conducted by Impossible Foods CEO Patrick Brown and UC Berkeley’s Michael Eisen, who consults for Impossible Foods, suggests phasing out animal agriculture has the potential to significantly influence the trajectory of global warming.
A new study suggests that adding fibre to everyday foods – including baked foods, dairy products, soups, smoothies and dressings – would allow 50% more UK adults to reach their recommended daily consumption of fibre. This could in turn lower the risk...
Cultivated meat has been put to a blind taste test and the results are in. Here’s what gastronomic experts thought when they sampled SuperMeat’s cultivated chicken alongside conventional meat.
Fresh research suggests increasing regular intake of legumes, grains, breads and cereals can reduce overall symptom severity in patients with COVID-19.
Fresh research has compared the taste characteristics of cell cultured and traditional meats. With consumer acceptance highly dependent on sensory characteristics, did cell cultured meat pass the taste test?
Dutch start-up Mosa Meat has revealed how it achieves muscle differentiation without the use of foetal bovine serum (FBS) in the interest of ‘openness’ and ‘transparency’.
A variety of sweet onion that doesn’t reduce the cook to tears has secured a listing at Waitrose & Partners. US-headquartered BASF is behind the innovation.
Researchers have compared the environmental sustainability credentials of chicken egg white protein powder to an alternative produced using the fungus Trichoderma reesei and precision fermentation techniques. The results are in.
Researchers are warning of a potential vitamin B12 deficiency among vegans and vegetarians at a time when people are embracing plant-based diets for January, known as ‘Veganuary’.
A team of scientists has developed biodegradable food packaging made from corn protein and other naturally-derived bioplymers infused with a mixture of natural antimicrobial oils that can extend the shelf life of fresh fruit by up to three days compared...
A scientist in Israel is ‘tricking’ lettuce into producing nutrients in higher quantities thanks to gene editing technology CRISPR/Cas. FoodNavigator hears how.
Children and young people aged between 4 and 17 with a peanut allergy could be set to benefit from a new drug which can help build up their tolerance to peanuts.
They don’t ‘win any prizes for their gastronomic, economic or aesthetic value’. But limpets have acquired an undeserved reputation as ‘famine food’, according to research that aims to re-write their global significance in coastal heritage and food culture.
Researchers say incidence of disease-specific NCDs in some northern and eastern European countries have ‘rapidly increased’ due to red and processed meat trade.
Researchers have detailed a new method of supplementing cow milk with vegetable protein, which the team believes may open opportunities to create new functional, multisourced dairy products.
Researchers have unlocked a new opportunity to encapsulate dairy (casein) and pea protein together into one stable molecule to create "highly-nutritious" hybrid dairy products.
Following a diet intended to support both human and planetary health has been found to significantly reduce risk of premature death from cardiovascular disease.
Results of a Spanish study appear to corroborate a link between artificial sweeteners and impaired metabolism and oxidative stress, which can exacerbate cognitive decline (CD).
