A study has found a link between lower body fat in women and regular coffee consumption. We speak to research fellow Chao Cao, from the Washington University School of Medicine, to find out more.
Ag-tech company Agrimetrics is launching a new, interactive tool for looking at food and farming data. It claims it will improve sustainability and productivity by accelerating artificial intelligence and advanced analytics. FoodNavigator speaks to the...
The scientific evidence supporting the use of vitamin D to help fight COVID-19 continues to build as researchers in Dublin call on the Irish government to change its supplement recommendations.
Researchers working on molecular-level responses in crops have taken a step closer to their goal of producing heat-tolerant wheat. “This benefits the sustainability of the food system by protecting food supply as the climate changes,” project lead Dr...
Researchers in Norway are examining how seaweed farming can be commercialised in the country. “Seaweeds may become a profitable piece of the green transition.”
Scientists at the Université de Montréal have unearthed a new method of testing maple syrup which they say could be a potential supplementary tool to more accurately categorise other food and beverages.
Gene editing, like genetic modification, is a technology that has attracted a fair amount of skepticism from European regulators and citizens. However, proponents argue that it will be an invaluable tool in the construction of a future-fit food system....
A new study suggests that ‘smarter packaging’ and smaller pack sizes could be better for climate change than going plastic-free because they help consumers reduce food waste.
Scientists have identified a link between the outcome of COVID-19 disease and dietary selenium – found in fish, seafood, meat, poultry, and cereals. FoodNavigator hears from lead researcher Professor Margaret Rayman, from the University of Surrey, to...
A 2009 study at Newcastle University claimed the best cure for a hangover was a bacon butty. But new research published online in BMJ Nutrition Prevention & Health suggests eating fruits, leaves and roots may help to relieve symptoms of too much alcohol.
The development of fermentation technologies will help the plant-based manufacturers deliver products that are healthier and tastier, Dr David Welch, director science and technology at the Good Food Institute (GFI) suggests.
Researchers in the US conducted a review of 18 studies representing 160,257 participants examining the relation between the consumption or avoidance of meat and psychological health.
The professor behind the COVID Symptom Tracker app - said to be the biggest ever citizen science project in health - predicts that diet and nutrition will soon be recognised as an essential element of immunity and a big modifiable risk factor in the fight...
