Scientists have identified the specific molecules in breast milk which if added to formula may help address the disparity that formula-fed babies are more sensitive to allergens.
A new international platform, Plant2Food, has been set up to accelerate the protein transition. Whatever the findings, no patents will be applied on the results.
Scientists at Quadram Institute Bioscience and King’s College London have developed a ‘unique’ new ingredient, a whole-cell pulse flour made up of natural macronutrient-rich capsules that feed the gut microbiome.
Food and drink labels showing the amount of physical activity required to burn off their calories have no impact on tackling obesity, according to the largest study of its kind in the UK.
Scientists have found that lactase derived from lactic acid bacterium can be used to produce naturally sweet yogurt, paving the way for the production of flavored yogurt without added sugars.
Agriculture is the backbone of the world’s economic activity (accounting for 4.3% of GDP, with a value of $3.6 trillion in 2020) and critical for food security and the health of the population.
Research suggests that negative perceptions of genetically modified and genetically engineered foods could be easing, promoting some to suggest that consumers in Europe are ready to move on from debates about so-called ‘Frankenfood’ and embrace the sustainability...
Researchers claim bananas have at least three ‘mystery ancestors’. If found these may help protect against disease and help breed better, more diverse varieties at a time they are urgently needed.
Mars Inc has unveiled what it describes as a ‘key milestone’ in its commitment to transition towards a circular economy model where packaging material ‘never becomes waste’. FoodNavigator takes a closer look at the collaboration and technology behind...
Could increasing vitamin D intake or following the Mediterranean Diet reduce symptoms of depression? And how does mood impact food choice? Researchers investigate.
Nutritional labelling and government-backed dietary guidelines are designed to deliver the greatest good, to the greatest number of people. But this nutritional advice and information is often based on flawed or incomplete data. Scientists at Aberystwyth...
In research that suggests a role for the food industry in helping those with dementia re-construct memories, scientists in the UK have shown how the smell of food can enable ‘time travel’.
As the scientific understanding of microbiome health deepens, experts are predicting it will unlock the possibility of truly personalised nutrition that delivers specific health outcomes. But there is a long way to go before this vision becomes a reality.
Danone discusses the growing knowledge about the link between gut health and infant health, and the steps its formula is taking to ensure adequate nutrition intake for babies during the pivotal first 1000 days of life.
In findings that could further our understanding of the development of human taste and smell receptors, and help address the problem of ‘food-fussiness’ when weaning, researchers took 4D ultrasound scans of 100 pregnant women to see how their unborn babies...
AINIA, the Institute of Agrochemistry and Food Technology, and Productos Lácteos Romar embark on a new project to turn citrus, watermelon and kaki waste into functional food items.
UK research sheds fresh light on the presence of organophosphate esters (OPEs) in food products. “This should be a wake-up call to industrial users of OPEs,” the researchers say.
A ‘potential direct’ link between artificial sweetener intake and increased cardiovascular disease risk has been suggested by researchers, but industry is fighting back: “There is no causal evidence that low/no calorie sweeteners could increase the risk...
Nestlé scientists have identified a nutrient blend of components found in breast milk which is essential for brain health and created a new product utilising this blend.
Nanoplastics can be transferred from contaminated soil to plants. When those plants are fed to insects, who are themselves eaten by fish, a potential health risk is presented to humans, according to fresh research out of Finland.
Data from the scientific literature “overwhelmingly” supports beneficial effects of omega‐3 fatty acids on the length of telomeres, reported to be a marker of biological aging, says a new review.
Researchers at the VIB-UGent Center for Plant Systems Biology are accelerating gene discovery for crop breeding in the pursuit of a more resilient food system.
Ecolabels, many hope, could offer consumers the information they need to promote the purchase of environmentally friendly foods. Oxford University researchers decided to put this theory to the test in an experimental field study.
Intercropping, whereby more than one crop is cultivated in a field at the same time, has proved beneficial in Africa and Asia. Now researchers are investigating its potential to improve sustainable agricultural practices in Europe.
Researchers have developed an innovative technology that enables the growth of “enriched seaweed” superfood infused with nutrients, proteins, dietary fibre, and minerals.
A €13.1m research project is bringing together 22 partners from across Europe to investigate the role fermentation can play in creating novel, nutritious, plant-based ingredients.
In research organised by the European Institute of Innovation and Technology Food community (EIT FOOD), academics looked to eliminate the shortcomings of ordinary takeaway packaging.
Scientists have identified the key chemicals found in vanilla bean extract and combined this with sensory data to understand what consumers want from vanilla flavours.
Fresh research shows that high emissions scenarios place the vast majority of ocean life at ‘high’ or ‘critical’ risk, with implications for the economic wellbeing of costal economies and future food security.
What do kids think about plant-based meat alternatives? Is a meat-free diet even suitable for children? As a growing number of studies seek to answer these questions, FoodNavigator brings you the findings.
Researchers have for the first time genetically-modified a major food crop to improve photosynthesis and make them more efficient at using sunlight to their own food. The breakthrough improved soybean seed yield by over 30 per cent in field trials, they...
A new study – published a month after the World Health Organization (WHO) sounded a cautionary note about the long-term effects of zero-calorie sweeteners such as sucralose and saccharin – suggests some diet sweeteners are not inert and can alter the...
Finnish confectioner Fazer is working to secure a sustainable future cocoa supply. The company believes cellular agriculture could be part of that vision.
Wheat is one of the most important grains in delivering basic nutrition globally. However, supply is inadequate. We hear from Senthold Asseng, Professor of Digital Agriculture at the Technical University of Munich (TUM), to learn more about the work an...
Olive oil brand Filippo Berio has teamed up with Italy’s National Research Council to investigate ways to make olive trees more resilient to pests such as the so-called olive leprosy as well as future-proof the industry.
Most of us know that dietary fibre is good for us – and still the majority of people don’t eat enough. What implications does this have for our microbiomes? And how does this relate to issues like cardiovascular disease, digestive disorders and colon...
Fresh research suggests that vegetarian women face a higher risk of hip fractures. While lead author James Webster stresses that not all vegetarian diets are of equal nutritional quality, he notes some commonalities that could contribute to this increased...
