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...
Understanding of the true environmental impact of food and beverage products will not progress until supply chain transparency issues are overcome, FoodNavigator hears.
While sports drinks are often loaded with sugar and can pack a hefty caloric punch, convincing people to replace them with water or unsweetened options may be more difficult than persuading them to ditch other sugar-sweetened beverages, including soda,...
In search for a ‘better sweetener’, researchers have identified a low-calorie mixture that they claim is as sweet as table sugar and also good for your gut microbiome.
Cocoa flavanols appear to decrease blood pressure only when elevated say researchers, easing previous concerns that the nutrient can decrease blood pressure in healthy adults.
Junk food advertising restrictions on Transport for London (TfL) networks have prevented almost 100,000 obesity cases and are expected to save the UK’s National Health Service over £200 million, according to new research that critics have accused of using...
People who eat the highest amounts of ultra-processed foods – including soft drinks, crisps and cookies – have a higher risk of developing dementia than those who eat the lowest amounts, new research suggests.
Redirecting existing sugar cropland to ethanol production can yield significant greenhouse gas emission savings, according to fresh research out of Barcelona.
Children are more likely to prefer food they perceive as ‘natural’ over processed or lab-made alternatives, a new study from scientists in Scotland and the US has found.
Fermentation of dietary fibre in the gut stimulates production of short-chain fatty acids (SCFA), in particular butyrate, to reinforce skin barrier function and prevent atopic dermatitis (AD), according to researchers.
Milking parlours may soon sound more like massage parlours after researchers found that exposing cows to Indian classical music reduced stress and had a ‘significant effect in milking time and milking speed’.
No amount of alcohol is beneficial if you are younger than 40, mostly because of alcohol-related deaths by auto accidents, injury and homicide, claims a new global study published by The Lancet.
The most comprehensive study of seafood fraud ever published underlines a requirement for a standardized and rigorous dataset through which food fraud can be scrutinized to ensure enforcement.
Fresh research out of Barcelona suggests consumption of extra virgin olive oil during pregnancy increases the level of antioxidants in both breast milk and in infants.
Knives and forks that send an electrical current to the tongue can enhance the saltiness and possibly the savouriness of low-sodium foods, scientists claim, and may help millions stick to a low-sodium diet without sacrificing taste.
