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).
Finnish dairy cooperative Valio and the VTT Technical Research Centre of Finland are combining to launch a project to research what kinds of food industry raw materials could be produced using cellular agriculture.
Pepper-containing foods can transfer into the mother's milk contributing to an increased tolerance at a later age, say researchers, who outline how dietary constituents are transferred from mother to baby.
Food scientists from Cornell University have figured out what makes phycocyanin unstable – and now ‘have the chance to stabilise it’ to produce ‘vivid’ blue colours.
Researchers at the University of California, Davis, have developed a new type of cooling cube that they claim could revolutionize how food is kept cold and shipped fresh without relying on ice or traditional cooling packs.
Carboxymethylcellulose, a widely-used emulsifying and thickening food additive ingredient, can alter the intestinal environment of gut microbiome, disturbing levels of beneficial bacteria, suggests new clinical research.
Fish farming by-products have the potential to increase the sustainability of aquaculture, and contribute to sectors such as food ingredients, diet supplements, animal feed and food packaging, according to a new study.
New research has found that vegan and vegetarians with a taste for processed foods are more susceptible to depression than those with diets high in fresh produce.
Plant-based meat boasts fewer calories, saturated fat and more fibre, but research is cautioning about what it calls excessive salt levels found in meat alternatives.
Researchers at the Whistler Centre for Carbohydrate Research, US, have discovered a way to select prebiotic fibres that promote bacteria propagation for improved gut health and are effective in any microbial environment.
People with irritable bowel syndrome (IBS) who see the biggest benefits of adhering to a low FODMAP diet, which restricts intake of fermentable carbs, have a distinct gut bacterial profile, new research has revealed.
A diet rich in fermented foods such as kimchi, cottage cheese, and kefir can enhance the diversity of gut microbes and reduce molecur signs of inflammation, say researchers at the Stanford School of Medicine.
