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.
Bath University researchers have put forward an intriguing theory as to how the gut microbiome communicates with the immune system in work that further defines their roles in the onset of Ulcerative colitis (UC) and Crohn’s disease.
'Animal-free’ protein startup The EVERY Company - has teamed up with cold-pressed juice brand Pressed to road test its highly soluble, "nearly invisible" egg protein EVERY ClearEgg, its second product produced via precision fermentation...
The digital economy can help us prevent packaging waste, say researchers at Lancaster University and University of St Andrews, who are working with the founders of Reath, a start-up in Edinburgh, with a mission to build the digital infrastructure for...
Baobab players have welcomed newly published research that supports claims the African 'superfruit' is an exceptional source of prebiotic dietary fibre.
Texture-modified, antioxidant-rich, plant-based snacks are a useful nutrition support to benefit healthy ageing via the elevation of antioxidant ability and alteration of gut microbiota, according to new research.
An international team of scientists have completed what they claim is the ‘largest review ever conducted’ looking at agricultural crop diversity. The results are in: we are seeing ‘enormous’ diversity loss, with implications for future...
Increased consumption of whole grains could ‘significantly’ reduce the incidence of type 2 diabetes and cut costs associated with treatment, new research from Finland suggests.
The Fat Reduction Factsheet is the latest in a series of expert guidance factsheets published by the University’s Food Innovation Centre to help producers become more sustainable and create healthier treats.
Higher habitual nut consumption is positively associated with cognitive function, especially among old adults, according to an observational study of 1,000 Qatari adults.
A meta-analysis of 41 studies has found that a high intake of the omega-3 fatty acid alpha linolenic acid (ALA) is associated with a lower risk of death from all causes, and specifically from diseases of the heart and blood vessels.
A systematic review published in the BMJ slams recent formula milk trials as biased, and calls for a “a substantial change” in the way clinical infant formula trials are administered and reported to protect consumers from misinformation.
Intermittent fasting can produce clinically significant weight loss as well as improve metabolic health in individuals with obesity, according to a new study review.
A model that can be used to determine the origin of food in ‘an efficient and low-cost manner’ has been developed by botanists at the University of Basel.
N2 Applied, the Norway-headquartered agricultural technology company, has announced the results of sustainable fertilizer testing that show practically all ammonia emissions were successfully trapped in converted cow manure when applied to fields.
A recent study has come out in favour of mandatory front-of-pack labelling (FOPL) policies – for both directing consumer choice and encouraging the food industry to reformulate products.
Artificial sweeteners may interfere with communication between bacterial species that make up the gut microbiome, say researchers, who think this could lead to digestive conditions and discomfort.
Commodities driven deforestation is a major reputational risk for food businesses. A lesser known environmental impact is the contribution food production makes to grasslands degradation. But, with grasslands disappearing at an ‘alarming’ rate, could...
A group of researchers argue that a methionine restricting diet may be the best way to reverse the damage a high fat diet can do to the muscles of older obese subjects.
Insects fed from industrial side-stream waste and then directly consumed as food have the ‘greatest potential to reduce the carbon footprints of European consumers’, claims a new study.
Danone’s water brand evian has launched a new prototype bottle that leverages what it describes as a ‘revolutionary' new process developed by clean tech company Loop Industries. The business says the bottle marks a ‘significant milestone’ towards...
Replacing carcinogenic compound nitrite in processed meat with an extract taken from Japanese knotweed could reduce cancer risk, according to an EU co-funded research project.
Researchers in Lithuania and Finland say a new plant-based product made with soybean pulp, otherwise known as okara, has the potential to change the meat analogue landscape.
A new project wants to bring vertical farming and personalised nutrition into people’s homes by developing ‘kitchen gardens’ that meet individual dietary needs.
Animal protein intake is associated with a worsened metabolic status and Type 2 Diabetes but there is no significant association with gut microbiome composition, according to new research.
A polyphenolic-rich extract from kiwifruit peel may reduce intestinal permeability associated with a high-fat diet by boosting the levels of beneficial bacteria in the gut, suggests a new study from China.
We all know plant-based foods increase our wind. But with the take up of this kind of diet seen as one of the best ways for individuals to combat climate change, could these gasses potentially bode badly for the atmosphere?
Scientists have found plant-based meats are digested differently from animal-based meats in a human gut model and suggest that these findings may facilitate the formulation of a new generation of plant-based meat analogues with improved quality and nutritional...
The aquaculture sector is growing quickly – but concern is mounting that innovation in sustainable practices is failing to keep pace. The Millennial Salon Project brings together partners from across the value chain to answer this challenge in farmed...
The International Agency for Research on Cancer (IARC) has published a report suggesting Nutri-Score is the most effective nutrition label in helping lower risk of NCDs such as cancer.
Omega-3s may beneficially alter the composition of the gut microbiome and lead to increases in the production of short chain fatty acids, says a study from King’s College London.
Mining the traditional fermented beverages “Masato de Yuca” and “Chicha de Siete Semillas”, scientists from Peru and Spain have reported a potential new probiotic with performance that matches or exceeds an established commercial strain.
Scientists at supplement manufacturer NOW have validated a new test method for finding pesticide residues in difficult-to-analyze botanicals, such as Hawthorn extract.
Is reduced sodium substitute worth its salt? Fresh research indicates the added potassium alternative ‘significantly reduces’ risk of stroke and death.
How do saturated fats from different dietary sources – notably meat and dairy – impact risk of cardiovascular diseases, ischaemic heart disease, and stroke?
