Foods including red and processed meat have been frequently linked to cancer. A new study suggests that this could be because of the cooking process – food cooked at high heats could damage the DNA in the food, leading to increased cancer risk in those...
Some microbes in the gut microbiome of humans and mice may help control the buildup of plaque in arteries by consuming a group of inflammatory chemicals before they can circulate in the body, new research suggests.
Some products, such as croissants, need a bit of butter to get their unique texture. Israeli startup Gaven Technologies hopes to provide a vegan replacement of butter and other animal fats in bakery products, with its new plant-based fat FaTRIX.
Mycoprotein and fungal proteins take up less land than animal farming, and can be used to aid in regenerative agriculture, explains mycoprotein major Quorn - perhaps the best-known manufacturer of mycoprotein-based meat substitutes.
Natural ingredient supplier OmniActive has released the results of a new clinical trial that substantiates the effects of its enXtra ingredient as a caffeine-alternative in the growing energy supplement market.
Innovation has paved the way for alt meat makers looking to mimic the real thing. And there is more to come. Which innovative technologies and ingredients promise to mimic the taste, texture, and cooking behaviour of conventional meat?
A new alternative protein made from brewer’s spent yeast has scaled up and will now transition to full production. The protein, which is made by the EGGcited consortium and coordinated by NIZO, can act as a substitute for egg and dairy, and can replace...
Obesity and associated metabolic disorders are a rising global health and social issue. But with current approaches limited by their poor long-term effectiveness (as well as potential side effects and surgical risks), researchers believe gene therapy...
One of the key challenges in finding alternative protein sources to meat and dairy is trying to provide consumers with the health aspects, especially high-quality protein, that they expect from animal products. Mycoprotein, as FoodNavigator found out...
A new material discovered in the Pacific Cleaner Shrimp could inspire the development of new whitening materials in foods as a replacement for titanium dioxide (E171), say scientists.
A new large-scale RCT finds that cocoa flavanols restored hippocampal-dependent memory in older adults with sub-optimal diets; an effect sustained over the three years of follow-up.
A ‘ground-breaking’ £1 million project has been announced in the UK, which aims to both produce peas that are tasteless but retain nutritional value and have a significant impact on reducing the need for UK imports of soya.
Alt dairy brands want to achieve the experience of dairy, without the cow. Increasingly, tech pioneers are turning to next-gen solutions to achieve the creamy and indulgent profile consumers want. Join us as at Protein Vision as we examine the R&D-fuelled...
Fertilised chick eggs can be sexed by the “sniffing” of chemicals that they exude through their shells, a new study has found. The technique could lead to a better, more humane treatment of chicks, the researchers say.
With the global dairy alternatives market projected to reach over $61bn by 2029, what started as a niche offering is now commonplace in household fridges. Innovators are leaning into new product formats and category expansion to grow alt dairy, so what’s...
In the food industry’s search for alternative protein sources, upcycled ingredients are becoming more useful and more popular. But it is often with difficulty that they are developed – upcycling products into edible and palatable foods often requires...
What’s the latest in alternative meat and dairy innovation? Join our expert speakers – including Nestlé, Oatly, Redefine Meat, Those Vegan Cowboys and more – at Protein Vision 2023 to find out.
The World Health Organization (WHO) has released a new guideline on non-sugar sweeteners (NSS), which recommends against the use of NSS to control body weight or reduce the risk of noncommunicable diseases (NCDs).
Fresh research out of the University of California, Davis suggests the global warming potential of cultured meat could be between 4-25 times higher than regular beef if a highly refined growth medium is used in its production.
Rapeseed is very high in protein. The rapeseed cake, which is left over after the oil is extracted, contains a significant amount of the crucial nutrient. However, because of glucosinolate defence compounds that reduce its nutritional value, there are...
Extensively hydrolysed whey protein (eHF) is ‘safe and suitable’ for use in infant formula for the first six months, according to German research funded by formula manufacturer HiPP GmbH.
Diabetes, particularly type 2 diabetes (T2D), is a major killer around the world. In 2021, 6.7 million deaths linked to diabetes were recorded. Yet, a recent study has shown that something simple may impact how much blood glucose people with T2D have:...
Researchers have developed a method to produce a microalga strain containing two amino acids rarely found in such high levels in animal-free protein: cystine and methionine.
By examining barn microclimates and tracking dairy cows’ physiological status, researchers will gain unique insight into the importance of shed design in mitigating heat stress.
Acknowledging the pain points of the NOVA classification system, researchers have developed a machine learning algorithm to accurately predict the degree of processing for any food.
Globally, the consumption of animal source foods including meat, eggs and milk can help to reduce stunting, wasting and overweight amongst children, according to a new UN report.
Last year, the International Atomic Energy Agency (IAEA) and the Food and Agriculture Organization of the United Nations (FAO) sent seeds into space. The seeds have now returned and the organisations will begin new efforts to develop resilient crops that...
Swapping out meat with plant-based alternatives is likely to benefit cholesterol levels, and over a two-year period, could reduce the risk of developing heart disease by a quarter, say researchers.
The new retrospective study of Spanish pregnant women during the Covid-19 epidemic highlights significant vitamin D deficiencies (VDDs), resulting from the imposed strict lockdown in the region.
We all know that eating fruit is better for us than eating doughnuts. One is essential to keep us healthy, the other, perhaps, nearly essential to avoid. However, both doughnuts and most fruits are high in sugar, an ingredient widely considered to lead...
Recently published research in The BMJ is providing fresh concerns about sugar consumption levels, as some industry stakeholders disagree with the conclusion and CPG brand look to innovate in the low- and no-sugar space.
Interest in nutrition for cognitive health is booming, with data revealing a 400% increase in the amount of research in this space, translating to a whopping 900% rise in patent filings.
The flavor of beer begins to change as soon as it’s packaged - so does it stay fresher in a bottle or can? In a new study published in ACS Food Science & Technology, scientists looked at each packaging format.
The new cross-sectional study analysing the bacterial abundance and compositions of healthy adult microbiomes, observed that higher levels of Erysipelatoclostridium were associated with lower caffeine intakes.
A new method developed by researchers has succeeded in extending the shelf life of strawberries. Researchers tested five low-density polyethylene (LDPE) films, each infused with solutions containing combinations of plant-derived essential oils and nanoparticles...
The gut microbiome is one of the most important factors in shaping human health. But how is our knowledge around the microbiome developing and changing in today’s landscape? Danone North America’s Miguel Freitas talks the challenges and opportunities...
The leader of the Welsh government funded Future Foods programme at Aberystwyth University, discussed his mission to collaborate with brands to optimise food functionality, during the Positive Nutrition Summit last week (March 30th)
Could a hybrid cheese analogue – which swaps out some dairy for faba protein and mealworm flour – improve nutrition and sensory properties? Researchers investigate.
Better Juice, an Israeli start-up, has used sugar reduction technology to lower the levels of sugar in its fruit juices, including, in a recent trial, several berry-based juices. Their technology is able to reduce three sugars found in fruit juices –...
Mariette Abrahams, CEO and founder of Qina, discusses how consumers are now seeking support to action personalised advice, urging personalised nutrition (PN) platforms to prioritise behavioural change approaches and incorporate technology and wearables...
Fresh research suggests the planetary health diet does not provide enough vitamins and minerals – including iron, zinc, calcium and vitamin B12 – to nourish the global population due to its low amount of animal source foods.
A new clinical trial has concluded that Solnul, a resistant potato starch (RPS), has prebiotic effects at low dosages, stimulating increases in beneficial health-associated bacteria and reducing diarrhoea and constipation when compared to a placebo group.
Scientists at Tel Aviv University have created a new ‘super seaweed’ with novel technology that significantly increases bioactive components and enhances possible applications in food, cosmetics, and medicine.
EU experts have developed a natural, biodegradable inner coating from tomato pomace for use in metal food packaging that offers a viable alternative to bisphenol A (BPA), deemed “a substance of very high concern” to human health by the EU Court of Justice...
Fibre intake is associated with a lower risk of developing cognitive decline in older people with the Alzheimer’s risk gene APOE4, according to a new study.
A group of scientists has published a list of ‘best practices’ when using AI and related tools such as ChatGPT when writing research manuscripts, while an editor-in-chief of a scientific journal told us that there are plans to develop tools to identify...
Using 3D-printed food, researchers have found it's possible to change the way we taste by the way food is structured. 3D-printing a structure of chocolate and cream cheese, they found that the order the two foods were printed in, which determined...
We’re setting the stage, we’re checking our mics, we’re preparing to welcome you to central London this week for Positive Nutrition Summit: Healthy Innovation for the Mass Market.
