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...
2021 has marked a momentous shift in mindset towards the issue of food waste from businesses and consumers, according to Olio, which has raised $43m and seen a surge in users.
What we eat is contributing to some of the greatest challenges facing the world, from climate change to global health crises. Can a shift in consumption also be part of the solution?
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.
The Food Innovation Hub Europe – an initiative from the World Economic Forum, Foodvalley NL and partners – has launched Booster, a prize award that aims to support initiatives aimed at reducing obesity.
New 'vegan collagen' brand VeCollal, in collaboration with AminoLabs, has created an ingredient which claims to mimic the amino acid profile of human collagen exactly.
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.
Nestlé makes available a report outlining efforts to comply with formula marketing guidelines that in recent years has been a subject of contention for the owners of the Gerber and NAN baby food brands.
