Nestlé is strengthening its policy on responsible marketing to children by voluntarily banning the direct marketing of products that don’t meet the Nestlé Policy Nutrition Criteria to audiences under 16-years-old.
Researchers from the University of British Columbia (UBC) are working to improve the shelf life of omega-3 fatty acids to fortify foods for longer missions to space.
The ingredients majors have combined expertise and technologies to develop their ‘vegurt’ offerings. FoodNavigator asks Chr. Hansen and CP Kelco about the challenges they’ve overcome to create ambient, plant-based yoghurt alternatives.
How does the sustainability performance of plant-based alternatives stack up against conventional meat and dairy? Is the category worthy of its ‘sustainability halo’? FoodNavigator investigates.
OCEANIUM has developed a high-fibre seaweed-based one-for-one methylcellulose replacement for plant-based meat which can be used in other products applications including gluten-free breads and beverages. Farmed seaweed also boasts numerous environmental,...
Nestlé scientists are among a team that has detected novel gut bacteria present in the transition from infancy to early childhood. The Swiss company tells FoodNavigator it hopes the discovery will advance innovation that supports childhood development...
Despite UK government guidance that no added sugars, including those from processed fruit, should be consumed by children up to the age of two years old, new research from Action on Sugar (based at Queen Mary University of London) has revealed what it...
Scientists have identified the specific molecules in breast milk which if added to formula may help address the disparity that formula-fed babies are more sensitive to allergens.
Chronic food inequality is hurting the health outcomes of millions of children living in poverty. Experts speaking at the British Nutrition Foundation (BNF) conference in London this week shone a light on the issue.
A new international platform, Plant2Food, has been set up to accelerate the protein transition. Whatever the findings, no patents will be applied on the results.
Food and drink labels showing the amount of physical activity required to burn off their calories have no impact on tackling obesity, according to the largest study of its kind in the UK.
Sophie’s BioNutrients has collaborated with the Danish Technological Institute to develop a dairy-free chlorella-based ice cream that mimics the texture of its conventional counterpart.
For food to be ‘natural’, do consumers need to know where it came from? Can it be ‘natural’ if it was grown in a lab? And is defining ‘natural’ even important, anyway?
Iodine deficiency is a growing threat - and one that could result in the 'cognitive underperformance of communities at a large scale', scientists warned this week.
The chocolate major is ‘redesigning’ how it farms, ferments, and roasts cocoa beans to develop a range of chocolate. We ask Bas Smit, Vice-President, Global Marketing and R&D, how the company is putting ‘cocoa first, sugar last’.
A new Oxford-led analysis reveals the average salt content of products sold at UK supermarkets has shown no change in the past five years. The categories with the highest salt content in 2020 were savoury snacks and bread.
European industrial biotechnology specialist BRAIN Biotech has teamed up with Bonumose to bring the rare sugars expert’s sweetener tagatose to market globally.
Europe’s consumers are displaying signs of severe ‘inflation fatigue’ as they face a declining standard of living that is forcing a range of coping behaviours not seen since the austere late 70s and early 80s, warns a sobering report from IRI.
Unlike most sugar reduction solutions on the market, BlueTree Technologies isn’t replacing sugar with a substitute. Meet the Israeli start-up working with ‘simple’ technology to remove disaccharides from milk and juice.
Environmental concerns don’t motivate consumers to replace meat products with plant-based alternatives, new research suggests. So, what does prompt people to make the swap?
Food and beverage manufacturers are looking for ingredients that can tap into demand from end consumers for natural solutions associated with mental wellbeing benefits, FoodNavigator hears.
Could increasing vitamin D intake or following the Mediterranean Diet reduce symptoms of depression? And how does mood impact food choice? Researchers investigate.
Nutritional labelling and government-backed dietary guidelines are designed to deliver the greatest good, to the greatest number of people. But this nutritional advice and information is often based on flawed or incomplete data. Scientists at Aberystwyth...
Research suggests what you eat impacts how well you sleep. Conversely, the quality of your sleep can influence dietary choices. FoodNavigator examines this complex relationship and probes the connection between sleep, diet, and health.
Givaudan has developed a ‘radical approach’ that it says can assist efforts to reduce the amount of sugar in products: ‘holistic profiling’. FoodNavigator hears more about how this new technique represents a departure from conventional approaches to cutting...
In research that suggests a role for the food industry in helping those with dementia re-construct memories, scientists in the UK have shown how the smell of food can enable ‘time travel’.
Most consumers go keto – often-tipped as the next big diet trend – to lose weight. But proponents hope it can gain favour amid growing awareness of the relationship between diet and mental health and wellness.
Vegetarian diets are often characterised as healthy options delivering higher nutritional quality. But the surge seen in recent years of plant-based analogue products that many classify as ultra-processed has placed this reputation under pressure. Are...
As the scientific understanding of microbiome health deepens, experts are predicting it will unlock the possibility of truly personalised nutrition that delivers specific health outcomes. But there is a long way to go before this vision becomes a reality.
In findings that could further our understanding of the development of human taste and smell receptors, and help address the problem of ‘food-fussiness’ when weaning, researchers took 4D ultrasound scans of 100 pregnant women to see how their unborn babies...
Protein bars are central to the narrative of sports nutrition going mainstream, according to Nutrition Integrated founder, Nick Morgan, speaking at the launch of Arla Foods Ingredients new protein concept.
Food technology company Aliga Microalgae progresses its plans to scale the microalgae ingredient, chlorella, as an alternative protein after buying an existing production facility in Holland.
As calls to lower sugar levels in food and beverages louden, formulators and brands centre their efforts on improving taste, testing and technology in sugar-reduced products.
AINIA, the Institute of Agrochemistry and Food Technology, and Productos Lácteos Romar embark on a new project to turn citrus, watermelon and kaki waste into functional food items.
