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.
Gourmand Pastries is getting into a twist with its new Pretzel Triangle, Schwan’s is boasting about its pre-fired frozen pizzas that deliver pizzeria-quality craftmanship; and Walker’s is decking the halls with its Premium Festive Travel Retail Range,...
A ‘potential direct’ link between artificial sweetener intake and increased cardiovascular disease risk has been suggested by researchers, but industry is fighting back: “There is no causal evidence that low/no calorie sweeteners could increase the risk...
EU legislation on acrylamide is set to be renewed next year, meaning its crunch time for a number of manufacturers who are still producing biscuits and cookies with acrylamide levels above the 350 ppb benchmark level (BML).
Reports that the UK is launching a review of plans that aim to restrict the promotion of high fat, salt and sugar (HFSS) foods have sparked backlash among health campaigners – and celebration in other camps.
Nestlé scientists have identified a nutrient blend of components found in breast milk which is essential for brain health and created a new product utilising this blend.
Since the launch of its strategic ‘end-to-end’ transformation agenda, dubbed Pep+, the company has hit a number of milestones on topics ranging from regenerative agriculture to reformulation. FoodNavigator catches up with Katharina Stenholm, Chief Sustainability...
Ecolabels, many hope, could offer consumers the information they need to promote the purchase of environmentally friendly foods. Oxford University researchers decided to put this theory to the test in an experimental field study.
The food-tech start-up’s proprietary combination of high-moisture extrusion and fermentation technology is central to addressing the challenges in the meat alternative sector, FoodNavigator hears.
Italian researchers are urging front-of-pack labelling systems to take into account processing methods as well as nutritional composition after their work linked ultra-processed food with an increased mortality risk.
Allulose, a novel rare sugar, is currently making its way through the Novel Foods process to gain regulatory approval in Europe. Does it have the characteristics that European shoppers are looking for in sweeteners?
While weakening retail sales and grim quarterly earnings from some publicly listed players have prompted intense debate about the future of meat alternatives, the “crisis of confidence” this has prompted has overshadowed the fact that amid all this noise,...
What do kids think about plant-based meat alternatives? Is a meat-free diet even suitable for children? As a growing number of studies seek to answer these questions, FoodNavigator brings you the findings.
The meal kit company has launched its Green Chef brand in the Netherlands after spotting strong interest in special diets among consumers in the country.
A new study – published a month after the World Health Organization (WHO) sounded a cautionary note about the long-term effects of zero-calorie sweeteners such as sucralose and saccharin – suggests some diet sweeteners are not inert and can alter the...
In a worst-case scenario, McKinsey is predicting a food deficit representing a year’s worth of nutritional intake for up to 250m people – or 3% of the global population.
Supporting gut bacteria and bowel health may not be the most appealing claims to market on-pack, but ingredients experts say consumer perceptions can be changed – if they haven't already.
Most of us know that dietary fibre is good for us – and still the majority of people don’t eat enough. What implications does this have for our microbiomes? And how does this relate to issues like cardiovascular disease, digestive disorders and colon...
Fresh research suggests that vegetarian women face a higher risk of hip fractures. While lead author James Webster stresses that not all vegetarian diets are of equal nutritional quality, he notes some commonalities that could contribute to this increased...
What are consumers most concerned about on-pack? Is Yuka having an impact on reformulation efforts? And what does the future hold for the popular food scanning app? FoodNavigator catches up with co-founder François Martin to find out.
Understanding of the true environmental impact of food and beverage products will not progress until supply chain transparency issues are overcome, FoodNavigator hears.
Italy, which is publicly opposed to Nutri-Score, has developed a smartphone app to accompany its alternative nutritional labelling scheme NutrInform Battery.
In search for a ‘better sweetener’, researchers have identified a low-calorie mixture that they claim is as sweet as table sugar and also good for your gut microbiome.
It’s not the cheapest nut in town, but consumers are demanding more innovation and options to enjoy the unique taste and nutritional qualities of macadamias, FoodNavigator hears.
Junk food advertising restrictions on Transport for London (TfL) networks have prevented almost 100,000 obesity cases and are expected to save the UK’s National Health Service over £200 million, according to new research that critics have accused of using...
Companies are exploring the potential of genetic engineering to boost the nutritional content, productivity and climatic adaptability of so-called orphan crops in the continent.
Forty-three studies investigating the healthiness and environmental impacts of swapping out meat products for their plant-based alternatives have been reviewed by researcher Christopher Bryant from the University of Bath, UK.
People who eat the highest amounts of ultra-processed foods – including soft drinks, crisps and cookies – have a higher risk of developing dementia than those who eat the lowest amounts, new research suggests.
The popular PepsiCo brand has developed a digital guide to help retailers navigate the implications for the savoury snacks category when the UK’s HFSS legislation come into effect in October.
E-FISHient Protein is developing raw material for fish cutlets, fish fingers, and fish balls, with plans to do the same for fish fillet, the start-up’s CEO Dana Levin tells FoodNavigator.
Fonterra’s R&D teams are working to develop dairy products that deliver health benefits around improved cognition, sight and even mood. We hear from Judith Swales, CEO of Fonterra Asia Pacific, to learn more.
