By Daniel Fabricant, PhD, Natural Products Association
NPA president and CEO Daniel Fabricant, PhD, argues that FDA does not need new authorities to regulate the CBD market and that determining a safe daily intake level for the substance should be an integral part of that process.
From plant-based and nutritionally enhanced products to improved sustainability and packaging innovations, the 45 startups participating in FoodBytes! by Rabobank’s Pitch 2021 competition announced today hit on some of the hottest trends and biggest challenges...
The Swiss company’s new Protein Hub aims to provide experts and technology to accelerate alternative protein development, Thomas Ullram, Innovation Director Savoury Europe at Givaudan Taste & Wellbeing Division, tells FoodNavigator.
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.
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?
A new study suggests consuming higher levels of flavonoid-rich foods can lower blood pressure levels – which can in part be explained by greater variances in the gut microbiome.
The Consortia of PDO cheeses Parmigiano Reggiano and Grana Padano have spoken out against nutrition labelling scheme Nutri-Score, suggesting its algorithm ‘misleads and deceives’ consumers.
How can fermented beverages boost immunity and gut health? Do consumers understand the health benefit of kefir and kombucha? And where are these sectors headed in the next five years? Kombucha Brewers International (KBI) and UK kefir maker Biotiful Dairy...
With gut friendly foods continuing to strike a chord with consumers, we take a look at the health benefits they can unlock - from immunity to sleep and stress - and ask how this will support category growth.
Knowledge about the relationship between the gut, the gut microbiome, and overall health is moving at a rapid clip. Healthy gut equals healthy body, right? So what’s the best diet for gut health? What kind of products, ingredients and formats might meet...
Although BMI levels were higher in milk drinkers than non-milk drinkers, participants in the study who regularly drank high amounts of milk were found to have lower levels of both good and bad cholesterol.
A scientific review has called into question the validity of the commonly-held notion that foods with a high glycemic index (GI) – white bread, white rice, etc. – lead to more weight gain than low-GI foods (e.g. bran and other minimally processed grains)....
The three-year strategic collaboration aims to co-build an unparalleled understanding of the world’s most common crops and their impact on human biology, and advance Danone’s plant-based expertise.
Postbiotics have become the fastest growing area in terms of gut health related Google searches, with a nearly 1,300% increase in the last two years, according to new data from Lumina Intelligence.
A new study looking at the milk consumption habits of children aged 13-24 months, indicates that the type of milk consumed at an early age influences eating habits and preferences for sweet-tasting foods.
Griffith Foods has agreed to acquire UK ingredient supplier The Flavourworks in a move that European chief Wim van Roekel tells us is ‘a fantastic fit’ as the group works to double its sales and triple its bottom line.
Health campaigners have reacted with disappointment after new scientific analysis concluded that the European Food Safety Authority's (EFSA) claim that glyphosate is not genotoxic cannot be justified on the basis of manufacturers’ studies.
Givaudan has shrugged off concern that food price inflation could dent its outlook, insisting that ‘natural hedges’ mean the ingredient supplier can meet consumer needs, even when shopping budgets are squeezed.
Findings from a Gen Z study commissioned by EIT Food are instrumental to understanding what the food system will look like, as well as which innovations are needed to fulfil the needs and demands of the future, Saskia Nuijten, Director of Communications...
Swedish-based food start-up Veg of Lund has teamed up with Professor Eva Tornberg at Lund University to introduce a plant milk made with the humble potato.
The European Food Safety Authority was asked to review the link between sugar consumption and various diseases. The results are in: “Based on the risk of developing chronic metabolic diseases and dental caries, the intake of added and free sugars should...
The current crop of start-ups under the wing of EIT Food -- Europe's largest food innovation initiative -- illustrate the challenges the plant-based sector is looking to overcome.
The European Commission’s Food and Feed Crisis Coordinators have agreed a mass recall of products containing E410 locust bean gum contaminated with ethylene oxide.
The European Commission has approved the use of Sweegen’s non-GMO Signature Bestevia Rebaudioside M (Reb M) for use in food and beverages. “We are opening the doors for product developers to explore a new toolkit for sugar reduction across all products...
Wicked Kitchen has closed a US$14m funding round that will support the company’s plans to expand internationally. We hear from co-founder Derek Sarno about what the cash means for the group – and the company’s culinary-led approach to plant-based that...
With UK mussel producers starved of income and European consumers denied a product, the EU has reiterated that its ban on shellfish imports from the UK is permanent. The stalemate benefits no one.
Denmark’s new official dietary guidelines were developed with the environment in mind. Christine Nellemann, Director of Denmark’s National Food Institute, talks us through the process.
In what they describe as a ‘radical’ finding, researchers have claimed that fermented foods play a larger role than previously thought in eliminating unhealthy bacteria in the gut that lead to cancer, obesity, diabetes, heart conditions and chronic pain....
Food and drink brands will play a lead role in growing the preventative nutrition sector. However, new research from Sagentia Innovation stresses technical and regulatory complexities need to be taken into account.
Researchers at the KU Leuven university in Belgium have obtained an innovation grant from the Flemish Agency for Innovation and Entrepreneurship (VLAIO) to test and develop a new unsaturated fat which they claim remains solid at room temperature.
Taste and nutrition company Kerry has conducted new research into consumer expectations around sustainability in the food and beverage sector. The ‘really surprising results’ are in: Consumers ‘positioned sustainability as a must-have rather than a differentiator’.
Fresh research published by France’s public health agency has revealed the presence of arsenic, chromium, cadmium, and mercury, amongst others, in a majority of adults and children.
PepsiCo has set out an ambition to cut the sugar in its drink brands and shift its snacks portfolio towards ‘healthier options’ in Europe. FoodNavigator hears more on how it plans to do just that.
