By René Floris, NIZO Food Research Division Manager
The relationship between food and brain health is already being explored, and could soon help accelerate the development of new food products that promote mental wellbeing, according to Dr Kerensa Broersen, associate professor of applied stem cell technologies...
Nudge interventions have been a favourite of public policy for years, making small changes to food environments to persuade consumers to eat more healthily and sustainably without impacting choice. But which nudge interventions do consumers respond to...
Are ultra-processed foods more likely to have low Nutri-Score ratings? And should the Nova classification system be incorporated into the Nutri-Score algorithm?
Less is apparently more when it comes to the amount of sugar used in the creation of the perfect chocolate bar. So will manufacturers reduce the amount of sugar they use in the making of this sweet treat and will consumers welcome the change?
The term ‘ultra-processed’ is increasingly used to describe the ‘unhealthiness’ of a product, particularly in the context of plant-based meat. But how processed a food is reveals nothing about its nutritional impact, contends new research.
With a growing Muslim middle class in countries such as the UK, and even many non-Muslims increasingly buying halal products, halal certification is more important than ever for businesses selling them.
Insects are not only thought to contain at least as much protein as conventional meat, but are also more environmentally sustainable. However, their novelty on the market poses challenges in consumer acceptance. How do start-ups persuade consumers to...
Research from the University of Chicago has found that one of the most widely used food preservatives, nisin, has a damaging effect on the good bacteria in our gut
Gluten-free substitutes such as rice and corn flour have for decades aimed to take the role of wheat flour in baked goods, so that those with coeliac disease can consume them. Now there is a new substitute: wheat flour itself.
Food quality technology plays a vital role both in ensuring that food is safe to eat, therefore reducing food waste, and providing insights around its health and composition. Three European start-ups tell FoodNavigator how technology can help them understand...
Research suggests consuming nutrient and fibre-rich foods, such as beans, which support the health of good bacteria in the gut, could help in the prevention and treatment of colorectal cancer
Despite common public understanding that the word ‘vegan’ means free from animal products, there is no legally binding definition for the term in the UK and EU. This means that products labelled ‘vegan’ can contain trace amounts of eggs or dairy. Furthermore,...
World Health Organization partners with Resolve to Save Lives to recognise countries working to remove industrially produced trans fat from their national food supplies.
A recent study has found that a nutritious plant-based diet, incorporating a reduced intake of processed and sugary foods, could decrease the risk of developing type two diabetes by improving metabolism and organ function.
Broth has been used for centuries as a component of traditional meals such as soups and stews. But many consumers are now attracted to it for a different reason – it has a range of health benefits, and is non-UPF (ultra-processed food). Startup Freja...
Mushrooms have a very short shelf life. But with a range of MAP packaging specially designed to keep out moisture, a packaging company has managed to extend it from a few days to over two weeks.
Rice is one of the most important crops in sub-Saharan Africa. However, it is particularly at risk from disease. A new study has found that CRISPR technology can be used to edit genes in some strains of rice, developing resistance.
Increased production costs and changes in consumer preferences have both played a key role in how the industry evolved and developed in 2023, so what are these changes and how will they affect the industry going forward?
In the wake of the delay of the UK’s landmark HFSS guidance on volume and price, UK company LoSalt is calling for greater salt reduction regulations and education from the government.
Just over one month has passed since COP28 closed its doors in Dubai, UAE, giving members of the Food4Climate Pavilion time to reflect on the climate change conference. Was food high enough on the agenda? And what’s on the menu for COP29?
While the alternative protein scene continues to pursue widespread uptake and acceptance, in 2024, expect to see new and evolving concepts, technologies and regulatory support to progress towards attaining resilient food systems.
From Q2 2024, Ingredion will begin marketing Better Juice’s sugar reduction technology to its customer base. It’s a ‘win-win situation’ that leverages each company’s strengths, Better juice co-founder and co-CEO Gali Yarom tells FoodNavigator.
Producing the right food in space is difficult, given the particular nutritional needs of astronauts and the difficulty of growing anything in the final frontier. Luckily, researchers have developed the ‘perfect meal’ for male astronauts: a vegetarian...
January is a time where many people abstain from indulgent things, from alcohol to chocolate. Meat and dairy, increasingly linked to climate change and animal suffering, are other products those taking part in 'Veganuary' also abstain from at...
‘Health at a Glance’, a new report from the OECD, has revealed the UK and Ireland consume the most fruit and vegetables out of 30 countries assessed. However, there has been a slight reduction in overall fruit and vegetable consumption since it was last...
What food and drink trends have been predicted for 2024? We catch up with ingredients suppliers ADM, Arla Foods Ingredients, and Prinova Europe to ask how they’re preparing for the year ahead.
Consumer confusion over how best to reduce sugar in one’s diet persists. Are they still looking for ‘zero added sugar’ in sweet drinks? Regulatory and ingredients experts weigh in.
Protein consumption is vital to our muscles, as it stimulates the process of producing new muscle proteins, also called muscle protein synthesis. A new study suggests that this process is stimulated to a higher extent following the consumption of a meal...
Plant-based protein isn’t just about meat and dairy analogues. At Food Ingredients Europe in Frankfurt last month, FoodNavigator spoke to companies doing a range of things with alternative proteins outside of simply adding them to plant-based burgers,...
dsm-firmenich has secured European market access for its 3-fucosyllactose (3-FL) ingredient, one of the most abundant human milk oligosaccharides (HMO) in human milk.
A new association in Finland brings together a range of companies to promote the consumption of plant-based meat, and educate the public about its benefits.
Microplastics are tiny pieces of plastic debris which are often found in food. When consumed, they can lead to negative health effects. A recent study has developed a way to use artificial intelligence to help find microplastics more efficiently, which...
Fortification has the potential to provide abundant health benefits, endowing products with a higher level of important nutrients than they otherwise would have possessed. However, taste and texture can be affected by it, which can in turn affect consumer...
After 18 months in stealth mode, German start-up Senara is emerging to disrupt the conventional milk market (derived from cow, sheep, goat, donkey and more) with cell cultivation.
In this week’s NPD Trend Tracker, we’re preparing for dry January with non-alcoholic products from Lucky Saint and a collaboration between MOMO Kombucha and Orbit beers, as well as whiskey flavours from Synergy Flavours. Alongside this, we have breathable...
In Europe, many consumers associated seaweed with the rotting, smelly kelp that washes up on beaches. How can industry cultivate consumer appetite for marine plants?
Seven years after first investing in Michel et Augustin, Danone is in ‘exclusive’ negotiations with potential buyer Ferrero-related company CTH Invest.
UK-based Ivy Farm, which produces cultivated meat, began as a spin-off from Oxford University. Now, says its new CSO, Dr. Harsh Amin, commercialisation is in sight.
Food tech company Nourish Ingredients launches its animal-free fat, Tastilux, calling it a “world-first” and “breakthrough” new product development designed to enhance global food security.
How can bread waste products be put to good use? In a new partnership between UK-based Clean Food Group and Roberts Bakery, the former will use its fermentation technology to transform the waste products of the latter into oils and fats that can be used...
Can the complexities of breast milk be replicated by cows? France-based Nūmi doesn’t think so. The start-up is turning to cell culture to develop the ‘closest thing possible’ to breast milk.
Ingredients such as whole grains, legumes, fruits and vegetables, nuts, seeds and plant-based protein are highly nutritious. Snacks major PepsiCo, in its shift towards expanding its ‘diverse ingredients’ portfolio, plans to produce products containing...
What are the main benefits of eating a healthy diet? Well, according to a new study, living longer for one.. In fact, some longevity-related diets, particularly involving whole grains and nuts, can increase our lives by up to a decade.
Naked clams, because of the abundance of nutrients they contain, are already highly beneficial to human health. A recent study showed that they can be made even more so, through combining their wood-based diet with an algae-based microencapsulated feed.
