Analysis of the effects of a transitional standard diet (TSD) and probiotic supplementation found a synergistic effect on diet-induced obesity, helping to lower fat build-up and systemic inflammation.
Spanish biotech company AB-Biotics suggests that spiking interest in fermented foods and microbiome health represents a significant opportunity for the food and beverage industry. We caught up with Executive Director Sergi Audivert to learn more about...
Additional strategies beyond a soft drinks levy will be needed to reduce obesity, particularly in older boys and younger children, according to new Cambridge University research that some have called ‘speculative’.
UK-based food production company Sustainable Planet has unveiled technology to use desertified land to grow the highly nutritious and potentially climate positive duckweed plant.
Removing around 216 calories from the daily intake of people who are overweight or obese would set England on a path to halve obesity by 2030, according to research published by the innovation charity Nesta. The analysis found that it is possible to achieve...
This week's innovation gallery features two IP-protected ways to produce cheese alternatives: one using melon seeds and the other leveraging root vegetables as a base ingredient. We also learn about a new tie-up between Unilever's The Vegetarian...
We catch up with SVZ's Johan Cerstiaens to find out more about the potential use of fruit and vegetable ingredients as sugar substitute in dairy. "What if by reducing sugar content, manufacturers could add value to their products?”
From perceptions of over-processing to the potential slowing of meat reduction across multiple geographies, the plant-based sector faces challenges. Innovation, ingredients majors tell FoodNavigator, is required to propel the category forward.
Food price inflation in Europe is a serious worry for many consumers staring down the barrel of higher prices at the checkout. What impact is this going to have on F&B innovation and consumer demand in 2023?
Scientists have warned that consuming just one serving of freshwater fish per year could expose people to levels of ‘forever chemicals’ that may be harmful to health.
Boiling peanuts for up to 12 hours could help overcome children’s allergic reactions, according to the results of a clinical trial at Flinders University and SAHMRI in Australia which found up to 80% of children with peanut allergy became desensitised...
UK scientists have uncovered what makes chocolate so popular: lubrication and fat release are key. This understanding, they say, can unlock opportunities to develop a new, healthier, generation of chocolate.
Low-to-no beer, cider, wine and spirit products grew over 7% in volume across 10 key global markets in 2022, according to fresh data from IWSR Drinks Market Analysis.
In 2018, the KraftHeinz Company approached the Wyss Institute to develop a solution to sugar reduction that is workable in a food production setting. After four years of collaboration, the research team has developed an answer: enzymes that convert sugar...
The German federal government has adopted a new nutrition strategy that places increasing plant-based consumption and reducing the intake of products that are high in fat, sugar and salt (HFSS) at its heart. The reaction has been mixed, with critics suggesting...
The European Food Safety Authority (EFSA) has said that dietary intakes of sulfites ‘could be a safety concern’ for people with a ‘high’ consumption of foodstuffs containing the additives.
Nutrition, health and bioscience company DSM’s business includes solutions it believes will help make the food system more sustainable across both human and animal nutrition. When we caught up with Elisabeth Hirschbichler, VP of Strategy, Innovation and...
A sense of overwhelm shapes Mintel’s predicted food and drink trends for 2023 following climate and economic fears, yet “consumers are absolutely unwilling to compromise on health and nutrition”, the market analysts say.
An examination of 23 everyday products found on French shelves detected the presence of nanoparticles in 20 of the samples collected. With contamination found in food, alongside cosmetics and hygiene products, consumer organisation Que Choisir says the...
Taste and nutrition giant Kerry has announced a new commercial agreement with Japan-based Kameda Seika, to market and distribute the company’s rice-derived postbiotic exclusively in the Americas and Europe across a range of applications.
ABF Ingredients, the speciality ingredient arm of Associated British Foods, secured a ‘record’ performance in the face of difficult conditions seen throughout 2022. But it looks likely that the worst is not yet behind us, with expectations of a deepening...
Prioritising study quality over quantity will be key to achieving a health claim through the European Food Safety Authority (EFSA) in the face of additional complexities following the new Transparency Regulation of 2019.
Research from scientists at Rutgers University and supported by Danone has focused on the impact COVID-19 has on the microbiome, the collection of microorganisms that live in and on the human body. The findings could feed into Danone’s R&D efforts...
As new research demonstrates the widespread nature of micronutrient deficiencies in pre-school children and women globally, nutrition experts warn the surging cost of living could mean things are about to get worse.
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.
