A Chr Hansen-funded study reveals the benefits probiotic consumption has on flu-like sickness as the results suggest a daily regimen may be justified for particular at-risk populations, such as children.
Frustrated by the lack of attention given to today’s food challenges in the mainstream media, sustainability expert Roberta Iley has listed nine of the ‘worst food stories’ she believes should be making headlines.
Researchers have developed a comprehensive index that measures the degree of naturalness in foods. The integrative tool could “significantly improve transparency, simplicity, and trust in the food marketplace,” Hero Group’s Luis Manuel Sánchez-Siles tells...
Consumers are increasingly working to cut their sugar intake. But, according to a recent poll from consumer research and insight provider FMCG Gurus, shoppers are also unconvinced by one of the most common natural alternatives: stevia.
Researchers analyzed the gluten intake of more than 6,000 genetically predisposed children and found a 6% to 7% risk level for every additional gram of gluten consumed.
An EU-funded initiative is harnessing the power of the microbiome to optimise the food production system. The project aims to match the right food additives to the correct animals – starting with salmon and chicken – for maximum output.
Having assessed the effects of energy drinks on the cardiovascular system, the German Federal Institute for Risk Assessment warns that excessive consumption can pose a health risk in young adults.
The food giant is expanding its Garden Gourmet range with a new ‘cook from raw’ plant-based mince, and swapping out its vegan Incredible Burger for a juicier, meatier version.
If the UK crashes out of the EU without a deal, the introduction of border controls on the Irish border will disrupt food supplies and harm businesses trading across Europe’s ‘perimeter fence’, warn experts.
Austrian start-up Rebel Meat had developed a burger made from 50% meat and 50% plant-based ingredients. The hybrid patty will ‘reach those that purely vegan brands cannot’, CEO Philipp Stangl tells FoodNavigator.
The European Food Standards Authority has clarified its stance on ground flaxseed after UK media reports suggested that the safety watchdog was warning that too much of it could expose people to toxic levels of cyanide.
French business magazine Capital has published nine food products approved by a range of well-known rating methods, from nutritional composition-focused NutriScore to processing-driven NOVA.
UK start-up Almond has developed an app that rewards shoppers for buying responsible brands, while helping to reduce and offset CO₂e emissions. “In a nutshell, we help consumers reduce their negative impact,” CEO Oliver Bolton tells FoodNavigator.
