Fibre intake is associated with a lower risk of developing cognitive decline in older people with the Alzheimer’s risk gene APOE4, according to a new study.
We’re setting the stage, we’re checking our mics, we’re preparing to welcome you to central London this week for Positive Nutrition Summit: Healthy Innovation for the Mass Market.
Dryk, a Danish plant-based drinks company, is rethinking the nutrition of plant-based drinks. No longer content with just tasting like cow’s milk, its drinks are also close to the nutritional content of their dairy counterpart.
From milkshakes to energy bites, gummies and ‘functional sprays’, German start-up Just Legends has gamers’ specific nutritional needs covered, CEO and co-founder Ole Schaumberg tells FoodNavigator.
Benchmarking its products against the Health Star Rating system, Nestlé has become the first food major to report on the nutritional value of its entire global portfolio. FoodNavigator asks Nestlé executives Bernard Meunier and Marie-Chantal Messier about...
From kefir to kimchi, sauerkraut to kombucha, fermented foods are trending. Nick ‘The Pickles Man’ Vadasz puts this down, at least in part, to increased consumer awareness around gut health and the microbiome.
Love it or hate it, Nutri-Score is one of the most popular front-of-pack nutrition labelling systems for food and drink. Now, the European Public Health Association, a non-governmental organisation of public health institutes across Europe, has expressed...
In ten days’ time, we’ll be gathering in central London for this year’s Positive Nutrition Summit: Healthy Innovation for the Mass Market. As we prepare to throw the spotlight on innovative approaches to healthier food and drink, here is a recap of our...
A recent report by the World Health Organization (WHO) presents the efforts of countries and organisations globally to eliminate trans fats in food. However, there is still a long way to go.
The European Food Safety Authority has launched a public consultation on the draft scientific opinion on the update of the risk assessment of mineral oil hydrocarbons in food after EFSA experts provisionally concluded that mineral oil saturated hydrocarbons...
Research in Spain which concludes that despite improvements in the formulation of gluten-free products in recent years, their macronutrient profile maintains marked variation, and they cannot be considered nutritionally equivalent to their gluten-containing...
Where once healthy diets focused on weight loss alone, today’s consumers want more from their food and drink. Enter holistic nutrition, which aims to enhance people’s wellbeing – whether that be improving sleep, stress, mood or digestion. How are brands...
Eating a traditional Mediterranean-type diet – rich in foods such as seafood, fruit, and nuts – may help reduce the risk of dementia by almost a quarter, a new study has revealed.
Significant opportunity exists for food and beverage companies to target holistic nutrition for women, according to insight from R&D consultancy Sagentia Innovation.
From smartphone apps that promise personalised dietary advice to AI-powered reformulation tools, how are digital technological developments impacting what we eat? Join us at Positive Nutrition Summit 2023 as we enter the world of hyper-personalisation...
From a public health perspective, ‘ultra-processed food’ is a major concern. But stigmatising the term, instead of focusing on the benefits of opting for healthier alternatives, is not the answer, FoodNavigator hears.
The paleo diet tops the rankings of a systematic review of dietary patterns and NCD risk factors, followed by DASH and Mediterranean diets, with the Western diet bringing up the rear.
A ‘velvety smooth’ new coffee experience has landed in Italy, where Starbucks is serving up lattes, cold brews and espressos with a tablespoon of extra virgin olive oil.
On International Women’s Day manufacturers and retailers are being urged to continue to commit to better represent the menopause in product development, FoodNavigator hears.
A bill introduced to the Italian Parliament is seeking to prevent plant-based meat alternatives from using ‘meaty’ names. Would such a ban finally put an end to ‘marketing bias’, or instead ‘derail plans for a sustainable food system’?
Norwegian academics have demonstrated how using the tropical plant Hibiscus sabdariffa can contribute to increased nutritional value in everyday foods.
Erythritol remains an important tool in long-term weight gain and disease risk, according to the international association representing the low- and reduced-calorie food and beverage industry, after research showed that the popular artificial sweetener...
Danone UK & Ireland is setting new health commitments for its consumer portfolio of brands. Zoe Ellis, head of consumer nutrition, talks us through the company’s strategy in achieving more than 90% HFSS compliance.
Using dairy descriptors for plant-based alternatives, such as ‘oat milk’, is currently illegal in the UK, as in the EU. But following the US FDA’s new draft guidance encouraging such terminology, some see opportunity for the UK to change tack.
Pea and fava bean proteins are at the centre of a new project with two aims: to develop a French plant-based source sector; and offer healthy and sustainable alternative to dairy
The avocado industry is attempting to dispel what it calls myths about sustainability, environmental impact, and labour rights abuses in supply chains.
One technology Dole Packaged Foods is trialling to reduce the sugar content in its pineapple juice comes from BlueTree Technologies. We hear about the Proof of Concept (PoC) process between an established food and beverage major and a food tech start-up.
A team at the Tokyo University of Science and Iwate Biotechnology Research Center have successfully genetically engineered tomatoes to produce the plant pigment betalain with significant anti-inflammatory effects.
In Israel, interest in food tech ranges from alternative proteins to food waste, vertical farming to delivery robots. Which areas have ecosystem majors pinpointed as particularly strong growth opportunities?
Recent studies reveal drinking coffee can help maintain low blood pressure and when combined with milk, may have anti-inflammatory effects. It’s even plausible a regular cup of filter coffee could offer protection from catching COVID-19, suggest researchers.
Danone’s specialised nutrition business Nutricia has developed its first plant-based ready-to-drink medical nutrition supplement. Fortimel PlantBased Energy is the product of an intensive three-year R&I effort. FoodNavigator hears from Manuela Borella,...
Macro trends, including the COVID-19 pandemic and the cost-of-living crisis, are driving uptake of products claiming to be both healthy and indulgent, according to ingredients suppliers.
What innovations are occurring that can elevate low/no alcohol beverages from simply being premium soft drinks into something that remains a pleasurable experience for consumers?
The results of Europe’s first ever field trial of a gene edited (GE) variety of wheat have shown a significant reduction of the potential carcinogen acrylamide when the flour is baked.
Formula milk marketing tactics are exploitative, and regulations need to be urgently strengthened and properly implemented, according to a new three paper series published in The Lancet.
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.