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...
New research comparing two types of farming systems has found that moving dairy herds outdoors in the summer could improve their milk’s cheese-making properties.
A consortium of Dutch businesses and academia have launched a five-year research project examining the use of protein-based biopolymers for potential food and healthcare applications. The outcome could have a significant impact on the cultured meat sector...
WWF Italy is collaborating with Rainforest Connection and Chinese tech giant Huawei to consider whether there is a difference in the biodiversity seen in organic and conventional farming systems.
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.
Dr. Jacobo Arango, environmental biologist at the Alliance of Bioversity International and the International Center for Tropical Agriculture (CIAT); Lead Author, IPCC Working Group III 6th Assessment Report on mitigation; and co-lead of the OneCGIAR initiative...
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.
Plant-based brands need to slash salt levels by adopting a similar ‘reduce and replace’ strategy used by the sugar-sweetened beverage sector in order to ensure that consumers can reap health benefits of the trend, according to a nutrition expert.
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.
New research suggests passion fruit peel offers ‘significant potential’ to preserve fresh fruit and fresh cuts in an edible coating thanks to high levels of antioxidants and polyphenols. This could help reduce food waste and decrease our reliance on plastic...
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...
In an effort to prevent malnutrition in ageing populations, researchers in Norway are investigating whether mechanically tenderising and brining meat can make it tender enough for ‘older palates’.
Developments in innovative user-testing environment technologies are unlocking new opportunities for food scientists and businesses to understand the consumer path to purchase, helping to drive innovation and grow sales. FoodNavigator visits the Perceptual...
UK vertical farming company Vertical Future is working to tackle industry challenges – in outer space – via a tie-up with the Australian Research Council (ARC) Centre for Excellence in Plants for Space (P4S) research centre.
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.
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.
Scientists at Quadram Institute Bioscience and King’s College London have developed a ‘unique’ new ingredient, a whole-cell pulse flour made up of natural macronutrient-rich capsules that feed the gut microbiome.
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.
Scientists have found that lactase derived from lactic acid bacterium can be used to produce naturally sweet yogurt, paving the way for the production of flavored yogurt without added sugars.
Agriculture is the backbone of the world’s economic activity (accounting for 4.3% of GDP, with a value of $3.6 trillion in 2020) and critical for food security and the health of the population.
Research suggests that negative perceptions of genetically modified and genetically engineered foods could be easing, promoting some to suggest that consumers in Europe are ready to move on from debates about so-called ‘Frankenfood’ and embrace the sustainability...
Researchers claim bananas have at least three ‘mystery ancestors’. If found these may help protect against disease and help breed better, more diverse varieties at a time they are urgently needed.
Mars Inc has unveiled what it describes as a ‘key milestone’ in its commitment to transition towards a circular economy model where packaging material ‘never becomes waste’. FoodNavigator takes a closer look at the collaboration and technology behind...
Could increasing vitamin D intake or following the Mediterranean Diet reduce symptoms of depression? And how does mood impact food choice? Researchers investigate.
Nutritional labelling and government-backed dietary guidelines are designed to deliver the greatest good, to the greatest number of people. But this nutritional advice and information is often based on flawed or incomplete data. Scientists at Aberystwyth...
In research that suggests a role for the food industry in helping those with dementia re-construct memories, scientists in the UK have shown how the smell of food can enable ‘time travel’.
As the scientific understanding of microbiome health deepens, experts are predicting it will unlock the possibility of truly personalised nutrition that delivers specific health outcomes. But there is a long way to go before this vision becomes a reality.
Danone discusses the growing knowledge about the link between gut health and infant health, and the steps its formula is taking to ensure adequate nutrition intake for babies during the pivotal first 1000 days of life.
In findings that could further our understanding of the development of human taste and smell receptors, and help address the problem of ‘food-fussiness’ when weaning, researchers took 4D ultrasound scans of 100 pregnant women to see how their unborn babies...
AINIA, the Institute of Agrochemistry and Food Technology, and Productos Lácteos Romar embark on a new project to turn citrus, watermelon and kaki waste into functional food items.
UK research sheds fresh light on the presence of organophosphate esters (OPEs) in food products. “This should be a wake-up call to industrial users of OPEs,” the researchers say.
A ‘potential direct’ link between artificial sweetener intake and increased cardiovascular disease risk has been suggested by researchers, but industry is fighting back: “There is no causal evidence that low/no calorie sweeteners could increase the risk...
Nestlé scientists have identified a nutrient blend of components found in breast milk which is essential for brain health and created a new product utilising this blend.
Nanoplastics can be transferred from contaminated soil to plants. When those plants are fed to insects, who are themselves eaten by fish, a potential health risk is presented to humans, according to fresh research out of Finland.
Data from the scientific literature “overwhelmingly” supports beneficial effects of omega‐3 fatty acids on the length of telomeres, reported to be a marker of biological aging, says a new review.
Researchers at the VIB-UGent Center for Plant Systems Biology are accelerating gene discovery for crop breeding in the pursuit of a more resilient food system.
Ecolabels, many hope, could offer consumers the information they need to promote the purchase of environmentally friendly foods. Oxford University researchers decided to put this theory to the test in an experimental field study.
Intercropping, whereby more than one crop is cultivated in a field at the same time, has proved beneficial in Africa and Asia. Now researchers are investigating its potential to improve sustainable agricultural practices in Europe.
Researchers have developed an innovative technology that enables the growth of “enriched seaweed” superfood infused with nutrients, proteins, dietary fibre, and minerals.
A €13.1m research project is bringing together 22 partners from across Europe to investigate the role fermentation can play in creating novel, nutritious, plant-based ingredients.
