Redirecting existing sugar cropland to ethanol production can yield significant greenhouse gas emission savings, according to fresh research out of Barcelona.
Children are more likely to prefer food they perceive as ‘natural’ over processed or lab-made alternatives, a new study from scientists in Scotland and the US has found.
Fermentation of dietary fibre in the gut stimulates production of short-chain fatty acids (SCFA), in particular butyrate, to reinforce skin barrier function and prevent atopic dermatitis (AD), according to researchers.
Milking parlours may soon sound more like massage parlours after researchers found that exposing cows to Indian classical music reduced stress and had a ‘significant effect in milking time and milking speed’.
No amount of alcohol is beneficial if you are younger than 40, mostly because of alcohol-related deaths by auto accidents, injury and homicide, claims a new global study published by The Lancet.
The most comprehensive study of seafood fraud ever published underlines a requirement for a standardized and rigorous dataset through which food fraud can be scrutinized to ensure enforcement.
Fresh research out of Barcelona suggests consumption of extra virgin olive oil during pregnancy increases the level of antioxidants in both breast milk and in infants.
Knives and forks that send an electrical current to the tongue can enhance the saltiness and possibly the savouriness of low-sodium foods, scientists claim, and may help millions stick to a low-sodium diet without sacrificing taste.
Fresh research suggests transport accounts for one-fifth of total food-system emissions, with fresh fruit and vegetables amongst the most carbon-intensive.
Changing dietary patterns may help alleviate depression and anxiety, especially in individuals with comorbidity, according to a study published in the European Journal of Nutrition.
A team of scientists led by Dr Leonie Jahn from the Technical University of Denmark is collaborating with Diego Prado, head of research at Copenhagen’s two Michelin-starred restaurant Alchemist, to develop sustainable alt seafood through fermentation.
DSM, Unilever and Google are among a number of global organisations who have contributed to a publication describing how to improve nutrition in the workplace.
A study has been published suggesting that fish consumption can be linked to higher risk of melanoma. Eating fish has long been associated with a healthy diet, but should we be rethinking this belief?
‘Use-by’ dates printed on milk cartons could become a thing of the past as consumers reach to embrace QR codes for more accurate information, a US study suggests.
Polyphenols in foods can prevent inflammation in older people by altering the intestinal microbiota and inducing the production of 3-Indolepropionic acid (IPA), or indole-3-propionic acid: a potent neuroprotective antioxidant produced by the human gut...
Danone marked a ‘decade of commitment’ to exploring the link between human health and the microbiome through its latest Fellowship Grant Program. We caught up with Dr Miguel Freitas, VP of Scientific Affairs, to find out more about what we’ve learnt over...
While ag-tech innovators are striving to power global food security improvements, international experts have warned their solutions could 'easily' fall victim to cyber attackers who want to disrupt food supplies.
Most children are notoriously picky eaters and most don’t get enough dietary fibre, making it an official a nutrient of concern. But there is an answer. A newly published research paper reveals that high amylose wheat (HAW) flour offers a silver lining...
Researchers at Wageningen University & Research claimed a world-first when they came up with a method to extract high-value Rubisco protein from tomato leaves, removing the naturally-occurring toxins from the plant.
Tomato genome editing may provide a route to vitamin D sufficiency, says a study, which also states the waste material produced could provide the basis of increased supplement production.
A new study in the Journal of Dairy Science determined that adding pickled cucumbers to sour cream can improve its antioxidant properties and enhance its health-promoting activities.
New research has revealed that when mice only eat during their most active time of day, and follow a reduced-calorie diet, lifespan is extended ‘substantially’.
A major research study investigating dairy consumption and cancer risk suggests a greater intake of dairy is associated with higher risks of liver cancer and breast cancer.
Researchers working to identify genes that control the development of bread wheat ‘spikelets’ have unexpectedly discovered a potential way to increase protein content by up to 25%.
PepsiCo is working alongside academia and other partners to develop our understanding of the oat genome for use in open-source applications. The company believes this can unlock gains in the fields of health and sustainability.
Elevated coffee consumption was consistently associated with a lower risk of significant liver fibrosis, as assessed by three non-invasive markers in treated chronic HBV patients, a study has found.
Most food and drink content posted by German influencers on TikTok, Instagram, and YouTube is so unhealthy it fails World Health Organisation (WHO) advertising standards for children, claims research from the Medical University of Vienna.
A ‘milestone’ study has been published supporting the link between flavanol consumption and cardiovascular health. FoodNavigator speaks to Mars Edge’s science and nutrition director Catherine Kwik-Uribe about the implications of this ‘landmark moment’...
Broken-down microplastics have been found in blue mussels and water within the intertidal zone at some in southern Australia’s, sparking fears they are now finding their way into food supplies.
The potential benefits of mulberry fruit extracts to reduce blood sugar and insulin increases after a meal may be achievable at a lower dose than previously reported, says a new study from Unilever R&D.
Dutch physicists and food researchers have shown it is possible to design edible materials to ‘optimise enjoyment’ using ‘metamaterials’ constructed in the lab. Their building material of choice: chocolate.
A team of world-renowned experts in carbohydrate research is proposing what it calls ‘a novel, innovative approach’ to measuring the quality of dietary value of carbohydrate foods.
Fresh research published in the journal of the European Association for the Study of Diabetes (EASD) has found that the consumption of healthy plant-based foods is associated with a lower risk of developing type 2 diabetes.
