New research from the University of British Columbia has added to a growing body of evidence linking Mediterranean diets with slower neurodegeneration.
Swiss biotech company Evolva is launching a natural sugar blocker for food and drink applications. L-arabinose is also a reducing sugar, the company’s head of investor and corporate relations tells FoodNavigator.
The European Food Safety Authority has published its first scientific opinion on an insect-derived food. The conclusion? Mealworms are safe for human consumption.
The Ingredients Show, part of the UK Food & Drink Shows, has been postponed until 5-7 July 2021 in response to the UK government’s latest efforts to contain the spread of COVID-19.
Eating avocado as part of a daily diet may help improve gut health by increasing the abundance and diversity of microbes in the human gut, according to recent research from the University of Illinois (U of I).
A recent study done on professional soccer players in Poland concluded that the players were not consuming enough carbohydrate and were deficient in several important nutrients. But an expert cited some flaws in the study’s design, highlighting the...
In the short-term, JollyGut aims to simplify and personalise the shopping experience for consumers both in-store and online. In the long-term, CMO Dmitry Dubovik says the start-up is setting its sights further afield: “We want to become an Amazon for...
While some Member States and food makers are backing a harmonised approach to nutrition labelling, others have called for coexistence between regional schemes.
Vitamin and mineral-enriched chia seeds and fibre-packed goji berries are now part of a healthy diet for around half of Germany’s population, says a survey by the country’s institute for risk assessment.
A ‘greener’ Mediterranean diet consisting of more vegetables, less meat and topped up with water lentils, walnuts and green tea, may be even better for cardiovascular and metabolic health than the traditional version, suggests research.
A small addition during bread production can unlock the full potential of wholegrain bread, putting it on a par with other ‘superfoods’, according to researchers.
