Nutrition giants DSM have renewed their partnership with UNICEF and nutrition think tank and incubator Sight and Life that seeks to improve nutrition for at-risk groups in Sub Saharan Africa and Asia.
BIO & ME, the consumer health brand of Singapore-based gut microbiome firm AMILI, has launched five probiotic formulations to target immunity, well-being, energy, mental health and strength – all tailored to the Asian population.
In this guest article, Dr Sven Sewitz, Director of Biodata Innovation at Eagle Genomics, outlines how a new wave of radical innovation will help companies looking to innovate with ‘next-generation food’
Cereal fibre is consistently associated with lower inflammation compared with vegetable and fruit fibre, according to a recent US study assessing the relationship between dietary fibre, inflammation, and CVD incidence.
The UK Government is to launch an official review into ways to boost vitamin D levels among the population that could include dietary supplements and fortifying food and drinks.
EFSA has issued a positive opinion about the safety of methyloxolane in food processing, bringing the industry closer to the prospect of a bio-based alternative to petroleum extraction solvents.
The food industry has seen a shift in attitude from both regulators and consumers, who are increasingly making the link between diet and population health. As food innovators develop their reformulation and fortification plans, they walk a fine line....
A couple who discovered the power of the Haskap berry while in Canada developed so much faith in their qualities, they have set up a company dedicated to the power fruit.
The maternal health dietary supplements category is diversifying with the introduction of products containing probiotics and algal oil DHA – although multivitamins and folic acid remain the mainstays.
The consumption of purple-black barberry powder, specifically Berberis integerrima, may help reduce cardiovascular risk factors, according to a new eight-week RCT.
Eating a balanced diet with a range of proteins from different sources rather than from a single source could help prevent high blood pressure developing, a study has found.
Probiotics and two types of prebiotics, namely resistant starch and resistant proteins, have the potential to aid healthy ageing by reducing low-grade inflammation, according to a new review.
EU Regulation (EU) 2022/196, authorising the use of Lallemand’s Lalmin vitamin D yeast in 22 new food categories, has been published, following a favourable Opinion from EFSA in April 2021.
A study that links higher intakes of raw, but not cooked, vegetables to lower cardiovascular disease (CVD) risk has been met with caution by critics who warn not to take its findings in isolation to determine future intake or frequency.
Nestlé Health Science has agreed to acquire weight management service, PronoKal (PnK) from investment company, Abac Capital, to “add a new dimension” to its weight management portfolio.
A comparison of gut mycobiome of multiple sclerosis (MS) subjects with a healthy control group has identified correlations between specific mycobiome and the autoimmune disease.
The flavonoid-like components of peanut stem and leaf extract appear to promote sleep quality via a mechanism of action that decreases neuronal excitability, according to researchers.
A large brain MRI trial has shown that the ‘Green’ Mediterranean diet, high in polyphenols and low in processed and red meat, may slow brain atrophy in the over 50s
Belgian ingredients supplier, Puratos is to acquire the scientific expertise of THT in a bid to satisfy growing consumer demand for products that promote a well-balanced gut microbiome.
Abbott is to launch a range of “consumer biowearables” that track glucose, ketone, and lactate levels in the body enabling users to continually monitor nutritional and general health.
UK food tech start-up Spoon Guru continues its efforts into tailored nutrition as the firm joins forces with retailer Schnuck Markets, to create a healthy eating platform.
Researchers assert that modifying individual dietary patterns may aid better control of glycaemic responses to glucose from starchy food, and by extension mitigate chronic disease.
Unilever has teamed up with gut microbiome organisation Holobiome to discover ingredients in food and drink that target the gut-brain axis and improve mental wellbeing.
A scientist in Israel is ‘tricking’ lettuce into producing nutrients in higher quantities thanks to gene editing technology CRISPR/Cas. FoodNavigator hears how.
Protein Package – an online website that allows customers to select snacks from around the world – really took off in 2020, turning George Greenhill’s fledgling dream into a growing reality.
Nestlé Health Science has launched a new online platform that focuses on the importance of nutrition for patients and carers of those undergoing cancer treatment.
The cash injection will enable Verdify to roll-out global expansion plans and enhance data collection protocols, brand endorsements and digital link ups with major retailers.
Symrise has pledged to accelerate product development to support UK dairy, bakery and beverage industries, following the opening of an innovation lab in Bedford last November.
An internationally recognised glycaemic index (GI) research pioneer has provided her tips on how food and nutrition companies can innovate in this crucial area on our latest episode of NutraChampion.
Eighty per cent of knee osteoarthritis patients on a ketogenic low energy diet and exercise regime experienced improvements in pain and an average of 10 per cent in loss of body weight, a new trial has reported.
Traditional fermentation has been done on plants to create products like tempeh or sauerkraut for many years, but the ability to use fermentation on protein isolates and concentrates has been a critical recent development, a fermentation expert tells...
Scientists have shown that protein intake above the Recommended Dietary Allowances (RDA) will not increase the risk of DNA damage in older adults, according to a first-of-its-kind study.
There has been much speculation that the gut microbiome may play a causal role in autism spectrum disorder but new research turns this theory on its head - with researchers arguing the difference in microbial population is due to picky eating in autistic...
A diet rich in fermented foods such as kimchi, cottage cheese, and kefir can enhance the diversity of gut microbes and reduce molecur signs of inflammation, say researchers at the Stanford School of Medicine.
Nutrient density will exert a ‘growing influence’ on food marketing and product development over the next five years, according to food and nutrition consultancy New Nutrition Business.
Baobab players have welcomed newly published research that supports claims the African 'superfruit' is an exceptional source of prebiotic dietary fibre.
MIT researchers have outlined the importance of nutrient availability in cancer cell development, as a study suggests a calorie reduced diet restricts fatty acid availability that is linked to tumour growth.
Analysis conducted by Spanish nut processor Importaco finds three probiotic bacteria strains with potential benefits for human health are present in pistachios, almonds, walnuts and peanuts.
Higher habitual nut consumption is positively associated with cognitive function, especially among old adults, according to an observational study of 1,000 Qatari adults.
There is no clear indication that supports a specific dietary management strategy for managing rheumatoid arthritis, according to a review by researchers from Australia and Ireland.
Sacco System, an international biotech company for the food, nutraceutical, and pharmaceutical industries, and Döhler, global producer, marketer and provider of technology-driven natural ingredients, ingredient systems and integrated solutions for the...
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