A review has explored how the differences between men and women might heavily influence the impact of nutrition on heart health, asserting that ignorance of such discrepancies may explain why some promising interventions appear to fail in later stage...
Global nutrition giant Archer-Daniels-Midland is adopting an “ambidextrous” approach that relies on improved productivity and innovation to drive short- and long-term growth across its business and offset ongoing softness in its nutrition segment, according...
The grocery industry is at an inflection point as retailers and manufacturers grapple with dramatic changes in how food is produced and sold and an increasingly diverse consumer base that is no longer willing to settle for the one-size-fits-all, supply-driven...
“Menopause is a perfect storm of nutritional challenges,” nutrition experts explain in a new report by the Health & Food Supplements Information Service (HSIS), with research revealing nearly half of women are worried their diet won’t support them...
Keurig Dr Pepper executives sees significant potential for innovation and more premiumization across hot and cold beverage categories to drive sales, volume and consumer engagement in the coming year – brushing off mounting rumors about a potential recession...
New research shows adults at risk of heart disease who were prescribed produce ate more fruits and vegetables and after six months had lower blood pressure, body mass index and blood sugar levels – buttressing calls by public health advocates and The...
To help close the taste-gap between alternative proteins and their animal-based counterparts, food-tech startup Melt&Marble is expanding and improving the selection and performance of available animal-free fats, which it says ultimately will help...
Consumers looking for functional benefits ranging from gut health and immunity support to general well-being increasingly are drawn to products with prebiotics – but formulation challenges related to most prebiotics’ bulk and negative side-effects, including...
After launching out of stealth mode in June, Omeat continues to improve price points for cultivated meat with the recent development of its fetal bovine serum (FBS) replacement, Plenty, Ali Khademhosseini, Ph.D., founder and CEO, Omeat, explained to...
As students return to the classroom, families are adjusting their grocery lists, budgets and how they shop to accommodate busier schedules, changes in where and when children eat and additional expenses associated with back-to-school, according to new...
Bioprocessing company CellRev has signed a joint development agreement with fluid management-focused Saint-Gobain Life Sciences to rejuvenate spent cell culture media for the cultivated meat sector.
Plant-based meat maker Juicy Marbles is preparing to launch an early prototype of its ‘edible vegan bones’, made predominantly from plant protein, in EU, UK, and US markets.
If relevant stakeholders – from government to industry and consumers – play their part, recyclability can be improved and plastic pollution eliminated, believes NGO WRAP.
Consuming a prebiotic agave fructan jelly could reduce visceral hypersensitivity with short-chain fatty acids, attenuate anxiety and modulate brain activity in irritable bowel syndrome patients with constipation, according to a recent study. The findings...
For the plant-based meat industry to close the supply and demand gap and reduce prices it must overcome what Rebellyous Foods CEO and Founder Christie Lagally describes as a “quality at scale” challenge, in which limited access to the “right tools” drives...
Is food science moving from the analog realm of scientific knowledge and expert opinion to the precision and automation of AI, or will it be a mix of both? Experts discussed how emerging technology will impact food science methodologies and its impact...
What’s a ‘good’ carbon credit and how do businesses use them without fear of criticism from consumers? New guidance on carbon credits has been issued as attitudes shift among food and beverage companies towards using offsets to meet their climate targets.
Despite a desire to eat healthier, the Centers for Disease Control and Prevention estimates 90% of Americans do not eat enough fruits and vegetables due in large part to negative perceptions of flavor, convenience and cost – all of which startup Pairwise...
Meal kit pioneer Blue Apron expects to return to profitability by the second quarter of next year after a post-pandemic decline in demand caused its revenue and margins to tumble – pushing it to adopt an “asset-light” model in which it handed off manufacturing...
Food science’s role in public health will play a more critical role in addressing increasingly nuanced dietary and nutrition preferences within a diverse and growing population. Big data and personalized nutrition offer solutions to fine tune these preferences...
Academics claim that a newly-developed starter culture could help ripen cheeses such as cheddar and gouda almost twice as fast, paving the way for more efficient and sustainable cheese production. “There are practically no downsides,” the lead researcher...
Product developers looking to crack open new food and beverage innovation often face challenges, but with the American Egg Board’s (AEB) Eggcelerator Lab, the trade group is streamlining the process and finding new opportunities for food and beverage...
Despite losing market share in recent months due to higher prices and increased promotional activity by competitors, Kraft Heinz CEO Miguel Patricio says he is confident the company will meet its full year net sales targets and exceed previous gross profit...
Responding to rising consumer demand for functional foods that can help manage cholesterol and blood glucose response, ingredient supplier Beneo launched at IFT FIRST in Chicago last month a wholegrain barley flour that touts enough beta-glucans to justify...
FoodNavigator-USA sat down in an exclusive interview with Bryan Hitchcock, chief science and technology officer, IFT to discuss how IFT is overseeing its food science program with a focus on nutrition, traceability, transparency and food waste during...
While regulators, legislators and industry stakeholders debate whether whole, 2% and flavored milks should be offered alongside plain, low-fat and fat-free options as a required component of school meals, a growing number of students are raising concerns...
The NOVA classification system is used to ascertain whether foods are minimally processed, processed or ‘ultra-processed’. A new study has found that people’s perceptions of foods and their processing levels usually align with their NOVA classification.
Protein liquids and powders are one of the fastest growing segments within plant-based as more people adopt vegan and vegetarian lifestyles for ethical, environmental and health reasons – but breaking into the mainstream sports nutrition category will...
Scientists at the University of Alberta have discovered a way to create a plant-based gelatin substitute from pea protein and are already collaborating with a multinational leader in plant-based ingredients.
Climax Foods ramps up its ingredient discovery through its partnership with Benchling, an AI-driven data platform, which scours over 300,000 edible plant varieties to determine ingredients that offer novelty, functionality and economically sound scalability...
The dairy co-operative says swapping plastic with fiber-based caps could reduce the plastic used in its milk cartons whilst improving recyclability at the same time.
New research suggests bio-based ingredient company BioVeritas’ upcycled, clean label bread and tortilla mold inhibitor could be a “fundamental game-changer” on par with how Impossible Burger shifted the paradigm for plant-based burgers, argues the company’s...
Between climate change’s negative impact on food production and ongoing supply chain challenges that threaten access to high quality nutrition, ensuring the growing population has enough to eat without further compromising the planet’s health will require...
PepsiCo is to power its trucks transporting potatoes from British farms to its home in Leicester with used cooking oil in a bid to save 2,650 tonnes of greenhouse gas (GHG) emissions annually.
Even though overall prices for food consumed at home held steady in June after inching up slightly in May, the impact was not even across all categories – causing consumers to continue to trade down and make tough decisions in the grocery aisles to balance...
In the UK, government scientists have pointed to ‘uncertainties’ surrounding the quality of evidence linking consumption of ultra-processed foods with adverse health outcomes.
The Startup Pavilion at the Institute of Food Technologists’ annual Food Improved by Research Science and Technology (IFT FIRST) conference in Chicago this month will be twice as big as it was at last year’s annual conference, reflecting the urgency and...
Attendees at the Institute of Food Technologists’ annual Food Improved by Research, Science and Technology (IFT FIRST) conference this month won’t have to wait until they return home to apply what they learn in the hundreds of academic sessions or see...
The alternative seafood segment may be a small fraction of the size of its counterparts in plant-based and animal-free dairy and meat currently, but the sector is primed for growth as demand for seafood outpaces supply and concern about the oceans’ health...
Tomatoes are one of Europe’s favourite fruits, and are involved in a wide range of meals from pizza and pasta to salad and full English breakfast. Several advancements have introduced new insights into tomato cultivation.
Even though women make up half of marathon runners, only 2.5% of sports nutrition products explicitly target them, and those that do tend to be more expensive and tend to be rated poorly, forcing many female athletes to compromise their health by consuming...
The female hormonal cycle impacts almost every element of a woman’s health and has a significant impact on nutrition needs, yet current healthcare systems are quick to medicate and dampen these cycles as soon as unfavourable symptoms arise. One expert...
Microalgae cultivation as a topic may be more apt for the biofuel industry, but scientific research has shown that these microscopic organisms can also be utilized as a sustainable food source.
Dutch fermentation specialist Fooditive claims it has successfully demonstrated the feasibility of non-animal casein production at an industrial scale and is now hoping to collaborate with a ‘like-minded partners’ to navigate Novel Food approval in the...
