Fonterra announces first nutrition science investment
13 June, 2023Following the creation of a dedicated nutrition science branch within the Co-op, Fonterra has announced an investment in US-based company Pendulum.
Plant-based yoghurt vs dairy yoghurt — nutrition study
08 June, 2023In a comparison of plant-based vs dairy yoghurts, almond milk yoghurt came out on top in terms of nutritional density but a hybrid product could have potential.
The rise of sourdough: is it the heathiest bread?
07 June, 2023In recent years, sourdough bread has gained popularity as a health food; however, researchers have found it may not be healhiest choice, unless it's wholegrain.
The conundrum of plant-based alternatives
30 May, 2023Australian food scientist Dr Hazel Mactavish-West believes many plant-based alternatives are failing to deliver on taste, promise, price and nutrition.
Plastics pervasive across entire food chain
23 May, 2023A study led by CSIRO has found that micro and nanoplastics are pervasive in our food supply and may be affecting food safety and security on a global scale.
Gut microbiome research funding recipients announced
17 May, 2023Danone North America has selected this year's recipients of the 2022–2023 Annual Gut Microbiome, Yogurt and Probiotic Fellowship Program.
Research: Defining junk food
02 May, 2023An analysis of food policies by researchers has aimed to define 'junk food' and determine which foods should be subject to health-related policies.
How do fermented foods affect brain function?
19 April, 2023Fermented foods contain various brain messengers, such as seratonin, affecting moods and potentially leading to short- and long-term effects on the brain.
How close to reality is 3D-printed food?
22 March, 2023Columbia engineers look at the benefits and drawbacks of 3D-printed food technology and how our kitchens could look in the software-controlled future.
Deer milk may improve health, trial shows
08 March, 2023A New Zealand clinical trial has found regularly consuming Pāmu Deer Milk may improve the health of women aged 65 and above.
Could eating seaweed help the planet?
07 February, 2023A University of Queensland-led study shows that seaweed could provide a possible solution for food security, biodiversity loss and climate change challenges.
Getting the right formula for front-of-pack nutrition labels
08 December, 2022Kerry has launched a tool designed to help manufacturers optimise the nutritional profile of products while being aware of the various front-of-pack regulations.
Popcorn: a microbiome-boosting superfood in disguise
15 November, 2022A University of Nebraska-Lincoln research team has bred new varieties of popcorn to outperform other kernels in nutritional value and taste.
Gut bacteria discovery in infants
15 November, 2022Nestlé scientists have discovered a gut bacteria prevalent in the transition from infancy to early childhood that could help with the development of future products.
Drying and evaporation technology for plant-based products
04 October, 2022 by Jim McMahonChanging market demands are driving food processors towards developing plant-based proteins that require drying and evaporation process technologies.
