A recently published analysis by researchers at the Stanford Center for Ocean Solutions and other institutions finds that blue food is underutilized in tackling malnutrition, cardiovascular disease, and climate risk.
Artificial food dyes have been linked to multiple health concerns, including hyperactivity in children, allergies, and certain cancers. The science isn’t settled and the Food and Drug Administration says colour additives are safe [1], but consumers are nonetheless clamouring for natural alternatives.
Do you love those sugary-sweet beverages, reconstituted meat products and packaged snacks? You may want to reconsider based on a new study that explored whether individuals who consume higher amounts of ultra-processed food have more adverse mental health symptoms.
Higher consumption of ultra-processed foods may be linked to an increased risk of developing and dying from cancer, an Imperial College London-led observational study suggests.
Metal oxide nanoparticles – commonly used as food colouring and anti-caking agents in the commercial ingredients industry – may damage parts of the human intestine, according to new research by Cornell and Binghamton University scientists.
It is essential for all stakeholders involved in the food production process, that food products and ingredients meet regulated quality standards.
Mezcal is a distilled alcohol made from the boiled and fermented sap of agave plants. Most mezcal beverages – including all brands of tequila – are sold as pure distillates, but a few have an added stowaway bottled inside: worms.
The latest wave of the Food Standards Agency’s (FSA) Food and You 2 survey, conducted between April and July 2022, shows that most people surveyed in England, Wales and Northern Ireland had made changes to their eating habits in the last year, with financial reasons being the biggest driver.
FrieslandCampina Ingredients recently released its third annual magazine detailing five key trends that will drive the evolution of food, drink and supplement industries in 2023. The magazine, titled ‘Shaping the future of Nutrition 2023’, offers expert insights into current consumer drivers to help brands identify new areas for innovation and new product development (NPD) in […]
Despite numerous health benefits and recommendations from dietary guidelines, whole-grain food intake remains low globally. A research article featured in the Journal of Nutrition Education and Behavior, < https://doi.org/10.1016/j.jneb.2022.08.006 >, looks at consumer understanding of whole-grain food definitions and industry labelling practices.
February 2025
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