A food innovation centre has been established through a partnership between the Philippines Department of Science and Technology and Mariano Marcos State University in Ilocos Norte.
Dutch researchers have launched a crowdsourcing appeal for a project that will analyse the safety and nutrient content of food grown on Martian and lunar soil - and the findings could prove useful for life on Earth too, they say.
Japanese supplier Taiyo has bolstered the already impressive scientific and regulatory backing for its Sunfiber gut health ingredient with new approved health claims in Canada and others in Japan.
Researchers from the National Dairy Research Institute in India sought to bring the health benefits of turmeric’s main metabolite—curcumin—into one of the world’s most popular treat: ice cream.
Adding a mangosteen fruit by-product to cheaper low cocoa chocolates could improve their nutritional content without compromising flavour, researchers have discovered.
Edible insects, 3D printing and personalised nutrition are just three of the topics under discussion at Food Manufacture’s one-day innovation conference – New Frontiers in Food and Drink 2016 – in central London on Thursday March 17.
Stevia is closing in on mainstream acceptance as a non-caloric sweetener, but the product will need additional innovation before it is fully accepted by consumers.
A multi-billion dollar industry in sheep milk is available to New Zealand farmers, if they can be convinced of the opportunity, and if they work together.
By Ryan Gorman, brand director, Network Nutrition-IMCD
The global natural products industry is beholden to vast quality control challenges, which are in turn amplified when it comes to herbal ingredients, given the quality management minefield this segment presents.
Hong Kong's consumer watchdog has called on fast-food franchisees to ban antibiotics in their meats in a move that would echo the plans of some chains in North America.
Veggie and kosher candy conundrum: Dispatches from FIE in Paris
Recently showcased at FiE, Cargill's modified starch can reduce the fat content of yoghurt by at least 50% while keeping the taste and mouth feel of full fat yoghurt - but can it meet consumer demands for clean label?
China will establish a commercial animal cloning centre in Tianjin, while state media has set out to soothe consumers who are concerned by the development.
Japanese textile company Omikenshi will move into the health-food business and plans to use its its cloth-making technology to turn trees into noodles.
A nationwide survey of middle-aged and elderly Japanese consumers has found that those who take probiotic milk have better bone health, are less prone to some diseases and remember more than those who choose regular milk.
Fonterra's work with FOSS and Arla Foods on a method to screen for adulterants served as a foundation for the development of its award-winning Milk Fingerprinting technology.
The market for dairy permeate powder will “explode into life”—especially in Asia—once a global Codex standard is set, which could be as early as next year.
Edible insects pose no special risks to human health – when consumed directly or used as stock feed – according to a new risk assessment from the European food safety watchdog.
Craft beer is a versatile drink, with flavors spanning from light and fruity to dark and ashy. Kentucky native Russ Meredith has taken versatility a step further, concocting a way craft beer can be used in cocktails, as a meat glaze and even on top of...
A method described as similar to a ‘pregnancy test’ has been developed for detecting contamination of meat products with E.coli O157 in less than 24 hours.
Six months of supplementation with xanthophyll pigments, antioxidants and selected botanical extracts may improve visual function in diabetes, says a new study.
Changes to our gut microbiota could have a direct impact the production of antimicrobial peptides that play a role in the risk of developing type 1 diabetes and other autoimmune conditions, say researchers.
As consumer demand for spicy food increases, it also is evolving beyond that for just eye-watering and mouth-burning heat to include a desire for more complex blends of pungent flavors, a recent survey by Kalsec reveals.
A group of international researchers have discovered two new genes in the barley plant that will shed light on the history of agriculture and also bring new capabilities to barley breeding programs.
A pair of Denver-based entrepreneurs decided to go top shelf on ingredients to launch what they claim is the first chewable dietary supplement product in the recovery space.
The food industry is missing a billion euro trick when it comes to ageing population, says Lauren Bandy, senior nutrition analyst at Euromonitor International.
Heptadecanoic acid, a saturated fat found in dairy products, may actually help stop prediabetes in its tracks, says a National Marine Mammal Foundation study.
Scientists have identified two microorganisms that can build bigger and more resilient feed crops, potentially boosting farmers’ bottom lines by millions of dollars.
Sugary drinks may cause type 2 diabetes regardless of obesity – and artificially-sweetened drinks or fruit juice are not necessarily healthier alternatives, according to new research.
!['People will also have to eat [on Mars and the moon], and what is more logical than to grow your own food locally?' asks the researchers' crowdfunding page. © iStock / Aphelleon](/var/wrbm_gb_food_pharma/storage/images/_aliases/news_teaser_medium/1/9/7/6/1386791-1-eng-GB/How-can-food-grown-on-Mars-boost-food-security-on-Earth.jpg)
