The ingredients specialist has extended its partnership with APC Microbiome Ireland, a Science Foundation Ireland (SFI) Research Centre, for a two-year project to delve into how dietary fibres can impact the functioning of the gut microbiome.
Researchers from Ohio State University and University of Notre Dame have cautioned marketers not to rely on scientific backing when it comes to selling their indulgent product.
The European Food Information Council (EUFIC) examined the science behind the cancer study that has caused an uproar in the media recently and has cautioned not to read the headlines out of context.
Cutting-edge research from the European nut and dried fruit producer has identified three probiotic bacteria found in nuts that display significant beneficial effects for human health, which will enable producers to capitalise on the ever-growing consumer...
The old adage of 'eating with your eyes' remains true, confirmed by research that has demonstrated that, by changing the surface texture of a snack, food producers could alter a consumer’s perception of its tastiness and the likelihood of purchasing...
Researchers set out to determine how much, if at all, a price premium would affect the reality of child labor in cocoa production in Ghana. Through three scenarios, they settled on an 11% bump transferred directly from government to farmer.
Researchers explored how consumers judge chocolate without any packaging compared to six styles of wrappers – and the latter won by a hair, according to the study published in Heliyon.
Everyday indulgence has ended, as impulse purchases slow, social media takes over and regulations intensify, according to Euromonitor analyst Michael Schaefer.
Consumers will not compromise on taste, but they are asking ‘weirder’ questions about the origins, ingredients and benefits of their food, according to Ipsos survey data and industry thought leaders who spoke at Puratos’ Taste Tomorrow event in Chicago,...
The European Food Safety Authority (EFSA) will conduct a scientific evaluation of sucralose following the publication of a study which found a link between the sweetener and cancer.
An trend for outsourcing science and research may be good news for contract research organisations (CROs) and open innovation partnerships, but does it mean that internal R&D is suffering?
Dutch gum manufacturers along with research group TNO have partnered with the Foundation NederlandSchoon in a research project to make chewing gum less sticky and easily degradable.
JBT FoodTech said the development of its latex based ceramic insulation system – an IPA innovation award winner this week - was informed by insights gained from space shuttle engineering.
A breakthrough in cocoa genetics by a collaboration involving Mars, USDA and IBM will accelerate research into the production of trees that can better resist drought, disease and pests, and has met with an enthusiastic welcome from leading cocoa scientists...
Funding to bolster research into new food uses for cereals and
oilseeds is behind a fresh R&D strategy released by the UK
cereals industry this week, a move designed to open up new market
opportunities for the sector.
Biscuit, confectionery and snacks producers in the UK have to
invest and innovate in order to survive, and the government should
do more to help them, according to a speaker at this week's BCCCA
Technology Conference.
