Mintel research has revealed organic products launches with free from and ethical claims have experienced impressive growth over the past decade, especially in Europe. According to the global market researcher, the number of organic NPDs in Europe with ‘suitable for’ – or free from – claims has risen from 20% in August 2009 to 43% […]
Subjects who drank green, oolong, or black tea at least four times a week for about 25 years had more efficiently interconnected brain regions. Regular consumption of tea may offer a protective effect on brain structure and age-related cognitive decline, according to research published in the scientific journal Aging. The majority of previous tea studies […]
A coalition of health bodies, farmers, MPs and environmentalists has called the amount of meat and dairy we consume to be halved by 2050. The Eating Better alliance of over 60 organisations has set out steps to stimulate a 50% reduction in meat and dairy consumption as well as a transition to ‘better’ meat and […]
A new study demonstrates that just one hour of exposure to blue light at night—the kind of light produced by the screens of our many devices—may raise blood sugar levels and increase sugar consumption in male rats. This study, led by researchers from the University of Strasbourg and University of Amsterdam, was presented at the […]
As people age, many experience changes to conceptual reasoning, memory, and processing speed. But a simple change in diet may be one of the keys to helping aging adults maintain a well-functioning mind, according to new research from the University of South Australia (UniSA). In a study of 4,822 Chinese adults aged 55-plus, researchers found […]
Global flax protein market valued at around $48 million, according to Persistence Market Research report. The global flax protein market was valuated at around $48 million in 2018, and is expected to grow at a CAGR of over 5.5% from 2018 to 2027, according to a report from Persistence Market Research. The global flax protein […]
The European Commission has put on hold plans to increase maximum authorised mercury levels in fish, a move welcomed by consumer rights campaigners. Currently, maximum authorised levels are set at one milligram per kilogram of fish and the Commission had planned on doubling this to two milligrams. However, in a report published this month summarising a meeting […]
As more consumers fixate on sugar as a primary source of unnecessary calories and connect it to unwanted weight gain, manufacturers will need to re-engage shoppers with more nutritious options or else risk them opting-out of packaged foods and beverages, new research from ingredient supplier Kerry suggests. “One third of Americans believe that sugars are […]
Adding baru nuts to the diet may help improve levels of HDL cholesterol and reduce waist sizes in overweight and obese women, says a new study from Brazil. Data published in Nutrition also indicated that consuming a baru nut-enriched diet for eight weeks led to significant reductions in cholesteryl ester transfer protein expression (CETP), a marker […]
Concentration of polyphenols may be responsible for the favorable response in healthy postmenopausal women. A study conducted at the University of California, Davis found that two cups of mangos a day had beneficial effects on systolic blood pressure among healthy postmenopausal women. Mango consumption helped relax blood vessels in as little as two hours after […]
Meat protein is linked to a substantially higher risk of death from heart disease, but protein from nuts and seeds are protective, find research published in the International Journal of Epidemiology. People consuming the most meat protein intake saw a 61% increase in cardiovascular mortality risk, compared with those in the lowest consumption group, said […]
From “layered wellness” to “tailored expectations” flavour supplier Givaudan delves into agenda-setting consumer trends in its re-vamped FlavourVision digital platform. Swiss flavour and fragrance manufacturer Givaudan identified over 70 “crucial drivers” and “leveraged attitudes” that it believes will shape the future of food demand in its new behavioural survey, which feeds into the trends […]
Its report, ‘Shiga Toxin–Producing E. coli (STEC) Infections Associated with Flour’, published last month, claims in 2016, a team investigated an outbreak of STEC serogroup O121 and O26 infections linked to contaminated flour from a large domestic producer and implicated raw flour was the source. Raw cookie dough Between December 2015 and September 2016, there were 63 cases […]
The European Food Safety Authority (EFSA) has carried out an assessment of the substance furan and concluded that exposure to high levels could pose a health risk. The Authority admits that because of gaps in knowledge about the possible toxicity and effects of the substance, scientists can’t even recommend safe levels. However, their research will […]
Mushrooms may be more filling than meat when matched in terms of protein content, researchers have found. Previous studies have already suggested that mushrooms can be more satiating than meat, but this effect has never been studied with protein-matched amounts. In this study, which was funded by the Mushroom Council, US researchers gave a group […]
