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Large-scale precision nutrition study explores role of personalisation

The National Institute for Health (NIH)’s $180 million study to understand how our bodies respond to food and whether a personalised diet can help improve health and prevent chronic disease.

In the large-scale $180 million (€168 million) four-year study, Nutrition for Precision Health (NPH) will analyse the relationship between personalisation in diet and its impact on health and chronic disease prevention.

Food substitutions can benefit climate and health

Diet swaps can reduce carbon emissions and improve health, a recent study finds, providing sustainable and nutritional insights and spurring action in the food industry.

Consumers’ dietary habits shape the climate and health landscape, results from a recent study confirm. If all US consumers who ate high-carbon foods replaced these with a lower-carbon substitute, the country’s total dietary carbon footprint would be reduced by more than 35%, researchers have found.

Ultra-processed foods: Good, bad, or ‘a mixture of both’?

While various organisations promote their new and updated stances on ultra-processed foods (UPFs), efforts to separate fact from fiction prevail. “Most, if not all, foods are not simply good or bad but a mixture of both,”

Numerous statements containing ultra-processed food (UPF) guidance and recommendations have emerged in 2023.

The British Nutrition Foundation (BNF) published its position statement on UPFs, entitled The Concept Of Ultra-Processed Foods (UPF), in April 2023, after a review of

Could allergen near misses enter food safety procedures?

A new report calls for better food allergy near-miss procedures after finding a lack of reporting consistency and food industry support.

Hospitality Allergen Support UK (HASUK) has published its first report on food allergy near-misses. The campaign highlights the importance of near-miss reporting and recommends it becomes part of overall food safety procedures across the industry to prevent accidental deaths from cross-contamination with allergens.

Greenwich University collaborated with HASUK

EU alternative protein market needs legal support to thrive

European alternative protein startups and researchers need a “clear and coherent strategy” from policy makers to make sure the EU does not lag behind the rest of the world, according to EIT Food and its recent policy brief.

In recent years, scores of manufacturers have ploughed their efforts into exploring and diversifying proteins to meet consumer demands for plant-based and environmentally-aware product developments.

However, while investment has been growing, legislative endorsement has bee

The UK prepares to open food security science centre

Amid global food insecurity, the UK government says it is committed to producing crops resilient to climate change and addressing hunger and malnutrition with a food security science centre.

In November 2023, the UK hosted the Global Food Security Summit, designed to bring international attention to the food security crisis.

At the event, UK Prime Minister Rishi Sunak announced the UK will launch a food security science centre to produce crops resilient to climate change and spur more funding
foodnavigator.com •

Diversified protein sourcing is on the 2024 agenda: What's the path to mainstream adoption?

Calls to create healthy, resilient and sustainable food systems are loudening. With growing awareness around the fragility of food systems and the globe’s growing population, the urgent need to make this a reality is scaling industry consciousness.

To respond, manufacturers have turned their attention to finding new sources of protein that offer favourable nutrition profiles and environmental considerations, along with focusing on securing the future of European food systems.
foodnavigator.com •

Is the UK bar for insect protein entry too high?

“The acceptance of insects as a viable source of protein is essentially the triumph of science over irrationality,” according to Eduard Tsvetanov, communications and PR manager if International Platform for Food and Feed (IPFF).

Insect protein in Europe is at “a turning point of its history”, the IPIFF detailed in its recommendations for policy priorities in its recently published brochure in November 2023​.
foodnavigator.com •

Researchers teach tech to taste in 'first step' towards accurate flavour modelling

Signalling advancement potential for retailers, researchers from the Technical University of Denmark (DTU), the University of Copenhagen and Caltech have ‘taught’ an algorithm to pick out flavour notes from wine.

With applications to personalise beer and coffee connoisseurs' purchases, the researchers’ findings raise interesting potential for taste and flavour opportunities in the broader food sector.
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