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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.
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.
foodnavigator.com •

How agrifood is entering the next phase of its sustainable development

Leading 2023 research explores how agrifood is entering its next sustainable development phase. By examining key insights from past research, the industry learns what it means for sector growth and evolution in 2024 and beyond.

Here, we look at three studies that establish the role of real-world change processes, the merit of these in meeting environmental objectives and the effectiveness of moving towards this approach over future food goals.
bakeryandsnacks.com •

Is the ‘healthy indulgence’ production trend out, the immunity diet one in for 2024?

Consumers are increasingly aware of foods’ role in supporting their immune system and overall health and wellbeing. With mental health awareness on the rise, food brands add nutritionally supportive ingredients, promoted as helping provide clarity, calm and sleep support.

“Immunity diets will be the focus in 2024, with less alcohol consumption in the under 35s and a rise in functional foods,”​ Dr Morgaine Gaye, a Food Futurologist, who looks at food and eating from a social, cultural, economic,
bakeryandsnacks.com •

EFSA tool predicts food risk for coeliac patients

On 7th December 2023, the European Food Safety Authority (EFSA) released the results of its exploration into how Europe can safeguard coeliac disease patients​.

EFSA researchers have investigated the causes of coeliac disease and developed a tool for screening proteins in food products and ingredients that might cause coeliac symptoms in patients. The discovery of these tools opens up opportunities for manufacturers to develop others and has the potential for use in various food safety areas.
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