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Study leads researcher to believe that lifestyle changes, which increase aerobic activity and moderately decrease calorie intake, may help to improve vascular health in older adults facing obesity.
Susan Brownlow highlights the major contribution food waste makes to global warming and speaks with Emilien Hoet from climate consultancy, ClimatePartner, to find out more.
Pollock has been declared one of most climate-friendly sources of protein by the Association of Genuine Pollock Producers (GAPP), after analysis of energy, land, and water resource usage.
Andrew Tindall of Mewburn Ellis LLP gives an update on the state of the world’s fish stocks and why cellular aquaculture affords reason for optimism.
Researchers assess the range of future global food security projections to 2050, using a study that focuses on the two major food security indicators.
Scientists from Ohio State University are researching whether our sense of smell can be influenced to encourage healthier eating.
Researchers have determined the right amount and combination of sushi to eat based on the study of 100 samples of different types of sushi.
Heather Clifford, a doctoral student from the University of Maine, has conducted what is thought to be the first analysis of Khumbu ice – and her findings are concerning.
Researchers from the Universities of Göttingen and British Columbia have investigated the acceptability of five different countries towards changes in genome editing.
Senior analyst at Bloomberg Intelligence Duncan Fox thinks changing consumer habits towards local food has changed the way the industry will operate in the future.
New research from the Alcohol Health Alliance has revealed a distinct lack of knowledge among British consumers around nutritional and health guidelines when it comes to alcoholic drinks.
Researchers from the US Department of Energy have been busy analysing alternatives to landfill when it comes to disposing of food waste, with four options identified.
The Food Foundation’s Broken Plate report has revealed some alarming gaps between rich and poor households when it comes to the quality and nutritional value of the food they are consuming, while some campaign groups are already calling for more legislation for unhealthy foods.
Researchers from Japan have found a way to utilise part of the hop plant wasted during the beer brewing process, by forming cellulose nanofibers from the leftover biomass.
ATNI’s latest Global Index suggests the world’s top food and beverage manufacturers have slowed down efforts to combat malnutrition, with Nestlé and Unilever leading the way.
