R&D

Image Source: Yuki Kondo/Getty Images

NOVA classification matches consumer instincts, study finds

By Augustus Bambridge-Sutton

The NOVA classification system is used to ascertain whether foods are minimally processed, processed or ‘ultra-processed’. A new study has found that people’s perceptions of foods and their processing levels usually align with their NOVA classification.

Getty | OlegPhotoR

Cycle-syncing nutrition: How females can harness their hormones

By Nikki Hancocks

The female hormonal cycle impacts almost every element of a woman’s health and has a significant impact on nutrition needs, yet current healthcare systems are quick to medicate and dampen these cycles as soon as unfavourable symptoms arise. One expert...

Image: Getty/Hailshadow

The packaging paradox: the balance between clean labels and shelf life

By Oliver Morrison

In today’s era of sustainability, rising ingredient and energy prices, reducing waste by extending shelf life is more imperative than ever. But what implications does this have for clean labels? Where do manufacturers draw the line between extending shelf...

Getty | Jacoblund

The female athlete: Filling the gaps in nutrition knowledge

By Nikki Hancocks

With a review suggesting only 11% of sports nutrition research is conducted in female participants, some crucial discoveries are slowly coming to light as studies finally delve into the complicated needs of the female athlete.

FaTRIX will be used as a substitute for butter in bakery goods such as croissants. Image source: FreshSplash/Getty Images

Plant-based fat mimics the texture of animal fat in bakery products

By Augustus Bambridge-Sutton

Some products, such as croissants, need a bit of butter to get their unique texture. Israeli startup Gaven Technologies hopes to provide a vegan replacement of butter and other animal fats in bakery products, with its new plant-based fat FaTRIX.

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