The stability of stevia’s sweet-tasting molecule rebaudioside A is adversely affected by light exposure, say researchers, but light-protective packaging could be the answer.
Eating 10 portions (800 g) of fruit and vegetables a day can greatly reduce the risk of cancer, stroke and heart disease and could prevent 7.8 million premature deaths worldwide, according to researchers.
As obesity levels continue to rocket in Europe, food industry efforts in reformulating popular foods to reduce fat, salt and sugar levels are making inroads but are unlikely to provide a complete solution. FoodNavigator talks to experts on some of the...
When it comes to controversial science issues, scientists need to rethink their approach to engaging the public, according to the authors of a new study looking at women's attitudes towards genetically modified foods.
Pre-competitive industry research into fat reduction, high protein foods and new product development (NPD) strategies has been given a £1 million (€1.2m) boost in funding through the UK's research councils.
Drinks sweetened with high-Reb A stevia may have similar or higher satisfaction ratings than sucrose drinks, but added fibre lowers scores, according to a new sensory and sensation-focused study.
Titanium dioxide, a common food colouring used in sweets and chewing gum may affect the intestine’s ability to absorb nutrients and protect against harmful pathogens, a study has determined.
Rice flour, a staple ingredient used in commercial gluten-free products, has been suggested to contain increased levels of toxic metals linked to heart and brain disorders.
Manufacturers should favour reduced sugar potatoes, specific storage temperatures and use acrylamide-cutting enzymes to reduce levels of the possible carcinogen, according to one expert.
Quinoa has the potential to provide a highly nutritious food source to the world’s growing population and a new genetic map can help researchers to breed in useful traits.
A chemical normally used in the canned food industry has been found to interfere with the hormone that controls appetite, raising the prospect of increasing weight gain and obesity.
Unreliable access to affordable, nutritious food has a significant bearing on a child's behaviour, academic performance and emotional well-being, a review has determined.
'It appears that no safe exposure during human pregnancy exists'
Eating liquorice while pregnant could harm the baby's cognitive abilities and increase its risk of aggressiveness and depression, according to a Finnish study.
Maintaining a healthy weight and heart is as much an issue of meal timing and frequency as it is the meal’s make up, US researchers have found despite a 'skewed positive results about the benefits of breakfast' from industry-backed studies.
The Unique Manuka Factor Honey Association (UMFHA) has developed a system that uses compounds to validate manuka honey as genuine, after a rise in fake manuka honey was sold in UK markets.
A food model that factors in caloric load, nutrient breakdown and even how food is perceived may help those who accumulate fat and are at a higher risk for cardiovascular disease and diabetes.
Limiting junk food ads work, according to researchers, who think that the compulsion to eat this food is caused by environmental cues like advertising.
Mass produced commercial tomatoes contain increasingly less flavour and return increasingly less consumer satisfaction. A team of researchers has discovered a ‘genetic roadmap’ for rebreeding tastiness into tomatoes
Whey protein has become the unlikely source for producing artificial silk as researchers have perfected a method that uses nanostructures to form this high-demand material.
As one UK snack firm markets its kale crisps as 'acrylamide-free', we talk to a leading researcher on how to reduce the carcinogenic contaminant in different foods and ask: does acrylamide-free' really exist?
Asthmatic children may be more vulnerable to obesity in later life as new work identifies the chronic lung condition as a risk factor for extreme weight gain and its associated metabolic disorders.
Malfunction of the inflammatory response after a meal could be a cue for metabolic disorders such as diabetes as doctors identify its differing roles in dealing with pathogens and excess food intake.
As Switzerland prepares to legalise three insect species for food, we talk to one Finnish researcher on the best ways to process mealworms and crickets to get the optimal flavour and texture profile.
Consuming a whey protein drink after exercise cuts later energy consumption and eating rate compared to consuming a carbohydrate drink among lean men, according to a study.
Switching to a ‘healthier’ low calorie sugar may not lessen the risk of developing health conditions as trials comparing two common sugars found other factors involved in long-term health risks.
Researchers in Britain have developed a urine test which can distinguish between different diets, potentially allowing a person’s health to be assessed more effectively than through food surveys.
While the gut bacteria of indigenous Inuit populations are ‘broadly similar’ to modern Western populations, subtle differences that distinguish the two could help researchers understand how diet impacts our health through the microbiome, say researchers.
The body’s ability to produce its own ‘natural cannabis’ may be responsible for fueling the chronic overconsumption of foods high in sugar and fat that contribute to the obesity epidemic.
Greenpeace is calling on EU policy makers for a complete ban on neonicotinoid pesticides as its latest report shows the harmful effects on pollinators.
The consumption of red meat might be a dietary risk factor in the onset and progression of a common inflammatory bowel condition, according to Harvard researchers.
The purchase of pre-packaged, processed foods may be as much to do with an individual’s self confidence in preparing a nutritious meal as it is with convenience and cost.
Reducing sugar consumption in line with recommendations set out in the Eatwell Guide, are likely to extend the average life expectancy by around six months according to Oxford University researchers.
Eating eggs can improve aspects of cognition, according to research that also concludes neither high intake of cholesterol or eggs are associated with an increased risk of dementia or Alzheimer’s disease.
Defining portion sizes using tools such as special tableware can help promote modest weight loss among obese people who are following a strict dietary plan, say Cambridge scientists.
Breast cancer survivors are advised to steer clear of grilled, barbecued and smoked meat as findings have established a link between these cooking methods and a decrease in survival time, post-cancer.
Whilst smaller scale sustainable fishing practices protect the oceans from depletion of marine life, they are vastly more detrimental to the environment, say researchers
GM NK603 corn research generates debate in Europe and the US
A new study on GM corn, involving French researcher Séralini, whose previous work has generated controversy, has spurred scientific debate on both sides of the Atlantic.
Having an obese mother or father could affect the motor and social skills of a growing child, as a study lays bare the consequences of obesity on the next generation.
The traditional Mediterranean diet of fruit and vegetables, nuts, fish and wine could prevent neurological degeneration in later life, say researchers at the University of Edinburgh.
