The Nobel Foundation’s ‘Your plate, our planet’ event featured talks by start-ups boasting the world changing power of new food technologies like ‘food computers’ and tropical weather forecasting.
An 'aggressive' approach to boost protein, vitamins, electrolytes and calcium can help development and growth of premature babies, researchers have found.
Media coverage of food scandals affects consumption, but desensitisation and the force of consumer habits may present challenges for food regulators, according to researchers.
Gifts given from the heart this Christmas may not be good for waistlines as a study identifies popular presents such smartphones, tablets and video games as contributing to obesity rates in children.
Exceeding recommended levels of red meat does not seem to make a difference to blood pressure and blood cholesterol - at least in the short-term, a review has concluded.
Food textures have been found to have a more significant effect on satiety than previously thought as an innovative food model has evaluated its effect on eating rate and enjoyment.
EarlyNutrition, a project comprised of 36 international research institutions, has released its final report following five years of investigation. The report sends a grave warning to parents and those planning for families on the dangers of parental...
A high intake of cured and processed meat can worsen asthma symptoms over time, according to French researchers who used a novel analytical method to take into account obesity as a mediator.
Flavour often comes first when we think of new product development (NPD), yet texture is just as important in influencing our eating experience – and it can even change the food's flavour, perceived naturalness and how filling it is.
The UK’s organic certification body, Soil Association, has defended organic food following an article in New Scientist which urged consumers to stop buying organic to protect the environment.
The impact on public health of the UK's sugar tax will depend on industry's response to it, according to the authors of a Lancet study. If firms choose to cut the sugar content of soft drinks, the biggest beneficiaries will be children, they...
The spectre of lab-meat has been haunting the meat industry for years but has yet to reach store shelves. We speak to the Good Food Institute to discuss the obstacles in making this happen.
Researchers have developed a novel processing technology that prepares soybean oil without producing unhealthy trans-fats, which they say could help reformulation efforts.
Switching red meat for vegetables or potatoes could significantly lower your risk of myocardial infarction, but swapping out fatty fish for veggies could increase your risk, say researchers.
The research into the health benefits of soy foods continues to accumulate while the concerns about the legume’s purported estrogenic effects abate, according to a recent review article.
Rapid post-diet weight gain, often referred to as yo-yo dieting, could be a result of obesogenic gut bacteria which remain even after weight loss, say researchers who hope their findings could help to stop weight gain after dieting.
Eating at least 20 grams of nuts a day could cut the chances of dying from respiratory disease by about a half and diabetes by nearly 40%, researchers say.
Omega-3 consumption is on the rise, but consumers are still not completely convinced of their benefits and manufacturers need to be motivated to address this.
Combining high-intensity ultrasound with the enzymatic treatment of egg whites could produce new ‘added-value’ egg white protein hydrolysates that are attractive to the food and nutrition industry, say researchers.
Findings point to risk from saturated fats outside some reduction guidelines
There is an association between intakes of individual saturated fats and the risk of coronary heart disease, according to a new analysis of data that underlines the importance of switching out saturated fats for healthier alternatives.
A high-fat diet may have consequences on mental health in later life, according to a recent mouse study. "A careful nutritional balance during this sensitive period is pivotal," says the lead researcher.
A mechanism found to explain why aspartame prevents weight loss in humans is "not plausible" according to the International Sweeteners Association (ISA).
A University of Hohenheim researcher is seeking investment for a project investigating the role of mobile phone apps in promoting better nutrition through behavioural change.
A biological process to explain why aspartame does not promote weight loss has been proposed by US researchers, who found the sugar substitute promoted weight gain in mice.
One size does not fit all when marketing meat alternatives, say researchers. Manufacturers need to decide whether they should target price conscious consumers, healthy eaters, taste driven individuals, eco-friendly greens, organic shoppers or vegetarians.
Microalgae is often held up as the most promising sustainable protein that can feed a growing world population - but first production needs to be scaled up on industrial levels. "The costs of inaction are too steep to even contemplate,” writes the...
The majority of reformulation to lower levels of sugar, salt and fat has no impact on consumer acceptance or willingness to pay, says a new EU-backed study.
A new study has highlighted some of the lesser-known properties in stevia - one of which has anti-obesity potential - that could provide extra commercial benefits in addition to its sweetening power.
Missing breakfast and a lack of sleep both appear to accurately predict whether a child will become overweight or obese in later life, a University College London (UCL) study has concluded.
Molecular biology approaches that target DNA are being increasingly used for geographical traceability due to their speed, accuracy and reliability, according to review.
Selling wonky vegetables or a dented tin on tomatoes at a discount can help reduce food waste - but the price reduction must be aligned with the product and its flaw, say researchers.
Virtual reality can be a bit of fun for consumers: offering bonus content via a 3D experience. But behind the scenes in the F&B industry, it has important roles to play in how our beverages are created and made.
The European Food Safety Authority (EFSA) has made all its models from the last 15 years available on an open source platform called the Knowledge Junction, which also encourages external submissions of data, images and videos that could go on to be used...
Over half of the soft drinks available in supermarkets exceed the recommended daily amount for an adult’s sugar consumption, as a study identifies ginger beer as containing the most sugar.
Research that digitises the taste sensation to create ‘virtual flavour and texture,’ may prove to be of benefit to those on specialised diets or looking to reduce the amount of consumed sugar or salt.
Freeze-drying fruit retains almost all of its nutritional value and can help keep ingredient lists clean, according to a study funded by ingredient supplier Chaucer.
