Eating up to one egg a day has no association with coronary heart disease (CHD) but does reduce the risk of stroke by 12%, a meta-analysis has suggested.
Electronic cigarettes infused with food-flavoured liquids could help with weight control, according to a paper that looks into vaping as a tool to help tackle obesity.
Brain cells that have a central role in controlling appetite and feeding behaviour have been identified in a study that pinpoints this area as a target for treating appetite-related conditions such as binge eating and anorexia nervosa.
The World Medical Association has lent its weight in support of tough new policies to curb obesity, including taxes on junk food and sugary drinks as well as bans on advertising to children.
PepsiCo and TB Alliance are partnering to improve the bitter and unpleasant taste of today’s tuberculosis (TB) treatments - important in the treatment of children.
Sugar alcohols could be used to store solar and wind energy as researchers look to alternatives that are more environmentally friendly and sustainable.
High protein intake during infancy may contribute to obesity later in life in infants who are not exclusively breastfed, according to a Nestlé Nutrition-funded study.
It’s a case of quality over quantity as research suggests people will pay more for smaller portions if the food can successfully appeal to their sense of taste, smell and texture.
special newsletter: hygiene, cleaning and sanitation
By Tom Dewey, global marketing manager, 3M Food Safety
Every day food processors are forced to make the high-risk decision to begin production and one key factor is effectiveness of the most recent cleaning and sanitation of their manufacturing environment.
The choice between artificially sweetened and sugared soft drinks does not seem to make a difference in the onset of chronic conditions such as diabetes, according to Swedish research.
The chances that a child will become obese in later life are largely determined before they are even conceived, as researchers believe parent’s health is key to tackling obesity in future generations.
Valio lactose free milk powders; sodium reduced Valio ValSa cheese and spread; Play children’s yogurts with less sugar and Valio Better light spread have been recognized by SIAL for its innovation.
A quicker and more sensitive method for detection of 2-alkylcyclobutanones (2-ACBs) which uses fewer resources than the EU standard has been developed by researchers.
Food scientists are X-raying fats in a bid to understand how saturated and trans-fats can be replaced by healthier versions without compromising taste or texture.
Niche beef products could fetch higher prices by carrying a proposed label which shows the cattle was raised with environmentally-friendly grazing methods, researchers say.
Around 268 million children aged 5-17 years may be overweight by 2025, according to a report, which identifies 91 million of these individuals as clinically obese.
A carotenoid-rich tomato extract (CRTE) has been found to inhibit a key process that leads to the thickening of the artery wall, which is typical of heart disease.
Linking the nutritional makeup of dairy products to an increase in cardiovascular risk is ‘unwarranted’ as research uncovers no meaningful association.
Along with taste, appearance, smell and texture, food choice may also be genetic as a study identifies biology as a factor in preferring foods high in either fat or sugar.
Following a Mediterranean diet could lower the risk of developing conditions such as heart attack and stroke, according to a study from the University of Cambridge.
Does the 'miracle berry' have potential for sweet success in reducing the sugar content of sour drinks, as Brazilian researchers suggest, or like its name is it too good to be true?
Concerns over using crickets as a sustainable alternative to meat may be eased as a study has shown that weeds and food by-products could work as single ingredients to successfully rear this insect.
Improving protein consumption in the elderly may be a matter of improving taste, convenience and affordability as a study sets out a series of strategies designed to boost intake in this demographic.
High gluten intake before the age of two carries coeliac disease risk, researchers say, challenging coeliac development links with breastfeeding and age.
Consuming a meal high in fat appears to reduce the brain reward response — a finding that has future implications in the reformulation of low-fat foods and the fight against obesity.
Researchers say they have “moderate certainty” that introducing allergenic food such as peanuts or egg at an early age reduces risk of developing allergies.
'The first step towards a future with healthy, hardy plants' - but are they GMO?
The International Sweeteners Association (ISA) has rejected the findings of a review which found industry-funded research into artificial sweeteners to be skewed in favour of industry as “misleading and biased”.
Advances in the field of scent may be key to developing healthier food - by using natural aroma molecules to make reformulated food smell saltier or sweeter - or even creating personalised flavours that are tailored to an individual's genome.
University of Sydney and Ramazzini Institute researchers are claiming widespread bias in industry-funded research into artificial sweeteners, arguing those financially backed by business are far more likely to have favourable results.
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