Genes that are linked to lactose intolerance may also provide a blueprint into how schizophrenia and other complex conditions manifest themselves, a study has suggested.
Children as young as 9 years old are receiving almost half of their daily energy requirements from "discretionary" or junk foods, research has discovered.
Nanoparticle technology could be used to improve the way beans absorb nutrients, boosting growth in order to meet the demand for food, a study has highlighted.
The lack of a harmonised message on whole grain intake in many countries may be leading to confusion and creating barriers for industry, warn researchers.
An antibacterial Bag for Life – designed to prevent food infections from most common types of bacteria – won the Best New Idea award at the trade event Foodex 2016.
Nudging techniques, such as changing food product order, can influence food choice and holds promise for changing consumer behaviour - but quantifying its effectiveness is difficult, researchers have found.
Greater consumption of foods found in the Mediterranean diet may be more important for prevention of heart disease and strokes than avoidance of ‘unhealthy’ processed foods, a new study finds.
Saturated fat intake has increased in Irish adults and omega-3 fish oil intake has decreased in younger age groups, according to a 10-year comparative study.
The EFSA Journal and its full archive dating back to 2003 has migrated to Wiley Online Library, as the EU’s central agency seeks greater “openness and engagement” for its primary research work.
Snacks supplier Nim’s Fruit Crisps unveiled its first range of vegetable crisps at the Food & Drink Expo in the UK last week – and took the show’s award for Best New Idea.
A high-fructose diet during pregnancy may lead to the foetus developing hypertension, cardiovascular disease (CVD), and obesity in later life, a study reports.
The nutrition science community is becoming increasingly concerned about the health halo around coconut oil and the risk to health if consumption becomes a regular occurrence.
The rapidly-growing age segment of over-85s has been neglected in both nutrition research and dietary recommendations, say UK researchers behind a large-scale trail-blazing study.
From science to shelves: the development of MacuView
A recent study published in the Journal of Ophthalmology has shown the benefits of consuming a dairy drink, MacuView, containing lutein-, zeaxanthin- and DHA-enriched egg yolk.
An over consumption of sugar sets in motion a reward mechanism in the brain that mimics other drugs such as tobacco and cocaine, a study has suggested.
Polysaccharides have been put forward as a cheaper alternative to phosphates to help retain water in prawns under commercial conditions, a study has decided.
92% of 800+ ingredient and product exhibitors that attended Vitafoods Europe in Geneva last year said they would launch at least one product in the following year.
The nutritional quality of food will plummet as carbon emissions rise, with every bite delivering less protein, fewer micronutrients and more sugars, according to a report released this week.
A high-protein diet can help obese older adults lose weight and improve physical function compared with a regular weight loss regimen, according to a new study.
Switching from saturated fat to vegetable oils that are rich in linoleic acid reduces cholesterol but actually increases the incidence of heart attacks and heart disease, according to a recent review of a data collected nearly 50 years ago.
New EU research shows that diets targeted at an individual’s specific needs –personalised nutrition – can improve health more than general nutrition advice, but the results are not improved by honing that advice based on people's phenotype (physiological...
Scientists have developed a wearable system that monitors calorie intake by recognising the chewing and swallowing sounds of food, a research paper has revealed.
3D food printing gives academics an opportunity to explore the functionality of ingredients and how we can delay the process to get a solid structure and build challenging shapes, according to Dr Maarten Schutyser, professor, Food Process Engineering,...
Gelatin extracted from duck feet or other avian sources could provide an alternative to pig and cow sources, which some consumers avoid for ethical or religious reasons, claims a new study.
Food should be labelled with how much exercise is required to expend its calories in order to help promote an active lifestyle, said a leading health expert.
Following global dietary advice for healthy eating could help avoid over five million deaths per year, but it will only cut carbon emissions by 29% - nowhere near enough to prevent global temperatures rising above two degrees, British researchers say.
A ‘food circuit,’ in which neurons are activated when a sweet taste is detected, may represent a new approach in controlling appetite, a study on Drosophila flies has shown.
Reducing sugar intake has become a key concern amongst many European consumers, with a quarter of those surveyed now preferring low sugar food products, a 2,500-strong survey has found.
Salt provokes fatty food eating, and can even trigger increased food intake among people who have a preference for less fatty foods, Australian researchers have found.
Around 20% of adults worldwide will be obese by 2025, if policies designed to slow down and stop the worldwide increase in Body Mass Index (BMI) are not revised and implemented, according to a study.
'Everything is moderation' is valued as simple, effective advice to promote healthy eating. But without a fixed definition, it leaves people the freedom to define moderation as how much they want to eat and is unlikely to be effective, US researchers...
The United Kingdom is emerging as a nation of casual consumers, whose preference for convenience food appears to give rise to increased food waste, a survey has shown.
3D images of food produced at a nano level promise to save on food industry costs and reduce food waste as a result of faulty production, according to a study’s authors.
A trio of lime, stevia and β-glucans could open up opportunities for fruit based beverages that have an increased nutritional value yet are low in sugar, say Danish researchers.
A spoken-language app that makes calorie counting easier has been developed by researchers, who believe the technology could prove useful for those struggling to lose weight.
Healthcare professionals may recommend moderate dark chocolate consumption after daily chocolate eating was tied to reducing heart disease risk factors, claim the authors of a cross-sectional study.
Given the choice between eating something calorific with an unpleasant taste and more pleasant tasting food that is calorie-light, the brain places energy needs first, a study has shown.
!['Part of the reason [eating in] moderation messages are so appealing - their simplicity - is part of the problem. People are poor judges of moderate consumption,' write the researchers. © iStock](/var/wrbm_gb_food_pharma/storage/images/_aliases/news_teaser_medium/9/6/1/3/1363169-1-eng-GB/Everything-in-moderation-advice-is-unlikely-to-be-effective-study.jpg)
