Consumers can make healthier choices from both traffic light and numerical labelling, but individuals’ levels of self-control can make a big difference to the effectiveness of an intervention, according to two new studies.
Consumption of sugary drinks that contain high levels of added sugars can lead to excess weight gain and higher risks of developing diabetes and heart disease, says the most comprehensive review of evidence ever undertaken.
The type of dietary fat we eat may lead to changes in our inflammatory response, which in turn play a key role in long term risk of obesity-related diseases including diabetes and atherosclerosis, warn researchers.
Disrupted insulin signalling in the brain along with a high-fat diet may result in overconsumption, while a normal diet has no effect, say researchers - who suggest that these altered brain functions can lead to us overconsuming fatty foods.
Consumers are more sceptical towards hedonic claims than health claims – but giving them a multisensory experience can reduce scepticism and boost purchase intent, researchers have found.
Beans match beef for satiety thanks to their combination of protein and fibre - but consumers don't expect to feel as full as when they eat meat, researchers have found.
The government should update its advice on food portion sizes urgently, warns a leading charity, after researchers advised smaller food packages could help to cut Britain’s obesity crisis.
Schoolchildren benefit from more time to eat lunch, choosing more fruit, and consuming more of their meals, including vegetables and milk, according to a study.
Scientists have identified a genetic defect in oil palms, called bad karma, which reduces yields – a finding that could save industry both time and money, they say.
Eating a Mediterranean-style diet with extra-virgin olive oil may lower the risk of developing breast cancer, according to a new analysis of a trial in Spain.
People consume more food and drink when offered larger portion sizes or when using larger items of tableware, according to the most conclusive review of evidence to date.
People who drink diet beverages may compensate for the absence of calories in the drinks by feasting on extra food that is loaded with high levels of sugar, salt and unhealthy fats, say researchers.
Poor diet and high blood pressure are the top two contributors to early death around the world, with high salt intake a ‘key component’ in raising blood pressure, according to a study published in Lancet Journal.
Repurposing food waste from retail and commercial suppliers could offer have significant beneficial outcomes for new food markets in addition to the environment, say researchers.
Cocoa flavanols have been tied to lowering blood pressure and heart disease risk in new research by a Mars-backed project, but study authors say chocolate is too calorific to be a delivery vehicle.
Lowering the consumption of sugar sweetened beverages (SSBs) by at least one serving per week could help to improve markers of cholesterol, according to new research in school children.
Preserving the natural structure of plant fibre during food processing keeps blood sugar levels in check – meaning manufacturers can make their products healthier without changing the ingredients, say researchers.
There is a direct link between salt intake and obesity, says 1200-strong CASH study – but health experts say the findings should be taken with a pinch of salt.
Shoppers are willing to pay up to 30% more for ethically produced goods that carry the Fairtrade logo, according to a new brain study that suggests ethical foods produce a greater ‘reward signal’.
When it comes to cutting levels of obesity-related heart disease and death, it’s time to stop counting calories, and start to make simple changes that improve the nutritional value of diets, argue public health experts.
Synthetic biology will become a “permanent and growing aspect of the flavors & fragrances landscape” predicts a new report from Lux Research, which says the approach is more sustainable than traditional techniques such as synthesizing flavors from...
Unusual packaging designs make consumers analyse product claims more closely - making strong claims more effective but reducing willingness to pay for weak claims, say researchers.
High pressure processing (HPP) will be the most commercially important food processing technology for European industry in the next ten years, according to new data.
Fortifying biscuit with bee pollen may help manufacturers increase protein, fiber and polyphenol content without impacting taste, according to Polish researchers.
Sustainability isn't one size fits all. Some consumers buy sustainable products while others curb consumption of less sustainable foods, say researchers.
Consumers are significantly more likely to buy foods that carry front-of-pack nutrition labels irrespective of their nutritional value, according to a study published in Public Health Nutrition.
Changes to our gut microbiota could have a direct impact the production of antimicrobial peptides that play a role in the risk of developing type 1 diabetes and other autoimmune conditions, say researchers.
Implied motion in food advertising – such as an image of juice being poured into a glass – may make food appear fresher and more appealing, according to a study published in Food Quality and Preference.
Children who report eating more polyunsaturated fatty acids are leaner and have lower body fat percentages than those who consume higher amounts of saturated fats, say researchers.
The public has become immune to dire warnings about what falling pollinator numbers could mean for the world’s food supply – because there is no clear solution to the problem, says Oxford researcher Dr Leila Battison.
Foodborne pathogens were found in 5% of items entering Germany, according to a study which looked at illegally introduced and confiscated products from two airports.
New research showing high protein breakfasts can prevent weight gain, curb hunger pangs and stabilize glucose levels reveals unmet needs in the marketplace and opportunities for packaged food manufacturers, according to the lead investigator.
A high energy intake from total fat, saturated fat and monounsaturated fat in middle and older age increases the risk of malnutrition ten years later, say Swedish researchers.
The ‘most precise human data to date’ has suggested that when it comes to losing excess body fat, following a low-fat diet is better than cutting out carbs.
A high-protein breakfast could help prevent further gains in body fat and might also reduce calorie intakes and improve blood sugar management, according to research in overweight teenagers.
Consumption of refined carbohydrates, like refined grains and added sugars, significantly increases the odds of depression among postmenopausal women, researchers claim.
A large consumer study* from market researcher Health Focus International spanning 16 major consumer markets includes this pretty jaw-dropping statistic: 87% of consumers globally think non-GMO foods are ‘somewhat’, or ‘a lot’ healthier.
