Latte art – the designs sprinkled on the froth of a milky coffee by baristas – influences people’s perceptions of the beverage and can even make them willing to pay 11 to 13% more.
The Swedish Food Authority (NFA) will look at what 3,000 children eat and drink over two days as part of a study into the diets of the country's youth.
Even low intakes of free sugars can lead to an increased risk of tooth decay and dental caries - a finding that re-emphasises the importance cutting dietary sugar intakes, say researchers.
Consumption of carbohydrates and starches may have been critical for the accelerated evolution of the human brain, and would have been a vital part of a real Palaeolithic diet, suggest researchers.
New data on beverage intakes for 187 countries has revealed significant differences in current consumption levels and historic trends for sugar-sweetened beverages, fruit juices and milk, say researchers.
Modern ‘Western diets’ can lead to poor immune functioning and increased risk of inflammatory conditions, allergy, and auto-immunity, researchers warn.
Half believe organic food contains more minerals and vitamins than conventional products despite lack of data
The mouth-burning, eye-watering and cough-inducing sensations that come with eating spicy foods might make some people feel like they are dying, but in reality eating spicy food could reduce their risk of death, new research reveals.
Multifunctional fibers made from fruit and vegetable peals and pulps that would otherwise be thrown away can help manufacturers meet consumers’ growing demand for clean ingredient labels while also reducing food waste.
There is a lack of top level evidence to support the notion that eating ‘little and often’ is beneficial for metabolism and weight loss, say researchers who warn that more robust clinical data that also accounts for meal timing is needed.
Symbolic information on a food label can change the perception of a product – even when consumers are aware that this perception is false, write researchers.
A high wholegrain intake may lower the mortality rate regardless of wholegrain type or cause of death, say researchers in a 120,000-strong Scandinavian cohort study.
Research demonstrating that fatty acids have a taste sensation that is distinct from other basic tastes ‘confirms’ that fat is the sixth basic taste, say researchers.
Citrus food flavouring perilla aldehyde causes DNA damage to the liver, says EFSA – a finding that calls into question the safety of nine other chemically similar flavourings.
Phosphates that are artificially added to foods like dairy and cereal products appear to cause bigger spikes in blood phosphorus levels than naturally occurring phosphates, potentially putting harmful stress on kidneys, say researchers.
Sugary drinks may cause type 2 diabetes regardless of obesity – and artificially-sweetened drinks or fruit juice are not necessarily healthier alternatives, according to new research.
Some people may perceive sweet tastes as weaker than others – perhaps leading them to add more sugar or sweetener to gain the same level of sweetness, new research suggests.
Over 70% of the global burden of type 2 diabetes will fall on individuals from developing countries by 2030, according to new research warning that ancestral malnutrition could mean a higher risk of obesity and diabetes in those consuming a ‘normal diet’...
An increasing number of commercial organic operations could be contributing to higher levels of greenhouse gases coming from each acre of farm land, say researchers who warn that organic food production needs to take the right direction on emissions.
US researchers have created a ‘healthy beverage index’ – a scoring system designed to measure the quality of beverage intake and help prompt healthy drink choices.
Lack of media differentiation between different study designs has helped warp public perception of low- and no-calorie sweeteners, according to registered dietitian and diabetes educator Hope Warshaw.
Industry bodies around the globe have slammed a US study which attributes 184,000 deaths a year to sugary drinks, saying its authors fail to show cause and effect or prove a direct link with beverages.
Neophiles, foodies or adventurous eaters? There may not be one catch-all term but adventurous eaters share common personality and lifestyle traits – allowing researchers to identify ways to get the less adventurous to try new foods.
Food companies have long understood that cartoon characters and kid-friendly brand names encourage children to choose certain products – but their efficacy is not limited to junk foods, say researchers.
Positive product feedback is a good thing, right? Not if it is from a ‘harbinger of failure’ who repeatedly buys niche market and flop products, warn researchers.
Mandatory salt reduction is the most effective way to reduce health inequalities and could save up to 4,500 lives in England each year, say scientists.
Although research into the ‘apéritif effect’ (where alcohol increases food consumption) is well-documented, a study has linked the brain, as well as the gut, to the phenomenon.
A simple computer game could help people reduce snacking and lose weight by associating certain foods with the act of saying 'no', British psychologists have found.
Increases in the food energy supply in many countries of the world, leading to a higher availability of cheap energy-dense foods, is more than enough to explain a concurrent increase in body weight and obesity epidemic, say researchers.
Consumption of sugary drinks may lead to an estimated 184,000 adult deaths each year worldwide, according to research, which warns of an urgent need for strong global prevention programs.
A 20% duty on sugary drinks in England could result in 2,400 fewer cases of type 2 diabetes and 1,700 fewer cases of stroke and coronary heart disease, according to a study from Food Active.
A diet rich in fat and sugar could cause changes in the make up of our gut bacteria, which in turn lead to losses of cognitive functions, suggest researchers.
Edible algae could help tackle iodine insufficiency in the UK, but very few manufacturers are bragging about this nutrient content on pack, research finds.
Giving people money to encourage healthier lifestyles only works in the longer term when designed to stop negative behaviour rather than promote positive choices, suggests research from the London School of Economics and Political Science (LSE).
Whole grain foods should be promoted for health – but the term needs a standard definition to encourage innovation among food companies, say nutrition researchers.
The validity of safety tests for commercial pesticides and genetically modified foods has been called into question, after French researchers found control diets and historical diet data contained GM materials and possible carcinogens.
