UK-based researchers are seeking industry collaboration and inspiration for work creating electrospun nanofibres that could provide improved products and ingredient delivery systems for foods.
While there are several challenges involved in the nano-delivery of vitamins and nutrients in functional foods, such systems have ‘considerable potential’ within the food industry, says an expert in oral delivery systems.
Consumers' affinity with beloved junk food brands can be strong – but trying to weaken it may be counter-productive by reducing preferences for healthy foods, say scientists.
Fruit flies have a set of neurones that fire only when they encounter real sugar – triggering the release of a hormone that is not released when they eat a non-calorific sweetener. And researchers suggest that humans possess the same ‘molecular machinery’.
Inaccurate home testing and self-diagnosis is leading to unnecessarily restrictive diets and malnutrition, says a report claiming to make sense of allergies.
A mother's environment and dietary habits around the time of conception could permanently change the function of genes influencing the risk of diseases in her child, say researchers.
The top causes of food waste in homes include buying too much, preparing in abundance, unwillingness to consume leftovers, and improper food storage, say researchers from the Cornell Food and Brand Lab.
At a time when consumer demand for natural ingredients is growing rapidly, researchers suggest that that the use of enzyme technologies to produce the natural taste enhancer divanillin may hold promise.
The use of whey protein fluid gels can produce ‘very stable’ foams that may be useful in the commercial production of food foams and areated products, say researchers.
Consumption of a sugar-sweetened drink on a daily basis may be associated with an increased risk of developing non-alcoholic fatty liver disease (NAFLD), say researchers.
Pesticides used on crops and in orchards directly harm wild bees, while fungicides labelled as ‘safe for bees’ may also indirectly threaten native pollinators, say researchers.
It’s no secret the peer review system that is supposed to subject academic research to rigorous scrutiny before publication is not perfect, but a [mock] German professor has revealed just how much of a joke it often is.
The Swedish National Food Agency (NFA) has begun an investigation into levels of nutrients and potentially undesirable substances present in common foods on the Swedish market.
Public health and diet messages are more successful when they focus on what people should eat rather than what they should not eat, according to new research from Cornell University.
Sugar binders in oat bars can be removed completely if certain process adjustments are made to leverage beta-glucan as the binding agent, says the bakery science manager at Campden BRI.
When compared to the same amount of glucose, consuming fructose could cause ‘significant’ weight gain, physical inactivity, and body fat deposition, say researchers.
While many foods already contain naturally occurring nanostructures that are perfectly safe to consume, the potential to develop new nanoscale proteins for foods may carry unexplored risks that must be dealt with on a ‘case by case’ approach, say researchers.
While swapping out calorific sugars for a zero-calorie sweetener may seem like a common sense public health policy, some recent reports have suggested that the reverse may be true. We take a look at the evidence and arguments for both sides of the story.
New research data, coupled with a fresh meta-analysis of previous studies, has added to evidence that increasing dietary fibre reduces the risk of developing diabetes.
Research suggests boys eat more fast food and are more susceptible to junk food marketing than girls, prompting renewed calls for limits on advertising to children.
Orange juice’s flavanones could help provide ‘brain boosting nutrients’ in diets which aim to reduce the effects of cognitive decline, according to researchers at the University of Reading.
European research into food, health and nutrition needs to be better synchronised to link up data on food intake, production and health outcomes, according to an EU-funded project due to end in August this year.
The choice of wheat has a big impact on the sensory properties of bread, but this is largely disregarded, according to research from Universidad Politécnica de Madrid.
It’s not just the high fat, salt or sugar content of processed foods that is driving obesity and diet-related illnesses – the lack of food diversity is killing our gut flora, claims one researcher.
Designing low-fat foods requires thorough understanding of the many roles that fat plays in the way we experience foods, according to a paper published in Advances in Nutrition.
Researchers exploring the potential to create new food textures have suggested that egg protein hydrolysates could provide chefs and the food industry with solutions that aid the development of new products.
Educating secondary school students about low-calorie foods and drinks may have little effect on their vending machine purchases, according to a study from The Netherlands Organization for Applied Scientific Research (TNO).
Researchers from the Northern Arizona University (NAU) and Arizona Western College (AWC) concluded that dark chocolate confections containing only moderate amounts (60%) of cacao have an acute stimulating effect on the human brain and vasoconstrictive...
A new genome-wide DNA study of adults born during the Dutch Hunger Winter has documented the lasting impact of malnutrition during pregnancy on gene expression in adults.
Drinking water or unsweetened tea or coffee in place of one sugary drink per day could slash the risk of developing type 2 diabetes by up to a quarter, say researchers.
Chinese scientists have successfully reared beef cattle rich in the beneficial omega-3 fatty acids EPA and DHA – which are traditionally associated with fish oils.
More than 2 billion tons of coffee by-products that are currently thrown away could have applications in the food and nutrition sector, say researchers.
Children with attention deficit hyperactivity disorder (ADHD) could be at risk of disordered eating patterns that can lead to obesity and other health problems, say researchers.
Exposure to metal oxide nanoparticles at levels that could be present in foods and drinking water could lead to measurable changes in the gut microbiota, say researchers.
Chewing gum may have been responsible for the death of a 19-year old girl – but there is little evidence to suggest artificial sweeteners were at fault, a UK inquest found yesterday.
Yes we can: By making healthy food choices Convenient, Attractive and Normal companies and policy-makers can foster healthy eating habits in all contexts, say researchers.
Variations in wheat flavor and odor may directly affect bread flavor and odor even in low extraction bread, say researchers at the University of Copenhagen.
Big differences in the calorie content for one food type distorts expectations of satiety and energy content leading to overeating - a feature of Western diets that is fuelling the obesity crisis, say researchers.
