The University of Canterbury’s school of health sciences is conducting ground-breaking research into a Renaissance medico-pharmaceutical text that could hold invaluable recipes for healthy nutrition.
The feeling of moral satisfaction that consumers get from eating ethical food change their taste experience for the better - and means they are willing to pay more, according to a European survey.
Public health messages intended to tackle obesity should focus on unhealthy eating rather than physical activity, which does not promote weight loss, according to an editorial published in the British Journal of Sports Medicine.
Glutamates can be used to increase intake of food containing novel flavours - although it does not necessarily mean people will like those flavours, researchers have unexpectedly found.
Food and human nutrition expert: 'We can learn from the US and Denmark'
Sugar-sweetened drinks may reduce stress levels and therefore be harder to reduce than aspartame say scientists - but campaigners are still calling on industry to reduce both.
While CSR activities have been long suggested to improve public relations in general, new research has found that consumers rate products produced by companies with good CSR as a better quality too.
Just five days of eating extra amounts of fatty foods can cause long-lasting metabolic changes that alter how muscles process nutrients, new research has found.
The combined use of TV brand placements with advertising could increase the effect on children's brand awareness and behaviour towards junk food, a new study has said.
Making small, consistent changes to the types of protein- and carbohydrate-rich foods we eat may have a big impact on long-term weight, say researchers behind a new large-scale diet study.
The body digests fermented dairy products like cheese differently from butter, leading researchers to suggest this may be another reason behind the French paradox.
Older adults with a poor appetite may have a higher preference for variation in foods compared with older adults with a good appetite, according to a study.
As a 16,000-strong four-nation survey finds only 0.5% meet guidelines at best, researchers say education and individual action is not enough to ensure compliance – industry reformulation for sodium is needed.
Taste is much more complex than the experience of basic flavours on the tongue – it also encompasses our other senses to a larger degree than most people realise, according to Professor Charles Spence.
We have vegetarian, pescetarian, fruitatarian, vegan… and pollo-tarian? Ditching beef and dairy for poultry products is the best diet to combat climate change, according to new research.
A study that claimed men who eat fruits and vegetables with higher levels of pesticide residues could have lower sperm count should be interpreted with caution, said health professionals.
Maternal consumption of a high-fat diet during pregnancy and lactation could drive weight gain and obesity later in their offspring by changing brain circuits that control appetite and weight control, say researchers.
Smaller plates may not encourage overweight teenage girls to reduce portion sizes because they may be less attentive to visual cues, according to a study.
Cereal fiber has a ‘potentially protective’ role, say US researchers, after a study showed that people with the highest intake of cereal fiber had a 19% lower risk of death.
Getting children to eat vegetables is often a daily battle – but a love of healthy food can be fostered by introducing new flavours as early as possible.
While the health benefits of following a Mediterranean-style diet are well-known, new research has also suggested that the dietary pattern also leaves less of a carbon footprint than other options.
Risk assessment of food chemicals usually fails to take into account their effects when combined with other compounds – and these ‘chemical cocktails’ may be harmful to health, says new research from Denmark.
There is little evidence to prove natural sweetener xylitol prevents tooth decay in children and adults despite an EFSA-backed health claim, says a Cochrane review.
Fresh-cut fruit and veg are sold as an instant vitamin boost. But chlorine disinfection, refrigeration and up to three weeks on the shelf mean their vitamin content is often low – so is there any point in buying them?
A novel cooking and cooling process for rice could help slash the number of calories absorbed by the body by more than half by increasing levels of resistant starch, say researchers.
Trans-fat bans, and limiting the availability of sugary and fatty foods are the best ways to battle obesity, while nutrition information fails to deliver benefits, says a new review of anti-obesity policies.
Greater energy from whey protein means greater loss of fat but retention of muscle while dieting, according to research that looked at different protein sources.
Improved sampling techniques and deeper analysis are needed to identify research gaps in organic products and how price affects consumers, according to a review.
Solid waste from the processing of olives could provide a source of natural emulsifiers fit for use in neutral and acidic oil–in–water emulsions, say researchers.
![Information about the food's ethicality often bears little or no implications for its nutritional and gustatory quality but [the ethical label] may positively influence taste, say the researchers.](/var/wrbm_gb_food_pharma/storage/images/_aliases/news_teaser_medium/9/3/4/6/1896439-1-eng-GB/Organic-fairtrade-taste-better-because-consumers-feel-morally-superior.jpg)
