Certain wheat allergens are released and lost when pasta is boiled while others are highly resistant and remain during the entire digestion process, researchers from Italy have found.
Traffic light nutrition labels may help consumers exercise more self-control over high calorie foods, according to a new study published in the journal Obesity.
Journal of American Medical Association (JAMA)-published research has found vegetarian Seventh-day Adventist men and women have a lower risk of developing colorectal cancer than meat eating folks from the same religion.
Problems with food security have previously been linked to climate change – but it may also affect food safety and the incidence of foodborne illness, according to a new study.
A food and concept designer who designed a snack concept as a ‘fully edible ecosystem’ using 3D printing says she wants to show that lab-produced food can be natural, healthy and sustainable.
Insights from the 13th Global Food Technology & Innovation Summit
Food and beverage manufacturers must focus research and development activities on creating more nutritious and sustainable food solutions, says Nestlé’s head of global R&D.
Researchers in Italy have urged liquorice manufacturers to warn consumers about the dangers of overconsumption after a child suffered seizures after over-indulging.
Attempting to tackle the obesity crisis through ‘negatively-focused’ tactics is ineffective, and may in fact worsen the situation, according to various researchers.
Children aged 6 to 8 may already be at increased risk of cardiometabolic disease if they eat a lot of low-fat margarine, red meat and sugary drinks and little vegetable oil, according to Finnish research.
Like many areas of nutrition research, probiotic and prebiotic science relies on strong collaboration between academic experts and businesses. But there are some who say such links create biased science.
Skipping breakfast may typically be associated with obesity but a recent study on young women suggested it could also lead to an increased risk of developing type 2 diabetes and heart disease.
Emulsifiers used in foods may be altering our gut microbiota composition and driving metabolic changes that lead to inflammatory conditions and obesity, say researchers writing in Nature.
Overall diet quality worsened across the world even as consumption of healthier foods increased in many countries, according to a new global report of dietary patterns.
Round-the-clock availability of tasty foods has caused obesity rates to balloon – or has it? Per Møller of the University of Copenhagen suggests the contrary – foods that satisfy the senses may be more likely to satisfy the appetite.
Habitual yogurt eating showed no association with improved health-related quality of life reports among 4,000+ Spanish adults, scientists conclude in a new study, but they admit their work has several limitations.
Leading nutrition scientists and public health researchers have hit back at claims made by the BMJ, which suggest that many of the UK government’s top scientific advisors are biased by links to the food industry.
Up to 90 research posts are being created by a £19M investment at the Food and Environment Research Agency (FERA), but fears have surfaced that its privatisation could damage its work.
UK supermarket price promotions are more likely to lead to increased sales of less healthy foods than healthier choices, according to a study published today.
People who eat organic foods have about half the pesticide exposure of those who eat conventional foods, according to a new study – but all are well within established safe limits.
US and UK dietary guidelines that recommended consumers reduce their intake of butter and full-fat milk were introduced "in the absence of supporting evidence," fresh analysis suggests.
Thirty-year-old guidelines heralding the dangers of fat consumption are stirring up debate among experts after a new meta-analysis claimed the recommendations should never have been issued.
High altitude cooking could help preserve foods’ flavour, aroma, colour, moisture and nutritional value, according to a new study from Nestlé researchers.
A healthy diet that is higher in whole grains, polyunsaturated fats and nuts, and lower in red and processed meat, refined grains and sugary drinks, is associated with a lower risk of developing chronic lung disease, say researchers.
Should fat be recognised as one of our basic tastes, alongside sweet, sour, salty, bitter and umami? A new paper in the journal Flavour reviews the evidence.
Eating ready meals every day may increase the risk of obesity and associated health problems, such as type 2 diabetes, heart disease and stroke, researchers have found.
Mood is often assessed in nutrition research but it is ‘hard to define’ and ‘inherently subjective’, according to the researchers behind a review of mood-measuring methodology.
Large intakes of foods cooked at high temperatures could increase the risk of developing Alzheimer’s disease, according to a study published in the Journal of Alzheimer’s Disease.
The use of ohmic heating technologies, which pass electrical currents through foods to heat them, could provide opportunities for the industrial scale production of natural food colourants, researchers have suggested.
EU funded project APROPOS has developed a range of sustainable co-stream products using food industry waste, including protein supplements from fish discards and rapeseed.
Scientists are developing a ‘vine robot’ to collect information from grape vines quickly and reliably, helping farmers make production decisions easily.
PATENT WATCH: ILLINOIS GIANT DOUBLES PROTEIN LEVELS IN CREAM CHEESE FORMULATIONS
Kraft Foods has filed an international patent application covering production methods for high protein spreadable cream cheese compositions that it says overcomes traditional textural or smoothness problems.
Added sugars, particularly those containing fructose, are a principal driver of diabetes and pre-diabetes and should be ‘drastically’ reduced, according to leading researchers.
