Most eating in developed countries is prompted by psychological factors – not by hunger, according to a peer-reviewed paper from the Institute of Food Science and Technology (IFST).
Enjoying a special occasion, opportunistic eating and social pressures are just some of the drivers behind unhealthy snacking – factors that could be used to drive change, researchers claim.
Agricultural and agro-industry waste could serve as an important alternative source of vegetable oils and bioactive ingredients for functional foods, according to new research.
Consumers are generally able to use nutrition labelling systems to identify more and less healthy foods, but the use of different reference amounts may be confusing, say researchers.
Many different approaches have been taken to reducing salt, from mineral-based salt replacers to gradual reduction to alter consumer preference – but some ignore salty flavour altogether.
The global drive toward more meat and dairy consumption could increase diet-related disease and boost greenhouse gas emissions by 80%, but other dietary patterns could provide answers, claims a study published in Nature.
The EU’s central science agency has rejected a health claim submission linking prunes (Prunus domestica L) with normal bowel function in under-3s for a lack of infant-specific data. A carbohydrate-based claim was also rejected while zinc and selenium...
Plant-derived foods have been suggested as preferable to those of animal origin from an environmental perspective as well as for health – but nutrient density must be taken into account, suggests a new study.
It is commonly believed that consumption of salty foods increases thirst, and could be a reason for increased consumption of sugary soft drinks and alcoholic beverages. But just how true is this notion?
Following a Mediterranean style-diet may be better at cutting obesity rates than following diets that involve continually counting calories, say researchers in the UK.
"When we put all this data together, there isn't a country that doesn't experience significant malnutrition"
Malnutrition is costing the global economy $3.5 trillion (€2.8trn) a year in both the developing and developed worlds, the biggest ever global survey of nutrition has concluded.
Moderate consumption of sugary drinks has little impact on adolescents' metabolic health, as long as they remain physically active, according to a new trial.
A greater focus on emotional training may be a more effective way of encouraging healthy food choices than nutritional training, according to research.
Popular commercial diets can aid weight loss in the short term, but the long-term impacts on weight maintenance and heart health remain ‘unclear’, say researchers.
Participants in a ten-day vegan diet programme saw significant improvements in biomarkers associated with risk of heart disease and metabolic disorders, according to a retrospective study.
Consumers underestimate calorie counts for, and consume more of, foods from companies with positive corporate responsibility programmes, say researchers.
The health benefits of switching to a Mediterranean style diet and upping the amount of time spent exercising for a period of just eight weeks can still be seen a year after stopping the regime, according to a new study.
Past celiac research has focused on gluten wheat proteins as the cause of reactions, but researchers say there may be other non-gluten proteins in wheat also to blame.
A new strategy to identify and quantify the levels of polysaccharide used to structure food has been developed by a group of Dutch researchers led by industry giant Unilever.
Food and drink manufacturers are planning to lure young engineers away from competing sectors, such as aerospace and automotive, during Tomorrow’s Engineer Week, which started on Monday (November 3).
Innovative systems-based models of NPD must be adopted by small and large players alike if the nutrition industry is to have success in developing functional foods that are backed by health claims, say researchers.
Kuwait has the world’s highest percentage of obese people – 42.8% of its population is obese – and the next four fattest countries are also from the Middle East region, according to an updated Food Security Index (FSI).
Supplementation with finger millet bran may help alleviate symptoms of obesity like oxidative stress, inflammation and gut microbial imbalances, according to mice research published in the British Journal of Nutrition.
Milk consumption - recommended for the prevention of osteoporosis - may not reduce the risk of bone fractures in women, the findings of a Swedish study suggest.
The way in which breads are processed could play a role in determining its GI, according to new research that shows steaming rather than baking bread alters glycemic responses.
Around 2,000 hectares of agricultural land is lost each day due to the salinity in soil. Could breeding salt-tolerant crops be a new way to sustainable food?
Swapping just five percent of calories from saturated fat with foods containing the polyunsaturated fat linoleic acid have a lower risk of heart disease, finds a new analysis of current evidence.
While the technological, commercial, and social challenges to the successful development of biotechnology capable of large-scale high-potency sweetener production are considerable, so are the potential benefits to society, say researchers.
While replacing saturated fats with polyunsaturated fats may have no influence on overall weight, it may improve cholesterol and other markers of heart health, say researchers.
Policies aimed at encouraging families and children to eat healthier could be aided by retailers that place healthier food options at the eye level of children, say researchers.
“Artificial sweeteners may boost diabetes risk” ran the headline in the New York Times last month – but experts have said to take recent research with a pinch of salt.
