Xylitol and maltitol-sweetened chewing gum may inhibit gingivitis, but consumers won't get additional benefits if they already brush their teeth regularly, according to a study.
Fruit and vegetables have been identified as a vital key to mental well-being by researchers in Queensland, challenging nutritional recommendations around the world.
While the health benefits of eating fish have become better appreciated in recent years, many wild fish stocks continue to be overfished, according to a new report that highlights the growing gap between supply and demand.
Researchers in Germany are working on a 3D-printed food for elderly people with chewing and swallowing problems, which looks and tastes like ‘real food’.
The use of ‘single-focus’ labels on food products could be a small change that leads to a big difference in reducing the environmental impacts of livestock on water availability, say researchers.
Despite any progress that might have been made in the health of offerings in US food retail outlets, the food displayed in the checkout queue is as unhealthy as ever, according to a report by the Center for Science in the Public Interest. The quick availability...
Trivial scientific information presented on packaging in the form of graphs or formulas can lead consumers to believe a product is more effective, according to new research.
University of California researchers have warned that regular sugar-sweetened soda drinking could increase the risk of disease development and accelerate cellular aging.
A Mediterranean diet that includes extra-virgin olive oil or nuts may help to reverse symptoms of metabolic syndrome, but cannot be linked to prevention of developing the condition, a long-term study claims.
Food industry ‘tinkering’ with sugar content while foods and drinks remain relatively high in sugar may detract from more basic sugar reduction strategies, warns a public health expert.
France’s largest soft drinks firms including Coke and Pepsi have committed to cutting sugar in added sugar soft drinks by an average of 5% in 2015, but the former tells us it still opposes a soda tax that 'unfairly targets and stigmatizes our products...
STUDY COULD HELP IDENTIFY WHO SHOULD DRINK MORE OR LESS
A high-profile US meta study suggests people naturally tailor their coffee intake to experience caffeine’s optimal effects, while genetic factors linked to higher consumption likely increase coffee metabolism.
New research led by Du Pont Industrial Biosciences concludes that enzyme technology currently used with maize and wheat could be applied far more widely to cassava root starch to produce sweeteners such as glucose, fructose and maltose.
A low-carb diet may be superior to a low-fat diet in improving the health-related quality of life for type 2 diabetes sufferers, new Swedish research suggests.
Confectioners’ products are at a greater risk of fungal spoilage when using clean label or alcohol free chocolate confectionery fillings, according to researchers.
Non-digestible compounds found in some types of apples, and especially in Granny Smith apples, could help to fight obesity by re-establishing the balance of a disturbed microbiota, say researchers.
Multiple exposures to lower salt foods could encourage consumers to prefer them, even when they are consuming a high salt diet, according to new research.
It is no surprise that food advertising causes people to think about food – but new research suggests food ads may prompt overweight and obese people to overeat.
Pregnant women who eat organic vegetables regularly may face a lower risk of pregnancy complication pre-eclampsia than those who don’t, according to a Norwegian study.
Science should look beyond LDL cholesterol and saturated fat, which have dominated cardiovascular research until now, towards other contributing factors and a food-group approach to guidelines, according to one researcher.
Flavonoids can effectively reduce acrylamide formation and there are low-cost methods of measuring the antioxidant activity to optimize impact, claim researchers.
A new approach to flavour formulation, which focuses on reproducing the complex concoction of molecules generated through slow cooking, could provide industry with a new generation of natural and clean label solutions for convenience foods, says Givaudan.
A significant proportion of Scottish adults and children show evidence of low vitamin D levels, according to new data from the UK national diet and nutrition survey (NDNS).
Both high and low levels of mental wellbeing may be associated with an individual's fruit and vegetable consumption, according to a study published in the British Medical Journal.
Hi-oleic and regular peanuts suppress energy intake better than potato chips and are therefore a preferred snack for weight management, researchers say.
Dutch research organisation TNO is working with industry partners on a pilot scale algae refining plant with potential in omega-3s, proteins and antioxidants.
Sweeteners in foods and drinks could be causing an increased risk of metabolic diseases by changing the way our gut bacteria interact with the body, says a new study.
Dispatches from Euro Fed Lipid Congress, Montpellier.
Saturated fatty acids shouldn’t be avoided as they don't cause cardiovascular disease - but 'excess' is the important word, says a human nutrition expert.
Dispatches from Euro Fed Lipid Congress, Montpellier
Rothamsted Research has achieved omega-3 levels comparable to fish oil in its first GM camelina harvest, something which has been surprisingly well received by the public, its senior researcher says.
Overindulging in high-calorie snacks may be partly caused by lapses in a specific part of the brain suggested to keep knee-jerk reactions in check, say researchers.
Researchers in Adelaide believe they have found a way to increase yield of the wheat central to pasta production, while their colleagues have discovered how to make a bowl of spaghetti more healthy without compromising its taste.
Intakes of free dietary sugars should make up no more than 3% of total energy intake in order to battle the ‘significant’ financial and social burdens of tooth decay, warn researchers.
Increased availability of gluten-free packaged foods is helping coeliac teenagers keep many of their old food habits as they embark on a gluten-free diet, according to a Swedish study.
DISPATCHES FROM INTERNATIONAL WHEY CONFERENCE 2014
The elderly needn't make significant dietary changes to boost their daily intake of protein and could instead rely on enriched "everyday food", research by Fonterra suggests.
The type of food we eat, and not simply how much we eat, could play an important role in the risk of type 2 diabetes by influencing circulating metabolises and the makeup of our microbiota, say researchers.
