The soy industry has hit back at a recent study that suggested soy supplementation could worsen rather than ameliorate breast cancer by influencing gene behaviour.
Individual differences in the chemistry of our brains in may play a governing role in eating behaviours and could be related to the risk of obesity, say researchers.
Modelling of global food trade networks has suggested thatpopulation growth coupled with changes to growing conditions from climate change could mean that global trade networks will not be able to meet future demands, say researchers.
Children have stronger baseline food cravings than adolescents and adults, but are also able to better manage these cravings, according to new research.
The food industry needs to take a holistic approach when examining supply chains and not just target specific contaminant risks, the UK government’s Food and Environment Research Agency (FERA) has said following the horse meat Elliott Review.
The taste of common sweeteners is often described as being much more intense than sugar, however new research has suggested that these sugar substitutes are not perceived to be any sweeter than sugar by consumers.
All diets have similar effects and people should concentrate less on choosing a specific one and more on how to last longer following it, Canadian research has suggested.
Gluten-free manufacturers should develop products according to metabolic disorders common among celiacs; improving the nutritional profile and lowering glycemic load, says a nutrition expert.
SODA GIANT DITCHES 'TRIED AND TESTED' GDA LABELING RIVAL
Coca-Cola Enterprises today pulled a U-turn by adopting the UK Government’s voluntary front-of-pack ‘traffic light’ nutrition labeling scheme – ditching the EU-wide GDA system it had praised as ‘tried and tested’.
Worries about acrylamide posing a bigger cancer risk than previously thought have led the food watchdog the European Food Safety Authority (EFSA) to issue cooking advice to consumers.
Givaudan has developed a compound blend that creates an acceptable umami impression in food and beverages, enabling elimination or reduction of monosodium glutamate (MSG).
The UK Food Standards Agency (FSA) detects ‘no significant change or discernible trends’ across many food categories for process contaminants acrylamide and furan.
DNA-based nutrition is set to grow in the UK as 10.3% of food consumption is motivated by a desire for personalised products, according to a Canadean survey.
Sugar-derived methylglyoxal may damage ‘good’ cholesterol which helps protect against heart disease but protective proteins could counter this, according to research from the UK’s University of Warwick.
Regular consumption of flavanols and flavanone bioactive compounds, found in tea, citrus fruits and fruit juices, can lower the risk of ovarian cancer by as much as 21%, according to a cohort study involving nearly 180,000 women and begun in 1976.
A team of German researchers have devised a way to use authentication technologies to differentiate organic produce, and potentially battle against food fraud.
A diet of ‘junk food’ not only increases weight gain, but could also lead to changes in food preference that include a loss of appetite for a balanced diet, according to new research in rats.
A novel composite satiety ingredient from made up of a viscous fibre and whole-grain corn flour can help to boost satiety responses in men and women, say researchers.
Common gut bacteria from the class Clostridia could prevent sensitisation to allergens in food, according to new research that may pave the way for probiotic products aimed at battling food allergies and intolerances.
Certain gut bacteria could help to shape our metabolism in early life, while disrupting these bacteria appears to increase the risk of obesity in later adulthood, say researchers.
In a finding that has wide industrial applications, researchers from the USA have found that the bursting of bubbles can help to create nano-scale mixtures of non-soluble mixtures.
Global meat consumption will continue to boom but a consumer shift from price concerns to quality means meat processors need to step up marketing efforts, researchers warn.
BBC findings suggest malnutrition is on the rise in the UK; a trend that could be due to insufficient education about balanced diet and hefty price tags on healthy food, Canadean says.
Research on mice has added to a growing body of evidence that cocoa improves metabolism, but it is too soon to suggest that chocolate fights obesity, according to the lead researcher.
The link between our microbiota and health and behaviour may go as far as playing a role in the foods we crave, and could be controlled by modifying our gut bacteria speak to us, suggest researchers.
More non-governmental organisations are backing Greenpeace and HEAL in their efforts to scrap the position of European Commission’s chief scientific advisor (CSA).
Yes, 'snacking’ has its place in health promotion campaigns but there are communication barriers to overcome and recommendations must consider age and meal behavior, a review finds.
The use of whey protein microparticles and dietary fibre could help manufacturers replace fat in reduced calorie emulsion-based foods, say researchers.
The rise in obesity in the UK has been primarily caused by a decline in physical activity, not by increased calorie and sugar consumption, according to the Institute of Economic Affairs.
A report claiming that organic crops are more nutritious than non-organic crops is not supported by the evidence, according to leading experts in the field.
A new patent application that covers the efficient and sustainable production of sweeteners including Rebaudioside M (Reb M) using fermentation technology has been published by Evolva and Cargill.
Consumers have more negative views towards sugar-sweetened drinks, and show less preference for them, when they come with concrete images of the amount of sugar they contain, suggest researchers.
More than 1.6 million cardiovascular-related deaths per year can be attributed to sodium consumption above the World Health Organization's recommendation of 2.0g (2,000mg) per day, researchers warn.
Recent advances that allow the precise editing of genomes have raised the possibility that fruit and other crops might be genetically improved without the need to introduce foreign genes, according to researchers.
A high body mass index (BMI) increases the risk of developing 10 of the most common cancers and may be responsible for more than 12,000 cases in the UK every year, according to the largest study of its kind.
Planning, wording and relevant science are the keys to fibre health claim success in the EU, researchers have found after scrutinising the European Food Safety Authority (EFSA) approach to hydrocolloids.
Soy sauce can be used to reduce the salt content of manufactured foods by more than 30%, according to recent research from the Dutch university Wageningen’s UR Food and Biobased Research centre.
Perinatal exposure to low doses of bisphenol A (BPA), considered to be risk-free in humans, could increase the risk of developing food intolerance in adulthood, suggests new research.
A serious shortfall in the consumption of fruit and vegetables worldwide means that most adults need to eat double their current amounts to meet WHO dietary recommendations, finds a new global study.
