A formula using stevia leaves and peppermint gives a fully natural-sweetened chocolate that has a similar taste and mouthfeel to a sugar counterpart but with 44% fewer calories, according to research.
Leatherhead Food Research has created a new leadership team in a bid to increase its support for the food industry and add investment in resources and customer communications.
A ‘total embargo’ on the import of various food categories brought in to force by Russia will have serious impacts on the European food export and agricultural sector, warn industry and experts.
Evidence is lacking to support vitamin and mineral supplementation’s role in active healthy ageing (AHA) “at this stage” an EC report has concluded. But it did not rule out their role completely.
Ten years after introducing the 60/40+ initiative Nestlé aims for all of its foods and beverages for children to comply with the initiative’s criteria.
Altering diets to consume less meat would protect water resources in dry areas around the world and increse food security efforts, say researchers from Finland.
Dietary capsaicin – the active ingredient found in chilli peppers – may trigger a reaction that reduces the risk of colorectal tumours, according to Californian research on mice.
Researchers have identified an area of the brain that may be key in regulating how the PPAR-gamma protein affects energy balance and metabolism - including the effects of diet.
Exposure to the pesticide DDT may be linked to an increased risk of obesity, diabetes, high cholesterol and related conditions, according to new research in mice.
A test method pioneered by Irish diagnostic technology company Megazyme International has become the global method of choice for ensuring dietary fibre content is not 'double counted' on nutritional labels.
A new research project could help protect the meat industry against the threat of climate change and food in security, according to the University of Edinburgh.
Mars has filed a patent for ‘multi-texture’ caramel products, using a method that prevents moisture migration from caramel to crispy components without the need for a fat-based moisture barrier.
A diet that is very similar to the traditional Mediterranean diet is associated with lower body weight and fat percentage in children; however such diets are not common among children in Mediterranean countries, say researchers.
People with a common genetic mutation linked to obesity respond differently to pictures of appetising foods than overweight or obese people who do not have the genetic mutation, according to new research.
Neocandenatone, a purple pigment found in the heartwood of Dalbergia congestiflora trees, could hold colorant possibilities for gummy and hard candies, according to Mexican research.
The organic farming sector has grown rapidly over the past ten years, with both the number of organic farm holdings and area grew by more than half between 2003 and 2010, according to EU statistics.
New findings that the body is less efficient at metabolising folic acid than natural folates could inform policy-making decisions as the UK government considers mandatory fortification of flour with folic acid.
Swapping full-calorie foods and drinks for ones containing low or zero calorie sweeteners results in modest weight loss, according to a new systematic review of clinical data.
People with type 2 diabetes who eat a diet high in salt may face twice the risk of developing cardiovascular disease as those who consume less sodium, according to new research.
A carbohydrate-rich diet may be kick-starting certain gut microbes to produce chemical signalls that drive abnormal cell growth and increase the risk of cancer, according to new research in mice.
Low cost organic products are more likely to be repurchased but a high price strategy could prove more effective in encouraging cross-purchasing across ranges, finds research.
Michigan State University (MSU) has been awarded almost $400,000 by the US Department of Agriculture (USDA) to reduce the Salmonella risk of low-moisture foods.
Australian academics have called for greater analysis of the potential harm caused by mixing energy drinks with alcohol after new research found the practice can turn a few quick drinks into a much longer session.
Researchers claim they have developed proteins that could help bring a wider variety of low-fat foods to market without compromising on texture and taste.
Focusing efforts to improve the food systems of a few specific regions, crops and actions could make it possible to both meet the basic needs of 3 billion more people and decrease agriculture's environmental footprint, say experts.
There is hope for cheaper and more accessible wheat as a draft genetic blueprint of bread wheat genome is unveiled by the International Wheat Genome Sequencing Consortium.
An intriguing French study suggests that students who drank sugary lemonade before completing a ‘guilt inducing’ task felt more guilty than peers who consumed a stevia-sweetened zero-calorie alternative.
Legislation needs to take into account the harmful effects some insecticides have on insect-eating birds as the risk is greater than previously thought, according to a new study.
Experiencing a stressful event the day before eating a single high-fat meal could slow the metabolism of women, potentially contributing to weight gain, say researchers.
While careful management has helped stabilise and even improve the fish stocks in some parts of Europe, the situation in the Mediterranean has deteriorated over the past 20 years, say experts.
Organic crops and crop-based foods may contain up to 69% more key antioxidants than conventionally-grown crops, according to a new systematic analysis.
Can new research in to the genetic basis of taste could help manufacturers and policy makers better understand consumer choices, purchase behaviour and even the later risk of obesity and disease.
Altering the foods you eat could have a profound effect on the body's internal biological clock, which regulates much of our biology and behaviours, say researchers.
Carbohydrates extracted from the okra plant have potential to be used as a natural hydrocolloid that improves the quality of emulsions-based food products, say researchers.
Data indicates that sales of fatty foods such as butter are rising as consumers focus on limiting sugar and increasing protein in their diet, says Euromonitor International.
Unhealthy foods are being promoted to children in everyday children’s television programmes, new research published in the British Medical Journal suggests.
The expansion of oil palm plantations may also pose a threat to water quality in fresh water streams that millions of people depend on, according to new research.
Health-related buzzwords such as “heart healthy”, “organic” and “all natural” can lead consumers to rate unhealthy foods as healthy, according to a study of college students at the University of Houston (UH).
Academic technology transfer – the process of moving research from the lab to the market – provides intrinsic benefits to universities that go far beyond any potential revenues from licenses and royalties, say scientists.
