Eating almonds may reduce the risk of heart disease by increasing levels of the antioxidant alpha-tocopherol in the blood stream, reducing blood pressure and improving blood flow, according to UK researchers.
More and more consumers rely on the internet for their news, and stories can go viral within minutes, so it’s unsurprising that certain food ingredients have become the subject of fear and avoidance in this information age.
Researchers have questioned the practice of replacing saturated fats with polyunsaturated fats, claiming that there is ‘much evidence’ that doing the opposite is more relevant.
International experts and policy makers will debate the findings from the recent SACN report, and whether sugar should be a priority for public health, at the Sugar Reduction Summit next week.
The more a child is familiar with logos and other images from fast-food restaurants, sodas and not-so-healthy snack food brands, the more likely the child is to be overweight or obese, and to stay that way, say researchers.
Crops grown on "land-grabbed" areas in developing countries have the potential to feed an extra 100 million people worldwide, new research has suggested.
The long running controversy over the Séralini study linking Monsanto GM crops and herbicides to cancer took a fresh twist today as the widely criticised article was republished in a second journal.
More research on the cytotoxicity of protein nanostructures is needed and proponents should weigh the risks carefully before introducing particles into foods, particularly on novel nanostructures, claim researchers.
The natural sweetness and antioxidant properties of dates could add value to dairy, pastry and meat products, and would reduce waste of a fruit that was not being eaten fresh, Spanish researchers say.
Official communications about the health risks associated with a food lose credibility with consumers when they are exposed to new information emphasising the benefits of that food – regardless of the source of the new information.
Daily consumption of half a cup of a broccoli sprout beverage increased participants' ability to excrete the carcinogen benzene and lung irritant acrolein, according to research in China.
The fertiliser and soil conditioner Ascophyllum nodosum extract (ANE) could present a sustainable and ‘market ready’ solution for prolonging the shelf life and enhancing the nutritional value of highly perishable cut fresh spinach without gene modification,...
Exploring the mechanisms controlling acetate formation during cocoa fermentation may help identify the best starter cultures to optimize flavor attributes, according to a team of scientists supported by Nestlé.
Non-wheat cereals have huge potential for nutritional breads, but further in-depth research is needed to overcome dough difficulties and nutrient retention concerns, say researchers.
Women consuming more poultry, fish, nuts and legumes and less red meat during early adulthood may have a lower risk of breast cancer, according to expert estimates.
Greater awareness of risk assessment procedures and the regulations governing them would appease consumers’ fears about artificial additives, say Swiss researchers.
Food science offers solutions to many of the biggest challenges facing the world today, claimed the director of innovation and skills at the Biotechnology & Biological Sciences Research Council (BBSRC) speaking at last month’s Institute of Food Science...
Scientists have found receptors for stress-activated hormones on taste cells responsible for sweet, umami and bitter tastes - a finding that suggests stress can directly act on our perception of how food and drink tastes.
In order to achieve a sustainable palm oil industry and tackle the deforestation issue worldwide, actions must be taken quickly and the consumer demand will follow, says Dr Alan Knight OBE.
Nestlé says its scientists played a central role in developing a new physical mechanism that it is already using to improve the nutritional quality and pleasantness of powdered beverages.
Consumers have a positive attitude towards healthy burgers and therefore a greater propensity to buy them, according to a study carried out by researchers at the University of Sao Paulo in Brazil.
Research from the University of Liverpool found that including prunes in weight may control diets and even improve weight loss. But can the dried plum get past its image problem?
The design and development of new foods should focus on human health, and particularly on a healthy gastro-intestinal tract, says Professor Vincenzo Fogliano.
Nearly three quarters (70%) of countries worldwide improved their food security in the past year, according to data from the 2014 Global Food Security Index jointly presented by DuPont and the Economist Intelligence Unit (EIU). But the global threat obesity...
The gradual decrease of the ulcer-causing stomach bacteria Helicobacter pylori could be linked to the global obesity endemic, according to an international research review.
Better understanding of the genes involved in taste perception and food preferences will offer up personalised diet plans that lead to better weight management and could help to avoid diseases including cancer, depression, and hypertension, say researchers.
Health and other consumer benefits may help make transgenic or genetically engineered (GE) food more acceptable to consumers, but the food industry needs to be more transparent to win back trust, says the immediate past president of IFT.
Rising incomes in developing countries puts an 84% drop in global malnutrition by 2050 in sight – but it won’t happen unless agricultural productivity continues to increase and climate change is factored in, say researchers.
A new understanding of how plants and crops defend themselves against diseases could help to breed more successful disease-resistant agricultural crops, say researchers.
Chr. Hansen claims its new wine culture is a ‘fantastic launch’ that will greatly increase the speed and predictability of malolactic fermentation and remove the need for producers to use sulfites as preservatives.
Altering the price of a food product can have an immediate impact on taste perception, as well as feelings of overeating and guilt, according to new research.
Vita Coco’s UK CEO Giles Brook tells BeverageDaily.com he doesn’t understand ‘brands that rubbish other brands’ following an attack by coconut water rival INVO on his product’s nutritional and health benefits.
People consuming low- and no-calorie sweetened (LCNS) beverages on average lose nearly 50% more weight than those who just drink water, a new study has shown.
French researchers have expressed 'serious concern' at a recent decision by a court to clear 54 activists who destroyed 70 experimental genetically modified (GM) grapevines in 2010.
Australian academics warn that young adolescents can easily identify energy drinks brands such as Red Bull or Monster, but are unaware of key ingredients including caffeine, guarana and taurine, and in comments that should serve as a wake-up call for...
The Institute of Food Science and Technology’s Jubilee conference offered something for everyone involved in food production and research and painted a multi-coloured picture of the industry.
