Women trying to become pregnant should avoid junk food after scientists discovered the link between poor diet and an increased risk of giving birth prematurely.
A low-calorie diet with carbohydrates eaten primarily in the evening may change the daily pattern of satiety and hunger hormones, according to obesity researchers.
Lower glycaemic load (GL) meals have been shown to benefit cognition and mood in young people, and now a new study has found that Beneo’s low glycaemic carbohydrate Palatinose (isomaltulose) can improve mood and memory in over-45s with good glucose tolerance.
The combination of unsaturated fats in olive oil and nitrite-rich leafy salad or vegetables may be what gives the Mediterranean diet its healthy edge, according to new research in mice.
Certain people with raised blood pressure may seek out salt laden foods in a similar way to those with a 'sweet tooth' seeking out sugar-rich products, according to new research.
An international team of scientists have called for an 'evidence-driven debate' on the links between neonicotinoids and pollinator bee deaths, as they publish a 'restatement' of the scientific evidence.
The latest EFSA resport on pesticide residues in foods suggests that more than half of all crops contain 'no measurable' residues, while only 1.1% contain redidues at levels above EU legal limits. But how do EFSA, and EU Member States come up...
Male rats who drank Coca-Cola for six months experienced no changes in testosterone production and intake did not damage their testes, says a study that also reveals a rodent preference for Red Coke over diet varieties.
An EU wide report on pesticides in food has found that more than 53% of the samples tested had no measurable trace of pesticide residues, while 1.1% of those tested were found to be above the legal limits for pesticide levels.
The development of a new type of flour containing small amounts of allergen proteins bound to polyphenols could help to desensitise allergic people using 'food therapy', say researchers.
Economic interests have been given precedence over public health
The decision to retract research linking the consumption of herbicide and genetically modified crops to cancer in rats was based on 'double standards' and pressure from the GM food industry, claims the man behind the study.
Sugar has a direct effect on risk factors for heart disease, and is likely to impact on blood pressure, independent of weight gain, according to new analysis of 39 clinical trials.
Consumption of a gluten-free diet during pregnancy may be correlated to the health of offspring, and in particular their risk of developing type 1 diabetes, according to new research in mice.
“I am large, I contain multitudes,” poet Walt Whitman famously observed. He could have been talking about the potentially valuable proteins that are lost daily in the waste streams of ingredient operations for want of knowing what they are and what they...
The UK population is still consuming too much saturated fat, added sugars and salt and not enough fruit, vegetables, oily fish and fibre, says a new report.
In this special edition article BakeryandSnacks.com takes a look at some of the key suggested benefits of fiber, and how manufacturers can utilize it to benefit consumers.
High cereal fiber intake after a heart attack may improve long-term survival rates, research suggests, but these benefits could be achieved with a balanced, healthy diet, rather than through fortified goods, says British Heart Foundation senior dietician.
New EU rules that ban fishermen from throwing away unwanted fish they have caught could actually harm wildlife and fail to improve fish stocks, according to a new report.
Women consuming a high-protein breakfast may have better control over glucose and insulin levels, and could be at a lower risk of developing diabetes, say researchers.
The steady climb in worldwide obesity rates is often dually attributed to an increasingly sedentary lifestyle and the energy content of modern diets, with a growing body of research linking increased sugar consumption with higher body weight (see here...
New research that pinpoints the evolutionary genetics that have enabled polar bears to adapt to a high-fat diet may also provide insights in to how to help protect humans from the effects of high-fat diets, say researchers.
Rising levels of carbon dioxide will mean that some grains and legumes will become significantly less nutritious than they are today, according to new international research.
ZENITH INTERNATIONAL & BSDA UK SOFT DRINKS CONFERENCE, MAY 7
Innocent Drinks CEO Douglas Lamont says the Coke-owned brand’s ‘biggest fear’ is that alarmist headlines claiming that 100% juices and smoothies are unhealthy due to sugar levels could affect government policy.
Nanotechnology to deliver nutrients or flavors into bakery remains nascent, but that will change over the next decade, says RNI Conseil’s scientific and regulatory affairs senior consultant.
Teenagers and young adults who are severely obese are at risk of nutritional deficiencies including low iron, anaemia, and a low vitamin D status, find researchers.
Adelaide University has embarked on a new, three-year research project to identify the key concerns among consumers about how livestock is treated and how much they are willing to pay for ethically produced meat.
Global agricultural yields are dropping and more farmer-focused research is urgently needed to strengthen sustainable food supply, according to an article published in Nature magazine.
Genetic modification (GM) of wheat genes to ‘silence’ protein fractions toxic to those with celiac disease holds promise for cereal development, researchers say.
The number of countries cultivating genetically modified crops has fallen for the first time, as acceptance of the technology declines, say Friends of the Earth (FoE).
It’s becoming harder to avoid the looming UN statistic that the world population will reach 9.6 billion by 2050, and harder still to evade the question: How will we feed them all in an environment of dwindling resources?
Modern 'intensive' coffee production is unsustainable and risks destroying soil within a couple of decades, rendering it useless, US researchers claim.
Cereal bran is underutilized as a functional food ingredient but can enrich the fiber content of bread providing the antinutrient components are reduced, researchers say.
As part of our Healhy Reduction special edition, FoodNavigator asks what more can be done to reduce sugar, salt and fat consumption. And is it really necessary?
Foods that are grown, produced, and traded internationally have a major impact on global water scarcity, according to new research suggesting water should be better considered in the food trading equation.
Salt and sugar may have synergistic effects on the texture and quality of extruded snack products, and there is potential to reduce both without negative effects, according to new research.
Malnutrition in even just a few weeks of pregnancy could create a 'domino effect' that influences the weight and disease risk of future generations, according to new research in mice.
Industry-sponsored academic research leads to innovative patents and licenses, and may not skew science towards inventions that are less accessible and less useful to others, according to a new analysis.
How do food processors know how much salt is needed to give peanuts the best flavour and how much goes to waste? An Australian research team hopes to provide the answer after developing a new 3D modelling technique to show how flavour particles react...
