Consumers are more likely to buy low-fat products when they have traffic light labels, but organic foods could suffer from the system, according to research.
From the benefits of gluten-free to those of Mediterranean and Palaeolithic diets, many claims that one dietary strategy are better than another for health and weight loss are simply 'unjustified' and 'sometimes utter nonsense', according...
People perceive foods that are hard to have fewer calories than soft equivalents, according to new research published in the Journal of Consumer Research.
Consumers can eat up to 34% more calories when eating breakfast cereal with smaller flakes; a physical factor cereal makers should take a closer look at, says the lead scientist of a new study.
Last year Professor Mark Post sparked international interest with the unveiling, and tasting, of the world's first lab-grown meat. Since then he's been working to iron out technical issues so that commercially available lab-grown meat can become...
Mapping the future of food science is the aim of the Institute of Food Science & Technology’s (IFST’s) jubilee conference next month, according to its chief executive Jon Poole.
Special Edition: The possibilities of chocolate with reduced cocoa butter
Shea and palm oil derivatives may lead the way as the most common sources of cocoa butter alternatives for use in chocolate, but researchers are discovering novel forms ranging from mango seed to camel hump fat.
Government and industry efforts to slash the level of salt in UK foods has led to a fall in population blood pressure and plummeting rates of heart attack and stroke deaths, according to new data.
The International Rice Research Institute is marking the 150th harvest of its Long-Term Continuous Cropping Experiment (LTCCE), the world's longest-running rice research project.
About 50% of our preference for sweet food and drinks can be attributed to genetics, about the same level of heritability as certain personality traits and asthma, according to a food sensory scientist.
Elevated levels of carbon dioxide can block plants' absorption of nitrates, leading to foods and crops with a reduced nutritional quality, new field trials have found.
Pan-European research shows that while higher bee colony mortalities do exist in some parts of the EU due to cold winter weather, bees are neither disappearing, nor is colony collapse disorder taking place.
A protein that could help fight celiac disease gut symptoms may struggle to overcome strict EU rules on genetically modified organisms, says the research director of the institute behind the project.
A 'butter-like' extract of natural compounds from rice bran oil shows promise for several food applications, including use as a replacement for butter, margarine and shortening in baked goods, say researchers from the USDA.
Obesity should be tackled in small steps, acknowledging where people are and not where public health officials wish they were, according to a US scientist.
Using a combination of maltitol and short chain fructo-oligosaccharides when formulating sugar-free foods could provided the added benefit of reducing postprandial glycaemic responses, say researchers.
More research is required before the World Health Organization (WHO) cuts its guidance on daily sugar intake by half, according to the Association of Chocolate, Biscuits and Confectionery Industries of Europe (CAOBISCO).
One daily serving of beans, peas, chickpeas or lentils may slash bad cholesterol levels, says a new meta-analysis that supports the cardiovascular benefits of pulses.
The human protein elafin could be delivered into the gut using a probiotic bacterium to reduce the inflammatory reaction typical of celiac disease, researchers suggest.
Despite that population-wide sodium reduction is often posed as the best solution for reducing cardiovascular disease (CVD) incidence, the current sodium intake of most of the world’s population is already in line with Institute of Medicine’s definition...
Pro-organic campaign group the Soil Association has criticised a study by Cancer Research UK and Oxford University that found eating organic foods did not lessen women’s chances of developing cancer.
A recent study linking protein intake to an increased risk of cancer death could have detrimental public health implications for adults seeking to maintain muscle health and avoid sarcopenia, says a group of leading protein experts.
A 25 year study of diet and ageing in monkeys has revealed a ‘significant’ reduction in mortality and age-related diseases among those with calorie restricted diets.
Non-members of the International Fishmeal and Fish Oil Organization (IFFO) are able to apply for ‘responsible supply’ (RS) certification, after the body altered its criteria recently.
Few may go hungry but vitamin and mineral deficiencies and health problems like growth stunting in children are widespread among the 53 countries of Europe and central Asia, according to the FAO.
Eating five portions of fruit and vegetables per day is not enough to ward off killer diseases like cancer and cardiovascular disease, warn researchers.
Nutrition Capital Network (NCN) is setting up shop in Europe this May at Vitafoods in Geneva and is scouting for investment opportunities in the health and wellness sector.
Postmenopausal women who drink two or more diet drinks a day may be more likely to have a heart attack, stroke or other cardiovascular problems, according to new research.
Increasing taxes on sugar sweetened beverages such as carbonated sodas even modestly could decrease consumption, without driving shoppers to other unhealthy foods, according to new RCT data.
Single-serve packages may help overweight people cut food consumption, says a researcher who claims limited research has been done on its relation to pack size.
Rates of type two diabetes have rocketed in recent years, with poor diet and a lack of exercise largely to blame. But as dietary guidelines for people with diabetes are the same as for the general population, and the FDA doesn't think diabetics need...
Sugar has been linked to everything from heart disease to obesity and cancers in recent months. But is it as bad as all that? Our free-to-attend debate aims to tackle the key questions in the sugar debate. Have you registered yet?
UPDATED* - A high-profile study published in the Annals of Internal Medicine last week has re-opened the debate about whether saturated fat has been unfairly cast in the role of nutritional bogeyman. But how should policymakers respond?
The European Food Safety Authority (EFSA) is backing Dr Bernhard Url to be its next executive director after its management board selected the acting chief from a shortlist.
Children who most prefer high levels of sweet tastes also most prefer high levels of salt taste, according to new research that suggests such a link may be behind high childhood consumption of sugar and salt.
A sweetener produced by isolating agavins from the tequila producing agave plant could offer blood sugar benefits to people with type 2 diabetes and offer weight loss hope to obese people, say researchers.
Swedish firm Greenleaf Medical AB is poised to lodge an article 13.5 health claims submission to EFSA for its weight management ingredient Appethyl, on the back of positive clinical trial results.
A review of more than 72 clinical studies has raised further questions over current guidelines relating to fat intake - which generally restrict the consumption of saturated fats and encourage consumption of polyunsaturated fats to prevent heart disease.
A new theory of why dietary restrictions can work to reduce disease risk and increase longevity suggests that it is a sever restriction in nutrient intake, rather than calorie intake, that may result in the well known effect.
Modifying the acidity and calcium levels of sauces, dressings and deserts could be the key to developing new and improved low-fat variations, according to new research supported by ConAgra.
