The way in which our gut bacteria interact with each other may have vital implications for the risk of developing type 1 diabetes, according to new research.
Studies linking red meat with colorectal cancer have led to dietary advice to cut meat intakes – but there are still scientific uncertainties in the evidence, according to a review published in Meat Science.
A professor of cardiovascular medicine has said industry must get their act together after his UK study found bread and cereal to collectively be the highest contributors to salt consumption among children.
Recommendations to replace saturated fat with carbohydrates or polyunsaturated fat are “severely challenged” and should be revised, claims an editorial published in Open Heart, a new journal from the BMJ Group.
Global per capita food supply has increased over the past 50 years – but it has become more similar among countries, increasing reliance worldwide on a narrow range of commodities.
Naturally occurring flavour compounds in strawberries could be used to improve the flavour and sweetness of processed foods without using sweeteners, according to a study published in PLOS ONE.
Increasing caloric intake could be a relatively simple method for people with motor neurone disease to extend their life expectancy, according to new research.
The makeup of microbes living in our gut may be a risk factor for colorectal cancer and could drive the development of intestinal tumours, say researchers.
A fermented sausage product that is made with probiotic lactobacilli bacteria isolated from infant faeces could transform the meat product in to a health food, according to new research.
While the debate about deforestation due to palm oil rumbles on, new research has suggested that the release of methane from palm oil processing wastewater may also be a significant concern.
Dark chocolate may help restore flexibility to arteries and prevent white blood cells from sticking to the walls of blood vessels, but increasing flavanol content will not affect these effects and may even put consumers off, say researchers.
Breast milk may be no more beneficial than infant formula for 10 of 11 long-term health and wellbeing outcomes traditionally associated with breastfeeding, US researchers have claimed.
The fat composition of food not only influences cholesterol levels and the risk of cardiovascular disease but also governs where the fat will be stored in the body, say researchers.
New funding from the UK Biotechnology and Biological Sciences Research Council (BBSRC) could help researchers to better understand how beneficial bacteria break down non-digestible carbohydrate.
Consuming a vegetarian diet may be associated with lower blood pressure, and as such could be used to reduce blood pressure and heart disease risk, say researchers.
Foods that are rich in advanced glycation end products (AGEs) from high cooking temperatures - including fried and cooked meats - may increase the risk of developing dementia, according to new research.
Girls who eat breakfast every day are less likely to be overweight than those who skip breakfast, according to a study published in The International Journal of Food Sciences and Nutrition.
High magnesium, low potassium mineral salts represent a functional and nutritious solution for sodium reduction in baked goods, according to a food science consultant.
High prices for fresh fruits and vegetables are associated with higher Body Mass Index (BMI) in young children in low- and middle-income households, according to new research.
Measuring consumers' perceived wellbeing can be an interesting approach for industry to better investigate how products and food choices shape eating patterns, and could aid the development of new communication and marketing strategies, say researchers.
Meat from grass-fed organic dairy steers may be of greater nutritional quality than conventionally raised steers, but falls below standard in overall consumer liking and flavour tests, according to research.
Chr. Hansen and Kenyan firm Oleleshwa Enterprises have developed a number of camel cheese recipes for owners of the animal, including one for a soft, ripened cheese they call ‘Camelbert’.
People living in cold, northern latitudes have a greater proportion of gut bacteria that may predispose them to obesity, according to new meta-analysis data.
A mixture of different strategies aimed at reducing overall meat consumption in the Western diet - including smaller portions and 'meat-free days' - is needed to help motivate different consumer groups, according to new research.
There is a good chance that consumption of insects can be introduced to the food habits of Western European populations, according to new research that found Belgian consumers were 'ready to buy and cook' insects.
The combined application of two natural compounds to broccoli could help to increase levels of its suggested anti-cancer compounds while also increasing shelf life, say researchers.
UK scientists have developed a new strain of hemp plants with 'dramatically increased' contents of oleic acid, making it an attractive oil for industrial use.
Colourful foods often are thought to be more appealing than monochrome foods – but what evidence is there for colour’s effect on consumption? And why is colour important?
Feelings of hunger lead to increased smell perception by modifying the way specific receptors in our brain function, according to new research that may explain why smells drive increased food intake.
Alterations to meal times may have a significant effect on the levels of triglycerides in the liver, according to new research that links such effects to a range of metabolic conditions.
UK adults drastically underestimated sugar levels in fruit juices and smoothies by 48% on average and significantly overestimated content in energy drinks and CSDs says a hard-hitting comment in The Lancet.
High intakes of salt throughout adolescence may be associated with levels of obesity and inflammation, regardless of calories consumed, say researchers.
Consuming four and a half standard pots of yogurt per week could reduce the risk of developing type 2 diabetes by more than a quarter, a team of researchers from the University of Cambridge has claimed.
The European Union (EU) zero threshold policy for unapproved GM crops and foods could lead to 'severe' economic problems if it ever leads to a disruption in trade with major exporting countries, warn researchers.
People who lose or maintain weight in the long term are more likely to see distinct weight fluctuations over the course of a week than those who gain weight in the long term, according to a Finnish study.
Excessive consumption of added sugars in drinks, snacks and sweets is associated with an increased risk of dying from heart disease, according to a major US review published in JAMA Internal Medicine.
