Locusts, lentils, seaweed or “hybrid” meat? Researchers have found that consumers prefer the thought of non-specified meat substitute snacks over those containing insects or seaweed.
Youngsters are highly susceptible to foodborne illnesses and practical school lessons should teach pupils about food safety, according to a study in the Food Control journal.
Not only do larger portions lead consumers to like the food they are eating less, they also reduce how often people consume those foods, according to the authors of a recent Carnegie Mellon University study.
Scientists have developed an electronic tongue to distinguish between different beers with 82% accuracy and claim the invention could be used to improve product quality and reduce fraud.
Major pesticides are more toxic to humans than their declared active principles, according to a new study by divisive French scientist Gilles-Eric Séralini.
Consumption of a poor breakfast during youth and development may programme an adult life of increased risks of metabolic syndrome, according to new research.
The World Health Organisation (WHO) decision to grant NGO status to a malnutrition-battling business alliance raised eyebrows this week, so what do organisations have to do to gain and keep such a status?
The FAO wants to improve standards across the world’s genebanks to improve the conservation of crop diversity which in turn means securing resilient global food supplies.
A European research cooperation led by NIZO has developed a new emulsion technology based on water-soluble ingredients that could replace oil and water emulsions for low fat food applications.
Nutrition programmes must shift from the idea of treatment to one of prevention if they are to meet African needs, according to new EU-backed research.
Although some progression has been made, there remains considerable room for improvement in the diets of British schoolchildren, according to a report from the British Nutrition Foundation.
We know that almost a third of the population has a genetic predisposition to celiac disease, in that they have particular versions (DQ2 or DQ8) of a cellular receptor called the human leukocyte antigen (HLA). But why do only a fraction of those with...
Increasing the amount of air in a foods by creating highly aerated products could help to increase satiety and reduce intake, according to new research.
Potato chip waste converted into biogas to fuel production is a viable, eco-friendly waste reduction plan that other snack makers should consider, says the president of Naturally Homegrown Foods.
The World Health Organization (WHO) has granted the Global Alliance for Improved Nutrition (GAIN) NGO status after it disbanded an alliance with food and pharma firms including Coca-Cola, Cargill and GlaxoSmithKline.
Consumers with impulsive personalities are more likely to report high levels of 'food addiction', which in turn is associated with higher risk of obesity risk, say researchers.
DuPont and the US Agency for International Development (USAID) have announced an agreement to extend its Advanced Maize Seed Adoption Programme and improve global food security.
Regular consumption of quinoa appears to be safe for people with celiac disease, according to research published in The American Journal of Gastroenterology.
The children of obese mothers who consume a high fat diet may be at higher risk of obesity and diabetes due to the 'rewiring' of brain regions that control metabolism, according to new research in mice.
Analysis of DNA data from the 5,000-year old skeletal remains of eight Iberian farmers suggests that the widely cited theory of calcium absorption was not the only reason Europeans evolved a tolerance for milk.
Smell is the first of our senses to detect a food’s fat content, according to new research that suggests using 'fat odours' could make low-fat foods more palatable.
The European Food Safety Authority (EFSA) has established an Acceptable Daily Intake (ADI) for apocarotenal – a carotenoid used as a food colouring – concluding that current food industry usage does not pose a safety concern.
Researchers financially supported by the USDA and Lindt have developed a non-sensory method to determine when fine flavor cacao beans have become adulterated with inferior beans.
Overweight and obese adults who drink sugar-free or diet beverages consume more calories from food than overweight people who drink regular soda, according to new data.
In order to feed a growing global population that’s on track to reach 9 billion people by 2050, some scientists argue that people will have to adopt a predominantly plant-based diet to sustain both the environment and humans’ well-being. As part of FoodNavigator-USA's...
A Channel 4 Dispatches programme to be aired in the UK this evening is to accuse scientists advising health ministers on sugar of a conflict of interest due to funds some receive from the food industry.
Food manufacturers, retailers and consumers are walking “blindly” into an obesity epidemic, independent nutritionist Dr Carrie Ruxton has said following a report outlining the UK’s soaring gout problem.
There may be a biological link between paternal diet, bodyweight and health at the time of conception and the health of his offspring, according to research in rats.
A new comprehensive test that combines two well-known genetic analysis methods into a single test could help enforce stricter regulation of genetically modified foods in the future, say researchers.
Finger foods that are specifically designed for people suffering from Alzheimer's disease could help those suffering with the condition to eat more and improve their nutritional status, say researchers.
A lack of fermentable fibres in people's diet may pave the way for allergic inflammatory reactions such as asthma - and increasing intake of these fibres could help battle asthma, according to new research.
The Dutch have the highest quality, most affordable food in the world while the UK ranks among the worst for affordability in Western Europe, according to Oxfam’s new global food index.
Consuming food at a slower pace does help to increase reduce feelings of hunger, but the effects on calorie consumption may depend on whether you are overweight, according to new research.
A survey of American, British and French consumers by Truvia Natural Sweetener found that French consumers claim to eat the healthiest, while American and British consumers are more likely to reward themselves with food and drink. But all three consumer...
Social norms, including having a knowledge of other people's eating habits, has a distinct influence on our own food choices, according to new data from a new meta-analysis.
Fresh calls to reduce the 'excess' levels of sugar in food and drinks products by newly formed Action on Sugar could help industry to higher profits through the use of cheaper non-nutritive sweeteners, according to Professor Jack Winkler.
UK scientists suggest they have debunked the myth that coffee causes dehydration and claim that moderate consumption provides similar hydrating qualities to water.
Teenagers should stick to low fat diets to prevent build-up of dangerous abdominal fat – irrespective of how much they exercise or how many calories they consume, according to a new study.
A new global campaign will bring together experts and policy makers to tackle the current global epidemic of obesity and diabetes by reducing 'unnecessarily high' levels of sugar in food and beverage products.
The use of biocides in food products may be endangering, rather than protecting, public health by increasing antibiotic resistance in potentially harmful bacteria, warn researchers.
Nestlé Institute of Health Sciences (NIHS) has inked a deal with a Wisconsin-based biotech firm that will keep it in supply of human brain and liver cells for nutrition testing purposes with a focus on drinks, smoothies and other products targeting diabetes...
