Oatmeal increases a sense of fullness and reduces hunger due to the viscosity and hydration properties of its beta-glucan content, according to research from PepsiCo.
A low-fat diet in combination with supplementation with omega-3 rich fish oil may be associated with lower levels of pro-inflammatory substances and reduced cell progression scores in men with prostate cancer, research has suggested.
Nestlé may have canned Jenny Craig, and regulators clamped down on the sector's claim-making, but weight management products are booming globally, especially in increasingly image driven emerging economies like India and Brazil. It has pushed beyond...
Obesity may drive fundamental changes in our perception of sweet tastes by modifying the number of cells that respond to sweet stimuli, according to new research in mice.
Antioxidants have had a tough ride in recent years, with a raft of negative opinions for health claims being dealt out by the European Food Safety Authority, but there is still hope, says Professor Hans Verhagen.
Food for Health Ireland (FHI) has announced the start of its second term of funding with an expanded network of research institutions and companies involved.
With the World Health Organization just last week calling on the food industry to do more to improve global nutrition levels, the new(ish) chief of European ingredients giant Beneo says better nutrition will always be front and centre at his company....
Designing foods and beverages to be consumed with small sips or bites, and a longer oral transit time, may be effective in reducing energy intake in consumers, say researchers.
"It is clear that the ways in which food is managed today are failing to result in sufficient improvements in nutrition.”
Contemporary food systems need to change – and the health and food sectors need to work more closely together - if more than half the world’s population that don’t eat enough, over eat, or eat poorly, are to be helped, the WHO has said.
Sensus has developed a computer model that it claims can identify the “ideal combination” of stevia and oligofructose for the replacement of sugar in dairy products.
Studying the genetic diversity of African populations may offer answers to how our sense of taste evolved and may be intertwined with other important functions such as metabolism and immunity, say researchers.
The European Food Safety Authority (EFSA) has said it will call for data from industry on the levels of phosphates found in food, in an effort to understand whether they pose a risk to heart health.
A high overall acidity of the diet, regardless of the individual foods making up that diet, may be linked to an increased risk of developing type 2 diabetes, according to new research.
Across most countries, sandwiches and fruit are popular in children's lunchboxes while the inclusion of chips, yoghurt and cheese snacks varies considerably across regions, according to a consumer report by the Irish Food Board.
Recession-hit Britons are consuming fewer calories, although weight gain has continued, according to a series of reports from the Institute for Fiscal Studies (IFS).
Many studies focusing on obesity and nutrition may overstate conclusions of their findings, which may lead to policy makers and other researchers basing decisions on inaccurate assumptions, according to new research.
Switching to natural ingredients often requires companies to go back to the formulation drawing board, but there have been some big improvements, according to head of food innovation at Leatherhead Food Research, Dr Wayne Morley.
Research demonstrating that three-to-five-year-olds have an awareness of which foods are healthy, and which foods are not, suggests preschoolers should receive education about food and nutrition, say researchers.
Pizza has a poor nutritional image – but it could be reformulated to meet dietary guidelines without losing its taste appeal, according to a team of Scottish researchers.
A diet that is high in calories, not sugar-rich foods, may be key driver of non-alcoholic fatty liver disease, according to new research that contradicts current thinking.
With huge consumer and political pressure to reduce levels of 'bad fats', and soaring demand for healthier foods containing 'good fats' like omega-3's, FoodNavigator asks why we can't simply switch the two.
Baking blueberries could lead to changes their polyphenol content, and alter the potential health benefits of the 'superfood', according to new research.
The possible risks - and benefits - of eating different dietary fats is one of the most hotly debated and controversial areas in our industry. So just where do we currently stand?
The way we taste foods is actually far more complex than their flavour alone. Neuroscientist Professor Charles Spence discusses how the shape, smell and colour of a food, its packaging, and even the setting in which it is eaten, affect the way it tastes.
The proteins in a formulation can drastically impact the quality and texture of gluten-free baked goods and therefore must be selected wisely, suggest researchers.
Adherence to a Mediterranean diet may contribute to the prevention of a variety of conditions linked to the aging brain, including cognitive decline, depression and stroke, say researchers.
Obese women who are given additional soft drinks in their diet voluntarily respond by reducing other calories consumed, according to new research backed by Sugar Nutrition UK.
By Katherine Rich, CEO of the New Zealand Food & Grocery Council
A new theory that seems to be gaining momentum on the obesity front is food addiction. Apparently the world’s expanding waistline is as result of so many of us being addicted to food.
Consumers may only benefit from nutritional labelling schemes that use reference point information at the nutrient level, warn researchers who find that only this information can have a 'significant' impact on evaluations of healthfulness.
A common genetic variant that affects 1 in 3 people could significantly increase the risk of developing colorectal cancer from the consumption of red meat and processed meat, according to new research.
People with higher blood sugar levels are more likely to have memory problems, according to new research that suggests reducing levels of blood sugar could help to protect against cognitive declines.
Following reports this week of further criminal activity in the horsemeat scandal, our timeline maps 'Horsegate' from its beginning in 2012. Hover over the right side of images below to scroll through events.
Advice to cut saturated fat has actually increased cardiovascular risk – and high fat dairy and red meat have been unfairly demonised, claims cardiologist Aseem Malhotra in the British Medical Journal.
Smell, taste and flavor assessments of Diageo whisky The Singleton changed by up to 20% when people sampled it in different ‘multisensory’ rooms, say Oxford University researchers.
A leading psychobiologist has slammed recent claims by researchers that Oreo cookies, made by international food manufacturer Mondelēz, are as addictive as cocaine for rats.
A high level of long-chain omega-3 polyunsaturated fatty acids (PUFAs) in blood may lower the risk of small infarcts and other brain abnormalities that are linked to cognitive decline in the elderly, according to new research.
A ‘traffic light’ labelling system improves consumer awareness of health and healthy choices at the point of purchase, according to an American study which adds further research to an issue which has proved prickly in Europe of late.
EFSA backing of a blood glucose lowering health claim for fructose products spells good business prospects, Israeli supplier of the ingredient Galam Group has said.
Gums and modified starch have strong adhesive properties and can therefore replace oil and sugar for powder toppings on crackers, in turn reducing fat content, finds research.
