People with visceral obesity share a unique set of biomarkers that may help researchers to identify future health risks and dietary changes that may help to tackle obesity, say researchers from Nestlé.
Frozen fruit and vegetables may contain higher levels of essential vitamins and potentially healthy antioxidants than their fresh counterparts, according to new research.
Eating a bigger breakfast in the morning, and cutting back on large meals in the evening, could help to assist women in overcoming reproductive difficulties, say researchers.
Adding low levels of red and black pigments to chocolate prior to aeration can prevent aerated chocolate from getting lighter and potentially putting off consumers, according to a patent filed by Unilever.
Simply reducing portion sizes is not an easy solution to reducing energy intakes as results from laboratory based experiments do not necessarily reflect what happens in the real world, according to a new review.
Snacking on almonds could fill you up and provide you with nutrients without making you put on weight, a study which looked at people with an increased risk of type 2 diabetes has claimed.
The psychological reasons for vegetarianism are more nuanced than has been previously theorised, according to a new study published in the journal Appetite.
Adherence to a Mediterranean diet may be associated with better cognitive functions and lower rates of cognitive decline, a systematic review of the evidence reveals.
Increased 'brand awareness' of private label and own-brand products will help to reduce consumer perceptions of inferior quality and increased risk, therefore increasing the customer base, say researchers.
Claims that people can get ‘hooked’ on certain foods which then makes them obese are overstated, with the result that food addiction is becoming an overly simplistic explanation for overeating, according to a leading expert in psychobiology.
A 3-year review of Nordic nutrient intakes has recommended daily vitamin D inputs increase from 7.5 microgram to 10 mcg per day for people between 2 and 75 years of age. For over-75s, it set a level of 20 mcg.
The use of electrospinning technology could help create nano-sized protein strands that are able to better mimic the texture and bite of meat, say experts from TNO.
As the European Food Safety Authority (EFSA) welcomed a broad range of stakeholders to its Italian HQ today to debate data and process transparency, the food industry asked at what point openness brakes innovation and competitive advantage?
WIDE-RANGING NATIONAL REPORT WARNS 'VULNERABLE' GROUPS including children
French food safety agency ANSES recommends that the nation stop drinking energy drinks together with alcohol and during physical exercise due to the risk of adverse effects from caffeine.
Butter flavour alternatives touted as replacements for the potentially harmful popcorn butter flavour diacetyl may be just as unsafe, warn researchers.
Regulation aimed at limiting the marketing of unhealthy food and drinks to children will only work properly if governments step up their role and set the standards themselves, warn researchers.
Smaller salt crystals give a faster, more concentrated perception of saltiness in potato chips, offering a viable sodium reduction strategy, researchers say.
The labelling of nanotechnology and in food and agriculture will help to increase the ethical and wider societal acceptance of the technology, argue researchers.
A 'groundbreaking' new report from an alliance of more than 50 nutrition experts and NGOs has identified three key areas of focus in the global battle against malnutrition.
Long-term exposure to unpalatable flavours can increase the later acceptance of foods containing such ingredients by modifiying neurones that are involved in taste perception, according to new research carried out in fruit flies.
There is ‘no specific scientific evidence’ to support an Italian ban on the genetically modified maize MON810, according to the European Food Safety Authority (EFSA).
Consumption of melatonin could help control weight gain by stimulating the development of ‘beige fat’ cells that burn - rather than store - calories, say researchers.
As consumer demand for local and organic products grow, new research asks whether it a love for these characteristics or a hate for 'conventional' food is driving purchases.
Sweeteners are widely used to replace sugar in diet and low calorie products within the food and beverage industry. However, many consumers are still worried about these ingredients. So, what are the facts behind low calorie sweeteners?
From the 20th International Congress of Nutrition in Granada, Spain
The food industry came under attack last week at the International Congress of Nutrition (#ICN20) for not doing enough to improve the healthiness of its portfolios…unfairly, says Unilever.
Carbonation alters the brain's perception of sweetness and makes it difficult for the brain to determine the difference between sugar and artificial sweeteners, a new study has found.
It is hard to fool the brain by providing it with 'energyless' sweet flavours, according to new research in mice that suggests that consumption of zero-calorie sweeteners leads to higher sugar consumption later.
Connecting subtle cues consumers use to judge the quality and taste of a food with the context in which they experience those cues can help companies more closely align their products with consumer expectations, new research shows.
While there are currently five recognised 'basic tastes', there are likely to be ten basic categories of odour - and identifying them could benefit industry, according to a new study.
Thousands of nutritionists gathered in Granada, Spain, last week for the 20th International Congress of Nutrition. It was a huge event with eight simultaneous streams of seminars over a full week.
Understanding and behaviours on salt consumption differ hugely from market to market across the globe – something manufacturers must take heed of when reducing levels, researchers warn.
European dietary strategy should be adapted to its ageing population, the EU-backed NU-AGE project told the International Congress of Nutrition (ICN) in Granada, Spain, this week.
Weight management is not as simple as the ‘calories in, calories out’ model of energy balance, claim researchers at the International Conference of Nutrition (ICN) in Granada, Spain.
The Food and Drink Federation (FDF) is developing the UK’s first food engineering degree in response to a “scary” shortage of young people and women in food science.
Identifying a child’s emotional response to food could help manufacturers develop better-for-you products for kids that encourage lasting healthy eating habits, according to the developers of a new database.
Japanese supplier Ajinomoto is upping its efforts to battle under nutrition in the developing world by committing to a programme to reach 200,000 weaning infants in Ghana by 2017.
Big interview: Josh Tetrick, founder and CEO, Hampton Creek Foods
Egg replacers have been around for years, acknowledges the entrepreneur who has persuaded everyone from Bill Gates to the co-founder of PayPal to part with some serious cash to fund his plant-based egg alternatives. “But wait till you try ours.”
The majority of infant weaning foods available in the UK do not provide the nutrient density and diversity of taste and texture needed in this formative stage and may encourage bad sweet tooth habits in the future, research has claimed.
Natural colors expert Chr. Hansen has been exploring whether it is commercially viable to produce carmine - a natural red food color currently made from crushed cochineal insects - via a controlled fermentation process.
Chloride intake may also be an independent risk factor for heart disease. But in this case the risks are lower, and may counterbalance those of sodium in salt, say researchers.
Blueberry suppliers could improve the taste and acceptance of the fruit by selecting breeds containing particular volatile compounds and allowing fruits to ripen so that they contain higher levels of these compounds, say researchers.
Purple sweet potatoes and black carrots are quietly becoming the sources for a new generation of natural food colours to replace synthetic and animal derived colours, say researchers.
Enriching bread with nitrate-rich beetroot could help to lower our risk of heart disease by reducing blood pressure and improving blood vessel functioning, according to new research.
New data from Consensus Action on Salt and Health (CASH) has revealed 'shockingly high and unnecessary levels' of salt in butter, margarine, fats and spreads in the UK market.
