Aging brings about distinct changes in taste preferences that appear to be independent of taste nerve activity on the tongue, according to new research in rats.
The UK House of Lords European Union Committee has launched an inquiry into the EU’s contribution to food waste prevention, asking whether goals set by the European Commission are realistic.
Brain imaging techniques offer researchers a critical opportunity to study the long term effects of how nutrition effects cognition and brain functions, according to a review from the International Life Sciences Institute (ILSI).
Front-of-pack nutritional information, in any format, has a very limited impact on the way consumers choose products in a retail setting, according to new data.
Eating a junk-food filled diet during pregnancy may affect the development of brain pathways in developing babies, permanently altering responses to foods that are high in fat and sugar, say researchers.
Emerging technologies could help expose more detailed allergen profiles of food and food ingredients than have previously been possible, suggest researchers.
The azuki bean, also known as adzuki and aduki, is more commonly found in Japanese kitchens, yet has recently been creeping into the European culinary consciousness. With its high nutritional value and gluten-free potential, could it be the next big thing...
Mapping of the oil palm tree genome has revealed a single gene responsible regulating its yield, offering the possibility to breed new variants for increased production, say scientists behind the project.
Short 'rituals' that many people perform before consuming foods and drinks, even if seemingly insignificant, could boost flavour perception and overall liking of products, according to new research.
The European Food Safety Authority (EFSA) is looking for a new chief after executive director Catherine Geslain-Lanéelle resigned to work in the French public service.
For Justin Woolverton, founder and CEO of premium ice cream brand Halo Top Creamery, life had become too sweet and too sour at the same time. A dissatisfaction with his career path and a dietary restriction landed him in the freezer aisle.
Using sustainable methods to increase global crop yields could help provide more food to people in need while also slashing greenhouse emissions, say scientists.
The development of nano-structured lipid carriers offers the food and nutrition industry a wealth of potential in delivering bioactive nutrients in a wider range of functional foods and drinks, say researchers.
Simple dietary modifications that include the addition of foods rich in certain amino and fatty acids could help young people with type 1 diabetes to keep producing at least some of their own insulin for longer, according to new research.
The development of a non-bitter varieties of quinoa that can be grown in Europe could mean greater versatility as an ingredient and help ease supply shortages in key growing zones like Bolivia and Peru.
The food industry must continue to innovate new food products that help consumers with pre-diabetes and glucose intolerance to reverse their long term risk of diabetes and dementia, according to Professor Louise Dye.
People who eat during times of stress seek out food they consume through habit - regardless of how healthy or unhealthy that food may be, say researchers.
The new generation of Italian families is diluting the Mediterranean diet by eating fewer fruit vegetables and fish than their predecessors as they switch to cheaper options like pasta and rice, according to new research.
British schoolchildren get about 10% of their total energy from soft drinks – but new research suggests high consumption levels do not necessarily lead to higher BMIs.
Consumption of high-energy snack foods and sugar sweetened sodas may be associated with an increased risk of colorectal cancer, according to new research.
The declining number of public laboratories for carrying out food testing is “concerning”, according to a UK committee report on the horse meat scandal.
Fruit and vegetable residues typically discarded in the manufacture of isotonic sports drinks could be a rich nutrient source for other foodstuffs like bars and biscuits, Brazilian researchers have found.
Both an early and late first exposure to solid food for infants may to be associated with the development of type 1 diabetes mellitus (T1DM), according to new research.
An international consortium of researchers attempting to build a synthetic version of the yeast genome by 2017 could help academics and industry to reduce food waste and improve processing efficiency, according to the team behind the project.
Current public health messages that call for a reduction in the intake of sugary foods and drinks should consider expanding recommendations to include all sweetened products, according to one expert's opinion.
A better understanding of the complex functions that sugar fulfils in a chocolate product is required by manufacturers before they can reliably develop a high-quality sugar-free chocolate that is acceptable to consumers, say researchers.
There is a strong inverse association in the percentage of energy that we consume from fats and sugars, which may be why many struggle to reduce both fat and sugar intake, according to a new review.
The crude protein content in several edible insect species is similar to that in conventional meat products according to a new study from Wageningen University, which adds to a mounting body of research on the potential of insect protein.
While many studies have linked depression and bad moods to food intake, it may actually be that good moods and positive emotions are the main driving factor for food indulgence, according to new research.
The way a food’s flavour is perceived is not just about its basic ingredients – colour contrast and even the type of cutlery used can also influence taste, according to new research.
The global reduced fat chocolate category is set for 13.4% sales growth this year. We ask how chocolate makers can formulate to get a piece of the action.
Foods high on the glycemic index, such as highly processed carbohydrates found in white flour, can cause excess hunger and stimulate brain regions involved in reward and cravings, according to research conducted by a team at Boston Children's Hospital. These...
Significant salt reduction is possible in most broths and ready meals without affecting microbial safety, according to a new study published in the Journal of Food Safety.
A high intake of dietary fructose may lead to ‘rapid’ liver damage from bacteria even in those who do not gain weight, according to new data in monkeys.
The pleasure derived from eating certain foods may be seen in the eyes – a finding that could help food scientists develop tasty foods that without the ‘side effect’ of excessive calories, according to a small study published in the journal Obesity.
Reformulating foods and drinks that people actually consume is crucial for improving public health, as many people are just not interested in healthy eating, according to a new article published in the British Medical Journal (BMJ).
The saturated fat content in the food we eat has an important influence on the lipidation states and levels of proteins that are linked to the development of Alzheimer's disease, according to new research.
Nestlé has defended its animal testing practices against a damning report that said large food companies were unnecessarily using animals to test functional food health benefits to save time and money.
Several studies have suggested that global food production needs to double by 2050 if we are to feed a growing population – but this will not be possible if current trends continue, according to new research.
Researchers in Singapore have identified that eating high quantities of red meat over a period of time can increase the risk of type-2 diabetes mellitus (T2DM).
Nestlé has followed in the footsteps of Mondelez by coming up with its own non-melting chocolate, which could prove a game changer in emerging markets with hot climates.
