The sweetener mannitol may help decrease the risk of Parkinson's disease by reducing the potentially dangerous 'clumping' of proteins in the brain, according to new research.
Metabolic changes brought on by a high intake of dietary sugars may set us on 'a pathway to heart failure', according to new research in rats and human cell lines.
Adolescents may choose healthier foods when they carry traffic-light-style information, rather than guideline daily amounts (GDAs) alone, suggests a new study.
A new Danish research project aims to promote the widespread adoption of insects in our diets by showing that bugs and grubs are not only good for you, but are also delicious.
Men with prostate cancer can significantly improve their survival chances by switching from diets rich in animal fat and carbohydrates to ones rich in vegetable fats, say researchers.
People with insulin resistance have a lower dopamine release response to sugar intakes - possibly leading to further overeating and a downward spiral towards diabetes, warn researchers.
The United Nations Food and Agriculture Organization (FAO) says better nutrition targets to battle global hunger that affects 870 million people globally are being met in 38 countries.
The quality of carbohydrates in foods as measured by their glycaemic index (GI) should be included in national dietary guidelines and on food labels, according to a group of leading nutrition scientists from ten countries.
If it sounds like a ‘chemical’, or isn’t in the kitchen cupboard, shoppers may regard it with suspicion. But which ingredients are 'acceptable' to today's consumers, which are to be avoided, and who decides?
Meals that are higher in saturated or polyunsaturated have a bigger influence on feelings of fullness than those containing monounsaturated fats, according to new research.
The United Nations Children’s Fund (UNICEF) has reiterated calls for more to be done to improve nutrition in the first 1000 days of life to reduce growth stunting that blights the lives of about 165m children worldwide.
A new state-of-the-art sensory testing facility at Newcastle University will help industry and academics come together to improve the quality, taste and texture of food.
A focus on saving declining bee populations in order to avoid food shortages may be short-sighted since the size of a bee population is ‘merely one factor’ in the production of many crops, warn researchers.
Prestigious UK journal The Lancet has published a series of articles and studies assessing the problem of malnutrition among women and children, especially in the developing world. Five years it published another series of material on malnutrition, the...
People with mild depression or anxiety may have modified perceptions of how fat, sweet and bitter flavours which could result in higher consumption levels of unhealthy foods, researchers suggest.
There is 'substantial potential' for product differentiation in the organic sector by utilising ethical messages and making use of production standards that exceed existing minimum regulations, according to research.
Follow-on formula with protein levels closer to that of breast milk may offer “high risk” infants additional protection from obesity later in life, a Nestlé-backed study has claimed.
Researchers have identified five epigenetic biomarkers that are associated with better weight loss responses - a finding that help researchers identify if certain diets and lifestyles are working.
Further evidence that following a plant-based diet could improve your health outcomes was unveiled this week with the publication of a large study showing that vegetarian diets are associated with reduced death rates.
Almost a third of UK children think that cheese comes from a plant, while more than 80% of children do not consume enough fruit and vegetables, according to a new survey of more than 27,000 children.
Consuming ‘illicit drugs’ such as crack cocaine and methamphetamines gives rise to similar kinds of dental damage than that caused by heavy soda consumption, a new US Academy of General Dentistry (AGD) study claims.
Dietary intake of the non-nutritive sweetener sucralose might alter the way your body processes and reacts to normal dietary sugars, according to new research.
An evolutionary trait that helped predecessors store energy in times of food scarcity may now be the driving factor behind obesity, say researchers studying the reason behind late-night snack cravings.
Researchers and industry wishing to reduce acrylamide levels in food should put more work in to understanding the full formation mechanism of the potential carcinogen - and how antioxidants can be used to block these step, according to, say researchers.
Chr. Hansen has developed a new range of "robust" cultures for mozzarella and other pasta filata cheeses that support manufacturer efforts to reduce product variation and downgrade costs.
Diet quality among the elderly in Europe is often poor, but in general a lack of resources is not to blame, according to a new study. So is age a barrier to learning new dietary tricks?
The food industry has manipulated dietary advice on added sugars for profit – and the advice itself is in urgent need of an overhaul, asserts a new commentary published in the Journal of the British Medical Association (BMJ).
Recent data from Symphony Consulting (click here), shows that while US retail sales of products making ‘natural’ claims still grew in 2012, the pace of that growth slowed noticeably compared with the 2009-11 period.
The ability to modify the micro- and macro-structure of food products using hydrocolloid science offers the food industry a plethora of opportunities to make healthier and better tasting foods, say experts.
The natural and familiar origins of food hydrocolloids make them ideal for clean label foods and mean they have ‘good prospects’ when communicating to consumers who focus on a products 'naturalness', say researchers.
A woman’s diet and lifestyle before and during pregnancy, and her baby’s diet in early life, can affect the infant’s risk of succumbing to disease later on and this will have important implications for the food industry, a new scientific report has concluded.
A significant number of foods marketed to children in the UK are higher in fat and sugar than foods marketed to adults, suggests new research published in Public Health Nutrition.
Fish gelatine is rising in importance as an alternative to bovine and porcine gelatine – but there are still challenges in terms of supply, extraction and functionality.
Molecular analysis has revealed a new route for the biosynthetic production of key strawberry aromas that may help industry produce products with 'the true flavour of strawberry', researchers have revealed.
People tend to choose larger portions of foods when they are marketed as ‘healthy’, suggests new research led by a team from the University of Ulster in Northern Ireland.
Consumption of omega-3 fatty acids could help to minimise the debilitating effects that high junk food consumption has on the brain, according to a new review of more than 180 research papers.
The Spices Board, the Indian government-approved body that controls all spice-related activities in the country, has named Benny Antony as its Innovator of the Year. Antony received the accolade for his work in developing high-absorption BCM-95 curcumin.
The European Food Safety Authority (EFSA) and the European Commission have said they will extend the timeframe for the re-evaluation of aspartame to allow time to consider and address feedback.
Avoiding saturated fat, meat and dairy, whilst increasing the intake of omega-3 may be linked to better preservation of memory functions, say researchers.
How can you get more bang for your R&D buck? How does Unilever gain deeper consumer insights online? Why don’t manufacturers share more information with key suppliers?
More than 70 Hershey suppliers assembled in Baltimore on Wednesday (May 8) to attend an open innovation forum designed to help the firm improve and accelerate the innovation process via collaboration with external partners.
A leading ice cream manufacturer is looking for partners to help it create an ”innovative and surprising sensorial effects during the consumption of ice cream”.
