Optimising the structure of food ingredients so that they create a sediment in the stomach could help to enhance feelings of fullness, say researchers from NIZO Food Research and the IFR.
Almost no German consumers know about the European Food Safety Authority (EFSA), or understand the role it has in the approval of health claims for functional food products, according to experts.
Organic food brands should not be afraid of using health claims to market their products, as a new study suggests the two concepts are not as incompatible as the industry may fear.
Remember the gluey texture of the oatmeal your mom served you as a kid? Turns out, this is a good thing, according to new research comparing the satiating effects of oatmeal versus ready-to-eat cereals.
The European Union will be unable to meet increased demands for food and crops in a sustainable and environmentally friendly way without its changing policy with regard to genetically modified crops, according to a group of European academics.
Consumption of one extra serving of sugar-sweetened beverage each day could be enough to increase the relative risk of developing type 2 diabetes by 18%, say researchers.
BASF and Malaysian partner Petronas Chemicals Group will invest MYR1.4bn (US$500m) in an integrated aroma ingredients project in Kuantan to serve the Asia-Pacific flavour and fragrance industry.
Are the mechanisms behind binge eating and other addictive behaviours such as the taking of illicit drugs the same? Or does drawing such similarities oversimplify the issues with 'food addiction'?
Is industry at the limit of what it can realistically achieve in lowering salt levels, or will a new wave of scientific developments and innovative technologies help to push the boundaries on how much salt we can take out of products?
Children from different cultures prefer different levels of fat and sweetness in foods and drinks, suggests new research that calls into question the idea that all children are predisposed to fatty and sugary tastes.
Formulators seeking reduced-sugar cookies that are also acceptable to consumers may consider inulin to replace some of the sucrose, but erythritol isn’t a valid option, suggests new research from Spain.
Despite decades of research and debate, there are still questions about the suitability of population-wide salt reduction. Can some people safely consume more salt than others?
An international study into food allergies has been launched which hopes to establish a standardised approach to allergen management for companies involved in food manufacturing.
Dutch researchers have developed an at-home system for consumer testing of new food products, claiming it could be a more reliable way of predicting product success.
The UK Food Standards Agency (FSA) has released its latest update on the levels of acrylamide and furan in foods, adding that their findings do not increase concern about the risk to human health.
Overweight and obesity are not related to different levels of physical activity among pre-school children, according to new research published in PLoSOne.
Consumption of a 'Western-style' diet could reduce the likelihood of reaching old age in good health and may increase the chances of early mortality, according to new research.
Researchers have produced starch from plants not usually used for food purposes, potentially opening up whole new sources for foods and packaging materials.
The antifungal and antiaflatoxigenic properties of the curry tree make it a ‘prominent’ natural preservative that has potential to replace synthetic food preservatives in the future, researchers suggest.
Potato varieties, blanching times and frying temperatures can all affect acrylamide levels in potato chips, according to a study just published in the Journal of the Science of Food & Agriculture.
New satiety research has suggested that the way we think about the food we eat may play an important role in how much we consume and whether we feel full or not after eating it.
Industry they may see benefits in lowering prices and making products available to broader markets, according to one expert who suggests that manufacturers should consider people not profits by looking at the bigger 'socially responsible picture'.
New data on infants’ consumption of sugar suggests that more than a quarter of young children are at risk of poor oral health, according to the UK’s Dental Hygiene Foundation.
Premature consumption of solid foods could significantly increase the risk of early weight gain and metabolic damage, according to new research in monkeys.
An increasing middle class population will add extra complexity and pressure to the already daunting prospect of food security in the next 50 years, warn experts.
Nateco2 has opened what it claims is the world's largest CO2 pressure extraction plant, which it says can extract a wide range of functional ingredients using high pressure CO2 extraction.
High intakes of red meat repeatedly have been linked to heart disease, but new research suggests that along with saturated fat and certain preservatives, l-carnitine is another red meat constituent that may contribute to cardiovascular risk.
Food manufacturers should be encouraged not only to cut salt, but also to increase potassium levels in foods, according to new studies published in the British Medical Journal.
Better use of multiple emulsion systems could help industry to develop better functional foods by reducing levels of fat, sugar and salt whilst also providing ways to incorporate bioactive compounds, researchers say.
Further research on artificial trans fat and heart health is not necessary, claim the authors of a new review – but there is a need for more research in several other areas related to trans fat.
A new non-invasive method to test the effects of functional foods and nutrients on the gut flora promises to help industry build solid evidence for health claims substantiation, says NIZO Food Research.
The European Commission has asked the European Food Safety Authority (EFSA) to reassess the safety of phosphates as food additives, after researchers suggested excessive phosphate consumption could be damaging to health.
Researchers and global media should better consider the validity of single scientific studies that report on supposed ‘miracle foods’ in addition to considering that people do not eat foods or nutrients in isolation, warn researchers.
Consumers perceive foods labelled as organic as tastier and healthier than those without organic labels, even if the foods are exactly the same, according to a study published in the journal Food Quality and Preference.
Reducing the cost of healthy foods in supermarkets and retail outlets increases the amount of healthy fruits, vegetables and whole grains that people eat while lowering consumption of foods with low nutritional value, say researchers.
Children of obese parents may have a higher risk of becoming overweight because of their genetic makeup according to new research using a novel scientific method.
With over 30 years in the food industry, with a third of it spent providing and promoting food safety certification with Cert ID Europe, Richard Werran knows a fair bit about genetically modified crops in sustainable agriculture.
An informal taste test with two dozen students conducted by colors expert DD Williamson underlines just how strongly our perceptions of flavor are influenced by color.
Fruit flies fed an organic diet have significantly better health outcomes than flies fed a non-organic diet, according to new research on the potential benefits of organic food.
Consumers were most uneasy about animal cloning, genetic modification, irradiation, and nanotechnology among the new technologies used by the food industry, according to UK Food Standards Agency (FSA) survey results.
Levels of potentially toxic aflatoxins in cereals and processed cereal products across Europe are, on the whole, within safety limits, according to new data from EFSA.
A new study has found that natural seasonings like cinnamon, pineapple and green tea can significantly reduce the formation of cancer causing substances in well cooked meats.
Excessive salt consumption accounts for an estimated 2.3 million deaths from heart attacks, strokes and other heart-related diseases globally, new data reports.
Consumption of high-carbohydrate foods during infancy could program people for lifelong increased weight gain and obesity, suggests new animal research.
Scientists have outlined an eco-friendly test for certain synthetic food colours commonly used in soft drinks and sugar and gelatin-based confectionery.
