Plant-based diets are generally seen as healthy – but they are not necessarily the healthiest diets for the environment, according to new French research.
Resistant starch can effectively replace flour in foods like muffins, focaccia bread, and chicken curry to boost the fiber content without affecting the sensory characteristics, says a new study from Texas Woman’s University.
Wide-scale public regulation and market interventions are the only evidence-based mechanisms to prevent the harms caused by ‘unhealthy commodity industries’ such as the food and beverage industry, argue experts.
Cutting out saturated animal fats in favour of omega-6 polyunsaturated vegetable could lead to an increased risk of death among patients with heart disease, according to fresh insights from clinical trial data first collected in the 1960s.
The discovery of until now ‘elusive’ taste stem cells on the tongue will help researchers and industry better understand the complexities of human taste, say researchers.
Most people trying to lose weight will have heard that they should aim for a gradual loss in order to avoid regaining weight, and that they should not skip breakfast – but these commonly held beliefs have not been proven, according to a new paper in the New...
Whether you are ‘pro’ or ‘anti’ genetic engineering has become a divisive political issue, but remember that we are talking about technology; it shouldn’t be an ideology.
The regulation of weight loss is not simply dictated by the balance between energy intake and expenditure, but rather requires correctly timed food delivery, according to new research.
Studies tackling pathogens and contaminants, both organic and inorganic, are highlighted in the UK’s Food Standards Agency’s (FSA’s) list of 2013 research priorities.
BASF has said it will stop seeking approval of its genetically modified (GM) potato varieties in the European Union after a decade of research and investment, citing uncertainties in the regulatory environment.
British vegetarians have a 32% lower risk of hospitalisation or death from heart disease than comparable non-vegetarians, according to new data from the University of Oxford.
Campylobacter is smarter than scientists thought as it is able to alter its “swimming behaviour” inside human bodies to find food, according to new research by scientists at the Institute of Food Research (IFR).
Public concerns about nanotechnology in food processing highlight important areas for further research, according to a US paper just published in the journal Nanobiotechnology.
Pathogens, foodborne viruses and pesticide residues are the three most important concerns for the safety of fresh produce, according to the results of a European workshop.
More frequent meals and snacks among primary school children may be associated with a lower risk of overweight and obesity, according to new research published in Public Health Nutrition.
Foods sold under a healthy brand and marketing message are perceived to be tastier and more satisfying to consumers, according to new research findings.
Wageningen University in the Netherlands has partnered with Singapore’s Nanyang Technological University (NTU) to boost food science and technology research, the universities have said.
Health and nutrition guidance should be integrated with messages on reducing the diet’s environmental impact in order to ensure consistent advice, according to a new paper published in Proceedings of the Nutrition Society.
Consumption of eggs is not associated with an increased risk of heart disease or stroke, according to the findings of a new meta-analysis from the BMJ.
PepsiCo is significantly ahead of Coke in terms of the share of its UK cola sales in low or no calorie versions, the latest figures sent to BeverageDaily.com suggest.
The publication of a new report on GM foods is an opportunity for industry, consumers, and policy makers to put aside the confusion of the past and ‘take a fresh look’ at the evidence for GM safety, according to EuropaBio and the ABC.
Preschool children may have the highest exposure to food additives, but researchers should take a more holistic approach to assessing risk, according to a new paper published in Proceedings of the Nutrition Society.
Danish probiotics leader Chr Hansen, which ditched a €4m immunity trial for some of its probiotic strains last year, is participating in a new trial to determine if probiotics can reduce the number of infections in small children.
Increased use of phosphorus in food products since the 1960s is now putting pressure on the sustainable supply of the essential mineral, warn researchers.
ABP Food Group has temporarily closed its Silvercrest Plant in Ireland in response to the ongoing investigation into horse meat found in frozen beef burgers.
Sugar reduction in foods should form part of strategies to reduce overweight and obesity, according to researchers who argue that cutting sugar intake has a ‘small but significant’ effect on weight.
Fruit powders incorporated into extruded snacks improve the nutritional profile and are well accepted by children in terms of taste and appearance, finds study.
Limiting the intake of omega-6 polyunsaturated fats plus boosting the intake of omega-3 fatty acids during pregnancy could lead to a healthier baby with less fat and more muscle, say researchers.
The way in which people interact with food – including the utensils they choose – could affect how foods are perceived and enjoyed, according to a new study published in the Journal of Sensory Studies.
Consumption of a high fat, high sugar, Western style diet leads to the long-term impairment of brain functioning and may contribute to the development of neurodegenerative conditions, say scientists reviewing decades of evidence.
Industry must evolve away from traditional NPD processes if it is to succeed in developing new and innovative functional food products, warn researchers.
Controlling levels of a bran compound known as ferulic acid could help to improve the taste and smell of whole wheat bread products, researchers suggest.
Recent research shows that the color of beverage containers influences consumer enjoyment, with results indicating that orange and dark-cream colored cups enhanced the flavor, sweetness and aroma of hot chocolate.
Three main methods to determine fat levels in bakery show up conflicting results in the same commercial samples, say researchers who warn that measurement and labelling of fat may be inconsistent between countries as a result.
The European Food Safety Authority (EFSA) has opened a public consultation on its safety assessment of aspartame and has found no safety concern at current intake levels, following studies that linked the sweetener to increased risk of cancer and pre-term...
Online games promoting food items prompt children to consume more energy-dense foods – regardless of the kind of food the games promote, suggests new research from the Netherlands.
Coke drinking is an effective first-line treatment to dissolve ‘gastric bezoars’ or indigestible masses that form in the stomach after foreign material accumulates there, according to a new Greek study.
