Looking at images of calorie-rich foods could affect how the brain processes tastes, leading to greater appreciation for even neutral tasting foods, suggest researchers from Nestle.
Projects aimed at boosting operational efficiency and sustainability in the food processing and packaging sectors are being urged to apply for a share of a £15m (€18m) fund by the UK Government.
The type and quantity of fat eaten by men could have a major impact on fertility and the structural quality of semen, according to the results of new research.
Consumption of high amounts of red meat could be linked with an increased risk of all-cause death, including death from heart disease and cancer, warn researchers.
Speciality bakery firm Aryzta has recorded increased revenues and profits in its half-year results ahead of a two-year transformation period designed to reposition its business.
Technical solutions used for the reduction of salt, fat, and sugar could offer the food industry additional opportunities when it comes formulating with natural and functional ingredients, according to one expert at Leatherhead Food Research.
Nutritional researcher and trial designer Biofortis has opened a new HQ that will centralise its four main operations near the western French city of Nantes.
Fat-rich ‘Western’ diets have been linked with the risk of colon cancer for some time, but now researchers in the USA believe they have found a reason why.
Following an evaluation conducted by an EFSA panel on 63 chemically-defined flavouring substances to look into the implications on human health, 62 were deemed safe but one flagged as a potential concern amid a lack of genotoxicity data.
The development of foods that contain alternating levels of taste intensity in the mouth could lead to reductions in sugar and salt levels, while retaining the same perception as with the original foodstuffs, say researchers from Dutch research group...
German scientists say they have found synthetic caffeine in four beverages on sale that claimed to use wholly natural sources, but say that they developed a simpler test for determining caffeine’s origins that could curtail a ‘high risk’ of fraudulous...
A new method to prepare meat replacement products could produce substitutes that not only have good taste and texture, but are environmentally sustainable, say researchers.
Slight variations in the genetic make-up of fat taste receptors could lead to large differences in how fatty foods and perceived and consumed, suggest researchers.
Double yeasted dough (DY) has been found to improve the quality of sweet bakery products in research which used the Central European marble cake Kougelhopf.
A European research project has collated findings from packaging to preservation which it hopes will lead to the introduction of novel technologies within the food industry.
Older women whose diets include a substantial amount of trans-fats are more likely than their counterparts to suffer an ischemic stroke, a new study suggests.
Greater safeguards on storage and processing of insects are needed before they can fulfil their potential as an alternative protein source, according to new researcher.
When it comes to bakery products, industry need not compromise on health and taste, say researchers who reveal that the use of flax could create ‘healthy, tasty, and convenient’ products.
New Zealand dairy co-operative Fonterra has presented what it claims is significant research showing that its proprietary probiotic strains reduce childhood disease and childhood allergy rates, while the addition of dairy lipids to formula aids infant...
The German Federal Institute for Risk Assessment (BfR) has called for a reduction in the salt content in processed foods - as action against the risk of hypertension.
Increasing aromas and using oxidised enzymes can help bread manufacturers reduce salt as a Dutch cap on salt content looms, according to ingredients firm Sonneveld.
Excessive information on health claims on food packaging is perceived as off-putting by consumers, and can have a negative influence on the perception of sensory characteristics, say researchers.
A new model to evaluate probiotic survival in the gut has confirmed that many bacteria strains survive better when consumed in a functional food matrix such as fermented milks – so allowing a greater chance to promote health, say the researchers.
Norway’s largest dairy processor Tine has attacked what it claims is an incorrect press report stating it wishes to raise import tariffs for all foreign cheeses.
Replacing fats and oils with fibre in the form of inulin could lead to 70% reductions in fat, whilst maintaining good taste and functionality, in bakery products, according to new research.
The World’s first burger made entirely from laboratory grown test-tube meat could be ready 'by fall' say the team of Dutch researchers behind the project.
Prolonged consumption of a fructose rich diet does not lead to increases in blood pressure, according to the findings of a new systematic review of the evidence.
Food products with high phosphate contents are damaging to the health of the general public, and as such should be labelled, say researchers behind a new study.
A combination of soy milk with guar gum, xanthan gum and select emulsifiers could produce low-fat, low-cholesterol mayonnaise that ‘closely matches’ commercial full-fat alternatives, suggests new research.
An algae-based flour targeted at fat reduction in foods, the first product to emerge from a joint venture between French food ingredients giant Roquette and Californian microalgae expert Solazyme, has just been released onto the European market.
The addition of cyclodextrins to products made from goat’s milk could help mask ‘goaty’ flavour notes, leaving consumers more able to benefit from the nutritional advantages of such products without compromising on taste, say researchers.
Using wheat gluten as a texturiser in cereal bars can produce products high in protein that are fit for the healthy snacking market, according to ingredients firm Tereos Syral
Increased expectation and perception of a foods sensory properties will increase consumer taste acceptance, according to new research which highlights the importance of effective sensory labels.
A leading scientist has challenged the European Commission to reconsider its current targets aimed at cutting saturated fatty acids in foods upon the basis of the latest science.
A newly discovered mechanism for the absorption of iron from vegetables and legumes could provide a solution to iron deficiency problems, say researchers.
Industrial by-products from tomato processing contain a significant amount of bioactive compounds that could be used to provide natural and sustainable source of antioxidants for functional food formulation, or to act as preservative ingredients in foods,...
If consumers are not demanding lower-sodium products, and the government does not mandate reductions, the food industry has “no incentive to be at the forefront of change”, according to one legal expert.
The European Food Safety Authority (EFSA) has published population reference intakes (PRIs) for protein, the latest stage of its work on dietary reference values (DRVs), with a particular focus on levels needed during pregnancy and childhood.
An Irish researcher whose team has developed novel technology to brew cost-effective, tasty low alcohol beer says he believes such products have a genuine market, as a major European brewer awaits the results of further work.
How to tackle obesity and hunger remains a two-pronged challenge for the agri-food industry, but increasing crop yield is not the answer - instead the focus should be on boosting the nutritional value of crops, claims a sustainable food systems activist.
Ten years ago the Global Alliance for Improved Nutrition (GAIN) was established to fight rampant malnutrition in the developing world via micronutrient fortification programmes. But for a long time, it struggled to effect change in the face of logistical,...
