Skipping breakfast may typically be associated with obesity but a recent study on young women suggested it could also lead to an increased risk of developing type 2 diabetes and heart disease.
Sweden’s National Food Agency (NFA) said that it is set to undergo an image makeover to make keyhole nutrition labelling “cooler” for its citizens.
New technologies and innovative ingredients are likely to structurally change the food supply chain in the near future, says a report by Rabobank.
It would be extremely difficult for consumers to devise a 600 calorie diet providing 100% of vitamin and mineral RDAs themselves, the UK’s Advertising Standards Authority (ASA) said in its rejection of a complaint against LighterLife Fast.
A wider choice of foods available to children may be a key driver of obesity, according to new research in mice.
McCormick & Company has bought Italian spices business Drogheria & Alimentari (D&A) for €85M (£62.5M) in a deal it claims will boost the portfolio it offers retailers and manufacturers.
Amaranth seeds may help prevent coronary disease, lower cholesterol and manage diabetes, according to a scientific review.
The likelihood of choosing fruit after viewing mock healthy-eating adverts was increased only among ‘educated’ participants, researchers found.
The popularity of street food, increased willingness to try new flavours, and more sophisticated tastes have led to a sales spike for spicy chilli sauces, says Euromonitor International.
Alexandra Nikolakopoulou has been announced as the new head of the European Commission’s DG SANTE unit for nutrition, food composition and information, stepping into the shoes of Basil Mathioudakis.
The focus of a controversial review on randomised control trials ‘oversimplifies the difficult and complex task of developing evidence-based guidelines on nutrition’, the British Heart Foundation (BHF) has warned.
Pulse flours could provide a plant-based protein boost for baked goods, snacks and pasta – tapping into growing demand for non-animal-derived protein, says Ingredion.
High altitude cooking could help preserve foods’ flavour, aroma, colour, moisture and nutritional value, according to a new study from Nestlé researchers.
Drinking wine could help people burn fat better, according to a study published in the Journal of Nutritional Biochemistry.
A healthy diet that is higher in whole grains, polyunsaturated fats and nuts, and lower in red and processed meat, refined grains and sugary drinks, is associated with a lower risk of developing chronic lung disease, say researchers.
Should fat be recognised as one of our basic tastes, alongside sweet, sour, salty, bitter and umami? A new paper in the journal Flavour reviews the evidence.
The European Food Safety Authority (EFSA) has published its work programme objectives for the next three years, including opinions on acrylamide and caffeine due this year.
Valio has introduced a “softer and milder” tasting kefir product that it says better suits the palate of the Finnish consumer.
Mood is often assessed in nutrition research but it is ‘hard to define’ and ‘inherently subjective’, according to the researchers behind a review of mood-measuring methodology.
Sweden’s National Food Association (NFA) has made changes to its Keyhole healthy eating label in light of new nutrition guidelines, meaning less salt, more wholemeal and a broader range of products that can bear the logo.
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