Wholegrain has its benefits but there is nothing negative about eating white bread and it can be a valuable part of a healthy, balanced diet, says the director of the Federation of Bakers.
Interest in quinoa has surged among consumers in Europe and the United States – but the rapid increase in its popularity has also given rise to concerns about sustainable production.
Subsidies are effective at promoting healthier food and beverage choices, according to a new review published in Public Health Nutrition.
A new EU-approved health claim for fructose-containing foods and scientific backing of glycaemic index (GI) information on food packaging are the latest signs of a perfect storm of science around low-GI diets, says CEO of Taura Natural Ingredients Peter Dehasque.
The European Specialist Sports Nutrition Alliance (ESSNA) says there is no need for separate sports products regulation as general food law is sufficient, ahead of a European Commission report on the matter due within two years.
There is a strong stereotype that women want indulgence and health when snacking, but in the US and Europe health comes eleventh in snack motivations, according to new research from Canadean.
A public body that advises the UK National Health Service (NHS) has revised its position that heart attack patients can benefit from omega-3 consumption to prevent further attacks, in a move labeled “misguided” by the omega-3 sector.
Quinoa’s relatively high price compared to staple grains may restrict consumption to health-conscious consumers in high-income countries for now – but it could play an important role in food security in the long term, according to the FAO.
With the global population of 'senior' consumers set to grow by almost 150 million in the next two years, there are massive opportunities for the food industry to target the older consumer, says Laura Jones of Mintel
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.
The Prince of Wales has called on Europe to ‘recalibrate and re-gear’ its food systems towards a local model of food production and distribution - while issuing a wide-ranging attack on current practices within the food industry.
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?
Europeans are among the most apathetic people in the world about their health as they age – creating big challenges for manufacturers of healthy foods targeting this growing demographic, suggests new research from Fonterra.
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.
Fresh, locally-sourced fruit, vegetables and legumes must replace foods high in fat and sugar in the EU’s fund for Most Deprived, says the European Public Health Alliance (EPHA).
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.
Turkish consumers’ interest in health and wellness is still in its infancy but growing rapidly, and means big opportunities for manufacturers of organic dairy products – particularly those targeted to children, according to Euromonitor.
Fraunhofer researchers in Germany have come up with a new method of adding omega-3 fatty acids to sausages, to allow German consumers to continue eating their favourite foods, but with the main nutritional benefit of fish.
A group of European health organisations has urged European Commission president José Manuel Barroso to issue a proposal on nutrient profiling as part of a wider EU goal to reduce premature deaths.
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.