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Sensory properties of wheat varies being ignored

The choice of wheat has a big impact on the sensory properties of bread, but this is largely disregarded, according to research from Universidad Politécnica de Madrid.

Lack of diversity in processed foods may be causing obesity and cancer

It’s not just the high fat, salt or sugar content of processed foods that is driving obesity and diet-related illnesses – the lack of food diversity is killing our gut...

Understanding emulsions key to better low-fat foods: Study

Designing low-fat foods requires thorough understanding of the many roles that fat plays in the way we experience foods, according to a paper published in Advances in Nutrition.

Gin made with ants: Distillery adds new dimension to insect potential

A UK craft distiller and a Danish food lab have collaborated to produce Anty Gin: a product using the essence of red wood ants and botanicals. 

Enzyme processing may offer new textures from egg protein

Researchers exploring the potential to create new food textures have suggested that egg protein hydrolysates could provide chefs and the food industry with solutions that aid the development of new...

Education shows little effect on students’ vending machine choices

Educating secondary school students about low-calorie foods and drinks may have little effect on their vending machine purchases, according to a study from The Netherlands Organization for Applied Scientific Research...

Step aside energy drinks: Chocolate has a stimulating effect on human brains, says Hershey-backed study

Researchers from the Northern Arizona University (NAU) and Arizona Western College (AWC) concluded that dark chocolate confections containing only moderate amounts (60%) of cacao have an acute stimulating effect on...

Swapping out one sugary drink per day could slash diabetes risk

Drinking water or unsweetened tea or coffee in place of one sugary drink per day could slash the risk of developing type 2 diabetes by up to a quarter, say researchers.

The lasting impact of maternal malnutrition: DNA study finds altered gene experssion in 59 year olds

A new genome-wide DNA study of adults born during the Dutch Hunger Winter has documented the lasting impact of malnutrition during pregnancy on gene expression in adults.

Fishy goodness from beef? Chinese scientists breed omega-3 rich cattle

Chinese scientists have successfully reared beef cattle rich in the beneficial omega-3 fatty acids EPA and DHA – which are traditionally associated with fish oils.

Coffee by-products may have prebiotic, antimicrobial and antioxidant potential

More than 2 billion tons of coffee by-products that are currently thrown away could have applications in the food and nutrition sector, say researchers.

Kids with ADHD at risk of ‘binge eating’ and obesity, study finds

Children with attention deficit hyperactivity disorder (ADHD) could be at risk of disordered eating patterns that can lead to obesity and other health problems, say researchers.

Nanoparticles in consumer products significantly alter normal gut bacteria

Exposure to metal oxide nanoparticles at levels that could be present in foods and drinking water could lead to measurable changes in the gut microbiota, say researchers.

WHO backtracks on European obesity warnings

The WHO is urging people to ‘use with caution’ its own predictions that nearly 90% of Irish men and 77% of Greek men would be obese by 2030.

Three ways to encourage healthy eating anywhere

Yes we can: By making healthy food choices Convenient, Attractive and Normal companies and policy-makers can foster healthy eating habits in all contexts, say researchers.

Scientists develop low-allergen soybean

A new low-allergen variety of soy bean has been developed using conventional methods.

Chewing gum linked to girl's death

Chewing gum may have been responsible for the death of a 19-year old girl – but there is little evidence to suggest artificial sweeteners were at fault, a UK inquest...

Too much variety may be fuelling the obesity crisis

Big differences in the calorie content for one food type distorts expectations of satiety and energy content leading to overeating - a feature of Western diets that is fuelling the obesity crisis,...

Wheat aromas directly affect bread flavor and odor, says study

Variations in wheat flavor and odor may directly affect bread flavor and odor even in low extraction bread, say researchers at the University of Copenhagen.

Being anti-GMO may have ‘intuitive appeal’

Rejection of genetically modified organisms (GMOs) may be intuitive for many people, claims a paper published in the journal Trends in Plant Science.

New Zealand

Student investigates 400-year-old herbal text for modern lessons

The University of Canterbury’s school of health sciences is conducting ground-breaking research into a Renaissance medico-pharmaceutical text that could hold invaluable recipes for healthy nutrition.

'Serious implications for public health': Study finds organic milk contains a third less iodine

Organic milk contains nearly a third less iodine than conventionally-produced fresh milk, a British study has found.

Ethical foods make consumers feel morally superior - and food taste better

The feeling of moral satisfaction that consumers get from eating ethical food change their taste experience for the better - and means they are willing to pay more, according to...

Nestlé files all-natural heat resistant chocolate patent

Nestlé has filed a patent for heat-resistant chocolate made by adding fibre from sources such as wheat or citrus fruits.

‘Bust the myth’ of physical inactivity and obesity, urge researchers

Public health messages intended to tackle obesity should focus on unhealthy eating rather than physical activity, which does not promote weight loss, according to an editorial published in the British Journal...