Symbolic information on a food label can change the perception of a product – even when consumers are aware that this perception is false, write researchers.
Baby rats whose mothers were fed a high-fat diet have larger than normal hearts with fewer taste receptors for bitter flavours, say researchers.
Diabetics who skip breakfast may be provoking hazardous blood sugar spikes by fasting until lunch, according to new research.
A high wholegrain intake may lower the mortality rate regardless of wholegrain type or cause of death, say researchers in a 120,000-strong Scandinavian cohort study.
Research demonstrating that fatty acids have a taste sensation that is distinct from other basic tastes ‘confirms’ that fat is the sixth basic taste, say researchers.
Researchers at Queen’s University Belfast have made a breakthrough discovery in lowering levels of arsenic in rice.
Citrus food flavouring perilla aldehyde causes DNA damage to the liver, says EFSA – a finding that calls into question the safety of nine other chemically similar flavourings.
Fourteen leading UK food and drink companies have united to help fund six research projects that aim to tackle diet-related health problems.
Phosphates that are artificially added to foods like dairy and cereal products appear to cause bigger spikes in blood phosphorus levels than naturally occurring phosphates, potentially putting harmful stress on...
Sugary drinks may cause type 2 diabetes regardless of obesity – and artificially-sweetened drinks or fruit juice are not necessarily healthier alternatives, according to new research.
Some people may perceive sweet tastes as weaker than others – perhaps leading them to add more sugar or sweetener to gain the same level of sweetness, new research suggests.
Over 70% of the global burden of type 2 diabetes will fall on individuals from developing countries by 2030, according to new research warning that ancestral malnutrition could mean a...
An increasing number of commercial organic operations could be contributing to higher levels of greenhouse gases coming from each acre of farm land, say researchers who warn that organic food...
US researchers have created a ‘healthy beverage index’ – a scoring system designed to measure the quality of beverage intake and help prompt healthy drink choices.
Lack of media differentiation between different study designs has helped warp public perception of low- and no-calorie sweeteners, according to registered dietitian and diabetes educator Hope Warshaw.
EU quality labelling schemes showing product origin do not always connect with shoppers, says research.
Industry bodies around the globe have slammed a US study which attributes 184,000 deaths a year to sugary drinks, saying its authors fail to show cause and effect or prove...
Neophiles, foodies or adventurous eaters? There may not be one catch-all term but adventurous eaters share common personality and lifestyle traits – allowing researchers to identify ways to get the...
Food companies have long understood that cartoon characters and kid-friendly brand names encourage children to choose certain products – but their efficacy is not limited to junk foods, say researchers.
Positive product feedback is a good thing, right? Not if it is from a ‘harbinger of failure’ who repeatedly buys niche market and flop products, warn researchers.
Mandatory salt reduction is the most effective way to reduce health inequalities and could save up to 4,500 lives in England each year, say scientists.
The order in which we eat food could play a vital role in how our bodies manage post-meal blood sugar and insulin levels, a small study has reported.
Increases in the food energy supply in many countries of the world, leading to a higher availability of cheap energy-dense foods, is more than enough to explain a concurrent increase...
A simple computer game could help people reduce snacking and lose weight by associating certain foods with the act of saying 'no', British psychologists have found.
Although research into the ‘apéritif effect’ (where alcohol increases food consumption) is well-documented, a study has linked the brain, as well as the gut, to the phenomenon.