SUBSCRIBE

Breaking News on Food & Beverage Development - EuropeUS edition | Asian edition

News > Science

Researchers poke holes in modern ‘paleo' diet

There was more than one Palaeolithic diet, and none of them may have been that healthy - but barely any of the foods eaten are available anymore anyway, say researchers.

Wild blueberries may counter obesity, inflammation and hypertension: Mice study

Wild blueberries may help alleviate low level inflammation and hypertension associated with the development of obesity, according to a study on mice.

Studies raise questions over sugar, caffeine, and children's intake of energy drinks

Two new studies have suggested that many children and adolescents consuming energy drinks get too much caffeine, while suggesting the level of sugar and caffeinated drinks can lead to different...

Double burden: Poor diet links obese mothers and stunted children

Obesity and malnutrition are often thought of as problems at opposite ends of the nutrition spectrum, but new research has linked diet quality with obesity in mothers and stunted children.

No clear benefit of low GI diet for heart health, say 'surprised' researchers

Using glycemic index (GI) as a guide to healthy food choices may not help improve cardiovascular risk factors or insulin resistance, researchers warn.

York researchers help food firms turn waste into cash

Researchers from the Green Chemistry Centre of Excellence at the University of York are working with local food manufacturers in Yorkshire and Humberside to find ways of deriving useful materials from...

‘Breakthrough’ research could simplify design of food gels

A new screening method that predicts how peptides combine to form gels could dramatically simplify the discovery of functional gels for use in food.

Study: Cutting salt could reduce headaches

Halving salt intake from 8 g to 4 g per day could significantly reduce the occurrence of headaches, according to a new study published in BMJ Open.

Dietitians ‘ambivalent’ about recommending low-calorie sweeteners

Not all dietitians recommend the use of low-calorie sweeteners in weight management, a study published in The European Journal of Public Health has found.

How much pesticide residue is in our food?

98.3% of foods in the EU contain pesticide residues within legal limits, but there were “significantly higher” maximum limit exceedance rates for products from outside of Europe, according to a report from the...

Is added sugar worse than salt for heart health?

Sugar in processed foods may have a larger impact on heart health than salt, argues a paper published in the journal Open Heart.

Researchers eye satiety market following 'encouraging' results

A new inulin-propionate ester (IPE) ingredient may increase appetite-reducing hormones and make people feel fuller, according to research published in the journal Gut.

Big data: ‘Exhaustive review’ pulls together evidence on food groups and diet-related disease

A new and extensive review of the associations between food and drink groups and major diet-related diseases will guide the way for future research and policy interventions, say researchers.

Leafy greens thin blood and help oxygen circulation: Study

Nitrate from leafy greens may thin the blood and help oxygen circulate around the body more efficiently, according to one of three studies conducted by the University of Cambridge and...

Comment

Naturally opposed? Balancing new technologies with consumer perceptions

New technologies are vital to the future growth of the food and nutrition industry, but their future success depends on much more than the science behind them.

Brain mechanism may explain glucose cravings

An enzyme in the brain called glucokinase may drive our desire for glucose-rich starchy and sugary foods, according to research in rats from Imperial College London.

Faba bean: The sustainable protein of the future?

Faba bean flour is a sustainable, cheaper way to make high-protein gluten-free breads, say European researchers.

What drives unhealthy snacking?

Enjoying a special occasion, opportunistic eating and social pressures are just some of the drivers behind unhealthy snacking – factors that could be used to drive change, researchers claim.

Most eating is psychologically motivated, says IFST

Most eating in developed countries is prompted by psychological factors – not by hunger, according to a peer-reviewed paper from the Institute of Food Science and Technology (IFST).

Porous starch has flavour delivery potential

Sponge-like porous starch could offer flavour delivery potential on an industrial scale, say researchers.

Agro-industry seed ‘waste’ is promising source of oils and ingredients

Agricultural and agro-industry waste could serve as an important alternative source of vegetable oils and bioactive ingredients for functional foods, according to new research.

Obesity causes half a million cancers a year: Study

High body mass index (BMI) is to blame for nearly half a million cases of cancer each year worldwide, according to a new study.

Guest article

Saturated fat: Should dietary advice change?

Is saturated fat less ‘bad’ than previously thought? In this guest feature, nutrition writer Ursula Arens examines the evidence.

Could a yogurt a day keep diabetes away?

A high intake of yogurt may be associated with a lower risk of developing type 2 diabetes, suggests a new meta-analysis.

Nutrition labelling requires ‘appropriate’ reference amounts: Consumer study

Consumers are generally able to use nutrition labelling systems to identify more and less healthy foods, but the use of different reference amounts may be confusing, say researchers.

Key Industry Events

 

Access all events listing

Our events, Events from partners...