Sweeteners in foods and drinks could be causing an increased risk of metabolic diseases by changing the way our gut bacteria interact with the body, says a new study.
Saturated fatty acids shouldn’t be avoided as they don't cause cardiovascular disease - but 'excess' is the important word, says a human nutrition expert.
Rothamsted Research has achieved omega-3 levels comparable to fish oil in its first GM camelina harvest, something which has been surprisingly well received by the public, its senior researcher says. ...
Italian and Australian researchers say they have developed pasta with the same appearance and taste as regular pasta – but with 20% more fibre.
Adding grape-skin powder to fruit candies may increase antioxidant content, open fiber claim doors and shorten dehydration time, according to a study.
Overindulging in high-calorie snacks may be partly caused by lapses in a specific part of the brain suggested to keep knee-jerk reactions in check, say researchers.
Intakes of free dietary sugars should make up no more than 3% of total energy intake in order to battle the ‘significant’ financial and social burdens of tooth decay, warn researchers.
Researchers in Adelaide believe they have found a way to increase yield of the wheat central to pasta production, while their colleagues have discovered how to make a bowl of...
A high intake of high-fat dairy products such as cream could reduce the risk of developing type 2 diabetes, a Swedish study suggests.
Increased availability of gluten-free packaged foods is helping coeliac teenagers keep many of their old food habits as they embark on a gluten-free diet, according to a Swedish study.
The elderly needn't make significant dietary changes to boost their daily intake of protein and could instead rely on enriched "everyday food", research by Fonterra suggests.
The type of food we eat, and not simply how much we eat, could play an important role in the risk of type 2 diabetes by influencing circulating metabolises and...
The huge amounts of waste produced from fish and shellfish processing have potential for use in food production and as animal feed, say researchers.
Consumption of freeze-dried mango may reduce blood glucose levels for obese individuals, according to researchers.
Daily fruit consumption could cut the risk of cardiovascular disease (CVD) by up to 40%, according to new research.
The soy industry has hit back at a recent study that suggested soy supplementation could worsen rather than ameliorate breast cancer by influencing gene behaviour.
Smokers who consume high amounts of sodium may have an increased risk of rheumatoid arthritis (RA), according to a Swedish study.
People can become addicted to the process of eating but not to consuming specific foods like those high in sugar or fat, according to research.
Individual differences in the chemistry of our brains in may play a governing role in eating behaviours and could be related to the risk of obesity, say researchers.
Modelling of global food trade networks has suggested thatpopulation growth coupled with changes to growing conditions from climate change could mean that global trade networks will not be able to...
Exposure of food industry workers to flour has been found to be main cause of occupational asthma in France, according to new research.
Children have stronger baseline food cravings than adolescents and adults, but are also able to better manage these cravings, according to new research.
The food industry needs to take a holistic approach when examining supply chains and not just target specific contaminant risks, the UK government’s Food and Environment Research Agency (FERA) has...
The taste of common sweeteners is often described as being much more intense than sugar, however new research has suggested that these sugar substitutes are not perceived to be any...
All diets have similar effects and people should concentrate less on choosing a specific one and more on how to last longer following it, Canadian research has suggested.