More non-governmental organisations are backing Greenpeace and HEAL in their efforts to scrap the position of European Commission’s chief scientific advisor (CSA).
Yes, 'snacking’ has its place in health promotion campaigns but there are communication barriers to overcome and recommendations must consider age and meal behavior, a review finds.
The use of whey protein microparticles and dietary fibre could help manufacturers replace fat in reduced calorie emulsion-based foods, say researchers.
The rise in obesity in the UK has been primarily caused by a decline in physical activity, not by increased calorie and sugar consumption, according to the Institute of Economic...
A report claiming that organic crops are more nutritious than non-organic crops is not supported by the evidence, according to leading experts in the field.
A new patent application that covers the efficient and sustainable production of sweeteners including Rebaudioside M (Reb M) using fermentation technology has been published by Evolva and Cargill.
Consumers have more negative views towards sugar-sweetened drinks, and show less preference for them, when they come with concrete images of the amount of sugar they contain, suggest researchers.
Recent advances that allow the precise editing of genomes have raised the possibility that fruit and other crops might be genetically improved without the need to introduce foreign genes, according...
A review of 12 clinical trials found that daily intake of tree nuts improve glycemic control in adults with type 2 diabetes.
More than 1.6 million cardiovascular-related deaths per year can be attributed to sodium consumption above the World Health Organization's recommendation of 2.0g (2,000mg) per day, researchers warn.
A high body mass index (BMI) increases the risk of developing 10 of the most common cancers and may be responsible for more than 12,000 cases in the UK every...
Planning, wording and relevant science are the keys to fibre health claim success in the EU, researchers have found after scrutinising the European Food Safety Authority (EFSA) approach to hydrocolloids.
Soy sauce can be used to reduce the salt content of manufactured foods by more than 30%, according to recent research from the Dutch university Wageningen’s UR Food and Biobased...
The effects of sweeteners on general health may be widely studied, says Michelle Knott, but more research into their effect on weight is needed
Perinatal exposure to low doses of bisphenol A (BPA), considered to be risk-free in humans, could increase the risk of developing food intolerance in adulthood, suggests new research.
A serious shortfall in the consumption of fruit and vegetables worldwide means that most adults need to eat double their current amounts to meet WHO dietary recommendations, finds a new...
Drinks with high acidic content can cause a permanent damage to teeth within the first 30 seconds of consumption, an Australian study has found.
A formula using stevia leaves and peppermint gives a fully natural-sweetened chocolate that has a similar taste and mouthfeel to a sugar counterpart but with 44% fewer calories, according to research.
Leatherhead Food Research has created a new leadership team in a bid to increase its support for the food industry and add investment in resources and customer communications.
A ‘total embargo’ on the import of various food categories brought in to force by Russia will have serious impacts on the European food export and agricultural sector, warn industry...
Ten years after introducing the 60/40+ initiative Nestlé aims for all of its foods and beverages for children to comply with the initiative’s criteria.
Evidence is lacking to support vitamin and mineral supplementation’s role in active healthy ageing (AHA) “at this stage” an EC report has concluded. But it did not rule out their role completely....
Mondelēz International is seeking a patent on a chocolate production method using fruit juice that halves fat content and reduces calories.
Altering diets to consume less meat would protect water resources in dry areas around the world and increse food security efforts, say researchers from Finland.
Dietary capsaicin – the active ingredient found in chilli peppers – may trigger a reaction that reduces the risk of colorectal tumours, according to Californian research on mice.