Global per capita food supply has increased over the past 50 years – but it has become more similar among countries, increasing reliance worldwide on a narrow range of commodities.
Naturally occurring flavour compounds in strawberries could be used to improve the flavour and sweetness of processed foods without using sweeteners, according to a study published in PLOS ONE.
A ‘novel method’ for measuring salt content in food is said to be more robust and easy to use than current techniques, according to a new study.
A diet high in animal protein during middle age may lead to a four-fold increase in risk of dying from cancer, suggests a new study.
The Food Standards Agency (FSA) has appointed Guy Poppy, professor of ecology and director of interdisciplinary research at the University of Southampton, as its chief scientific adviser.
Increasing caloric intake could be a relatively simple method for people with motor neurone disease to extend their life expectancy, according to new research.
The European Food Safety Authority (EFSA) has paid tribute to the chair of one of its panels who has died.
A fermented sausage product that is made with probiotic lactobacilli bacteria isolated from infant faeces could transform the meat product in to a health food, according to new research.
The makeup of microbes living in our gut may be a risk factor for colorectal cancer and could drive the development of intestinal tumours, say researchers.
Children who outgrow one type of food allergy may go on to develop a more serious allergy to the same food, according to a new study.
Alginates isolated from certain types of seaweed may have potential in weight loss supplements and foods, according to new research.
A high intake of whole grain, bilberries and fatty fish can help to raise levels of ‘good’ HDL-cholesterol particles, according to new RCT data.
Dark chocolate may help restore flexibility to arteries and prevent white blood cells from sticking to the walls of blood vessels, but increasing flavanol content will not affect these effects...
While the debate about deforestation due to palm oil rumbles on, new research has suggested that the release of methane from palm oil processing wastewater may also be a significant...
Breast milk may be no more beneficial than infant formula for 10 of 11 long-term health and wellbeing outcomes traditionally associated with breastfeeding, US researchers have claimed.
The fat composition of food not only influences cholesterol levels and the risk of cardiovascular disease but also governs where the fat will be stored in the body, say researchers.
A sensor that detects some synthetic organic food dyes has been created by Iranian researchers.
Consuming a vegetarian diet may be associated with lower blood pressure, and as such could be used to reduce blood pressure and heart disease risk, say researchers.
New funding from the UK Biotechnology and Biological Sciences Research Council (BBSRC) could help researchers to better understand how beneficial bacteria break down non-digestible carbohydrate.
Foods that are rich in advanced glycation end products (AGEs) from high cooking temperatures - including fried and cooked meats - may increase the risk of developing dementia, according to...
High magnesium, low potassium mineral salts represent a functional and nutritious solution for sodium reduction in baked goods, according to a food science consultant.
Girls who eat breakfast every day are less likely to be overweight than those who skip breakfast, according to a study published in The International Journal of Food Sciences and Nutrition....
Measuring consumers' perceived wellbeing can be an interesting approach for industry to better investigate how products and food choices shape eating patterns, and could aid the development of new communication...
High prices for fresh fruits and vegetables are associated with higher Body Mass Index (BMI) in young children in low- and middle-income households, according to new research.
Meat from grass-fed organic dairy steers may be of greater nutritional quality than conventionally raised steers, but falls below standard in overall consumer liking and flavour tests, according to research.