While the health benefits of eating fish have become better appreciated in recent years, many wild fish stocks continue to be overfished, according to a new report that highlights the...
Researchers in Germany are working on a 3D-printed food for elderly people with chewing and swallowing problems, which looks and tastes like ‘real food’.
The use of ‘single-focus’ labels on food products could be a small change that leads to a big difference in reducing the environmental impacts of livestock on water availability, say...
An EU-funded project that aims to improve safety testing for genetically modified (GM) foods has published its first results.
Trivial scientific information presented on packaging in the form of graphs or formulas can lead consumers to believe a product is more effective, according to new research.
University of California researchers have warned that regular sugar-sweetened soda drinking could increase the risk of disease development and accelerate cellular aging.
A new study into European ready meals found that pack contents and therefore nutritional value varies widely between batches of the same meal.
A Mediterranean diet that includes extra-virgin olive oil or nuts may help to reverse symptoms of metabolic syndrome, but cannot be linked to prevention of developing the condition, a long-term study...
Food industry ‘tinkering’ with sugar content while foods and drinks remain relatively high in sugar may detract from more basic sugar reduction strategies, warns a public health expert.
France’s largest soft drinks firms including Coke and Pepsi have committed to cutting sugar in added sugar soft drinks by an average of 5% in 2015, but the former tells...
A high-profile US meta study suggests people naturally tailor their coffee intake to experience caffeine’s optimal effects, while genetic factors linked to higher consumption likely increase coffee metabolism.
New research led by Du Pont Industrial Biosciences concludes that enzyme technology currently used with maize and wheat could be applied far more widely to cassava root starch to produce...
A low-carb diet may be superior to a low-fat diet in improving the health-related quality of life for type 2 diabetes sufferers, new Swedish research suggests.
Confectioners’ products are at a greater risk of fungal spoilage when using clean label or alcohol free chocolate confectionery fillings, according to researchers.
Multiple exposures to lower salt foods could encourage consumers to prefer them, even when they are consuming a high salt diet, according to new research.
Non-digestible compounds found in some types of apples, and especially in Granny Smith apples, could help to fight obesity by re-establishing the balance of a disturbed microbiota, say researchers.
Specific gut bacteria found in humans could increase the risk of obesity when consuming fat-rich foods, according to new data.
The UK’s Food Standards Agency (FSA) has begun testing for the presence of soy in wheat flour mills across the country.
It is no surprise that food advertising causes people to think about food – but new research suggests food ads may prompt overweight and obese people to overeat.
Pregnant women who eat organic vegetables regularly may face a lower risk of pregnancy complication pre-eclampsia than those who don’t, according to a Norwegian study.
Extruded snacks made from colored-flesh potatoes have antioxidant levels two to three times higher than regular potato varieties, a study finds.
Researchers are backing the use of pea dextrin as a clean label solution to masking off-flavours generated by lipid oxidation products.
Science should look beyond LDL cholesterol and saturated fat, which have dominated cardiovascular research until now, towards other contributing factors and a food-group approach to guidelines, according to one researcher.
Flavonoids can effectively reduce acrylamide formation and there are low-cost methods of measuring the antioxidant activity to optimize impact, claim researchers.
A new approach to flavour formulation, which focuses on reproducing the complex concoction of molecules generated through slow cooking, could provide industry with a new generation of natural and clean...