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Neanderthals may have consumed vegetables too

Studies of 50,000 year old stool samples from Spain have suggested that Neanderthals may have consumed more vegetables than previously thought.

Study: ‘Organic’, ‘whole grain’ give unhealthy foods a health halo

Health-related buzzwords such as “heart healthy”, “organic” and “all natural” can lead consumers to rate unhealthy foods as healthy, according to a study of college students at the University of...

Almonds may reduce heart disease risk: Study

Eating almonds may reduce the risk of heart disease by increasing levels of the antioxidant alpha-tocopherol in the blood stream, reducing blood pressure and improving blood flow, according to UK researchers....

What makes us fear food?

More and more consumers rely on the internet for their news, and stories can go viral within minutes, so it’s unsurprising that certain food ingredients have become the subject of...

Oil palm genetics may provide more reliable clues for ripeness

New genetic research could help palm oil producers to improve yields by aiding them in knowing when fruit is ripe, say scientists.

Tech transfer brings universities 'more than money', says study

Academic technology transfer – the process of moving research from the lab to the market – provides intrinsic benefits to universities that go far beyond any potential revenues from licenses...

Replacing sat fats with polyunsaturated fats is ‘questionable’

Researchers have questioned the practice of replacing saturated fats with polyunsaturated fats, claiming that there is ‘much evidence’ that doing the opposite is more relevant.

Experts take aim at SACN, sugar reduction and reformulation at summit

International experts and policy makers will debate the findings from the recent SACN report, and whether sugar should be a priority for public health, at the Sugar Reduction Summit next week....

Marketing to children: Brand knowledge and BMI relationship ‘quite robust’

The more a child is familiar with logos and other images from fast-food restaurants, sodas and not-so-healthy snack food brands, the more likely the child is to be overweight or...

'Land grabbing' could help feed at least 300 million people, study suggests

Crops grown on "land-grabbed" areas in developing countries have the potential to feed an extra 100 million people worldwide, new research has suggested.

Sweet success: Researchers could produce erythritol from straw with new GM fungus

German scientists have developed a technique to produce the low calorie sweetener erythritol from straw using a new genetically modified fungus.

Maternal high fat diet could reduce anxiety in offspring

Exposure to a high fat diet in the womb could reduce anxiety and stress in adolescence, according to new research in rats.

Séralini saga continues as retracted GM study is republished in second journal

The long running controversy over the Séralini study linking Monsanto GM crops and herbicides to cancer took a fresh twist today as the widely criticised article was republished in a...

Researchers urge caution in use of protein nanostructures

More research on the cytotoxicity of protein nanostructures is needed and proponents should weigh the risks carefully before introducing particles into foods, particularly on novel nanostructures, claim researchers.

Date palm: Eco-efficient and functional, claim researchers

The natural sweetness and antioxidant properties of dates could add value to dairy, pastry and meat products, and would reduce waste of a fruit that was not being eaten fresh,...

A metropolitan detox: Broccoli could be 'frugal, simple and safe' way of reducing risks of air pollution

Daily consumption of half a cup of a broccoli sprout beverage increased participants' ability to excrete the carcinogen benzene and lung irritant acrolein, according to research in China.

Conflicting information can compromise official health advice

Official communications about the health risks associated with a food lose credibility with consumers when they are exposed to new information emphasising the benefits of that food – regardless of...

Cutting your losses: Seaweed extract improves fresh spinach storage quality

The fertiliser and soil conditioner Ascophyllum nodosum extract (ANE) could present a sustainable and ‘market ready’ solution for prolonging the shelf life and enhancing the nutritional value of highly perishable...

Moderate protein intake may reduce stroke risk by 26%: Research

For every 20 grams per day of protein added to the diet, the risk of stroke could decrease by 26%, according to international meta-analysis.

Children recognise ‘unhealthy’ food brands more than ‘healthy' ones, finds study

Young children are more likely to easily recognise unhealthy food brands than healthy ones, say researchers.

Nestlé-backed study unlocks cocoa fermentation acetate mystery

Exploring the mechanisms controlling acetate formation during cocoa fermentation may help identify the best starter cultures to optimize flavor attributes, according to a team of scientists supported by Nestlé.

What are the ‘life cycle’ environmental impacts of convenience foods?

Global warming and human toxicity impacts of ready-made meals are up to 35% higher than equivalent home-made versions, according to researchers.

Healthy bread: The promise and challenges of maize, oat, barley, sorghum and millet

Non-wheat cereals have huge potential for nutritional breads, but further in-depth research is needed to overcome dough difficulties and nutrient retention concerns, say researchers.

Protein matters: Red meat linked to breast cancer, while poultry may lower risk

Women consuming more poultry, fish, nuts and legumes and less red meat during early adulthood may have a lower risk of breast cancer, according to expert estimates.

IFT 2014: What’s hot in science and technology?

Some of world’s top food science and technology professionals will come together later this month at IFT. If you’re more ‘science focused’  than trends guru, check out our guide to...

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