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...
A significant proportion of Scottish adults and children show evidence of low vitamin D levels, according to new data from the UK national diet and nutrition survey (NDNS).
Both high and low levels of mental wellbeing may be associated with an individual's fruit and vegetable consumption, according to a study published in the British Medical Journal.
The European Food Safety Authority (EFSA) has introduced an ‘e-service’ to speed applications for health claims and food and feed additives.
Hi-oleic and regular peanuts suppress energy intake better than potato chips and are therefore a preferred snack for weight management, researchers say.
Dutch research organisation TNO is working with industry partners on a pilot scale algae refining plant with potential in omega-3s, proteins and antioxidants.
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.