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.
Yellow pepper flour can boost the antioxidant content and slow glucose release in bread, find researchers.
Researchers have identified an area of the brain that may be key in regulating how the PPAR-gamma protein affects energy balance and metabolism - including the effects of diet.
A test method pioneered by Irish diagnostic technology company Megazyme International has become the global method of choice for ensuring dietary fibre content is not 'double counted' on nutritional labels. ...
Exposure to the pesticide DDT may be linked to an increased risk of obesity, diabetes, high cholesterol and related conditions, according to new research in mice.
The environmental cost of beef production is nearly ten times more than any other form of meat or livestock production, say researchers.
A new research project could help protect the meat industry against the threat of climate change and food in security, according to the University of Edinburgh.
A diet that is very similar to the traditional Mediterranean diet is associated with lower body weight and fat percentage in children; however such diets are not common among children...
People with a common genetic mutation linked to obesity respond differently to pictures of appetising foods than overweight or obese people who do not have the genetic mutation, according to...
Mars has filed a patent for ‘multi-texture’ caramel products, using a method that prevents moisture migration from caramel to crispy components without the need for a fat-based moisture barrier.
Neocandenatone, a purple pigment found in the heartwood of Dalbergia congestiflora trees, could hold colorant possibilities for gummy and hard candies, according to Mexican research.
The organic farming sector has grown rapidly over the past ten years, with both the number of organic farm holdings and area grew by more than half between 2003 and...
Baked goods that meet specific nutrient needs, food intolerances or strict diets and still taste good are easy to develop, a review suggests.
New findings that the body is less efficient at metabolising folic acid than natural folates could inform policy-making decisions as the UK government considers mandatory fortification of flour with folic...
When children as young as three hear about the benefits of healthy food, they're less likely to eat it, a new study suggests.
Swapping full-calorie foods and drinks for ones containing low or zero calorie sweeteners results in modest weight loss, according to a new systematic review of clinical data.
People with type 2 diabetes who eat a diet high in salt may face twice the risk of developing cardiovascular disease as those who consume less sodium, according to new research.
A carbohydrate-rich diet may be kick-starting certain gut microbes to produce chemical signalls that drive abnormal cell growth and increase the risk of cancer, according to new research in mice.
EFSA’s new chief Dr Bernhard Url said greater transparency at the Parma-based agency can boost trust and deliver better opinions.
Low cost organic products are more likely to be repurchased but a high price strategy could prove more effective in encouraging cross-purchasing across ranges, finds research.
Michigan State University (MSU) has been awarded almost $400,000 by the US Department of Agriculture (USDA) to reduce the Salmonella risk of low-moisture foods.
Australian academics have called for greater analysis of the potential harm caused by mixing energy drinks with alcohol after new research found the practice can turn a few quick drinks...
Researchers claim they have developed proteins that could help bring a wider variety of low-fat foods to market without compromising on texture and taste.
Focusing efforts to improve the food systems of a few specific regions, crops and actions could make it possible to both meet the basic needs of 3 billion more people...
A new Greenwich University study on high and low fat food labelling suggests that socioeconomic status affects how people view food labels.