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.
There is hope for cheaper and more accessible wheat as a draft genetic blueprint of bread wheat genome is unveiled by the International Wheat Genome Sequencing Consortium.
An intriguing French study suggests that students who drank sugary lemonade before completing a ‘guilt inducing’ task felt more guilty than peers who consumed a stevia-sweetened zero-calorie alternative.
Confusion and fear of the unknown continue to drive interest in simplified product labels and natural ingredients, Mintel says.
Legislation needs to take into account the harmful effects some insecticides have on insect-eating birds as the risk is greater than previously thought, according to a new study.
Experiencing a stressful event the day before eating a single high-fat meal could slow the metabolism of women, potentially contributing to weight gain, say researchers.
Higher consumption of salty energy-dense snacks may be a factor in the development of metabolic syndrome, according to Iranian researchers.
While careful management has helped stabilise and even improve the fish stocks in some parts of Europe, the situation in the Mediterranean has deteriorated over the past 20 years, say...
Organic crops and crop-based foods may contain up to 69% more key antioxidants than conventionally-grown crops, according to a new systematic analysis.
Can new research in to the genetic basis of taste could help manufacturers and policy makers better understand consumer choices, purchase behaviour and even the later risk of obesity and...
Altering the foods you eat could have a profound effect on the body's internal biological clock, which regulates much of our biology and behaviours, say researchers.
Carbohydrates extracted from the okra plant have potential to be used as a natural hydrocolloid that improves the quality of emulsions-based food products, say researchers.
A novel process to extract digestible proteins from salmon waste is set to be piloted in Scotland, before being scaled up for worldwide supply.
Data indicates that sales of fatty foods such as butter are rising as consumers focus on limiting sugar and increasing protein in their diet, says Euromonitor International.