An informal taste test with two dozen students conducted by colors expert DD Williamson underlines just how strongly our perceptions of flavor are influenced by color.
A protein-rich breakfast can significantly improve appetite control and help to reduce unhealthy snacking in the evening, new research says.
Fruit flies fed an organic diet have significantly better health outcomes than flies fed a non-organic diet, according to new research on the potential benefits of organic food.
Consumers were most uneasy about animal cloning, genetic modification, irradiation, and nanotechnology among the new technologies used by the food industry, according to UK Food Standards Agency (FSA) survey results.
Levels of potentially toxic aflatoxins in cereals and processed cereal products across Europe are, on the whole, within safety limits, according to new data from EFSA.
Sugar-sweetened sodas, sports drinks and fruit drinks may be associated with about 180,000 deaths around the world each year, according to research.
A new study has found that natural seasonings like cinnamon, pineapple and green tea can significantly reduce the formation of cancer causing substances in well cooked meats.
Excessive salt consumption accounts for an estimated 2.3 million deaths from heart attacks, strokes and other heart-related diseases globally, new data reports.
Consumption of high-carbohydrate foods during infancy could program people for lifelong increased weight gain and obesity, suggests new animal research.
Scientists have outlined an eco-friendly test for certain synthetic food colours commonly used in soft drinks and sugar and gelatin-based confectionery.
Hot and spicy, mac ‘n’ cheese, natural, healthy, clean label and cheap are just a handful of the demands ingredients firms face when developing snack seasonings, Kerry Ingredients & Flavors...
The world's biggest study of food allergies will see global experts and industry leaders including Unilever and Eurofins join forces to produce develop new standards and processes for allergen management...
Unhealthy eating behaviours could cause women already in a bad mood to feel even grumpier, according to new research.
A new study, which reveals how potato chip packaging affects taste, will help brand owners tailor their products to consumer preference, says author Professor Charles Spence.
Texture is important for the liking of a food, but it also offers valuable clues to our expected feelings of fullness. Now experts believe that subtle alterations in food texture...
A new European Union backed project will to optimise research into diet and health by pulling together scientists and research tools in order to make realistic recommendations in the area.
Texture is a vital part of judging whether we like a food, yet eating is a dynamic process that means texture is always changing. In this special edition, we ask...
Foods produced with olive oil or olive oil aromas in place of other oils or fats could help consumers feel fuller for longer, according to new research.
Consuming high-fat dairy products following diagnosis with breast cancer could lead to a higher risk or worse outcomes, according to new research.
The only pragmatic and workable solution to help beat the global health battle against obesity and non-communicable diseases is for industry and policy makers to work together to reformulate processed foods with...
Genetically modified goats milk that contains high levels of a human antimicrobial protein known as lysozyme is effective at speeding up recovery from diarrhoea, say researchers.
Cargill has failed in its second attempt to secure EU approval for use of bulk sweetener erythritol in soft drinks, after EFSA published a negative opinion relating to its introduction...
Adams Food Ingredients (AFI) has developed a range of cost-saving clean-label dairy powders that enable manufacturers to replace all or part of a dairy ingredient.
The fight for public health should not be against obesity, but rather the dangerous metabolic conditions that both obese and non-obese people suffer from. And the prime target for those...
A team of Chinese researchers claim to have discovered a new way to create bubbles in chocolate.