Not only do larger portions lead consumers to like the food they are eating less, they also reduce how often people consume those foods, according to the authors of a...
Locusts, lentils, seaweed or “hybrid” meat? Researchers have found that consumers prefer the thought of non-specified meat substitute snacks over those containing insects or seaweed.
Scientists have developed an electronic tongue to distinguish between different beers with 82% accuracy and claim the invention could be used to improve product quality and reduce fraud.
There is no metabolic benefit in replacing fructose with glucose in commercially prepared foods, according to a new research review.
Major pesticides are more toxic to humans than their declared active principles, according to a new study by divisive French scientist Gilles-Eric Séralini.
Consumption of a poor breakfast during youth and development may programme an adult life of increased risks of metabolic syndrome, according to new research.
The FAO wants to improve standards across the world’s genebanks to improve the conservation of crop diversity which in turn means securing resilient global food supplies.
The World Health Organisation (WHO) decision to grant NGO status to a malnutrition-battling business alliance raised eyebrows this week, so what do organisations have to do to gain and keep...
We know that almost a third of the population has a genetic predisposition to celiac disease, in that they have particular versions (DQ2 or DQ8) of a cellular receptor called...
A European research cooperation led by NIZO has developed a new emulsion technology based on water-soluble ingredients that could replace oil and water emulsions for low fat food applications.
Exposure to the pesticide DDT may be associated with the risk and severity of Alzheimer's disease, according to new data.
Nutrition programmes must shift from the idea of treatment to one of prevention if they are to meet African needs, according to new EU-backed research.
Although some progression has been made, there remains considerable room for improvement in the diets of British schoolchildren, according to a report from the British Nutrition Foundation.
Increasing the amount of air in a foods by creating highly aerated products could help to increase satiety and reduce intake, according to new research.
Potato chip waste converted into biogas to fuel production is a viable, eco-friendly waste reduction plan that other snack makers should consider, says the president of Naturally Homegrown Foods.
The World Health Organization (WHO) has granted the Global Alliance for Improved Nutrition (GAIN) NGO status after it disbanded an alliance with food and pharma firms including Coca-Cola, Cargill and...
Regular consumption of quinoa appears to be safe for people with celiac disease, according to research published in The American Journal of Gastroenterology.
Consumers with impulsive personalities are more likely to report high levels of 'food addiction', which in turn is associated with higher risk of obesity risk, say researchers.
DuPont and the US Agency for International Development (USAID) have announced an agreement to extend its Advanced Maize Seed Adoption Programme and improve global food security.
The children of obese mothers who consume a high fat diet may be at higher risk of obesity and diabetes due to the 'rewiring' of brain regions that control metabolism,...
The quality of baked goods made with ancient grains and pseudo-cereals can be improved with better fermentation technologies, say researchers.
Analysis of DNA data from the 5,000-year old skeletal remains of eight Iberian farmers suggests that the widely cited theory of calcium absorption was not the only reason Europeans evolved...
Smell is the first of our senses to detect a food’s fat content, according to new research that suggests using 'fat odours' could make low-fat foods more palatable.
The European Food Safety Authority (EFSA) has established an Acceptable Daily Intake (ADI) for apocarotenal – a carotenoid used as a food colouring – concluding that current food industry usage...
Researchers financially supported by the USDA and Lindt have developed a non-sensory method to determine when fine flavor cacao beans have become adulterated with inferior beans.