The UK’s organic certification body, Soil Association, has defended organic food following an article in New Scientist which urged consumers to stop buying organic to protect the environment....
The impact on public health of the UK's sugar tax will depend on industry's response to it, according to the authors of a Lancet study. If firms choose to cut...
The spectre of lab-meat has been haunting the meat industry for years but has yet to reach store shelves. We speak to the Good Food Institute to discuss the obstacles...
Nearly one in five children with coeliac disease showed signs of continual intestinal damage, even with a strict regimen to a gluten-free diet.
Irish scientists say there is evidence that pasture-fed cows do produce better products.
Researchers have developed a novel processing technology that prepares soybean oil without producing unhealthy trans-fats, which they say could help reformulation efforts.
A plant-based burger made from pulses beats meat for satiety, say Danish researchers – but it’s probably due to the fibre not protein.
Fraunhofer IVV is helping to develop processes for the surface sterilization of packaged meat and sausage products.
Switching red meat for vegetables or potatoes could significantly lower your risk of myocardial infarction, but swapping out fatty fish for veggies could increase your risk, say researchers.
The research into the health benefits of soy foods continues to accumulate while the concerns about the legume’s purported estrogenic effects abate, according to a recent review article.
Rapid post-diet weight gain, often referred to as yo-yo dieting, could be a result of obesogenic gut bacteria which remain even after weight loss, say researchers who hope their findings...
Eating at least 20 grams of nuts a day could cut the chances of dying from respiratory disease by about a half and diabetes by nearly 40%, researchers say.
The debate saturated fat continues as a new diet intervention study from Norway suggests that high consumption of sat fats could bring benefits.
Omega-3 consumption is on the rise, but consumers are still not completely convinced of their benefits and manufacturers need to be motivated to address this.
Nestlé plans to introduce a faster-dissolving sugar across some of its confectionery range from 2018.
A combination of emulsifiers and whey protein concentrate could be used to totally replace egg in cake products, suggest researchers.
The edible larvae and pupae of honey bees has a ‘nutty’ flavour, high nutritional value and protein quality similar to beef, say researchers.
Combining high-intensity ultrasound with the enzymatic treatment of egg whites could produce new ‘added-value’ egg white protein hydrolysates that are attractive to the food and nutrition industry, say researchers.
There is an association between intakes of individual saturated fats and the risk of coronary heart disease, according to a new analysis of data that underlines the importance of switching...
With rapidly increasing research, falling production prices and greater publicity for lab-grown meat, 'in-vitro' technology looks set to come onto the market in the next...
A high-fat diet may have consequences on mental health in later life, according to a recent mouse study. "A careful nutritional balance during this sensitive period is pivotal," says the lead researcher....
Putting the consumer’s need at the heart of innovation will pay big dividends for food manufacturers.
A mechanism found to explain why aspartame prevents weight loss in humans is "not plausible" according to the International Sweeteners Association (ISA).
A University of Hohenheim researcher is seeking investment for a project investigating the role of mobile phone apps in promoting better nutrition through behavioural change.
A biological process to explain why aspartame does not promote weight loss has been proposed by US researchers, who found the sugar substitute promoted weight gain in mice.