The Swedish Food Authority (NFA) will look at what 3,000 children eat and drink over two days as part of a study into the diets of the country's youth.
Chia mucilage gel can be used to directly replace vegetable fat in pound cakes without impacting texture or color, researchers have found.
Male toddlers are put off by foods with unfamiliar smells, says a French study looking at the play between taste and odour.
Even low intakes of free sugars can lead to an increased risk of tooth decay and dental caries - a finding that re-emphasises the importance cutting dietary sugar intakes, say...
Moderate butter consumption could result in higher levels of both 'bad' LDL and 'good' HDL cholesterol, the findings of a Danish study suggest.
Consumption of carbohydrates and starches may have been critical for the accelerated evolution of the human brain, and would have been a vital part of a real Palaeolithic diet, suggest...
New data on beverage intakes for 187 countries has revealed significant differences in current consumption levels and historic trends for sugar-sweetened beverages, fruit juices and milk, say researchers.
Multifunctional fibers made from fruit and vegetable peals and pulps that would otherwise be thrown away can help manufacturers meet consumers’ growing demand for clean ingredient labels while also reducing...
The mouth-burning, eye-watering and cough-inducing sensations that come with eating spicy foods might make some people feel like they are dying, but in reality eating spicy food could reduce their...
Richer people eat more organic foods and buy them because they perceive them to be healthier than conventional foodstuffs, a Danish study has found.
Modern ‘Western diets’ can lead to poor immune functioning and increased risk of inflammatory conditions, allergy, and auto-immunity, researchers warn.
While past research has suggested solid foods are more filling than beverages – consumers don’t always make this distinction, warn researchers.
There is a lack of top level evidence to support the notion that eating ‘little and often’ is beneficial for metabolism and weight loss, say researchers who warn that more...
Even small increases in salt intake that are well within the ranges seen in daily life are linked to a higher risk of high blood pressure, according to new Japanese...
Adding fish to school meals could boost children’s vitamin D levels in winter, research finds.
Symbolic information on a food label can change the perception of a product – even when consumers are aware that this perception is false, write researchers.
Baby rats whose mothers were fed a high-fat diet have larger than normal hearts with fewer taste receptors for bitter flavours, say researchers.
Diabetics who skip breakfast may be provoking hazardous blood sugar spikes by fasting until lunch, according to new research.
A high wholegrain intake may lower the mortality rate regardless of wholegrain type or cause of death, say researchers in a 120,000-strong Scandinavian cohort study.
Research demonstrating that fatty acids have a taste sensation that is distinct from other basic tastes ‘confirms’ that fat is the sixth basic taste, say researchers.
Researchers at Queen’s University Belfast have made a breakthrough discovery in lowering levels of arsenic in rice.
Citrus food flavouring perilla aldehyde causes DNA damage to the liver, says EFSA – a finding that calls into question the safety of nine other chemically similar flavourings.
Fourteen leading UK food and drink companies have united to help fund six research projects that aim to tackle diet-related health problems.
Phosphates that are artificially added to foods like dairy and cereal products appear to cause bigger spikes in blood phosphorus levels than naturally occurring phosphates, potentially putting harmful stress on...
Sugary drinks may cause type 2 diabetes regardless of obesity – and artificially-sweetened drinks or fruit juice are not necessarily healthier alternatives, according to new research.