Snacking on half a handful of nuts every day could significantly lower overall and cause-specific mortality, Dutch researchers have reported.
The top causes of food waste in homes include buying too much, preparing in abundance, unwillingness to consume leftovers, and improper food storage, say researchers from the Cornell Food and...
At a time when consumer demand for natural ingredients is growing rapidly, researchers suggest that that the use of enzyme technologies to produce the natural taste enhancer divanillin may hold...
Consumption of a sugar-sweetened drink on a daily basis may be associated with an increased risk of developing non-alcoholic fatty liver disease (NAFLD), say researchers.
The use of whey protein fluid gels can produce ‘very stable’ foams that may be useful in the commercial production of food foams and areated products, say researchers.
It’s no secret the peer review system that is supposed to subject academic research to rigorous scrutiny before publication is not perfect, but a [mock] German professor has revealed just...
Pesticides used on crops and in orchards directly harm wild bees, while fungicides labelled as ‘safe for bees’ may also indirectly threaten native pollinators, say researchers.
The Swedish National Food Agency (NFA) has begun an investigation into levels of nutrients and potentially undesirable substances present in common foods on the Swedish market.
Nestlé, Cargill and FoodDrinkEurope have welcomed the 10,000th certificate of the FSSC 22000 certification scheme since publication five years ago.
Public health and diet messages are more successful when they focus on what people should eat rather than what they should not eat, according to new research from Cornell University.
The more impulsive you are, the more likely it is you'll binge eat when experiencing negative feelings, according to new research.
Sugar binders in oat bars can be removed completely if certain process adjustments are made to leverage beta-glucan as the binding agent, says the bakery science manager at Campden BRI.
When compared to the same amount of glucose, consuming fructose could cause ‘significant’ weight gain, physical inactivity, and body fat deposition, say researchers.
While many foods already contain naturally occurring nanostructures that are perfectly safe to consume, the potential to develop new nanoscale proteins for foods may carry unexplored risks that must be...
While swapping out calorific sugars for a zero-calorie sweetener may seem like a common sense public health policy, some recent reports have suggested that the reverse may be true. We...
New research data, coupled with a fresh meta-analysis of previous studies, has added to evidence that increasing dietary fibre reduces the risk of developing diabetes.
BASF is backing a student-led research project that aims to examine how food crops can be grown on the international space station (ISS).
Research suggests boys eat more fast food and are more susceptible to junk food marketing than girls, prompting renewed calls for limits on advertising to children.
Orange juice’s flavanones could help provide ‘brain boosting nutrients’ in diets which aim to reduce the effects of cognitive decline, according to researchers at the University of Reading.
Healthy Nordic diets may not be as good for the heart as previously thought, according to a new study of more than 43,000 Swedish women.
Our ability to remember certain foods may influence whether we select them more than actual preference, according to Swiss psychologists.
European research into food, health and nutrition needs to be better synchronised to link up data on food intake, production and health outcomes, according to an EU-funded project due to...
The choice of wheat has a big impact on the sensory properties of bread, but this is largely disregarded, according to research from Universidad Politécnica de Madrid.
It’s not just the high fat, salt or sugar content of processed foods that is driving obesity and diet-related illnesses – the lack of food diversity is killing our gut...
Designing low-fat foods requires thorough understanding of the many roles that fat plays in the way we experience foods, according to a paper published in Advances in Nutrition.