Rejection of genetically modified organisms (GMOs) may be intuitive for many people, claims a paper published in the journal Trends in Plant Science.
The University of Canterbury’s school of health sciences is conducting ground-breaking research into a Renaissance medico-pharmaceutical text that could hold invaluable recipes for healthy nutrition.
Organic milk contains nearly a third less iodine than conventionally-produced fresh milk, a British study has found.
The feeling of moral satisfaction that consumers get from eating ethical food change their taste experience for the better - and means they are willing to pay more, according to...
Nestlé has filed a patent for heat-resistant chocolate made by adding fibre from sources such as wheat or citrus fruits.
Public health messages intended to tackle obesity should focus on unhealthy eating rather than physical activity, which does not promote weight loss, according to an editorial published in the British Journal...
Glutamates can be used to increase intake of food containing novel flavours - although it does not necessarily mean people will like those flavours, researchers have unexpectedly found.
The UK needs more whole grain products and daily intake recommendations to drive consumption up to healthy levels, says an expert.
Sugar-sweetened drinks may reduce stress levels and therefore be harder to reduce than aspartame say scientists - but campaigners are still calling on industry to reduce both.
While CSR activities have been long suggested to improve public relations in general, new research has found that consumers rate products produced by companies with good CSR as a better...
Flavour perception is strongly influenced by the sounds heard when foods are bitten and chewed, claims a review published in Flavour.
Just five days of eating extra amounts of fatty foods can cause long-lasting metabolic changes that alter how muscles process nutrients, new research has found.
The combined use of TV brand placements with advertising could increase the effect on children's brand awareness and behaviour towards junk food, a new study has said.
A new research report has said that artificial sweeteners may not help reduce obesity in children – a claim that the industry has dismissed.
Salt and fat content in processed food could be reduced by altering food pore size - without affecting the taste, say scientists.
Making small, consistent changes to the types of protein- and carbohydrate-rich foods we eat may have a big impact on long-term weight, say researchers behind a new large-scale diet study.
Pesticide exposure could contribute to an increased risk for heart attacks and inflammation in obese premenopausal women, a new study has found.
Research outlining why consumers support environmental food policies could help identify how messages should be targeted to different groups.
Emoticons on nutritional labels could have stronger impacts on perceptions of snacks than colour-coded labels, a study has claimed.
The body digests fermented dairy products like cheese differently from butter, leading researchers to suggest this may be another reason behind the French paradox.
Older adults with a poor appetite may have a higher preference for variation in foods compared with older adults with a good appetite, according to a study.
Healthy eating behaviour in young women could be influenced by the eating habits and the appearance of others, a study has found.
As a 16,000-strong four-nation survey finds only 0.5% meet guidelines at best, researchers say education and individual action is not enough to ensure compliance – industry reformulation for sodium is needed.
Eating four eggs a week could lower the risk of type 2 diabetes in men, a study has claimed.
Taste is much more complex than the experience of basic flavours on the tongue – it also encompasses our other senses to a larger degree than most people realise, according...