Consumers are more accepting of, and willing to pay more for, genetically modified (GM) foods that have defined health benefits, say researchers.
Improving the design of functional and finished products by better understanding the role of excipient foods could help increase the bioavailability of functional nutrients, according to new research.
Understanding how products' sensory characteristics and packaging both individually and synergistically provoke emotions in consumers can help manufacturers to design and optimise products, say researchers.
There is ‘little evidence’ that consumers benefit from the ‘extraordinarily high levels’ of micronutrients commonly added to novel beverages, according to a study published in the Applied Physiology, Nutrition, and...
Parents often make unhealthy choices as a result of misleading initial impressions from front-of-pack information, according to new research.
Better defined thresholds at which common allergens trigger reactions in a majority of allergic consumers could improve ‘may contain’ labelling, according to researchers from the University of Manchester.
People who watch more television have a poorer understanding of nutrition that means they tend to eat more unhealthily, say researchers.
Around two thirds of people in the UK do not know how many calories an average person needs to maintain a healthy weight, according to a survey commissioned by two...
NIZO has developed a method to produce what it calls the “Holy Grail” of ice cream - a fat-free, low-sugar soft serve offering with less than 100 calories per 100g serving.
Bacteria may represent a ‘fertile source’ of terpenes that may be used as ingredients by the food industry, say researchers.
Chocolate may have a compressive strength-to-weight ratio 24 times less than concrete but that hasn’t stopped US scientists probing its potential as a building material and even building a ‘chocolate...
New research investigating the link between red meat consumption and cancer risk has suggested that a specific sugar molecule known as Neu5Gc could promote inflammation and tumour growth.
Eating more whole grains may be linked to a reduced risk of mortality, especially in deaths due to heart disease, say researchers.
Nestlé is to contribute 22m Swiss francs (€18.31m) to a 6-year multinational epigenetics research partnership.
A Nordic diet may help reduce the expression of inflammation-associated genes in abdominal fat tissue independent of body weight changes, according to research.
Consumption of fructose may be more harmful to a number of key health measures, including mortality and fertility, than consumption of sucrose, according to research in mice.
Salmonella was still detected in a kebab and a quail roulade when they were cooked following label instructions supposed to be enough to eradicate the pathogen, according to research.
The European Food Safety Authority (EFSA) is organising a scientific conference during World EXPO 2015 in Milan.
A new oil palm cultivation model published by Australian researchers could help maximise yields while reducing environmental impacts.
Mistletoe may be more than the cue for a Christmas kiss, after researchers found that a compound extracted from the festive plant could help battle obesity-related liver disease.
There was more than one Palaeolithic diet, and none of them may have been that healthy - but barely any of the foods eaten are available anymore anyway, say researchers.
Wild blueberries may help alleviate low level inflammation and hypertension associated with the development of obesity, according to a study on mice.
Two new studies have suggested that many children and adolescents consuming energy drinks get too much caffeine, while suggesting the level of sugar and caffeinated drinks can lead to different...
Obesity and malnutrition are often thought of as problems at opposite ends of the nutrition spectrum, but new research has linked diet quality with obesity in mothers and stunted children.
Using glycemic index (GI) as a guide to healthy food choices may not help improve cardiovascular risk factors or insulin resistance, researchers warn.