Thirty-year-old guidelines heralding the dangers of fat consumption are stirring up debate among experts after a new meta-analysis claimed the recommendations should never have been issued.
High altitude cooking could help preserve foods’ flavour, aroma, colour, moisture and nutritional value, according to a new study from Nestlé researchers.
Drinking wine could help people burn fat better, according to a study published in the Journal of Nutritional Biochemistry.
A healthy diet that is higher in whole grains, polyunsaturated fats and nuts, and lower in red and processed meat, refined grains and sugary drinks, is associated with a lower...
Arsenic and inorganic arsenic remain a detection challenge for a number of laboratories, according to proficiency testing.
Increased focus on internal communications can make food companies better placed to succeed with new product development, say researchers.
Should fat be recognised as one of our basic tastes, alongside sweet, sour, salty, bitter and umami? A new paper in the journal Flavour reviews the evidence.
Eating ready meals every day may increase the risk of obesity and associated health problems, such as type 2 diabetes, heart disease and stroke, researchers have found.
Mood is often assessed in nutrition research but it is ‘hard to define’ and ‘inherently subjective’, according to the researchers behind a review of mood-measuring methodology.
The French food agency ANSES is recruiting scientists to renew five of its expert committees and five working groups.
EU funded project APROPOS has developed a range of sustainable co-stream products using food industry waste, including protein supplements from fish discards and rapeseed.
Large intakes of foods cooked at high temperatures could increase the risk of developing Alzheimer’s disease, according to a study published in the Journal of Alzheimer’s Disease.
The use of ohmic heating technologies, which pass electrical currents through foods to heat them, could provide opportunities for the industrial scale production of natural food colourants, researchers have suggested. ...
Scientists are developing a ‘vine robot’ to collect information from grape vines quickly and reliably, helping farmers make production decisions easily.
Consumers will only accept - and pay for - nanotechnology in food when trust in the technology and its applications improve, say researchers.
Kraft Foods has filed an international patent application covering production methods for high protein spreadable cream cheese compositions that it says overcomes traditional textural or smoothness problems.
Added sugars, particularly those containing fructose, are a principal driver of diabetes and pre-diabetes and should be ‘drastically’ reduced, according to leading researchers.
A 300-person cohort assessing how youthful diet and lifestyle affects health via methods like amino acids, sugars and antioxidants measurement has been extended to 2017, with an aim to plug a...
The use of ‘kokumi’ substances could improve the taste of low-fat foods, aiding efforts to reduce levels of fat and calories in foods, say researchers from Japanese firm Ajinomoto.
Harvard researchers say that teenage girls who regularly quaff drinks with added sugars tend to start their menstrual periods earlier in life than those who don’t, which increases their later...
More than half the people in developing countries could become newly at risk for malnutrition if crop-pollinating animals like bees continue to decline, research has found.
A team of chemists that have figured out a way to 'unboil' egg whites say that their development could dramatically reduce food production costs.
Consumption of oatmeal, rather than ready-to-eat-cereal, at breakfast may result in greater feelings of fullness and lower calorie intake at lunch, especially in overweight people, says research backed by PepsiCo...
Efforts to shift food choices toward healthier options often fail because there is a perceived conflict between health and taste, according to a new study.
There is a close relationship between a person’s perception of umami flavours and their appetite and physical health, according to new research.