Olam International is offering €45,000 in funding to the winner of its contest that celebrates innovation in food security.
The way meat is prepared, advertised and labelled has led to a disconnect between animals and meat and fuelled consumption, according to new research.
A quicker and more sensitive method for detection of 2-alkylcyclobutanones (2-ACBs) which uses fewer resources than the EU standard has been developed by researchers.
Global health and nutrition company DSM has added to its range of continental cheese solutions to enable cheesemakers to halve ripening times.
Edible petals offer a promising source of bioactive nutrients, Portuguese researchers have said.
Diet supplementation with nitrates, such as those found in spinach and beetroot could enhance sporting performance, a study has found.
Food scientists are X-raying fats in a bid to understand how saturated and trans-fats can be replaced by healthier versions without compromising taste or texture.
Traffic light nutrition labels can sway consumer decisions towards healthier options, according to scientists in Germany and the US.
Niche beef products could fetch higher prices by carrying a proposed label which shows the cattle was raised with environmentally-friendly grazing methods, researchers say.
Chemical testing on the source of marine food products could help fight fraud, according to scientists.
Kids in Spain are eating too many trans-fatty acids (TFA), say researchers, with lifestyle factors playing a role.
A ‘crunchy’ sound replicated via a device could influence food texture perception, even if the associated crunchy feeling in the mouth is absent.
Around 268 million children aged 5-17 years may be overweight by 2025, according to a report, which identifies 91 million of these individuals as clinically obese.
Stress has the effect of reducing the benefits of eating healthier fats, as a study identifies its impact and links to diet and inflammation.
A carotenoid-rich tomato extract (CRTE) has been found to inhibit a key process that leads to the thickening of the artery wall, which is typical of heart disease.
A low-calorie diet may lessen the chances of developing weak blood vessels, a study has found.
Linking the nutritional makeup of dairy products to an increase in cardiovascular risk is ‘unwarranted’ as research uncovers no meaningful association.
Along with taste, appearance, smell and texture, food choice may also be genetic as a study identifies biology as a factor in preferring foods high in either fat or sugar.
Researchers led by AINIA technology center in Spain, have created a bioplastic ‘Wheypack’ from surplus cheese whey.
Following a Mediterranean diet could lower the risk of developing conditions such as heart attack and stroke, according to a study from the University of Cambridge.
We have collected below the highlights from recent research relevant to food safety and quality control.
Eating bread made with ancient grain varieties could help lower cholesterol and blood glucose, a study has determined.
Does the 'miracle berry' have potential for sweet success in reducing the sugar content of sour drinks, as Brazilian researchers suggest, or like its name is it too good to...
Concerns over using crickets as a sustainable alternative to meat may be eased as a study has shown that weeds and food by-products could work as single ingredients to successfully...
Improving protein consumption in the elderly may be a matter of improving taste, convenience and affordability as a study sets out a series of strategies designed to boost intake in...