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Conversion of fish waste to flavours could be commercially viable, say researchers

Researchers working on ways to convert fish waste in to flavours say it may be a commercially viable proposition for the industry.

Is larger sized food packaging tricking consumers into overeating?

Bigger sized food packaging could trick consumers into believing portion sizes are bigger than they are, according to new research.

Turning rice waste into protein

The EU-funded project BIORICE has discovered how to turn starch production waste into protein supplements.

Unravelling the mechanisms behind sugar sensing and regulation – and what happens when it goes wrong

Genetic work in the fruit fly has revealed a complex sugar sensing regulatory network, which when dysregulated leads to severely disturbed energy metabolism, say researchers.

Early infancy gut development has lifelong health implications: Mouse data

Sucking during early infancy is critical for the regulation of epigenetic changes in intestinal stem cells – which potentially affect our gut health for life, say researchers.


pH stable culture will 'revolutionize' yogurt production, says Chr Hansen

Chr Hansen has developed a yogurt culture it claims will "revolutionize" production and significantly reduce ingredient costs.

Could biomimicry hold the key to engineering healthy oils in to solid fats?

The use of biomimicry to form nature-inspired oleogels could help manufacturers to better structure unsaturated fats to replace trans fats, say researchers.

Sat fat debate: ‘Butter is not back’, warn authors of new review

Replacing intake of dietary saturated fat with unsaturated fats may still be the best for heart health, according to new Harvard review that warns against increasing intake of saturated fats.

Nutrition labelling helps, but self-control complicates food choices

Consumers can make healthier choices from both traffic light and numerical labelling, but individuals’ levels of self-control can make a big difference to the effectiveness of an intervention, according to...

Added sugar in the firing line: Experts call for aggressive efforts to reduce consumption

Consumption of sugary drinks that contain high levels of added sugars can lead to excess weight gain and higher risks of developing diabetes and heart disease, says the most comprehensive...

Dietary fat plays vital role in inflammatory response and obesity related disease risk

The type of dietary fat we eat may lead to changes in our inflammatory response, which in turn play a key role in long term risk of obesity-related diseases including...

Meat cut preferences are more important than price or origin

Consumers prefer certain cuts of meat – and origin labelling or price discounts may not affect this,researchers have found.

High-fat diets lead to overeating because of 'faulty' brain signalling

Disrupted insulin signalling in the brain along with a high-fat diet may result in overconsumption, while a normal diet has no effect, say researchers - who suggest that these altered...

Animal and plant proteins have equal benefits for diabetic blood sugar control

High protein diets, from both animal and plant sources, improve blood sugar control in diabetic patients, according to new research.

A multisensory experience can overcome food label scepticism

Consumers are more sceptical towards hedonic claims than health claims – but giving them a multisensory experience can reduce scepticism and boost purchase intent, researchers have found.

Beans match beef for satiety – but consumers don’t expect it to

Beans match beef for satiety thanks to their combination of protein and fibre - but consumers don't expect to feel as full as when they eat meat, researchers have found.

Urgent action need on food portion sizes: charity

The government should update its advice on food portion sizes urgently, warns a leading charity, after researchers advised smaller food packages could help to cut Britain’s obesity crisis. 

'Food in movement' is fresher and more appealing

Pictures of food in movement on a product's packaging make the food seem fresher and more appealing to consumers, researchers have found.

Longer school lunches lead to better food choices, say researchers

Schoolchildren benefit from more time to eat lunch, choosing more fruit, and consuming more of their meals, including vegetables and milk, according to a study.

Stopping ‘bad karma’ could save palm oil industry millions

Scientists have identified a genetic defect in oil palms, called bad karma, which reduces yields – a finding that could save industry both time and money, they say.

EVOO and a Mediterranean diet cuts breast cancer risk, says study

Eating a Mediterranean-style diet with extra-virgin olive oil may lower the risk of developing breast cancer, according to a new analysis of a trial in Spain.

Bigger portions and packages lead to higher food and drink consumption: Cochrane review

People consume more food and drink when offered larger portion sizes or when using larger items of tableware, according to the most conclusive review of evidence to date.

Unhealthy rewards? Diet drinkers may ‘compensate’ by eating more unhealthy food

People who drink diet beverages may compensate for the absence of calories in the drinks by feasting on extra food that is loaded with high levels of sugar, salt and...

Reduce particle size for satiety-boosting emulsions

Changing the size of oil droplets in emulsions can boost satiety and reduce food intake – without a change in taste or mouth feel, say researchers.

Poor diet is biggest contributor to early death globally

Poor diet and high blood pressure are the top two contributors to early death around the world, with high salt intake a ‘key component’ in raising blood pressure, according to...

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