Researchers working on ways to convert fish waste in to flavours say it may be a commercially viable proposition for the industry.
Bigger sized food packaging could trick consumers into believing portion sizes are bigger than they are, according to new research.
The EU-funded project BIORICE has discovered how to turn starch production waste into protein supplements.
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.
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.
Chr Hansen has developed a yogurt culture it claims will "revolutionize" production and significantly reduce ingredient costs.
The use of biomimicry to form nature-inspired oleogels could help manufacturers to better structure unsaturated fats to replace trans fats, say researchers.
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.
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...
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...
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...
Consumers prefer certain cuts of meat – and origin labelling or price discounts may not affect this,researchers have found.
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...
High protein diets, from both animal and plant sources, improve blood sugar control in diabetic patients, according to new research.
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 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.
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.
Pictures of food in movement on a product's packaging make the food seem fresher and more appealing to consumers, researchers have found.
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.
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.
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.
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.
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...
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 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...