UK food regulators and food waste campaigners have issued new guidance on food labelling in a bid to tackle the 2m tonnes of food wasted in UK homes each year.
The French population is consuming more processed foods, too much salt, and - “most importantly” - not enough fibre compared to ten years ago, according to a survey by the country’s food safety agency ANSES.
Adding to cayenne pepper to food can curb hunger, increase satiety and reduce cravings for salty food - but it increases the desire to eat sweet and fatty foods, Danish researchers have found.
People can be divided into one of four categories depending on how they eat - crunching, chewing, smooshing or sucking - and each group has unique, unexpressed needs in terms of texture choice and food satisfaction, according to a report by Ingredion.
An augmented fork designed to help people eat slower can reduce eating rate but needs further testing to prove it can reduce the amount of food eaten, according to a study.
Brain cells that have a central role in controlling appetite and feeding behaviour have been identified in a study that pinpoints this area as a target for treating appetite-related conditions such as binge eating and anorexia nervosa.
The launch of Dutch app FoodProfiler marks a new method in tracking consumer eating habits, and can be used by industry to tailor new product development (NPD), say its developers.
A thick, low-calorie milkshake will leave you feeling fuller than one that is high in calories but thin – a finding that could have the potential to help people lower their energy intake, according to new research.
Scientists have developed a wearable system that monitors calorie intake by recognising the chewing and swallowing sounds of food, a research paper has revealed.
A ‘food circuit,’ in which neurons are activated when a sweet taste is detected, may represent a new approach in controlling appetite, a study on Drosophila flies has shown.
To boldly go... where no food conference has gone before? Space food is on the menu at Food Vision USA (we've lined up NASA on day three), but we're just as concerned about what we're eating here on earth, and whether food retailers are...
To sell insects to Western consumers, food manufacturers must create products that align ethical motivations with sensory expectations – meaning cricket-flour cookies will fare better than chocolate-coated crickets.
Technology and digital media influence the taste, appearance and experience of food more than ever before, says Mandy Saven, head of food, beverage and hospitality at innovation and trends consultancy Stylus.
A novel composite satiety ingredient from made up of a viscous fibre and whole-grain corn flour can help to boost satiety responses in men and women, say researchers.
Single-serve packages may help overweight people cut food consumption, says a researcher who claims limited research has been done on its relation to pack size.
Not only do larger portions lead consumers to like the food they are eating less, they also reduce how often people consume those foods, according to the authors of a recent Carnegie Mellon University study.
Finger foods that are specifically designed for people suffering from Alzheimer's disease could help those suffering with the condition to eat more and improve their nutritional status, say researchers.
Preservatives have a poor reputation among consumers – but that doesn’t mean that natural options are completely off the menu, says Nicole Patterson-Lett, principal analyst at Leatherhead Food Research.
Oatmeal increases a sense of fullness and reduces hunger due to the viscosity and hydration properties of its beta-glucan content, according to research from PepsiCo.
Designing foods and beverages to be consumed with small sips or bites, and a longer oral transit time, may be effective in reducing energy intake in consumers, say researchers.
Never mind that insects have protein levels comparable chicken or beef, are low in cholesterol, high in omega-3s and essential minerals like iron; or that they require a fraction of the land, water and emissions to produce compared to traditional livestock:...
Consumers were most uneasy about animal cloning, genetic modification, irradiation, and nanotechnology among the new technologies used by the food industry, according to UK Food Standards Agency (FSA) survey results.
The types of food we eat play a key role in our behaviours when chewing and consuming that food, and ultimately influence our calorie intake, according to new research from Nestlé.
People who believe they have eaten a large meal feel less hungry for hours after the meal, irrespective of the actual amount they consume, say researchers.
A website and mobile phone app to give French consumers personalised information on a range of food attributes has attracted 11,000 subscribers within its first month and a half, according to one of the site’s founders.
The amount of time spent chewing food could have an important impact on feelings of fullness – calling into question the suitability of beverages for increasing satiety, according to a new Nestlé-sponsored study.
Subconscious ‘stop signs’ placed in snack food products could help the battle against obesity by controlling overeating, according to the findings of a new study.
Non-food products that are produced to smell like food, such as chocolate or fruit scented personal care products, may increase food intake and lead to obesity, according to new research.
The German Federal Institute for Risk Assessment (BfR) yesterday
warned consumers about buying potentially poisonous apricot kernel
snacks over the internet.
The pleasure of eating, and the desire to stop, is not affected by
bodyweight, says a new study that could help in the search for a
solution to the obesity epidemic.
Food makers will have increasingly accurate data about their
consumers as researchers in the US design a new method to help
survey respondents remember 'forgotten foods'.
A food product on the shelf must satisfy a range of senses to earn
consumer appeal. But US scientists claim that little understood
contextual cues - food display, colours - can lead to people eating
much more than they need.
Canadian market analysts, the NPD Group revealed this week that
Canadians in the 13 to 24 year age group are becoming increasingly
important to members of the Food and Consumer Products
Manufacturers of Canada.
