Non-thermal food processing technologies – such as microwave drying – offer a number of functional benefits. But a new study conducted across three European countries has found consumers are resistant to the use of these techniques.
People with a pre-disposition for staying up late are more likely to eat a diet that is low in vegetables and high in sugary and caffeinated beverages. It is also likely that a higher intake of their energy will come from fats, new research reveals.
The British Dietetic Association is launching One Blue Dot, a project that brings together information on healthy diets and sustainability to tackle the “urgency of change” that is needed in how people eat.
The use of edible or wild flowers in food is growing in popularity but a lack of chemical and toxicological data and presence of toxic compounds in some species could be causes for concern, Danish researchers suggest.
Low calorie sweeteners have a bad reputation – but frequent consumers use them as a means to control cravings and cut calories, suggesting that they could be an important public health tool, a researcher suggests.