Ethnicity may play a role in how sensitive a person is to the bitter taste found in foods such as broccoli, Brussels sprouts and dark chocolate, as two studies demonstrate that Danish and Chinese people experience this taste differently owing to a difference...
A team in the UK has developed two methods – one hand-held, the other lab-based -- that can accurately detect adulteration of Basmati rice. The testing has the potential to save food manufacturers time and money in their attempts to protect their supply...
Recommendations to cut out or reduce meat from diets is not a universal solution, according to researchers, who stress livestock is critical to incomes and diets in low- and middle-income countries.
Eating avocado as part of a daily diet may help improve gut health by increasing the abundance and diversity of microbes in the human gut, according to recent research from the University of Illinois (U of I).
An international consortium of scientists has developed a hardy new wheat variety that is resistant to a particularly virulent fungal disease that threatens global food security.
Fresh research suggests that, for insect-based foods to catch on in western markets, manufacturers should focus on promoting them as ‘pleasurable’ rather than healthy or environmentally friendly.
Scientists have revealed a web of interactions among bacterial species are necessary for the coexistence of health-promoting microbes in the popular fermented milk drink, kefir.
Inflammatory compounds found in cooked meat are linked to a heightened risk of childhood wheeze, according to research published online in the journal Thorax.
Increased consumption of flavanols – molecules that are particularly abundant in cocoa beans – can increase your ‘mental agility’, fresh research suggests.
