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.
People who are ‘thermal tasters’ report phantom taste responses when orally exposed to different temperatures. Understanding this phenomenon is important for product development in the food industry.
From 'detox' and alkaline diets, to vitamin efficacy and use of protein, we've compiled a list of the top health and nutrition myths that gal experts in the field.
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.
Drought-resistant shrubs that grow wild in the Sahel can boost millet yields by an impressive 900% simply when planted amongst the crop, thanks to a natural ‘bio-irrigation’ method.
By diversifying the ingredients in processed food, manufacturers can contribute to healthier diets and a healthier planet with more biodiversity, say the creators of a free-to-download indicator.
Fiscal incentives like a sugar tax and lower-sugar subsidies to reduce sugar-sweetened beverage (SSB) consumption are unlikely to be effective, a new Singapore study reveals.
New research suggests that consumption of fermented dairy products such as cheese, yogurt, quark and kefir could lower the risk of coronary heart disease.
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.
Better Juice has developed a process that can turn the natural sugars in juice into dietary fibres, an innovation that it believes could be a game-changer for the beverage sector.
