Eating mussels three times per week may help bring about significant health benefits such as reducing the risk of cardiac arrest thanks to their omega-3 fatty acid properties, according to researchers from the University of Stirling.
Gut microbial species work in teams to perform different functions, suggesting that cultivating certain groups of bacteria is more important than single species, according to an international team of researchers.
Plastic tea bags can release billions of microplastic and nanoplastic particles into a cup of tea, according to Canadian researchers. But while the scientists say some brands have shifted to plastic tea bags instead of paper ones, the industry counters...
Climate scientists are warning that climate change-induced droughts could devastate more than half of the world’s wheat fields by the end of the century, triggering food shortages, market upheaval and political unrest.
Antioxidants naturally found in cheese may help protect blood vessels from damage from high levels of salt in the diet, according to a new Penn State study.
A UK study has discredited the perception that following a gluten-free approach could help improve the health of people who do not suffer from celiac disease.
Blockchain can trace and record transactions to strengthen food management, safety and quality in the food industry. We explore what 2019 developments have done for embracing blockchain in food, and where we can expect it to head next.
A total of 87 companies, including food and ingredient corporates, have said they will ‘lead the way’ towards a ‘1.5°C future’ by joining the UN Global Compact on climate change.
New insights from Nestlé Research into people who have a natural resistance to weight gain could open up opportunities to develop ‘targeted nutritional approaches’ for weight maintenance.
A technical report by the European Food Safety Authority (EFSA) details safety concerns the Agency has for placing leaf powder of Moringa stenopetala on the market as a traditional food (TF).
Vegetarian and pescetarian diets are linked to a lower risk of coronary heart disease (CHD), but vegetarians and vegans may have higher risk of stroke than meat eaters, suggests a study published in the BMJ, which claims this may reflect low blood levels...
A higher consumption of both sugar-sweetened and artificially-sweetened soft drinks has been associated with a higher risk of mortality, in a European study published this week.
