The European Union is investing in ‘future proof’ crop research to help increase agricultural yields, encourage optimal use of water and minerals, and secure food supply for the future.
Results of a randomized clinical trial from Mexico indicate that supplementation with the blue-green alga Spirulina may enhance the effects of exercise on body composition and cardiorespiratory fitness.
Studies investigating the potential health benefits of non-sugar sweeteners have failed to reveal “compelling” evidence linking the product with weight loss and improved health, say European researchers.
Human error caused by a lack of standardised procedures and insufficient training are major drivers of food waste and a “cultural shift” is needed to tackle the issue, a new European study has found.
2019 could be the year fibre becomes fashionable as consumers learn more about gut health and weight management, according to a leading ingredient supplier.
The European Food and Safety Authority (EFSA) has said its decision to reject a health claim for Han-Biotech’s Symbiosal was correct after the firm argued the ruling was not scientifically supported.
Red meat, which already has a bad reputation for its association with elevated risk of some cancers and other diseases, may have earned another demerit based on new research that links frequent consumption to high levels of a chemical associated with...
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.
