A novel composite satiety ingredient from made up of a viscous fibre and whole-grain corn flour can help to boost satiety responses in men and women, say researchers.
"We've identified a bacterial population that protects against food allergen sensitisation"
Common gut bacteria from the class Clostridia could prevent sensitisation to allergens in food, according to new research that may pave the way for probiotic products aimed at battling food allergies and intolerances.
A serious shortfall in the consumption of fruit and vegetables worldwide means that most adults need to eat double their current amounts to meet WHO dietary recommendations, finds a new global study.
Ten years after introducing the 60/40+ initiative Nestlé aims for all of its foods and beverages for children to comply with the initiative’s criteria.
A diet that is very similar to the traditional Mediterranean diet is associated with lower body weight and fat percentage in children; however such diets are not common among children in Mediterranean countries, say researchers.
Researchers claim they have developed proteins that could help bring a wider variety of low-fat foods to market without compromising on texture and taste.
While careful management has helped stabilise and even improve the fish stocks in some parts of Europe, the situation in the Mediterranean has deteriorated over the past 20 years, say experts.
Organic crops and crop-based foods may contain up to 69% more key antioxidants than conventionally-grown crops, according to a new systematic analysis.
Consumers have a positive attitude towards healthy burgers and therefore a greater propensity to buy them, according to a study carried out by researchers at the University of Sao Paulo in Brazil.
The design and development of new foods should focus on human health, and particularly on a healthy gastro-intestinal tract, says Professor Vincenzo Fogliano.
Better understanding of the genes involved in taste perception and food preferences will offer up personalised diet plans that lead to better weight management and could help to avoid diseases including cancer, depression, and hypertension, say researchers.
The UK population is still consuming too much saturated fat, added sugars and salt and not enough fruit, vegetables, oily fish and fibre, says a new report.
Women consuming a high-protein breakfast may have better control over glucose and insulin levels, and could be at a lower risk of developing diabetes, say researchers.
Consumers are more likely to buy low-fat products when they have traffic light labels, but organic foods could suffer from the system, according to research.
High prices for fresh fruits and vegetables are associated with higher Body Mass Index (BMI) in young children in low- and middle-income households, according to new research.
There is a good chance that consumption of insects can be introduced to the food habits of Western European populations, according to new research that found Belgian consumers were 'ready to buy and cook' insects.
The European Commission has unveiled proposals to reverse declining fruit and milk consumption among young people, as part of its efforts to improve children’s health.
Frozen fruit and vegetables may contain higher levels of essential vitamins and potentially healthy antioxidants than their fresh counterparts, according to new research.
