How are we going to make food taste better if we cannot rely on what people say they like? DuPont Nutrition & Biosciences is grappling with this challenge by embracing brain testing techniques, in conjunction with traditional sensory testing panels,...
How are we going to make food taste better if we cannot rely on what people say they like? DuPont Nutrition & Biosciences is grappling with this challenge by embracing brain testing techniques, in conjunction with traditional sensory testing panels,...
A multi-million Euro initiative backed by the German government has hailed the ‘good news’ of being close to market for a number of natural flavour masking ingredients for food and nutrition applications.
A high-fat diet may have consequences on mental health in later life, according to a recent mouse study. "A careful nutritional balance during this sensitive period is pivotal," says the lead researcher.
A ‘food circuit,’ in which neurons are activated when a sweet taste is detected, may represent a new approach in controlling appetite, a study on Drosophila flies has shown.
A lack of sleep may cause an individual to seek out pleasurable foods that are high in fat and sugar contributing to the increased risk of obesity, a study has shown.
A diet rich in fat and sugar could cause changes in the make up of our gut bacteria, which in turn lead to losses of cognitive functions, suggest researchers.
Fruit flies have a set of neurones that fire only when they encounter real sugar – triggering the release of a hormone that is not released when they eat a non-calorific sweetener. And researchers suggest that humans possess the same ‘molecular machinery’.
Orange juice’s flavanones could help provide ‘brain boosting nutrients’ in diets which aim to reduce the effects of cognitive decline, according to researchers at the University of Reading.
Researchers from the Northern Arizona University (NAU) and Arizona Western College (AWC) concluded that dark chocolate confections containing only moderate amounts (60%) of cacao have an acute stimulating effect on the human brain and vasoconstrictive...
Maternal consumption of a high-fat diet during pregnancy and lactation could drive weight gain and obesity later in their offspring by changing brain circuits that control appetite and weight control, say researchers.
Overindulging in high-calorie snacks may be partly caused by lapses in a specific part of the brain suggested to keep knee-jerk reactions in check, say researchers.
Children have stronger baseline food cravings than adolescents and adults, but are also able to better manage these cravings, according to new research.
Two neonicotinoid insecticides may harm the developing nervous system, and exposure should be limited to below current recommendations, says the European Food Safety Authority (EFSA).
A lack of sleep could alter the way our brains work, making us more likely to consume unhealthy snack products than healthier options, say researchers.
Beverages high in fructose produce smaller increases in satiety hormones and associated feelings of satiety compared to drinks sweetened with the same amount of glucose, according to a new US study.
Areas of the brain that interpret our sense of taste may also provide a representation of oral textures such as how fat feels in the mouth, according to new review.
A compound in extra virgin olive oil could deter proteins from disrupting nerve cell function that causes the debilitating effects of Alzheimer's disease.
With obesity continuing to grab the headlines, a joint
US-Portuguese study of what affects the motivation to feed is said
to contribute to a better understanding of how the brain responds
to food stimuli.
Some words are powerful enough to activate parts of the brain
dedicated to smell, suggesting that food companies should pay
closer attention to what they put on their labels.
Nottingham University researchers have reported improvements to the
method of functional magnetic resonance imaging (fMRI) of the brain
to give scientists a more "natural" insight into the perception of
taste and aroma.
New technology has ramifications for food formulators as Japanese
scientists are pioneering the use of functional near-infrared
spectroscopy (fNIRS) to monitor brain responses to flavour.
New evidence to support the health benefits of cranberries comes
from the US this week as researchers suggest cranberries may reduce
brain cell damage associated with stroke.
Berries of all shapes and forms are making the news on a regular
basis as scientists tap into the potential health benefits held
therewithin. Can blueberries boost our brain power? New findings
released this week.
Mouse experiments suggest that folic acid could play an essential
role in protecting the brain against the ravages of Alzheimer's
disease and other neurodegenerative disorders, according to
scientists at the National Institute...
A six-year old Swiss cat was found suffering from an illness
related to mad cow disease, probably from eating infected cat food,
said the Swiss veterinary office.
The U.K. Food Standards Authority announced recently that public
consultation has started on proposals for an EU-wide ban on
"pithing" in cattle, sheep...
