The French population is consuming more processed foods, too much salt, and - “most importantly” - not enough fibre compared to ten years ago, according to a survey by the country’s food safety agency ANSES.
People can be divided into one of four categories depending on how they eat - crunching, chewing, smooshing or sucking - and each group has unique, unexpressed needs in terms of texture choice and food satisfaction, according to a report by Ingredion.
Brain cells that have a central role in controlling appetite and feeding behaviour have been identified in a study that pinpoints this area as a target for treating appetite-related conditions such as binge eating and anorexia nervosa.
A thick, low-calorie milkshake will leave you feeling fuller than one that is high in calories but thin – a finding that could have the potential to help people lower their energy intake, according to new research.
To boldly go... where no food conference has gone before? Space food is on the menu at Food Vision USA (we've lined up NASA on day three), but we're just as concerned about what we're eating here on earth, and whether food retailers are...
To sell insects to Western consumers, food manufacturers must create products that align ethical motivations with sensory expectations – meaning cricket-flour cookies will fare better than chocolate-coated crickets.
Technology and digital media influence the taste, appearance and experience of food more than ever before, says Mandy Saven, head of food, beverage and hospitality at innovation and trends consultancy Stylus.
Not only do larger portions lead consumers to like the food they are eating less, they also reduce how often people consume those foods, according to the authors of a recent Carnegie Mellon University study.
Finger foods that are specifically designed for people suffering from Alzheimer's disease could help those suffering with the condition to eat more and improve their nutritional status, say researchers.
Preservatives have a poor reputation among consumers – but that doesn’t mean that natural options are completely off the menu, says Nicole Patterson-Lett, principal analyst at Leatherhead Food Research.
Never mind that insects have protein levels comparable chicken or beef, are low in cholesterol, high in omega-3s and essential minerals like iron; or that they require a fraction of the land, water and emissions to produce compared to traditional livestock:...
Consumers were most uneasy about animal cloning, genetic modification, irradiation, and nanotechnology among the new technologies used by the food industry, according to UK Food Standards Agency (FSA) survey results.
A website and mobile phone app to give French consumers personalised information on a range of food attributes has attracted 11,000 subscribers within its first month and a half, according to one of the site’s founders.
The amount of time spent chewing food could have an important impact on feelings of fullness – calling into question the suitability of beverages for increasing satiety, according to a new Nestlé-sponsored study.
A food product on the shelf must satisfy a range of senses to earn
consumer appeal. But US scientists claim that little understood
contextual cues - food display, colours - can lead to people eating
much more than they need.
Canadian market analysts, the NPD Group revealed this week that
Canadians in the 13 to 24 year age group are becoming increasingly
important to members of the Food and Consumer Products
Manufacturers of Canada.