A high fat diet during pregnancy may bring about changes in the offsring’s brain that makes them more prone to over-eating and obesity throughout their lives, according to a new...
Enhancing food products with odours could compensate for the taste impact of reducing their salt content, according to a new study, thereby giving manufacturers another tool towards healthier formulation.
Avoiding peanuts in infancy and early childhood may increase the risk of developing peanut allergy, says a joint British-Israeli study.
Half of the reported food allergies amongst adults are not food allergies at all, says a new study from Germany.
Germinating black soybeans under stress from a fungus may give food formulators soy with less flatulence-causing carbohydrates, says new research from Singapore.
A molecule present in red meat may increase a human’s susceptibility to food poisoning, suggests a new study in the journal Nature.
Carefully selecting the yeast strain for bakery could result in natural biofortication of the product with folate, and remove the need to add synthetic folic acid, suggests a new study.
Whey protein isolates may reduce the fat content of deep-fried foods without affecting the hardness or crunchiness of the finished food, says new research.
A combination of in vitro digestion models and experimental design could lead to the optimization of food emulsions with added health benefits.
Korean researchers have found alga-extracted carotenoids such as lutein and zeaxanthin can reduce colon cancer growths.
Two servings of yoghurt per day can reduce the risk of developing bladder cancer by up to 40 per cent, say Swedish scientists.
Consuming too much fructose may disrupt the effects of leptin in the body and promote weight gain and obesity overweight when combined with a high-fat, high-calorie diet, according to...
The Robert Mondavi Institute for Wine and Food Science has opened at the University of California, Davis. The 130,000-sq-ft complex houses wine and food sensory labs, a food innovation kitchen,...
Consumption of the flavor enhancer monosodium glutamate (MSG) may reduce weight gain and fat deposition, suggests a new study.
Conclusions from a 2007 World Cancer Research Fund (WCRF) report have been challenged by an editorial by French researchers in the Annals of Oncology.
The food industry should embrace the possibilities offered by open innovation if they are to succeed in an increasingly competitive market place, says a new review.
Food additives in alginate-based gel will affect the characteristics of the resulting gel, with new information from the US sure to help food scientists optimise formulations.
Before reading this you’re probably going to need a coffee, in fact why not have a few? After all who’s to say when enough is enough in our hunt for...
Strong brands are a powerful weapon in a company's armoury, and when new rules emerged in the 1990s allowing colours to be registered as a trademark, the fight for...
Researchers at Florida State University have found that key proteins in cashew nuts survive even after processing, which may lead to more accurate detection of allergens in mixed ingredient food...
Moderate consumption of red wine may slash the risk of lung cancer in men by as much as 60 per cent, suggests a new study from California.
Wild blueberries have greater antioxidant content than common fruits such as apples, bananas, red grapes and strawberries according to Cornell University researchers.
Dieters in the US are moving away from the bathroom scales and weight reduction regimes to health management, according to a report.
The intensity of color and the flavor are the key drivers behind consumer acceptance of beverages, says a new study involving Dannon.
Consuming too many calories may disturb the pathway in the brain that directly affects food intake and body weight, according to a new study.