As breakfast cereal makers come under scrutiny this week following both clinical backing and criticism of their nutrition commitments, one leading manufacturer says it will stick to its strategy of...
Children's incessant desire to eat sweets has entrenched biological roots, with new research explaining their preference for sugary foods could be linked to actual physical growth.
Chocolate milk has taken first place in a post-exercise energy recovery trial in competition alongside both a fluid- and carbohydrate-replacing beverage, according to new clinical research.
Consumption of three grams of cinnamon a day may improve people’s control of blood glucose levels, Scandinavian scientists have reported.
Gradual exposure to peanut may put an end to peanut allergy, if results of a small study from Cambridge are followed by similar positive results.
Dietary fibres may control crystallisation and recrystallisation in ice creams, and offer new formulation possibilities for formulators, according to new research from Greece.
A consumer’s perception of a refreshing sensation in food is driven by the cold/mint flavour, the acidity of the formulation, and the thickness of the product, according to research...
Consuming nonnutritive sweeteners in calorie-free products “may heighten appetite”, but not if consumed with energy-yielding products, according to a new review by US researchers.
Beta-glucan-rich hydrocolloids may be able to replace cocoa-butter in chocolate products, according to new research from the US.
Researchers at Princeton University claim that they have laid down the final pieces of evidence necessary to prove the existence of sugar addiction in animal studies.
Food allergies could be a thing of the past, if new Europe-wide project achieves its goals of developing treatments for a condition that affects around 10 million EU citizens.
Supplements of vitamin K1 may reduce the development of insulin resistance in older men, and thereby offer protection against diabetes, suggests a new study.
Avoiding peanuts in infancy and early childhood may increase the risk of developing peanut allergy, says a joint British-Israeli study.
The daily consumption of 17 grams of ACTICOA dark chocolate, containing 500 milligrams (mg) of cocoa flavanols, for two weeks helps to maintain healthy blood pressure, according to new research...
European consumers do buy GM foods when they are available in supermarkets, an EU survey has concluded – despite shoppers’ protestations that they would avoid products bearing a GM label.
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.
Oral supplements of flavonoids commonly found in onions and tea may enhance the function of the lining of blood vessels, according to new research from Australia.
Consuming too many calories may disturb the pathway in the brain that directly affects food intake and body weight, according to a new study.
New product design for health-profiled snacks demands a clear message, as a new study demonstrates consumers may opt to ignore the healthy snack, despite what they say.
Confectioners may seek to develop new formulations that use cocoa powder and baking chocolate, as new evidence suggests these two chocolate foods deliver the highest levels of the health-busting...
The blueberry pigment cyanidin glucoside may be the best option for food scientists to colour products, according to a new study from Slovenia.
Mars says it will continue to reformulate its products to remove artificial colours, additives and saturated fats where feasible, as it launches a new advertising campaign to play up its...
Chewing gum: an anxiety reliever; an alertness kick; and a stress reducer, all rolled into one. So finds new research from Australia, adding fresh ammunition to boost a challenging...
A study into the origin of Tahitian vanilla has provided insight into opportunities for breeding new commercial varieties of the popular spice, claim scientists.