Overweight children are more easily led by food advertising and branding than non-overweight children, according to a new study published in the journal Appetite.
Sweetened dried cranberries with a reduced sugar and increased fibre content may benefit type-2 diabetics by delivering healthier glycemic and insulin responses, suggests a small study.
A new study of French eating habits has shown consumption changes over the last decade – especially among young adults who are hungry for packaged and convenient foods.
Researchers claim to have discovered a particular gene variant that could affect sweetness perception among different ethnic groups, raising the possibility of more targeted flavor profiling of foods.
An extract from propolis, the waxy resin collected by honeybees, may reduce the detrimental effects prolonged exercising in hot climates, according to a new study.
New research that shows artificial sweeteners are not removed in waste water treatment could affect consumer acceptance, according to the lead scientist.
Rebaudiside A does not pose any safety questions regarding genotoxicity, according to a new study that supports the safety profile of this up-and-coming sweetener.
Latest round of research to identify the ideal front-of-pack labelling scheme indicates that a combination of traffic lights and GDAs is best understood by consumers.
Chewing gum could have a positive affect on the academic performance of teenagers, according to new research funded by the Wrigley Science Institute (WSI).
Building on research that chewing gum can cut snack 'attacks' in consumers, scientists in the US found men and women who chewed gum three times hourly in the afternoon ate fewer snacks.
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 providing a balanced range of products.
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.
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 from Nestle.
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.
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.
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 presented at Health Ingredients Europe (HIE) 2008 Show in...
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.
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 antioxidant resveratrol.
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 ingredient commitments.
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 market led by major players Wrigley and Cadbury.
A study into the origin of Tahitian vanilla has provided insight into opportunities for breeding new commercial varieties of the popular spice, claim scientists.
A blend of canola oil, palm stearin, and palm kernel oil can produce margarine free of trans-fats and desirable textural properties, says new research from the US.
A new study has devised an optimal process for spray drying the juice of betalain-rich Opuntia stricta, or prickly pear, so it can used as a natural red food colouring in yoghurts and soft drinks.
Gummy bear candies, not traditionally seen as a first line of defence in battling tooth decay, may play some role in providing oral health care to children when containing some sugar alcohols, according to a new clinical trial in the US.
Fat build-up from fructose consumption may be greater than what occurs when we eat other types of sugars, such as glucose and sucrose, according to a new study.
Givaudan's Chefs' Council demonstrates a significant part of the
international flavour company's strategy to seek culinary
inspiration for the development of future flavours.
A better understanding of how genes affect a person's sensitivity
to taste could enhance the development of foods that meet specific
consumer preferences and individual nutritional needs.
Food ingredients, sugar and industrial bioproducts firm Danisco is
sponsoring a professorship in healthy dietary fibres, which could
help to develop foods with health-promoting benefits.
Senomyx has announced a two-year extension to its collaborative
research and license agreement with food and beverage giant Nestle,
focusing on developing new flavor ingredients for use in
dehydrated, culinary and frozen foods.
The juice of pomegranate is more effective than apple in boosting
the body's antioxidant defences, which decline naturally with age,
reports a new study.
Leatherhead Food International (LFI) intends to tap into a very
pressing technical challenge for manufacturers looking to produce
low fat foods that maintain an indulgent appeal.
A simple structured emulsion system could correct for flavour imbalances in reduced and low-fat products, scientists at Nestlé Research Center (NRC) have reported.
High intakes of sucrose and fructose may contribute to an increased
risk of pancreatic cancer, suggest data from a cohort study, but
the researchers say insulin resistance could also play a part.
