People on low incomes consume just as much unhealthy food and drink
as the general population, and so bad diets are the result of
personal choice, according to a study published by the UK
The social context of consumer groups could contribute to the way
they perceive food products, according to a new study that examines
the differences between individualistic and collectivistic
Gum-chewers hoping their habit will protect them from dental plaque
and tooth decay would be better sticking to brushing as scientists
reveal the preventative effects of sugar-free gum may have been
A study at the University of Liverpool has shown up a strong
tendency for children to eat more after watching food adverts on TV
- a finding that lends support to recent UK curbs on junk food
advertising around children's programmes.
Barry Callebaut is funding research aimed at discovering the
component in cocoa butter responsible for an observed improvement
in insulin sensitivity, with the ultimate aim of developing
chocolate products for diabetics.
In the first of a new series of exclusive interviews, Professor Peter van Bladeren, Nestlé's director of science and research, tells Stephen Daniells how collaboration is key to innovation at the Nestlé Research Center.
The European Commission plans to review the EU's new hygiene laws
to determine whether further amendments are needed to strengthen
provisions related to meat inspection, gelatine, good food safety
practices and cold stores.