While many people have snacks, sugar and sodas pinned as the bad guys in the war against obesity, one recent study found little to no correlation between consumption of junk food and obesity.
Olive oil, black pepper, bread and cheese - restaurants and artisan ice cream makers are finding success with savoury flavours but will European manufacturers and retailers follow?
A possible reason for how caramel coated apples were behind a multi-state Listeria monocytogenes outbreak linked to seven deaths has been revealed by researchers.
Consumer trends are actively changing how food items are packaged, according to a report released at this year’s Pack Expo Las Vegas and Pharma Expo 2015.
Consumers end up eating for much longer stretches of the day than they had anticipated with over half of adults eating over a 15-hour span daily, says new research.
Consumers can make healthier choices from both traffic light and numerical labelling, but individuals’ levels of self-control can make a big difference to the effectiveness of an intervention, according to two new studies.
Disrupted insulin signalling in the brain along with a high-fat diet may result in overconsumption, while a normal diet has no effect, say researchers - who suggest that these altered brain functions can lead to us overconsuming fatty foods.
Protein ingredients are facing major challenges in developed markets, with stagnation in technical applications and uncertainty over health and sports markets, according to a report from Giract.
Scientists have identified a genetic defect in oil palms, called bad karma, which reduces yields – a finding that could save industry both time and money, they say.
Cocoa flavanols have been tied to lowering blood pressure and heart disease risk in new research by a Mars-backed project, but study authors say chocolate is too calorific to be a delivery vehicle.
Preserving the natural structure of plant fibre during food processing keeps blood sugar levels in check – meaning manufacturers can make their products healthier without changing the ingredients, say researchers.
The first commercial 3D printer for retail will be used to create gummies in different shapes, sizes, colors and flavors, says creator Katjes Fassin UK.
Fortifying biscuit with bee pollen may help manufacturers increase protein, fiber and polyphenol content without impacting taste, according to Polish researchers.
Consumers are significantly more likely to buy foods that carry front-of-pack nutrition labels irrespective of their nutritional value, according to a study published in Public Health Nutrition.
There are no major differences in nutritional content between private labels, national brands and hard discount goods – although private labels come out top for nutrition labelling, according to a French government study.
Fatty, sugary snacks have been popular in the US and UK for decades, but new research shows that the emulsifiers, fat and sugar content of some snacks, baked goods and candies may be creating harmful cycles within the human body.
NASA is exploring all forms of cutting edge technology, from 3D printing to high pressure processing and more to be able to transition its food system from the International Space Station to a Mission to Mars, says Grace Douglas, PhD.
Yeast species used in the beer, wine and bread industries can also be used in cocoa fermentation to create unique flavors for chocolate confectionery, say Belgian researchers.
Lack of media differentiation between different study designs has helped warp public perception of low- and no-calorie sweeteners, according to registered dietitian and diabetes educator Hope Warshaw.
Melbourne researcher Rohit Ashok Khot has found the sweetest way in the world to get people to exercise: he rewards others with chocolate treats made on a 3D food printer. The more they exercise, the smoother the chocolate they get to eat.
Dark chocolate often steals the spotlight for health claims, but new research suggests milk chocolate, which is sweeter, fattier and more popular, could offer the same benefits in high doses.
Consumers' affinity with beloved junk food brands can be strong – but trying to weaken it may be counter-productive by reducing preferences for healthy foods, say scientists.
It’s no secret the peer review system that is supposed to subject academic research to rigorous scrutiny before publication is not perfect, but a [mock] German professor has revealed just how much of a joke it often is.
A Nestlé-supported study has examined the causes of chocolate fat blooming, a process when white defects appear on the surface of chocolate because of fat crystallization – a serious problem for the global confectionery industry.
An trend for outsourcing science and research may be good news for contract research organisations (CROs) and open innovation partnerships, but does it mean that internal R&D is suffering?
Researchers from the Northern Arizona University (NAU) and Arizona Western College (AWC) concluded that dark chocolate confections containing only moderate amounts (60%) of cacao have an acute stimulating effect on the human brain and vasoconstrictive...
Public health messages intended to tackle obesity should focus on unhealthy eating rather than physical activity, which does not promote weight loss, according to an editorial published in the British Journal of Sports Medicine.
Just five days of eating extra amounts of fatty foods can cause long-lasting metabolic changes that alter how muscles process nutrients, new research has found.
Nestlé has filed an international patent for cocoa polyphenols as a treatment or prevention of eosinophilic esophagitis – an allergic reaction of the esophagus.
When faced with cardiovascular disease, Polish men and women modify their diets to increase their intakes of antioxidants, polyphenols and flavonoids, according to a national health survey.
Chinese scientists have completed the genome sequencing of Vanilla shenzhenica, giving way to hopes that a synthetic version of the world’s second most expensive spice.
The launch of oral caffeine strip Reon sees cigarette-making giant Imperial Tobacco diversifying its market attentions and targeting on-the-go urban professionals.
Researchers from the University of Groningen and Wrigley say that sugar-free chewing gum can trap and remove bacteria from the mouth that are responsible for oral disease such as caries.
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