Larger serving sizes on a food’s packaging encourage people to eat less, US researchers have found, as consumer groups in Europe put pressure on policymakers to help food manufacturers set realistic portion sizes.
Japanese researchers have devised a method to make one of the sweetest natural sweeteners even sweeter in a development that will be seen as a breakthrough at a time when consumers are moving away from sugar.
Moderate chocolate consumption may help expectant mothers and their fetuses by reducing stress and providing antioxidants that guard against reproductive diseases and pregnancy complications, say Italian researchers.
Low energy sweeteners commonly used in diet sodas may help with weight loss, says a University of Bristol study, adding that confusion among consumers between sweeteners and sugar needs to be addressed.
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.
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.
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.
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.