With satiety food formulations on the rise, breakthrough research from British scientists offers a deeper insight into the role of gut hormones on appetite and why a low GI (glycaemic index) meal, such as a morning bowl of porridge, keeps consumers feeling...
Formulating cakes with sesame oil, hydrocolloids and emulsifiers could replace fat in cakes, leading to low-fat alternatives of family favourites, suggests a new study.
Formulating rice noodles with alginate may enhance the structural properties of rice dough, which could lead to the development of a successful commercial rice noodle product, says a new study.
Portion-controlled packaging for snacks could play a dual role in fighting raging obesity rates by reducing consumer calorific in-take and heightening awareness to portion size, finds new research from the US.
The use of salt replacers in the diet, as a means of reducing sodium intake, may improve blood pressure and artery health, says a new study from China.
Adding the polyol glycerol to a whey protein based nutritional bar maintains the soft texture and consumer acceptability of the product during storage, says a new study.
Bread enriched with lupin kernel flour at the expense of wheat flour may reduce blood pressure and boost heart health, says new research from Australia.
Too much snacking on potato chips may increase the risk of hardening of the arteries, and raise the risk of cardiovascular disease, says a joint Polish-Swedish study.
Extracts from blueberries may reduce the size of tumours primarily found in infants and children, and improve survival, suggest new findings from a study with mice.
Reducing the intake of salt from the diet may improve the health of blood vessels, with the effects going beyond blood pressure benefits, says a new study.
Researchers at Tufts University have reported that low-carbohydrate diets may impair cognitive performance, following a study comparing an Atkins-type diet with a reduced-calorie regime.
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.
New pest management legislation in Europe could result in crop production shifting to other countries and prices for commodities shooting up, a study has warned.
Curcumin, the natural pigment that gives the spice turmeric its yellow colour, may reduce the potential detrimental effects of acrylamide, says a new study from China.
A fragment released from pectin may protect against cancer by binding to a protein that plays a role in all stages of cancer progression, suggests new research from the UK.
A joint US-Japanese study has identified the compounds in pre-germinated brown rice responsible for the potential health benefits of this emerging health food.
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.
Consumption of the flavour enhancer monosodium glutamate (MSG) may increase the risk of gaining weight, regardless of energy intake, suggests a new study.
Fortifying bread with folic acid and low dose vitamin B12 is effective in improving vitamin B blood status in the elderly, according to a new study from Holland.
Weight-conscious consumers often opt for mini-versions of snacks
and treats to stay trim, but it might actually have the opposite
effect, say scientists.
The consumption of popcorn is associated with a substantially
higher intake of whole grains and dietary fibre, says research,
indicating its benefits as a healthy snack.
An increased intake of trans-fatty acids may raise the risk of
breast cancer by 75 per cent, suggest the results from the French
part of the European Prospective Investigation into Cancer and
Nutrition.
A new animal study indicates that food calories, not just
sweetness, can trigger a positive response in the brain - a
breakthrough that could have implications for anti-obesity
strategies and the food industry.
Increased intakes of trans-fatty acids may increase the risk of
non-aggressive prostate tumours by about 100 per cent, suggests new
research from Harvard.
Outgrowing allergies to milk and egg may no longer be the case, as
new research from the US suggests the allergies are more persistent
than first thought.
Individual variations in the glycaemic index (GI) of white bread,
stated as 70 in the literature, may range from 44 to 132, says new
research that questions the utility of the index.
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.
Researchers from the Agricultural Research Service (ARS) have
created a fat replacement additive rich in soluble fiber,
beta-glucan, to tap into the low-fat food market.