Cocoa extracts could help prevent Alzheimer’s disease and may eventually come in chocolate form, according to a leading neurology doctor.
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.
Replacing intake of dietary saturated fat with unsaturated fats may still be the best for heart health, according to new Harvard review that warns against increasing intake of saturated fats.
The first study of its kind has found the intake of whole grains by pregnant women in Singapore is below international guidelines, potentially increasing their risk of developing gestational diabetes.
People who drink diet beverages may compensate for the absence of calories in the drinks by feasting on extra food that is loaded with high levels of sugar, salt and...
Flaxseed intake during lactation should be limited as it may change maternal adrenal function, research in rats has suggested.
Companies who reformulate to reduce sugar may risk losing more consumers than with reduced fat, find researchers.
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Consumption of refined carbohydrates, like refined grains and added sugars, significantly increases the odds of depression among postmenopausal women, researchers claim.
Campden BRI has received formal approval as a Centre of Excellence for Food Science and an Industry Specialist in Bakery, by the National Skills Academy (NSA).
Shrimp-fortified corn snacks contain 70% more protein and make good use of an underused local fish source, say Iranian researchers.
Saturated fats are not associated with an increased risk of death, heart disease, stroke, or type 2 diabetes, says a new study published in the BMJ.
Chia mucilage gel can be used to directly replace vegetable fat in pound cakes without impacting texture or color, researchers have found.
Frito-Lay has developed a microwaveable snack pack that enables consumers to heat chips before eating.
If iron flour fortification is to work sources and levels approved by the World Health Organisation (WHO) are required and actual consumption must be considered, says food fortification expert.
Despite a surge in popularity for gluten-free (GF) products, they are no healthier than their glutenous counterparts, according to new research from The George Institute for Global Health.
Frito-Lay has developed a method to puff nuts and legumes for enhanced-texture snacks.
Runners adding chia seeds to their diet in the belief that it will boost athletic performance may be disappointed to hear that the ‘superfood’ may not enhance their performance, says...
Consumers are gravitating towards less healthy ready-to-eat (RTE) cereal products and it has nothing to do with price or availability, find researchers.
The insect protein market has been relying on its youthful enthusiasm and faith in sustainability but it needs a solid business plan to move forward, says Invenire as it seeks...
Nestlé has developed a method that combines cold extrusion and oven baking to manufacture puffed, hollow snacks that are light to eat but resistant to breakage.
Fortifying flour with micronutrients is effective in decreasing national prevalence of anaemia, say researchers who looked at 32 different countries.
Whole grain foods should be promoted for health – but the term needs a standard definition to encourage innovation among food companies, say nutrition researchers.
Green tea compounds could be used to develop low glycemic index (GI) baked and steamed breads, claim researchers.