Nearly a quarter of British adults skip dinner at least once a week, with many saying that they lack the time to prepare a meal, according to a new report from Canadean Custom Solutions.
A new survey has revealed that far from enjoying a traditional full English each morning, many Brits are skipping breakfast because they say they do not have enough time.
A novel food-grade oleogel made of cellulosic polymer, surfactant and oil could be used to substitute trans fats in foods, according to new research backed by Kraft Foods.
Leyered or otherwise uneven distribution of salt is a 'powerful strategy' to compensate for salt reduction in hot snack foods, and will help manufactures design healthier products while optimising taste, say researchers.
A lack of sleep could alter the way our brains work, making us more likely to consume unhealthy snack products than healthier options, say researchers.
There is a great market opportunity for industry and food technologists to collaborate with medical nutrition specialists in order to provide new and improved low-protein cereal-based goods for people with specific medical conditions, say researchers.
Front-of-pack nutritional information, in any format, has a very limited impact on the way consumers choose products in a retail setting, according to new data.
Eating a junk-food filled diet during pregnancy may affect the development of brain pathways in developing babies, permanently altering responses to foods that are high in fat and sugar, say researchers.
Gluten-free grains amaranth, quinoa and kañiwa can be used to develop novel corn-based extruded snacks with improved expansion and softness, finds new research.
Fibers from the blue lupin kernel may improve the function of the colon and potential reduce the risk of colon cancer, says a new study from Friedrich Schiller University of Jena in Germany.
The gluten-free foods market has continued to grow as new ingredients and technologies have significantly improved the taste of products, according to experts at the Institute of Food Technologists’ annual meeting.
People who eat during times of stress seek out food they consume through habit - regardless of how healthy or unhealthy that food may be, say researchers.
Consumption of high-energy snack foods and sugar sweetened sodas may be associated with an increased risk of colorectal cancer, according to new research.
Wholegrain consumption in Denmark has risen significantly thanks to industry efforts to incorporate the grain into breads and other food products, according to a new study.
Using ingredients from chick peas, dry peas and lentils - which are richer in fiber, protein, and micronutrients than gluten-free staples rice and tapioca flour - could significantly improve the texture, nutrient quality and shelf-life of gluten-free...
While many studies have linked depression and bad moods to food intake, it may actually be that good moods and positive emotions are the main driving factor for food indulgence, according to new research.
The levels of iodine provided by fortified breads is not enough to provide for the requirements of pregnant women and their developing babies, according to new research which recommends the additional use of supplements.
Pizza was the single biggest contributor of sodium to the diet of young Americans in the period 2003-2008 according to a new analysis of dietary intake data from the government’s National Health and Nutrition Examination Survey (NHANES).
Infrared radiation (IR) can be used in place of part of the traditional frying process to reduce fat in gluten-free donuts without impacting taste, research finds.
People with mild depression or anxiety may have modified perceptions of how fat, sweet and bitter flavours which could result in higher consumption levels of unhealthy foods, researchers suggest.
Kellogg and General Mills have largely slashed sugar and sodium and upped fiber in their US ready-to-eat (RTE) breakfast cereals, but in a number of products the sugar and sodium levels have risen or not changed, new findings show.
The European Union must embrace a mandatory folic acid flour fortification program given the prevalence of neural tube defects (NTDs) in newborns across the region, say researchers.
An evolutionary trait that helped predecessors store energy in times of food scarcity may now be the driving factor behind obesity, say researchers studying the reason behind late-night snack cravings.
Food and snack manufacturers should be looking at innovative solutions that involve using less salt to do more, rather than simply using salt replacement products, according to Wayne Morley of Leatherhead Food Research.
Researchers and industry wishing to reduce acrylamide levels in food should put more work in to understanding the full formation mechanism of the potential carcinogen - and how antioxidants can be used to block these step, according to, say researchers.
Molecular analysis has revealed a new route for the biosynthetic production of key strawberry aromas that may help industry produce products with 'the true flavour of strawberry', researchers have revealed.
The heart health benefits of walnuts may be linked to different parts of the nuts acting on different physiological functions, says new data in the Journal of Nutrition.
While health-conscious consumers are increasingly sprinkling almonds, walnuts and other more ‘upmarket’ (and expensive) nuts on their oatmeal or Greek yogurt for a nutritional boost; peanuts - especially the salted, oil-roasted, variety - do not bask...
Remember the gluey texture of the oatmeal your mom served you as a kid? Turns out, this is a good thing, according to new research comparing the satiating effects of oatmeal versus ready-to-eat cereals.
Combining pea protein with oat fiber or apple pectin may help reduce cholesterol, with the effects being additive, suggests new results from the University of Milan in Italy.
Millet is nutritionally superior to wheat and other gluten-free grains, yet a lack in novel processing technologies at a commercial level is holding industry use back, a new review finds.
Obesity-prone minority US children from low-income families could reduce their body mass index (BMI) by prolonged consumption of ready-to-eat (RTE) breakfast cereals, new research suggests.
Fiber content of extruded snacks can be upped while the glycemic response is lowered with the inclusion of beta-glucan fractions from barley and mushrooms, finds new research.
Better use of multiple emulsion systems could help industry to develop better functional foods by reducing levels of fat, sugar and salt whilst also providing ways to incorporate bioactive compounds, researchers say.
Only one in ten US consumers gets the recommended amount of fiber, but fibrous whole grain ready-to-eat (RTE) cereals can boost daily intake by around 14%, a new study finds.
Texture is important for the liking of a food, but it also offers valuable clues to our expected feelings of fullness. Now experts believe that subtle alterations in food texture can trick us into feeling fuller for longer.
UK new product development (NPD) specialist Omniceutica has developed a process that transforms apple pulp and surplus fruit waste from cider making into nutrient-dense, bite-sized snacks.
Corn snacks fortified with omega-3 fish oil and fish protein powder through seasoning are accepted by children and stable but shelf-life is limited to 12 weeks, a new study finds.
