Could personalised diets be the new frontier in food marketing?
10 September, 2014Personalised medicine is making its way into the US, with blood tests at the heart of changes to the way consumers see their health. Canadean predicts that this technology will also shift into personalised diets.
Familiar ingredients entice consumers to healthy eating
09 September, 2014The report ‘Healthy Dining Trends’ released by market research company Mintel, endeavoured to uncover what motivates Americans to eat healthfully.
Healthy snacks at meal times an opportunity for food marketers
08 September, 2014US consumers are eating traditional snack foods, particularly snacks with a perceived health benefit, in between and at meals. This behaviour will drive the growth of snack foods eaten at main meals over next five years, according to The NPD Group.
Junk food shown to change eating behaviours
05 September, 2014Junk food changes eating behaviour in rats, causing them to stop seeking out novel foods, a new study has shown. The researchers say this could explain why excessive junk food consumption can weaken self-control and lead to overeating and obesity.
Tackling micronutrient deficiency with fortified condiments
04 September, 2014The answer to widespread micronutrient deficiencies? Condiments! Fortified condiments, that is. University of Illinois researchers are working with the WHO to fortify condiments and seasonings to redress micronutrient deficiencies.
Forget tanning: fruit and veg is the key to a truly healthy glow
03 September, 2014New research reveals that skin colouration from fruit and vegetable intake is perceived as more attractive than a suntan.
A cup of tea and a fruit salad, followed by a brisk jog to the wine bar
03 September, 2014Research presented at the ESC Congress has revealed that daily fruit consumption cuts the risk of cardiovascular disease, while drinking tea reduces non-cardiovascular mortality. However, wine only protects against CVD in people who exercise.
UK hospital admissions for malnutrition rise by 19%
03 September, 2014Reports of a 19% rise in the number of people in the UK who were admitted to hospital with malnutrition have prompted market researchers at Canadean to review their research into the areas of nutrition and consumer behaviour.
Socioeconomic status predicts salt intake
01 September, 2014Researchers have found that British people from low socioeconomic backgrounds still eat more salt than those from higher socioeconomic positions, irrespective of where they live.
Bacteria that protects against food allergies identified
27 August, 2014Researchers have discovered that a common class of gut bacteria can protect against food allergies, potentially paving the way for probiotic therapies to treat food allergies.
It’s not me, it’s my gut bacteria!
19 August, 2014Gut bacteria outnumber our own cells about 100-fold but this numerical dominance may not be their only claim to fame. It seems that these bacteria may very well be affecting both our cravings and moods to get us to eat what they want and may be driving us towards obesity.
Cardiometabolic risk increases with twice-weekly instant noodle consumption
15 August, 2014Research has shown that significant consumption of instant noodles (ramen included) may increase a person's risk for cardiometabolic syndrome.
3540-calorie chain restaurant meal wins an Xtreme Eating Award
31 July, 2014The Xtreme Eating Awards highlight chain restaurant meals that are shockingly high in calories, saturated fat, sodium and sugar.
Frozen blueberries have higher antioxidant availability than fresh
25 July, 2014Most anthocyanins in blueberries are found in the skin, and freezing blueberries actually improves the availability of the antioxidants, according to research conducted by South Dakota State University graduate Marin Plumb.
High-fat diet linked to loss of olfactory function
22 July, 2014Eating a high-fat diet could lead to a loss of smell, according to Florida State University neuroscientists. The researchers found that a high-fat diet is linked to major structural and functional changes in the olfactory system.
