To address the lack of omega-3s in the German diet, Fraunhofer researchers have developed an omega-3 rich food that will appeal to German consumers: the omega-3 sausage.
Recent studies show people tend to eat twice as much of foods labelled sugar free, fat free or whole wheat due to what dieticians call the ‘health halo’ effect. Dietician Kari Kooi lists the top five ‘health’ foods to avoid.
Having healthy gut bacteria could mean the difference between life and death, new research suggests. Healthy human gut bacteria protected mice against the effects of E. coli O157:H7 in a study carried out by the University of Michigan.
The AACCI has approved the Whole Grains Working Group’s characterisation of whole grain products, which states that whole grain food products must contain 8 g or more of whole grain per 30 g of product.
A Purdue University researcher says we should reconsider our opinion of potatoes and other white vegetables as they are just as important to a healthy diet as their colourful cousins.
Consuming diets higher in fibre may increase the risk for Escherichia coli O157:H7 infection and severe disease.
The potential impact of neighbourhood environment on residents’ body fat has been highlighted in a recent US study which examined the body mass index of low-income African-Americans linked to proximity of fast food restaurants.
A new feature on the food label-scanning app FoodSwitch will help coeliacs and people intolerant to gluten make more informed decisions in the supermarket.
Researchers have discovered the secret of potato chips - why it is that once you pop, you can’t stop - and have even come up with a complicated-sounding name for the phenomenon: hedonic hyperphagia.
Banning the use of trans fats is one of the most effective ways to prevent some of the world’s biggest killer diseases, according to a University of Sydney study published in the Bulletin of the World Health Organization.
Could there be such a thing as healthy chocolate? University of Warwick researchers say there could be.
A new study conducted at Technische Universität München and the University of Vienna has shown that natural oils and fats regulate the sensation of fullness after eating, with olive oil being the most effective.
If an apple a day supposedly keeps the doctor away, what does it do to the allergist? Scientists may be able to genetically engineer apples that don’t trigger allergic reactions, but would people want to eat them?
Tomato could soon be living up to its ‘love apple’ title, improving heart health by lowering cholesterol. Researchers have genetically modified tomatoes to produce the actions of good cholesterol.
The turf war between dairy and soy proteins still has some way to go as researchers dig deeper into the proteins and look at essential amino acid content and bioavailability.