The Australian Beverages Council has called findings from a recent study that suggests a link between beverage consumption and depression “unfounded” and has criticised the authors’ scientific methods.
A link between a human gene and the composition of human gastrointestinal bacteria has been identified.
While ready meals often get a bad rap for being a less-than-healthy choice, they’re at least healthier than recipes pushed by popular TV chefs, according to researchers from the UK’s University of Newcastle. Their advice? Stick to making it yourself.
According to a literature review conducted by RTI International, using text and colour to describe nutrient levels, rather than just numbers, is a more effective way to ensure consumers understand nutritional information.
The Australian Beverages Council has responded to the government’s announcement that it has commissioned a study into the effects of mixing alcohol and energy drinks.
Researchers at Swinburne University of Technology are working to develop early detection of Campylobacter jejuni bacteria - a significant contributor to foodborne illness in Australia and around the world.
A team of researchers from the UCLA Henry Samueli School of Engineering and Applied Science has developed a lightweight smartphone attachment that can detect allergens in food samples.
A team of scientists from the Research Laboratories at the Fondazione di ricerca e cura Giovanni Paolo II have found that the poorest people in the Mediterranean region simply can’t afford to stick to the Mediterranean diet.
According to a Thermo Fisher study, the Accucore C18 column provides a qualitative analysis of bilberry extract and a quantitative analysis of cranberry extract with 20 min time savings when compared to the Acclaim 120 C18 column.
Researchers have found that by influencing the juiciness of processed meat products, a salt reduction of 15% or more can be achieved while retaining the same salt perception.
Nuts are back on the menu for dieters, following the release of a Nuts for Life health report that busts the diet myth that eating nuts makes you fat.
Recent research has revealed what most of us suspected all along: fast food hasn’t got any healthier. Temple University research shows that the average calorie content of foods from eight US fast food outlets has changed only minimally.
Some children who have mild egg allergies can tolerate small amounts of baked hen’s egg, according to the American College of Allergy, Asthma and Immunology, and 55% may outgrow their allergy entirely.
The percentage of the world’s population aged 60 and over will reach 22% by 2050, presenting both challenges and opportunities for the food industry. Leatherhead’s new report discusses both.
After determining global food losses in terms of kilocalories per person, it has beed established that halving current food losses would mean feeding an extra billion people.