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.
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.
Two recent studies examined the relationship between diet and semen quality - so be careful with full-fat dairy and carbs if you want to optimise your fertility.
Young adults can boost their working memory by increasing omega-3 fatty acid intake, research from the University of Pittsburgh has shown.
In this increasingly litigious country, we’re rather used to blaming someone else when things go wrong. But have we taken things too far when food processors are constantly under pressure to modify their products to improve public health?