A study reveals that Neolithic Britons drank milk and even processed it into cheese, suggesting that milk has been a staple part of human diets for centuries.
Meat-free alternative products are increasingly popular with consumers, but new research has found that many are packed with salt.
We are entering an age where science and technology can help identify which foods can best help us manage our weight and overall health.
A survey of food and drink products from around the world has found that the UK has the healthiest packaged consumables of the 12 countries and territories surveyed.
Unflavoured full-fat milk, yoghurt and cheese option added, egg limit lifted but red meat limit placed in the latest Heart Foundation healthy heart diet guidelines.
New research has revealed that our dietary choices can impact our gut bacteria, leading to what researchers call a 'leaky gut' and insulin resistance.
A US study encourages food manufacturers to reformulate or replace over-processed packaged and unpackaged foods with healthier options.
Researchers found men who ate two or more servings of yoghurt a week were up to 26% less likely to develop abnormal growths, known as adenomas.
German researchers have identified new pathogens in beef and cow's milk products that could cause inflammation and increase the risk of cancer in humans.
Scientists have found L-glutamine could be a viable alternative to antibiotics to help improve piglet welfare following weaning and transport.
Two European studies have found positive links between highly processed foods and risk of cardiovascular disease and death.
Researchers found higher soy intake was linked to a 77% reduced risk of osteoporotic fractures in younger women.
Quadram Institute Bioscience and the University of Newcastle have recently signed a memorandum of understanding which will see them work together to address global food and health challenges.
The consumption of fruit and vegetables has dropped 13% in 11 years in Canada, according to a recent food group consumption analysis.
Bacterial infection is the likely cause of resin canal discolouration in Australian mangoes, which is estimated to cost the NT mango industry between $5m and $10m per year.