The term ‘nutritious’ is regularly used in product marketing, but the way in which consumers and ‘experts’ view the word may be different, say researchers calling for an agreed definition.
When it comes to maintaining muscle mass and fighting the risk of frailty, it’s not just about how much protein you get but how often you get it, new research suggests.
Prinsen Food Group is set to buy Gustav Berning in a deal that will see the two merge to become one of the largest manufacturers of private label and branded active nutrition products in Europe.
Children who regularly eat breakfast are more likely to meet recommended nutrient intake (RNI) and lower RNI levels of key nutrients, reports a study in the British Journal of Nutrition.
Researchers claim that almost 150 million people (1.57% of the world’s population) may be placed at risk of protein deficiency by 2050 if levels of carbon dioxide in the atmosphere continue to rise.
Eating almonds could help boost levels of ‘good’ HDL cholesterol while also improving the way it helps remove ‘bad’ cholesterol from the body, say researchers.
An academia-industry collaboration has agreed on a definition that makes the whole grain content in foods clearer in its labelling, with the aim of providing clarity for consumers and manufacturers.
Malnourishment during pregnancy could have an effect on the weight of future generations, says a new study. Meaning the health of our grandmothers could affect our own growth.
New ‘traditional use’ system could be source of new 13.1 claims
Simplification and centralisation of the European novel foods process means applications based on traditional use will soon be allowed – Resulting in shorter and cheaper routes to market, and the potential for using new fruits and juices that could come...
A signalling molecule produced by the the omega-3 fatty acid DHA could be used to target age-related conditions and diseases including stroke and Alzheimer’s, new research suggests.
From do-it-yourself kefir kits and lacto-fermented vegetable juices to kvass and spreadable cheese-style tempeh – what’s trending and what's next for the fermented food trend in Europe?
Walnut consumption may increase the amount of beneficial bacteria in the gut, according to a recent animal study published in The Journal of Nutritional Biochemistry.
‘Hold the green beans but pass the sweet sizzlin’ ones.’ Using indulgent words to describe vegetables makes people eat more of them – even if there is no difference in the way they are prepared, say Stanford scientists.
There is a low awareness of the beneficial effects of green pea in many countries, despite growing evidence of clear health effects, say those behind a new study.
