Food Research Related Content

The UK government will now fine food businesses £2,500, if they don't put calorie information on menus.

Over a quarter of study participants contaminate salad with raw chicken – not washing surfaces efficiently or cooking chicken properly can pose great threats to food safety.

Reducing sodium intake can help patients with heart failure, where having a lower salt intake will not prevent death, but can improve symptoms and quality of life.

'You are what you eat' has never rung so true, as researchers uncover links between the gut microbiome and personality traits - so, can nutrition change our psychology? 

In a ground-breaking moment, scientists reveal that 70% of "healthy" BMI participants were able to achieve type 2 diabetes remission.

Francesco Mastrapasqua, Institutional Affairs Manager at EPTA SPA, underlines what we need to know about sustainability in the food retail sector.

Experts warn that an increasingly unhealthy diet is not only bad for humans, but also global agrobiodiversity – slowly damaging human health and the Earth.

What information is available for food allergy in Africa?

Croplands relocation could restore habitats and lessen carbon emissions, if major food crops were moved to minimise environmental impact.

Cattle production is under serious economic threat due to the increasing heat stress placed on the animals – facing a financial loss of up to $40 billion yearly.

Professor Apichart Vanavichit, Director of the Rice Science Center offers insight into how the next generation of glutinous rice varieties are critical to food security in Thailand and Laos.

Jeanette C. Mostert & Alejandro Arias Vasquez from the Departments of Genetics and Psychiatry at Radboud University Medical Center Nijmegen, The Netherlands, lift the lid on improving mental wellbeing through a healthy diet

Plant ecologists suggest that people should be eating more insects and using the insect waste to grow crops, as it gives added nutrients to the soil we use.

Debbie Pierce and Winy Vasquez examine the important role  forests have played in food security during the Covid-19 pandemic.

Bengt Fellbe, Leader at SSEC, argues that sustainable and climate-smart food production requires competent and cutting-edge technology

Researchers analysing dietary habits find that those who consume meat five times or less weekly have a lower cancer risk.

The University of Illinois team have figured out which gene controls protein content in soybeans - a breakthrough for global food security.

People who have successfully lost weight share their tips and healthy habits for keeping their weight off long term – including eating healthily, exercising, and setting daily goals.

Professor Dr Apichart Vanavichit, at the Rice Science Center, explains how DNA technology can create a high-quality Thai Jasmine Rice.

A study finds that parents are less likely to buy sugary drinks when they have warnings about health on their labels – reducing sugary drink purchases by 17%.