Describing healthy food using indulgent words results in higher consumption, according to a study by researchers from Stanford University.
Researchers from the University of Bonn in Germany found that steviol glycosides are not altered during the extraction and purification process to make high-purity stevia extract.
A golden-orange fleshed banana rich in pro-vitamin A has been developed by researchers from the Queensland University of Technology (QUT).
Researchers from Hiroshima University in Japan have developed natural, gluten-free bread that has the airy texture of wheat-flour bread without using additives or gums.
Research survey has found distinct differences between Asian and Western consumers in attitudes towards nutrition and healthy eating.
Made from pinene, a fragrant chemical that gives pine trees their distinctive ‘Christmas smell’, possible applications of the plastic include food packaging, plastic bags, and even medical implants, say researchers from University of Bath.
Flowers are an untapped source of bioactive nutrients, according to researchers from the Polytechnic Institute of Bragança in Portugal.
Adding acai berries to your smoothie may improve vascular function and heart health, according to researchers at the University of Reading (UK).
Using big data can speed up foodborne illness outbreaks investigations to just a few hours, compared to the weeks and months that traditional investigations take. With as few as 10 medical-examination reports of foodborne illness, researchers at were able to narrow down the investigation to 12 suspected food products.
Researchers believe there are untapped consumer markets for ancient foods such as einkorn, emmer, and spelt, which were popular before the rise of industrial farming and the green revolution in the 20th century.