Research

A new study suggests that substituting whole grains for refined grains in the diet increases calorie loss by reducing calories retained during digestion and...

Consuming a dairy drink containing lutein-, zeaxanthin- and DHA-enriched egg yolk significantly improves macular pigment optical density, visual acuity and plasma lutein concentration in...

Scientists looking for traces of E. coli O157:H7 contamination in foods soon could have a new detection method on their hands - turning off...

Delivering beer and other beverages to bars in Boston and other cities with old infrastructure — where many storage cellars have no elevator access...

Scientists from Institut National de la Recherche Agronomique (INRA) and Danone Nutricia Research have shown the effect of a fermented milk product containing probiotics...

New trial shows that omega-3 supplementation may help slow cognitive decline in older adults, especially those who have mild cognitive impairment, DSM shared of...

Two Purdue University researchers have developed a hydrogenation process that could solidify soybean oil for food processing without creating trans fats, which have been...

The nutritional value of a food should be evaluated on the basis of the foodstuff as a whole, and not as an effect of...

Consuming high amounts of four major saturated fatty acids—found in red meat, dairy fat, butter, lard, and palm oil—may increase risk of coronary heart...

A new study commissioned by Food Supplements Europe has found that savings of €5.3 billion (US$5.77 billion) a year could be generated through the...