Research

A study published in the British Journal of Nutrition shows that eating almonds daily may improve certain factors associated with heart disease risk. The randomized,...

A new global study projects that a government-supported policy to reduce salt consumption would be highly cost-effective across the world. Based on costs and...

Teenagers and young adults in Australia consume more soft drinks, burgers and chips than any other age group according to a report released on...

A new World Health Organisation (WHO) guideline recommends adults and children reduce their daily intake of free sugars to less than 10% of their...

Researchers from Cornell University and the U.S. Department of Agriculture (USDA), Agricultural Research Service are releasing a nutritious red rice cultivar that should appeal...

The Barry Callebaut Group and its partners have improved the process of cocoa fermentation. Researchers from the company, VIB (Flanders Institute for Biotechnology) and KU...

Lloyd’s Register Foundation has agreed a £500,000 (US$608,190) grant to the world leading food sciences institution, Wageningen University and Research (WUR), supporting the Safe...

A Purdue University-led program training students on producing sustainable food and electricity for populations through solar energy received a National Science Foundation (NSF) Research...

A Purdue University-led analysis of breast milk concludes that levels of health-promoting compounds known as carotenoids differ by country, with the US lagging behind...

The presence of Clostridia, a common class of gut bacteria, protects against food allergies, a new study in mice finds. By inducing immune responses that...