Food/Food Science

A new paper in Q Open finds that the availability of fast food restaurants on the route between children's houses and their schools does not affect children's weight. Reducing the rate of childhood obesity is a top public health…

A researcher from University of Southern California published a new paper in the Journal of Marketing that explores whether attractive food might seem healthier to consumers. The study forthcoming in the Journal of Marketing is titled…

Researchers from Illinois State University, North Carolina State University, University of South Carolina, and University of Maryland published a new paper in the Journal of Marketing that examines the impact of moving nutrition labels,…

People with type 2 Diabetes (T2D) are frequently told to avoid eating potatoes, and other high Glycemic Index (GI) foods, because of the longstanding perception that these foods make it difficult to control blood sugar levels. This is…

IMAGE: USask plant scientist Kirstin Bett. view more  Credit: Debra Marshall Photography With demand for lentils growing globally and climate change driving temperatures higher, a University of Saskatchewan-led…

IMAGE: Latin name: Gonepteryx rhamni. view more  Credit: Andrew Bladon Researchers have discovered significant variations in the ability of different UK butterfly species to maintain a suitable body temperature.…

IMAGE: A new variety of slow-darkening pinto beans shows benefits for the entire value chain. view more  Credit: Juan Osorno Pinto beans are good for us. They are nutritious, packed with protein and fiber. They also…

Cambridge scientists have developed a new way to fortify shellfish to tackle human nutrient deficiencies which cause severe health problems across the world. The team is now working with major seafood manufacturers to further test their…

One in four adults in the UK are experiencing food insecurity, which is likely to have left them susceptible to hunger and potential malnutrition, during the COVID-19 pandemic. That is the main finding of a survey published today by…

As much as a third of food produced for human consumption is wasted or lost globally every year. New research published in Frontiers in Microbiology suggests one way to take a big bite out of food waste is to use bread destined for the…