Nutrition/Nutrients

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,…

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…

New research has shown some of our least favourite vegetables could be the most beneficial when it comes to preventing advanced blood vessel disease. Published in the British Journal of Nutrition the research has found higher…

IMAGE: Hans Stein and others at the University of Illinois found that a new high-protein distillers dried grains with solubles product, ProCap DDGS, is nutritious and digestible by growing pigs. view more  Credit:…

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…

IMAGE: The hormone FGF21 is made in the liver and acts in the brain to suppress sugar intake and the preference for sweet taste. The cartoon illustrates the role FGF21 plays... view more  Credit: Matthew…

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…

A study that set out to measure how much wildlife domestic cats eat to supplement the food they are given by their owners was unsuccessful due to an unexpectedly high variability in cat food ingredients. This accidental discovery suggests…

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…