For the first time UK scientists have shown what the food poisoning bug Salmonella feeds on to survive as it causes infection: glucose. The discovery of the weakness for sugar could provide a new way to...

One of the world’s leading flavours and fragrances firms has developed new technology that they believe will assist food manufacturers address the issue of high salt levels in processed foods. Givaudan...

Givaudan, one of the world’s leading flavours and fragrances companies, has identified a bitter taste receptor which could pave the way for even more stevia products following the approval of the...

New Zealand scientists have reported that heavily processed foods with a high glycaemic index (GI) could be addictive in a similar way to drugs. Simon Thornley, from the Auckland Regional Public Health...

According to Oxford researchers working with colleagues in Norway, chocolate, wine and tea enhance cognitive performance. The team, from Oxford’s Department of Physiology, Anatomy and Genetics and...

A new industry grant, to a team University of Queensland researchers, is expected to lead to an improvement in foods provided to elderly patients with swallowing difficulties. Led by the Australian Institute...

Nestlé, a world leading food manufacturer, is now attempting to create scientifically based foods to assist consumers in leading healthier lives. The Nestlé Research Center will work in combination with...

The creation of foods which cater directly toward specific consumer preferences and needs may appear a forlorn goal but Nestlé are seeking to make it reality. The Nestlé Research Center, Lausanne, Switzerland,...