A German scientist believes he has discovered the scientific explanation for chocolate’s unique aroma and taste. Professor Peter Schieberle, of the Technical University of Munich, says a combination...

Scientists at the University of Cambridge, in the UK, have found high levels of chocolate consumption might be associated with a one-third reduction in the risk of developing heart disease. The research...

New research on obesity, published today by the world-renowned medical journal The Lancet, has revealed that, for decades, dietitians and doctors have been basing weight-loss advice on mistaken assumptions. The...

Research by some Canadians published this week by the Journal of the American Medical Association suggests that when it comes to lowering LDL levels (the so-called ‘bad cholesterol’), what you eat...

An economic analysis of the impact of requiring higher nonfat solids in fluid milk has shown consumers would benefit from the additional nutrients with little impact on the price of a gallon of milk in...

The Nestlé Research Center, based in Lausanne, Switzerland, has donated USD 500,000 to the Cleveland Clinic’s Lerner Research Institute, USA. The gift will fund a collaborative study focused on...

Scientists from the Nestlé Research Center in Lausanne, Switzerland, presented at the HealthGrain (http://lund2010.healthgrain.org/) conference in Lund, Sweden, new findings which confirm that a diet...

A new study utilising the Roy Morgan Health Care Monitor has identified that food allergies are more prevalent then previously thought. There are approximately 836,000 people in Australia who report suffering...

US researchers have suggested that organic products are failing to gain mainstream appeal in the country, despite increasing retail penetration and media attention. According to research firm TABS, there...