Adding very small amounts of sugar or salt to food may increase vegetable intake by reducing bitterness, and could be an important first step in getting children to eat leafy greens, researchers have found.
A miniaturised sensor that can be mounted on a tooth has been developed to transmit data on glucose and salt intake, in a development highlighting the progress made in health-monitoring wearable devices.
An American Heart Association report says diets rich in monounsaturated fatty acids from plants are associated with a lower risk of dying from heart disease or other causes compared to diets rich in monounsaturated fats from animals, which are linked...
The prospect of extending a product’s shelf life, improving food safety and enhancing its taste, took one step closer to fruition in a series of innovations outlined by an industry-academia consortium.
The VTT Technical Research Centre of Finland is developing a new way of producing what it says are healthier, cheaper and more sustainable plant-based foods through plant cell culture (PCC) technology.