A team led by Professor Koh Woon Puay from the Healthy Longevity Translational Research Programme at the NUS Yong Loo Lin School of Medicine, studied the data on consumption of fruits and vegetables among middle-aged Singaporean Chinese.
Despite a considerable rise in awareness of the impact of food production and waste on climate change, the UK is still falling behind in sustainability responsibilities, according to new research from meal plan company KBK.
US consumers are eating more whole grains for their perceived health benefits, flavor and sustainability credentials, according to a recent survey of 1,505 adults.
EIT Food, a food innovation ecosystem supported by the European Institute of Innovation and Technology (EIT), is launching a program in which ten “FutureFoodMakers” will call for a radical transformation in the food sector to promote healthy food access.
The Philippines’ Department of Health has adopted a new administrative order to eliminate industrially produced trans fat from its food supply by 2023 – becoming the 45th country to do so.
Mycotech lab is an Indonesian biotech startup that has been involved in developing a leather-like material made from mushroom mycelium, called mylea™️.
If there's a single way of eating that persists in laying claim as one of the healthiest, it's the Mediterranean diet. Experts continue to sing its praises.
There is a slow but steady shift in Indian consumers’ diet composition as they are moving from more cereal-based diet to one which has more of fruits, vegetables, milk and meat.
Whether you're creating a creamy sauce from scratch, burrowing a blob in a baked potato or plopping a dollop on a perfectly cooked steak, butter is a natural enhancer for just about any food.
