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Latest research into food science, saturated fat, trans fats, sodium reduction, celiac disease

R&D

Why do some people with a genetic predisposition to celiac disease develop it and some people don't? Are saturated fats really as bad as we have been led to believe? Does labeling calories on menus really change consumer behavior? And how much sodium is too much? Stay up to date with all the latest food and beverage research in this section of FoodNavigator-USA.

Smaller plates, smaller portions? Not always, says study

Smaller plates may not encourage overweight teenage girls to reduce portion sizes because they may be less attentive to visual cues, according to a study.

Home cooks who watch food shows tend to be heavier than viewers who do not cook

New research suggesting sourcing recipes online, in print and in person may be healthier than from television could shed light on marketing opportunities for food and beverage companies with healthier...

An apple a day: It won't keep the doctor away, but might keep the pharmacist away

While an apple a day won't keep the doctor away, it could mean fewer prescription medications, say researchers.

Oxfam: World’s biggest food companies must ‘walk the talk’ on sustainability

Eight of the 10 biggest multinational food companies have improved their food security and sustainability policies over the past year – but all must do more to put their commitments...

Prebiotic fibres show appetite regulation promise in children

Long term intake of prebiotic fibre could aid appetite regulation and lead to reductions food intake that positively impact body weight in children, say researchers.

Mediterranean diet: Not just healthier but also better for the environment?

While the health benefits of following a Mediterranean-style diet are well-known, new research has also suggested that the dietary pattern also leaves less of a carbon footprint than other options.

Nearly three-quarters of pregnant women do not get enough omega-3, finds study

Despite being critical for infant development, just 27% of pregnant women get enough omega-3 to meet current European Union (EU) recommendations, say researchers.

Blue Pacific, MycoTechnology ink partnership deal

Natural flavoring manufacturer Blue Pacific Flavors will distribute MycoTechnology Inc.’s full food technology portfolio as part of a global strategic partnership announced this month.

Changing how rice is cooked could cut calories

A novel cooking and cooling process for rice could help slash the number of calories absorbed by the body by more than half by increasing levels of resistant starch, say...

News in brief

Glyphosate ‘probably carcinogenic to humans’, says IARC; conclusion ‘not supported by scientific data’, says Monsanto

Monsanto says the view of the International Agency for Research on Cancer (part of the World Health Organization) that the herbicide glyphosate is “probably carcinogenic to humans" is at odds...

Fat fighting microbes? New study backs GM probiotic to supress obesity

Intestinal bacteria that have been genetically modified to secrete appetite supressing metabolites could help battle obesity and type 2 diabetes, according to initial findings in mice.

Nestlé files whey world patent: Lactoferrin for infant memory and learning

Nestlé has filed an international patent for the whey fraction lactoferrin to improve memory, learning speed and promote brain maturation in children.

Grocers rearrange stores to better position healthy foods, FMI survey finds

As consumers’ understanding of food as a health management tool expands, retailers nationwide are changing how they stock and promote products to better drive sales and be considered a wellness...

Academics challenge research that links diet soda to bigger waistlines

Academics have questioned a recent study that has attempted to establish a link between an increase in waistlines and the intake of diet soft drinks.

Spread protein throughout the day for muscle gain and weight loss: Nestlé study

Balancing protein intake throughout the day - rather than having the bulk as part of an evening meal - helped participants in a study to boost muscle gain by nearly 20%...

Shrinking household sizes are changing how Americans eat, buy food

A whopping nine out of 10 consumers prefer to eat at home, but the size and make-up of those households are changing and so are consumers’ needs from food and...

Special edition: Joy in juice and smoothies

'A surprisingly good taste': Tropicana files patent to tackle aftertaste in calcium fortified juice

PepsiCo brand Tropicana has developed a method that blends calcium sources to overcome aftertaste issues in fortified juices. 

What's hot in beverage technology?

To Drinkfinity – and way beyond! Technology evolves to meet demand for personalized drinks

Personalised beverage hydration systems, one-of-a-kind bottles, and capsules which can transform a plain glass of water into something else entirely - the marriage of technology and personalisation is changing the...

Savory bars ‘reinventing’ sports nutrition

America’s sports nutrition market has been re-shaped by a clear shift towards savory flavors and meat in the bar category, says Packaged Facts.

Tiny Farms: Edible insects are a novelty today, but they’ll be mainstream tomorrow

Two or three years ago, you could count the number of US firms using cricket flour in food products on the fingers of one hand; today there are more than...

Emotional eating: Sad or action-packed movies inspire more munching

Snack makers may get better traction by marketing to consumers who watch sad or action-packed movies and television than those who prefer comedies and talk shows, if the amount of...

Patent Watch

‘Little extra effort’ for latest heat resistant chocolate process, says Mondelēz

Mondelēz has developed a method to produce heat resistant chocolate that it says can easily be integrated into existing processes.

IN PICTURES: From WTRMLN WTR to Temple Turmeric, beverage trendwatching at Expo West

From watermelon juice with a dash of lemon; to artichoke water with ginger; maple water; coconut smoothies; caffeine water; protein-packed dairy and non-dairy beverages; and a new wave of turmeric-laced...

Trial backs oral probiotic to fight off dental implant problems

Supplementation with Lactobacillus reuteri Prodentis could help to reduce inflammation and other common complications associated with dental implants, according to new RCT data.

Cooking pasta removes certain wheat allergens

Certain wheat allergens are released and lost when pasta is boiled while others are highly resistant and remain during the entire digestion process, researchers from Italy have found.