SUBSCRIBE

Breaking News on Food & Beverage Development - North AmericaEU edition | Asian edition

News > R&D

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.

IFF expands emerging markets footprint with new state-of-the art facilities in Indonesia and Chile

International Flavors & Fragrances (IFF) has opened a state-of-the-art flavors creative facility in Jakarta, Indonesia; and will open a sales office and applications laboratories in Santiago, Chile, on November 26.

Does the high-protein craze make sense from a nutritional perspective?

Protein is hot - and big brands are piling more of it into everything from breakfast cereal to ice cream. Yet the Dietary Guidelines for Americans say “inadequate protein intake in...

‘Robust’ evidence for GM crop benefits, says meta-analysis

Genetically modified crops offer ‘large and significant’ benefits in both developed and developing countries, according to a new meta-analysis.

Can seaweed become the ultimate salt replacer – and why hasn't it yet?

Seaweed is well-researched, sustainable and effective, according to an expert. So what is stopping it from really taking off as a salt replacer?

Mandatory salt reduction could save more in healthcare costs: Study

Mandatory salt reduction may save more in healthcare costs than the current voluntary system, say the authors of a study published in Value in Health.

Healthy planet, healthy people: Balancing carbon footprint and optimal nutrition

Plant-derived foods have been suggested as preferable to those of animal origin from an environmental perspective as well as for health – but nutrient density must be taken into account,...

Most beverage ads targeting kids still promote sugar and caffeine, not health, says report

American children were exposed to significantly fewer TV ads for sugary drinks in 2013 compared with 2011. But not every soda giant got the memo, says a new report, which...

Myth busting? High salt intake may not increase thirst

It is commonly believed that consumption of salty foods increases thirst, and could be a reason for increased consumption of sugary soft drinks and alcoholic beverages. But just how true...

Genetically backed personal nutrition improves diet outcomes: RCT data

Personalised dietary advice based on a person's genetic makeup improves eating habits compared to current ‘one-size-fits-all’ dietary recommendations, say researchers.

Are salt reduction efforts reflected in heart health?

Salt reduction efforts around the world are making progress – but how has lower salt consumption affected health?

Obesity policies forget to consider food feelings, say researchers

A greater focus on emotional training may be a more effective way of encouraging healthy food choices than nutritional training, according to research.

Fish oil group warns of lower omega-3 levels in salmon

Omega-3 levels in farmed salmon - one of the major contributors of dietary fatty acids – are dropping due to changes in fish feed, a global industry group has warned.

reThinkFood highlights: From IBM's Chef Watson to steak chips (minus the bull)

What’s for dinner tonight? And could Watson - the IBM computer that trounced its human rivals at Jeopardy - have the answer? FoodNavigator-USA headed to the reThinkFood conference - a...

Academic: "Anybody who thinks the world’s malnutrition problems are going to be solved without industry is dreaming."

Time for a vitamin E intake rethink? Emerging data builds argument

Emerging research linking vitamin E deficiency with increased risk of Alzheimer’s, miscarriages and fatty liver disease can contribute to an ongoing debate around recommended intakes, a nutrition congress was told...

Corporate responsibility programmes may create a ‘health halo’

Consumers underestimate calorie counts for, and consume more of, foods from companies with positive corporate responsibility programmes, say researchers.

News in brief

Chobani to open food incubator to help food entrepreneurs 'disrupt their respective categories'

Chobani is opening a food incubator in New York City designed to help entrepreneurial food companies “launch and disrupt their respective categories”.   

Attorney: Unilever needs to prove 'Just Mayo' misleads reasonable consumer

Unilever sues Hampton Creek Foods for false advertising: Just Mayo is masquerading as a mayonnaise and stealing market share from Hellmann’s

UPDATED: Unilever has filed a lawsuit against Hampton Creek Foods accusing it of falsely advertising its egg-free Just Mayo spread and causing “irreparable harm” to Unilever's Hellmann’s mayonnaise brand and...

Live from Gulfood Manufacturing 2014

Cargill Foods launches commercial operation for METNA

Cargill Foods has launched a commercial operation for METNA (Middle East, Turkey & North Africa) to operate under one business sector.

Not the only culprit? Celiacs react to non-gluten wheat proteins

Past celiac research has focused on gluten wheat proteins as the cause of reactions, but researchers say there may be other non-gluten proteins in wheat also to blame.

Effects of poor diet may persist after diet is improved, warn researchers

The effects of poor eating habits on the immune system persist long after dietary habits are improved, according to a new study in mice.

New I can't believe it's not butter recipe has no artificial preservatives

Unilever reboots buttery spreads: ‘We know that the perception of artificiality is our biggest barrier’

Unilever is seeking to seize back the initiative in the US spreads aisle with the roll-out of new ‘cool blending technology’ that enables it to produce buttery spreads without using...

Insects could feed growing global appetite for protein, says Euromonitor

Euromonitor International is the latest organisation to back the potential of insects to help meet growing global demand for protein.

Guest article

Food and Agriculture Research: The Key to Feeding a Hungry and Growing World

The food and agriculture industries are incredibly important parts of the U.S. and world economies. Food and agriculture exports are critical to farm incomes in the United States and in...

Saturated fat replacement linked with lower risk of heart disease: Meta analysis

Swapping just five percent of calories from saturated fat with foods containing the polyunsaturated fat linoleic acid have a lower risk of heart disease, finds a new analysis of current...

Breakfast-skippers may over-eat to compensate for low dopamine levels: Study

Eating protein-rich breakfasts may increase levels of dopamine in the brain, which may reduce food cravings and overeating later in the day, says a new study from the University of...

Key Industry Events

 

Access all events listing

Our events, Events from partners...