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We should get down to 2,300mg sodium/day, but data does not support 1,500mg target, says IOM
New research supports significant reductions in sodium from where most Americans are today, but does not justify population-wide reductions below 2,300 mg per day, according to a new report from...
Barry Callebaut-funded study
Dark chocolate enhances mood but not cognition, say researchers
Cocoa flavanols in dark chocolate may keep you calmer and content but no link has been established with enhanced cognitive performance, according to a study funded by Barry Callebaut.
Study unlocks benefits of walnut for heart health
The heart health benefits of walnuts may be linked to different parts of the nuts acting on different physiological functions, says new data in the Journal of Nutrition.
Trimming the fat: For a better memory avoid sat fats, meat and dairy and increase omega-3
Avoiding saturated fat, meat and dairy, whilst increasing the intake of omega-3 may be linked to better preservation of memory functions, say researchers.
Peanuts, calories, and why energy density is a ‘dangerous concept’ gaining traction in nutrition science
The lower the energy density of your food the better, if you are trying to lose weight, right? Logical though it may seem, this hypothesis is not actually supported by...
Patent granted for Tate & Lyle’s SODA-LO sodium reduction product and manufacturing process
A US patent covering Tate & Lyle’s Soda-Lo salt microspheres and the process to make them has been granted.
R&D in action: Highlights from the 2013 Food Technology & Innovation Forum
How can you get more bang for your R&D buck? How does Unilever gain deeper consumer insights online? Why don’t manufacturers share more information with key suppliers? ...
News in brief
Hershey takes collaboration up a gear with first open innovation forum
More than 70 Hershey suppliers assembled in Baltimore on Wednesday (May 8) to attend an open innovation forum designed to help the firm improve and accelerate the innovation process via...
Manufacturer seeks partner to create smoky, glittery, glowing and effervescent ice cream
A leading ice cream manufacturer is looking for partners to help it create an ”innovative and surprising sensorial effects during the consumption of ice cream”.
Food structure and sedimentation have important role in satiety: NIZO
Optimising the structure of food ingredients so that they create a sediment in the stomach could help to enhance feelings of fullness, say researchers from NIZO Food Research and the...
Coconut water fortifies diet when substituted for non nutritive drinks, research shows
Coconut water can make a positive nutritional contribution to the diet if it is used to replace high calorie, non nutritional beverages, according to new research presented the recent Experimental...
Oatmeal beats ready-to-eat cereal on satiety, PepsiCo research shows
Remember the gluey texture of the oatmeal your mom served you as a kid? Turns out, this is a good thing, according to new research comparing the satiating effects of...
Professor: Does it look like a juice? Does it pour like a juice? Is there an orange on the label? So why is there only 5% juice?
Consumers expect to see added sugar in donuts and candy bars. But when they discover reams of it in dried fruits, juices and other products marketed as healthy foods, they...
One extra sugary soda per day could increase diabetes risk by 18%: EPIC data
Consumption of one extra serving of sugar-sweetened beverage each day could be enough to increase the relative risk of developing type 2 diabetes by 18%, say researchers.
Vitamin E a ‘potential weapon’ against obesity related disease: Study
Consumption of vitamin E could help to battle the symptoms of liver disease brought on by obesity, according to new research.
Kraft drops its MilkBite milk and granola bars. But were they doomed from the start?
In February 2012, Kraft unveiled a category first: MilkBite milk and granola bars for the refrigerated dairy aisle combining “real milk” (and as much calcium as an 8floz glass of...
Do all children like sugary and fatty foods? Perhaps not, finds study
Children from different cultures prefer different levels of fat and sweetness in foods and drinks, suggests new research that calls into question the idea that all children are predisposed to...
Sugar-reduced cookies: Inulin shows potential, erythritol maybe not, says study
Formulators seeking reduced-sugar cookies that are also acceptable to consumers may consider inulin to replace some of the sucrose, but erythritol isn’t a valid option, suggests new research from Spain....
At-home taste tests may boost new product success, claim researchers
Dutch researchers have developed an at-home system for consumer testing of new food products, claiming it could be a more reliable way of predicting product success.
Millet promise stopped short by processing shortfalls, review
Millet is nutritionally superior to wheat and other gluten-free grains, yet a lack in novel processing technologies at a commercial level is holding industry use back, a new review finds.
Stealth sodium reduction? Consumers are attracted to low sodium claims on foods, says new analysis
Advertising sodium reduction claims on food labels may increase a consumer’s purchasing intentions, says a new study from Canada that contradicts the industry strategy of ‘stealth’ sodium reduction.
Kraft explores potential of crude caffeine in neuroprotective foods, supplements, as new research reveals its ‘unique functional benefits’
A patent application from Kraft shows it is exploring ways to incorporate ‘crude caffeine’ from coffee beans into functional or medical foods, building on a growing body of research that...
Sorghum: The next big gluten-free grain?
Leading scientists have hailed sorghum as a highly nutritious and cost-effective gluten-free grain, but said industry use remains nascent.
PepsiCo’s ‘unexpected’ discoveries about Reb-D… and why it’s the perfect natural sweetener for diet colas
A patent application filed by PepsiCo reveals some of the more “surprising” properties of Rebaudioside D (Reb-D) - the steviol glycoside claimed to have one of the best sweetness profiles of them all....
Mondelez develops high quality chewing gum printing
Mondelez has developed a method for improved print quality on chewing gum that it claims will help boost consumer appeal.
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