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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.

Hampton Creek’s revenues surged 350% in 2015, says CEO: We’re about more than Just Mayo

Revenues at plant-based foods maker Hampton Creek surged 350% in 2015 as the company expanded its product range and strengthened partnerships in retail and foodservice, said CEO Josh Tetrick, who...

Coffee consumption may help curb cirrhosis: Study

Consuming a greater amount of coffee may help “substantially” diminish the risk of cirrhosis of the liver, according to a recent study.

FDA declines petition, sticks with soy protein’s heart health claim

The FDA will not revoke soy protein's health claims, as requested by a citizen petition. But the agency also admits that there will still be ongoing review on the ingredient....

“Local” claims are not equally effective across all food categories, Harris Poll finds

About half of Americans say “local” claims are an important factor in their food purchase decisions, but exactly how influential they are depends on where in the store they are...

How can food grown on Mars boost food security on Earth?

Dutch researchers have launched a crowdsourcing appeal for a project that will analyse the safety and nutrient content of food grown on Martian and lunar soil -  and the findings could...

McCormick predicts strong growth in 2016 thanks partly to new products

For flavor giant McCormick & Co. Inc., 2016 promises strong growth driven by innovative product launches, consumer inspired reformulations, a brand building campaign and potential acquisitions, according to company executives. 

Tax credit for R&D now easier for startups, small firms to claim

Startups and small companies now can reap all the credit they are due for their innovations – including on their taxes, thanks to changes to the research and development tax...

IPA challenges article's assertion that science behind probiotics is 'shaky'

A recent online article that labeled the science backing probiotics as “shaky” was criticized by the International Proibiotics Association as lacking context and a basic understanding of the industry and...

Weight Management 2020

Apples, pears & berries rich in flavonoids could help weight management, study finds

If predictions are true that the future of weight management is less about what to cut out and more about eating healthy foods, then manufacturers and consumers should consider adding...

Natural & Organic Health Association drops plans for “natural” seal

The Organic & Natural Health Association is abandoning its plan to create a certified seal that demonstrates when products are natural, but it remains dedicated to defining the widely used,...

XOS alters microbiome of pre diabetic individuals in study

In a UCLA study on xylooligosaccharide the prebiotic fiber showed the potential for altering the gut microbiome of pre diabetic individuals.

WHO report backs a tax on sugary drinks to halt child obesity

A report commissioned by the World Health Organisation (WHO) backs a tax on sugary drinks, mandatory nutrient labelling and restrictions on marketing to children in a bid to tackle the child obesity...

Top comfort foods vary by occasion, but all are indulgent, survey finds

Americans may talk big game about eating healthier, but for many that flies out the window when they are stressed – creating an opening for manufacturers of indulgent products that...

IRI and Oracle’s partnership puts social and purchase data side by side

What do consumers think about your packaging? What do consumers think is still lacking from their pantries? Market research company IRI partners up with Oracle to offer answers to these...

Study: pasta fortified with parsley brought limited antioxidant values

Researchers in Poland fortified pasta with parsley leaves. Though the phenolic level and antioxidant potential of the product was effectively enhanced, the values were significantly lower than predicted.

Health & Wellness 2020

C-stores offer growth opportunity for better-for-you brands

Convenience stores, often considered a destination for indulgent, unhealthy snacks, could offer a new growth opportunity for better-for-you brands as the channel’s core audience begins shifting slightly towards more health-conscious...

News in brief

GLG utilizes MycoTech’s mushroom-fueled bitter blocking technology to tackle bitterness in stevia, monk fruit

Natural sweetener specialist GLG will launch stevia and monk fruit sweeteners utilizing the bitter-blocking powers of mushroom mycelium (roots) after striking a deal with Colorado-based MycoTechnology. 

A fat lot of good: Vegetables deep-fried in olive oil are healthier than boiled or raw

Vegetables that are deep-fried in extra virgin olive oil contain more healthy phenols and antioxidants than raw or boiled vegetables - important properties that reduce the risk of cancer and type 2 diabetes,...

Health & Wellness 2020

Health & wellness concerns color consumers’ view of meat and poultry, Packaged Facts finds

Sales of meat and poultry in the US are shifting, but still growing as consumers’ changing views of health and wellness color their opinions of the category and their purchase...

CSPI urges FDA to ban artificial colors, or at minimum encourage companies not to use them

The Center for Science in the Public Interest is taking FDA to task for “failing to protect children” from artificial dyes that it says cause behavior problems, but which FDA...

Medicinal mushrooms and savory peppers: more predictions for 2016

Consumer retail information collected by Spins found that North American buyers will have a taste for the spicy and savory, announced in its latest TrendWatch report.

Diet meals step-up with more premium, gourmet offerings, test reveals

Diet delivery meal services are raising the bar to create more gourmet appearing and tasty meals in a bid to attract more consumers who traditionally have shied away from frozen...

“Small but significant”: Pea fiber may help cut calorie consumption, says human study

Consuming 15 grams per day of yellow pea fiber may help reduce body fat and energy intake in overweight and obese adults, says a new randomized, double-blind, placebo-controlled study.

Traditional fats and French cuisine: Campbell predicts trends for the food industry in 2016

Campbell Soup recently released its Culinary TrendScape report for 2016, an annual effort that started in 2014, which lists the top 10 influential food themes researched by chefs, bakers, and culinary professionals.

Sales of sweet baked snacks slow, but single-serve holds promise, Packaged Facts finds

Sales of single-serve packages is a rare bright spot in the otherwise beleaguered sweet baked snack category, sales of which are slowing dramatically as consumers reach for healthier options or...

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