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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.

Beyond the focus group? Next generation concept testing

Instant.ly app takes concept testing to next level with real-time feedback from target shoppers ... as they shop

A new mobile app enabling CPG companies to get instant feedback on new product concepts from target consumers while they are grocery shopping will slash the time and money spent...

A third of youth misjudge their weight status; focus on weight not helpful, expert says

Nearly one in three (30%) children and adolescents in the US misperceive their weight status—the equivalent of 9.1 million youth, according to data from the National Health and Nutrition Examination...

Special edition: Cognitive health

Gallery: The top ingredients for cognitive health

Memory, attention and focus, development, mood; there are numerous ways that a nutrient or ingredient can affect cognitive health. But which have the most science, how do they work, and...

PATENT WATCH

Frito-Lay snack patent: It’s baked, but tastes fried

Frito-Lay has been granted a US patent for its manufacturing process to bake snacks that maintain the taste and texture of a fried product using a hydration step.

Are ‘eat more fruit and veg’ campaigns actually working?

Policy efforts to increase fruit and vegetable consumption across the developed world have resulted in modest gains and increased awareness (most notably among children), yet largely they’ve fallen short in...

Fat replacement: Researchers modify protein to mimic and replace fat in a wider range of food

Researchers claim they have developed proteins that could help bring a wider variety of low-fat foods to market without compromising on texture and taste.

Sodium still a concern, though down slightly: NPD Group

As the US Food and Drug Administration prepares to issue voluntary sodium guidelines for food manufacturers and restaurants, US consumers are demonstrating less concern about sodium intake and seeking it...

Hormel & Virun help ease omega-3 F&B fortification headaches

Think you need to pop pills to get a decent dose of omega-3? Think again, say Hormel and Virun

While food & beverage manufacturers have been fortifying their wares with omega-3 fatty acids EPA + DHA for years, few have been able to include anywhere close to the efficacious...

Register for the Foodnavigator-USA beverages entrepreneurs forum on July 23

Can natural sweeteners pull diet soda out of its funk?

Is diet soda in the doldrums because shoppers are suspicious of aspartame, or because they are just bored of Diet Coke and Diet Pepsi? And will naturally-sweetened products such as...

Now is a great time to sell your F&B business: Anchin

Despite tight margins and even tighter competition, it’s a great time to be in the food and beverage industry—and an even better time to be a seller, according to New...

One in five consumers mistakenly thinks ‘local’ means ‘organic’: study

The terms “local” and “organic” have become increasingly coveted characteristics for packaged foods and beverage in the North American market, as evidenced by a growing number of marketing campaigns touting...

News in brief

LycoRed: Cardio health is not just about reducing LDL cholesterol

While many cardio health products are still focused on reducing 'bad' LDL cholesterol, the next generation will cover a broader range of benefits from improving endothelial function to protecting LDL...

Attorney: Chobani could face more lawsuits over moldy yogurt, but they are very hard to prove

The publication of a paper alleging that the fungus in yogurts voluntarily recalled by Chobani last fall is more virulent than originally thought could prompt a new wave of civil...

Gene marker increases celiac risk in young children; environment can’t be ignored

A study published in the New England Journal of Medicine found that 26% of children with two copies of a high-risk variant in a specific group of genes develop an...

F&B industry projects strong 2014 sales; nutrition, private label leading the way

The US food and beverage industry anticipates continued sales growth in 2014 on the heels of strong performances the past two years, according to the second annual "US Food &...

Valensa International: We have solution to chia contamination problem

If you wash chia seeds after you harvest them, they turn into a gelatinous goo. Which can be a problem if you are trying to tackle salmonella, contamination with which...

Study: ‘Organic’, ‘whole grain’ give unhealthy foods a health halo

Health-related buzzwords such as “heart healthy”, “organic” and “all natural” can lead consumers to rate unhealthy foods as healthy, according to a study of college students at the University of...

What makes us fear food?

More and more consumers rely on the internet for their news, and stories can go viral within minutes, so it’s unsurprising that certain food ingredients have become the subject of...

Marketing to children: Brand knowledge and BMI relationship ‘quite robust’

The more a child is familiar with logos and other images from fast-food restaurants, sodas and not-so-healthy snack food brands, the more likely the child is to be overweight or...

Special edition: Oils & fats

Time for a rethink on saturated fat?

If the cover of TIME magazine earlier this month (headline: Eat Butter) is anything to go by, it would seem that the conversation about fat, and saturated fat in particular,...

Sweet success: Researchers could produce erythritol from straw with new GM fungus

German scientists have developed a technique to produce the low calorie sweetener erythritol from straw using a new genetically modified fungus.

What can we learn from General Mills' move to ditch aspartame in Yoplait Light?

If artificial sweeteners have an image problem, then General Mills’ move to replace one artificial sweetener (aspartame) with another (sucralose) in its Yoplait Light yogurts might seem like an odd...

Novel fermentation process will unlock rice bran protein potential, says Nutraceutical Innovations

A new player is poised to enter the burgeoning plant protein market with new protein and fiber ingredients produced via a novel fermentation process from heat stabilized defatted rice bran.

Patent Watch

Squeeze me! Wrigley creates squeezable chewing gum dispenser

Wrigley has filed a patent for a novel flexible chewing gum packet that can be squeezed to release the product.

DHA-rich canola oil shows significant heart health benefits

A diet supplemented with beverages formulated with DHA-rich omega-3 oil may significantly improve HDL cholesterol, triglycerides, and blood pressure, says a new study.

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