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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.

Skipping breakfast may lead to diabetes and heart disease

Skipping breakfast may typically be associated with obesity but a recent study on young women suggested it could also lead to an increased risk of developing type 2 diabetes and...

‘The milk that might change everything’? a2 milk to hit stores in California in April

a2 Milk – milk from cows that only produce A2 beta casein protein -  is set for an April launch in California, where brand owner The a2 Milk Company hopes...

Introducing peanuts early could reduce allergies & increase marketing opportunities

New research suggesting early introduction of peanuts could significantly reduce children’s risk of developing a potentially fatal allergy to the groundnut could create a marketing opportunity for food manufacturers to...

Solazyme: 'We’re changing the paradigm here'

First products with high oleic algae oil to hit US shelves in second half of 2015, says Solazyme

The first products containing Solazyme’s high stability, high-oleic algae oil – which boasts “unprecedented” amounts of healthy monounsaturated fat – will hit shelves later this year, says the firm, which...

Tate & Lyle unveils Dolcia Prima allulose low-calorie-sugar: ‘We believe this will change the food and beverage landscape forever’

Tate & Lyle is launching a new ultra-low-calorie sugar that is found naturally in jackfruit and raisins, but is being made in commercial quantities via the enzymatic conversion of corn...

Crunch time for Cargill with perfect acoustic formula for gum

Cargill has developed an acoustic testing formula that it claims will help manufacturers maximize crunchiness in gum coatings.

Coconut sugar: The latest sugar alternative

Coconut sugar is increasing in popularity because it is seen as being a healthier, more ethical alternative to sugar - but nutritionists remain sceptical of the health claims.

Special Edition: Going Non GMO in Supplements

Enzymes present special case in affirming non GMO status of ingredients

When trying to source non GMO dietary ingredients for supplements, the inclusion of enzymes presents a special case. There is confusion about the penetration of genetic modification technology into the...

Sugar can be “powerful tool” to improve children’s diet, AAP

Added sugar in foods and drinks offers no nutritional benefits and contributes to the obesity epidemic by increasing consumption of empty calories, but it also can help children eat a...

DGAC’s criticism of high intensity sweeteners is “contradictory", says ABA

DGAC "ignores science", says American Beverage Association; but CSPI welcomes its 'blunt advice' to consume fewer sugary drinks

If the meat lobby isn’t happy with the Dietary Guidelines Advisory Committee’s (DGAC’s) recommendations on what constitutes a healthy diet, neither it seems, is the American Beverage Association (ABA), which...

NAMI: Ten pounds of beef provides more complete nutrition than 10 pounds of rice

North American Meat Institute slams 'flawed' and 'nonsensical' advice on meat consumption in DGAC Dietary Guidelines report

Recommendations in the Dietary Guidelines Advisory Committee (DGAC) report on meat consumption are “flawed” and “nonsensical” and fail to recognize the role that nutrient dense lean meats can play in a...

DGAC: Public and private sectors must work together to achieve a population-wide culture of health

Dietary Guidelines for Americans should factor in sustainability, says DGAC report

The Dietary Guidelines Advisory Committee (DGAC) – an panel of experts tasked with developing recommendations about what Americans should eat – has submitted its report to the U.S. Departments of...

‘Regular black tea may be relevant for cardiovascular protection’: Unilever study

Black tea may help lower blood pressure for people with elevated levels, says a new study from Unilever R&D that adds to the potential health benefits of the beverage and...

Consumers increasingly claim to avoid sweeteners, but purchasing behavior says otherwise

Before manufacturers reformulate food and beverages in response to consumers’ increasing claims about avoiding sweeteners, they should double check shoppers’ purchasing habits, which betray a different truth, according to new...

What's for breakfast? Reinventing the first meal of the day

Consumers prefer homemade breakfast to ready-to-eat packaged goods, Datassential found

When it comes to breakfast, the vast majority of Americans want something quick and easy at home, but surprisingly most people prefer to make their first meal of the day...

We’re not trying to hide the fact that we’re using genetic engineering

Arctic Apples creator Neal Carter: We really think this will be a game changer

While anti-GMO activists warn that the technology behind non-browning ‘Arctic apples’ is untested, unnecessary, and "dangerously imprecise", the grower behind them says he’s confident that the food industry and the...

Fat intake guidelines review highlights need for 'better science': NDC

The scathing British review of the evidence behind US and UK fat intake guidelines highlights the need for "better science," says the US National Dairy Council (NDC).

General Mills to roll out five gluten-free Cheerios products this summer

Beginning in July, five Cheerios products will be going gluten free: Original Cheerios, Honey Nut, Multi-Grain, Apple Cinnamon and Frosted, General Mills has revealed.

Stagnant wage growth continues to restrict grocery purchases, IRI says

Consumers likely will not loosen their purse strings to fill their grocery carts with premium or unnecessary foods any time soon, even though gas prices, unemployment and inflation are down,...

What's for breakfast? Re-inventing the first meal of the day

Eggs remain a breakfast constant, but how they are served is changing, AEB says

The iconic “all-American breakfast” combination of eggs, meat and a carb is getting an update to better reflect the increasingly diverse U.S. population, but consumers’ growing expectation to customize their...

Skeptics question researchers’ conclusion that recommendation to limit saturated fat unfounded

A new study in Open Heart suggesting the U.S. and U.K. never should have recommended limiting saturated fat to reduce the risk of heart disease is a “rehash” of previously...

Air-dried veg chips ‘most innovative’ snack at ISM

Zweifel Pomy-Chips’ potato chips mixed with air-dried beetroot slices were voted the ‘most innovative’ snack at ISM and the company hopes to drive exports dramatically with the product.

Drinking wine could help you burn fat, say US researchers

Drinking wine could help people burn fat better, according to a study published in the Journal of Nutritional Biochemistry. 

Failing to label GMOs threatens food manufacturers’ relevance, consumer trust

As more consumers avoid genetically modified organisms, manufacturers that fail to label whether their products contain GMOs are at an increased risk of losing consumer trust and relevance, according to...

The tropical fruit with a vibrant red colour and anti-oxidant credentials

Breathing fire into confectionery: Dragon fruit a ‘promising’ ingredient for functional confections

Red pitaya fruit puree could prove a ‘promising and safe functional ingredient’ for gummy confections, according to a new Malaysian study.