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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.

PALEO IN FOCUS: Are we 'supposed' to drink cow’s milk? It’s the wrong question, says professor

'Paleo' fans argue that the dietary rot set in when we stopped hunting and gathering and started producing foods (dairy, grains, legumes) our bodies are not adapted to digest. But...

More consumers weigh companies’ social responsibility when making purchase decisions

Acting responsibly and creating a positive social impact is no longer optional for companies – it is now a basic requirement for success based on the increasing weight consumers place...

Economic study suggests the extent and cost of food waste are dramatically overstated

The increasingly loud debate about food waste could easily lead one to believe it is “the” biggest issue industry currently faces, but  new study in the American Journal of Agricultural Economics suggests...

Frito-Lay files patent for shelf-stable probiotic yogurt chips

Frito-Lay has developed a method to make chips containing high amounts of yogurt and live probiotics that can be sold in the shelf-stable snacks aisle.

Introducing the FoodNavigator-USA Food Innovation Forum in partnership with FOOD VISION USA 2017

What’s the secret to developing winning food and beverage products (and can 'Big Food' still innovate)?

What’s the secret to developing winning food and beverage products? Hard data and insight… or intuition and stardust?  And can ‘Big Food’ still create winners, or should it throw in...

Soup-To-Nuts Podcast: Gluten free movement spawns divergent grain-free vs ancient grain trends

As the tenacious gluten-free trend continues to grow and mature into a market behemoth in the US, it is paving the way for the emergence of two trends that both...

Green banana flour... the most versatile new ingredient in the clean label toolkit?

‘Functional fruit flours’ from starchy unripe bananas – which are low in sugar and in some cases high in RS2 resistant starch – could open new doors for formulators looking...

Castles made of bubble gum: PepsiCo JV hopes to bring edible sand to the US

PepsiCo's Mexican confectionery joint venture PISSA is looking for distributors to bring edible sand that becomes bubble gum to the US.

Vega Coffee creates a 'more equitable coffee experience' with seed to cup subscription model

Startup Vega Coffee wants to create a “more equitable coffee experience” by empowering small-holder farmers to roast and sell their own beans directly to consumers through a subscription at a...

'Lidvolution' gives Sunwarrior competitive edge in crowded protein powder category

Three years after Sunwarrior set its protein powder apart from the competition by switching to a smaller, easier to grab and store square tub, it continues to lead the category...

Salt of the Earth lowers sodium in trending meat alternative products

With the growing popularity of plant-based meat alternatives, Israel-based Salt of the Earth tested its sodium reduction ingredient to add umami to such products.

Algatech Opens US Subsidiary, names Seguine as new US Head

Israeli microalgae experts Algatech has opened Algatech Inc., a New York City-based subsidiary, and appointed industry veteran Ken Seguine to lead the new operation.

Your guide to IFT 2017: From clean meat and cannabis edibles to space farming

What does 'processed' food mean? And how much is too much? Will consumers embrace 'clean' meat? And what can we grow in space? Check out FoodNavigator-USA's guide to the hottest...

Asenzya to tackle seasoning challenges at IFT as US consumers' flavor preferences shift

The gradual increase in demand for spicier foods, more interesting flavors, and simpler ingredients lists has proven to be a curve ball for many manufacturers. Asenzya has done its research...

Gut health & sleep: Is there potential for pre- and probiotics for sleep improvement?

The potential link between the gut microbiota and sleep is emerging, so could prebiotics and probiotics find a lucrative place in the booming natural sleep aid category?

Steviana Bioscience aims to make a splash at IFT with next generation stevia sweeteners

A new player in the stevia market - Steviana Bioscience - is looking to carve a niche in the market for next generation stevia sweeteners, which utilize some of the...

Enzymes key to improving plant-protein stability, study finds

Plant protein uptake is still being hampered by poor solubility and limited functionality, but the right kind of enzymes can boost stability and foaming properties, say Finnish researchers.

GFI: Clean meat will likely enter market as a high-value ingredient in plant-based products

What's the path to commercialization for clean meat?

 ‘Clean’ (a.k.a. cultured/lab-grown) meat will likely come to market in phases, with the first products perhaps hybrids combining clean meat and plant-based meat; followed by ground meat products (nuggets, burgers);...

Functional foods gain traction as alternative to OTC digestive remedies

At the crossroad of Americans’ increasingly sedentary work- and lifestyles and their demand for decadent food is a growing need for digestive remedies and an opportunity for supplements and fortified...

B. infantis probiotic alters babies' bowel habits for the better

Evolve BioSystems has announced results of a study that shows its strain of B. infantis probiotic is safe to give to infants and significantly alters their microbiomes and bowel habits....

A scientific first: Study highlights potential cardiometabolic benefits of prebiotics

Supplementing the diet with inulin-type fructans may improve the function of the endothelium in blood vessels and reduce the risk of metabolic disorders-related cardiovascular diseases, says a new study.

What is a probiotic? IPA releases guidance document on qualifying probiotics

The definition of probiotic varies by region, and an increasing number of products potentially mislabeled as “probiotic”. In response, the International Probiotics Association has released a guidance document.

Free Flavor Trends Webinar, June 14 at 11:30 EST

Looking at foodservice, what flavor trends can CPG food and beverage follow?

There’s been an increase of ‘global’ flavors in menu items, according to Mintel’s 2017 Foodservice Trends report.

Taste Test Friday: Consumers’ love the simple taste of Bobo, but not its simplistic packaging

In the highly-saturated bar category, Bobo’s nut butter filled oat bars stand out for balancing decadence and better-for-you ingredients for an easy to eat and satiating snack, but in our...

SPOTLIGHT ON BRAZIL Plant-based foods, beverages: 'We're sensing a tremendous business opportunity,' says GFI

The plant-based trend is gaining traction in North America, but does it have similar appeal in Latin America? FoodNavigator-USA caught up with Gustavo Guadagnini, managing director at the Good Food...

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