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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.

Expo East

The science behind the folklore: How drinking Pickle Juice alleviates cramps & speeds recovery

Usually urban legends are little more than myths. But every once and awhile there is a nugget of truth behind them, as in the case of athletes drinking pickle brine...

FOOD VISION USA 2016: Can personalized nutrition transition from lucrative niche to scalable mainstream?

From personal shopping to personal trainers, we are far more willing to part with our cash for a product or service that gives us exactly what we want – not...

Why did Whole Foods drop edible insect products?

Edible insects: Beyond the novelty factor

If the edible insects market is heating up, and big name retailers from Publix to Sprouts are now stocking cricket bars, snacks and protein powders, why is Whole Foods –...

Purple and puffed: Looking into the crystal ball from the Whole Grains Council conference

Puffed whole grains are adding crunch to creamy snacks, and ‘quinoa is the next quinoa,’ say trend forecasters at the Whole Grain Council’s Whole Grains Away from Home Conference.

Could Smart Label help restore consumer loyalty?

Widespread confusion about how packaged foods are made and labeled is eroding consumer trust in brands and threatening future product sales, according to new research from Label Insight.

Plant proteins in focus: Pea protein surging ahead, hemp on the cusp of greatness and sacha inchi still niche

With 40 institutional investors this week urging the world’s biggest food companies to shift their emphasis from animal- to plant-based protein, we spoke to a couple of key players in...

Alternative proteins

Algae protein’s limited interaction with other ingredients a ‘key competitive advantage,' says TerraVia

It's still a new player in the burgeoning 'alternative protein' category, but algae could give rivals a run for their money as formulators learn about its unique properties that enable fortification in...

Expo East 2016

Lightlife advances mission to “change the culture of meat” with launch of plant-based Smart Jerky

Vegetarians and vegans can now participate in the quickly growing jerky craze that continues to sweep the US thanks to the launch of Lightlife’s plant-based Smart Jerky. 

Meta-analysis supports inulin’s cholesterol busting potential

Consuming prebiotic inulin-type fructans may help slash LDL cholesterol levels across a range of population groups, says a new systematic review and meta-analysis.

FoodBytes! Boulder finalists focus on reducing food waste, increasing sustainability

Reducing food waste and increasing sustainability so that food and beverage manufacturers can make more with less are common goals and key attributes of the 10 finalist food, agriculture and...

DFI Corp and Mitr Phol Group to produce erythritol, xylitol, via game-changing ‘green electrochemistry’ process

Chaska, MN-based Dynamic Food Ingredients (DFI) Corporation has struck a deal with the world's fourth largest sugar producer, Thailand-based Mitr Phol Group, to commercialize technology it claims could slash production...

News in brief

Roha to open new $5m natural color facility in St. Louis, MO

Slated for completion next month, the new 16,000 square-foot facility dedicated to natural colors will bring the global color ingredient company closer to US manufacturers.

Soup-To-Nuts Podcast

Soup-To-Nuts Podcast: Hummustir navigates market potential of DIY food trend

As recently as 15 years ago, most Americans had never heard of hummus, or even its base ingredients of chickpeas and tahini. But now the dip is a staple in...

Early introduction of allergens reduces food allergies, suggests study

Researchers say they have “moderate certainty” that introducing allergenic food such as peanuts or egg at an early age reduces risk of developing allergies.

Grant to fund long-term study of flax's blood pressure benefits in non diseased population

A new long-term research initiative in Canada will seek to further elucidate the heart health benefits of flaxseed, according to a major supplier.

News in brief

Symrise’s Manhattan facility gets $3.75m facelift

Renovation of a new office and R&D lab for Symrise, a global supplier of flavor, nutrition, and fragrance ingredients, is now complete in Midtown Manhattan.

Three trends driving sales of 100% juice even as sugar debate rages

Rather than viewing the ongoing demonization of sugar as a potential threat to sales of 100% juice, manufacturers in this space could spin the trend as a growth opportunity even...

Green machines: Hinoman to open commercial facilities in Israel & the US, in 2017 as demand for plant-based protein rises

Hinoman – an Israeli start-up developing a novel source of vegetable protein that promises to give rivals a run for their money in the nutrition and sustainability stakes – aims...

How to overcome 4 major hurdles to use more renewable resources

Using renewable resources to make and package food and beverages is good for more than just the environment – it also is good for business, as long as companies can...

Cleaner labels can increase inefficency, but will ultimately pay off, says La Tortilla Factory innovation chief

California-based La Tortilla Factory is rolling out newly non-GMO verified products with new packaging and a simplified ingredients list.

Having a ball: Can a move to fresh bakery help Eat the Ball crack the US grocery market?

It burst onto the scene six years ago in Europe, but can Eat the Ball crack the US market? It’s still early days, but with the right merchandising strategy, the...

US Army testing krill oil for warfighters’ cognitive performance

A new study will determine if omega-3 supplementation can improve cognitive processes in high-performing warfighters.

Ingredient manufacturers and suppliers comment on reformulation trends

We spoke with manufacturers of ingredients that have been removed from packaged food products, such as autolyzed yeast extract and carrageenan, to hear what they think of the 'clean label'...

Cultured coffee… the beginning of a new fermented foods revolution?

Some fermented foods (beer and sauerkraut), have been around for years, while others (flavors, sweeteners, ‘animal-free’ dairy proteins) are pretty new. But what if you could use microbes to transform...

How the sugar lobby paid scientists to point the finger at fat: JAMA

The US sugar lobby paid for influential research in the 1960s to downplay the link between sugar and coronary heart disease and instead point the finger at fat, according to...

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