SUBSCRIBE

Breaking News on Food & Beverage Development - North AmericaEU edition | Asian edition

News > R&D

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.

Matcha, regional grains, coconut sugar & cannabis cuisine: What are the top 10 culinary trends for 2015?

From hop-free ales with lavender or elderflowers to ‘advanced Asian’ cuisine, Sterling-Rice Group (SRG) looks at the top 10 culinary trends it predicts will inspire the packaged food and foodservice...

Guest article

Insight: How 100 trillion bacteria in your gut help to keep you healthy

I am one of many scientists around the world whose work involves studying an ecosystem of diverse species. Some are already known to us, others have never been catalogued before.

US hummus category could break $1bn barrier in a few years

Eat Well Embrace Life: 'Suddenly beans went from boring to exciting... We want to be the Chobani of hummus'

US sales of hummus have almost doubled since 2009 to top $600m, but could easily break through the $1bn mark in the next few years, predicts Eat Well Embrace Life,...

FNCE 2014 highlights part two: RDIs based on your genotype? Hummus 2.0, Nutrition Facts in transition, & a metagenomic MyPlate?

FoodNavigator-USA brings you part two of our gallery of highlights from the 2014 Food & Nutrition Conference & Expo (FNCE) in Atlanta, GA, which addressed everything from nutrigenomics, plant-based diets...

Beanitos: People aren’t against calories, they are against empty calories

Not so long ago, beans were something you’d more likely find in a dip than a chip. Today, in no small part because of the explosive growth of Beanitos, they...

Prebiotics and synbiotics show potential to reduce obesity-related issues: Meta-analysis

Supplementing the diets of overweight and obese people with prebiotics and synbiotics may improve some metabolic measures, including cholesterol and triglyceride levels, says a new systematic review and meta-analysis of...

Kashi: Not enough people know about Kamut Khorasan wheat

Kashi says inclusion of Kamut Khorasan wheat in its organic granola should drive awareness of the nutrition-dense, lesser known grain.

Consumers want to see what you are putting into the product as well as what isn’t in there

The meteoric rise of Way Better Snacks: ‘All-natural’ is all very well, but what really matters is nutrient density

With revenues going from zero to “north of $20m” in three years, the growth of Way Better Snacks has been nothing short of meteoric. But while great branding, its focus...

‘Robust evidence’ supports oat beta-glucan’s cholesterol-lowering potential

Daily consumption of at least 3 grams of oat beta-glucan may reduce cholesterol levels, with greater effects linked to high molecular weight forms of the ingredient, says a new meta-analysis...

FNCE 2014 highlights part one: Protein still red hot, fermentation on fire, and why self-discipline won’t defeat obesity

We’ve never had access to more information about how to get healthy. So why are two thirds of Americans still overweight or obese, and what can we do about it?...

Ingredion on Penford deal, gums, bolt-on acquisitions and Non-GMO - a ‘significant niche’

Press coverage of Ingredion’s $340m acquisition of starch & gums maker Penford made much of reducing its reliance on high fructose corn syrup in the light of lackluster soda sales....

90% of Americans don't get enough choline. So why isn't it higher up the food policy agenda?

As the 2015 Dietary Guidelines for Americans are developed, there has been a lot of heated debate about saturated fat (not the nutritional bogeyman we always thought?) and protein (it’s...

‘Accelerating the commercial adoption of early stage research’: Leading probiotics event unites science and industry in North & South America

San Diego will host the first ever Probiota Americas in June 2015, which will bring together eminent scientists and business leaders from the pre & probiotic and microbiota focused nutrition...

Insights from SupplySide West

Cargill highlights cavity-fighting effect of Zerose erythritol at SupplySide West trade show

Research by Cargill shows its Zerose brand erythritol does more than just cut calories;  it can help prevent cavities, too.

San Francisco study associates sugar-sweetened soda with cell aging

University of California researchers have warned that regular sugar-sweetened soda drinking could increase the risk of disease development and accelerate cellular aging.

Gluten-free NPD knowledge needs to catch up, says Ingredion

Knowledge on gluten-free product development must improve because the bar on quality is higher than ever, says a technical specialist at Ingredion.

Taste prediction model forms bedrock of Cargill’s stevia technology

Cargill, long a leader in stevia technology, says its taste prediction model forms the foundation of its new stevia technology, called viaTech.

From Share a Coke to Better Together: Wells Fargo ‘bullish’ about c-store growth driven by Millennials, Hispanics, and women

The average convenience-store shopper spends just three minutes in the store, says Wells Fargo in a new report arguing that there are big growth opportunities for brands that can offer...

Can stevia chocolate ever be a mainstream retail fixture?

Stevia chocolate is beginning to gain momentum in the US but could take at least a decade to achieve widespread acceptance among mainstream retail, according to stevia chocolate firm Coco...

Insights from SupplySide West

The big opportunity over the next decade? Offering a multi-pronged approach to take consumers to a greater level of optimal health

Consumers are looking for individual and integrated strategies to optimize their health and wellness, but no company has yet put all the pieces together, says BrandHive’s Jeff Hilton.

Food industry must slash sugar – not just tinker

Food industry ‘tinkering’ with sugar content while foods and drinks remain relatively high in sugar may detract from more basic sugar reduction strategies, warns a public health expert.

Cassava shapes up as an alternative source for starch sweeteners

New research led by Du Pont Industrial Biosciences concludes that enzyme technology currently used with maize and wheat could be applied far more widely to cassava root starch to produce...

The Future Market: What will food shopping be like in 2065?

The IFT's FutureFood 2050 initiative has started a fascinating conversation about what we might be eating in the future. But what will food shopping be like? Will supermarkets as we know them today...

Low-carb diets better than low-fat for type 2 diabetes: Study

A low-carb diet may be superior to a low-fat diet in improving the health-related quality of life for type 2 diabetes sufferers, new Swedish research suggests.

What will we be eating in 2050? From 3D printed snacks and lab meat to insect protein

What will we be eating in 2050? Insect bars, 3D printed food, lab meat and personalized nutrition bars? No one knows for sure. But with a growing population and a...

Key Industry Events

 

Access all events listing

Our events, Events from partners...