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.

News in brief

Tech incubator offering $250,000 in seed funding to startups in cultured meat, eggs, milk

San Francisco-based seed stage biotech accelerator Indie Bio is offering up to $250k in seed funding for scientists and entrepreneurs developing cultured meat, milk, and egg products. 

Increased potassium reduces blood pressure in hypertensive people: Nestlé meta-analysis

Increasing potassium intake via whole food or fortification reduces blood pressure in hypertensive patients not on drugs, Nestlé scientists have concluded in a 15-paper meta-analysis.

National brands could regain market share as store brands lose appeal, Deloitte study says

As the U.S. economy continues to recover, less expensive store brands are starting to lose their appeal – creating a long-awaited opportunity for national brands to regain market share that...

patent watch

Nestlé files patent for pregnancy probiotic

Nestlé has filed a patent for probiotics to be taken during pregnancy and lactation, which it says help reduce the risk of allergies for the infant. 

A medicated patch & hypoallergenic peanuts reduce the nut’s allergy threat

Two new treatments – one for people and one for peanuts – could significantly reduce the potentially life-threatening risk the legumes pose to the 2.8 million Americans who are allergic to them. 

Fructose could lead to lower brain reward than glucose

Fructose may lead to overeating by creating fewer reward signals in the brain, suggests a small pilot study published in PLOS ONE.

Meal replacement regulation should consider consumers not just science: SNE

Any new regulation on total meal replacements should consider consumer expectations of taste and cost, not just science, says trade group Specialised Nutrition Europe (SNE).

Seeds and grains are moving beyond bakery & snacks into the dairy aisle, says Glanbia Nutritionals

Ancient grains and seeds such as chia, flax and quinoa have been steadily infiltrating the US cereal, bakery and snacks aisles in recent years, but are now starting to generate...

Too much time in front of a screen? Omega-3s may ease computer-related dry eye

Daily omega-3 supplements may improve symptoms of dry eye associated with prolonged exposure to computer screens, says a new study from India.

12 guiding principles for private-public partnerships will help advance food, nutrition research

Food and nutrition stakeholders unveiled June 16 a framework for creating public-private partnerships that can pool increasingly limited resources to address mounting public health questions related to nutrition, health, food-science...

Seeking a definition: What makes whole grains whole?

Whole grain foods should be promoted for health – but the term needs a standard definition to encourage innovation among food companies, say nutrition researchers.

Ingredients made via synthetic biology won’t qualify for Non-GMO Project verified stamp

Food ingredients produced using ‘synthetic biology’ techniques – such as Evolva's vanillin, which is made from genetically engineered baker’s yeast - do not qualify for the Non-GMO Project Verified stamp, says...

Milk constituents, not just flavonoids, in chocolate could explain link with lower heart disease, stroke risk, study finds

Dark chocolate often steals the spotlight for health claims, but new research suggests milk chocolate, which is sweeter, fattier and more popular, could offer the same benefits in high doses.

Oregon State University commercializes polymer that 'naturally thickens milk'

After decades of research, Oregon State University (OSU) has begun commercializing a natural dairy thickener with probiotic potential.

Millennials might not be the trendsetters marketers think, CivicScience research shows

Targeting millennials in an effort to reach adventurous, trendsetting consumers who will adopt and evangelize new products early will only get marketers a third of the way to their goal,...

Maternal diet before conception may affect baby’s DNA expression

A mother's environment and dietary habits around the time of conception could permanently change the function of genes influencing the risk of diseases in her child, say researchers.

Cross-promoting center-store items with produce could boost sales, FMI study finds

Manufacturers could boost the struggling sales of shelf-stable products sold in the center of the store by co-branding and merchandising them with related, high-velocity produce, sales of which are outpacing...

Memory based dietary assessment methods such as NHANES are “fundamentally and fatally flawed”, argues researcher

Diet-health inferences that rely on memory-based dietary intake surveys such as USDA’s National Health and Nutrition Examination Survey (NHANES) are “essentially meaningless”, argues a new study highlighting consistent disparities between...

Daily sugary drink habit linked to liver disease

Consumption of a sugar-sweetened drink on a daily basis may be associated with an increased risk of developing non-alcoholic fatty liver disease (NAFLD), say researchers.

Probiota Americas

Biomakers of resilience could elucidate structure function claims for probiotics, experts say

How do probiotic researchers and suppliers best communicate with customers?  And what should they be trying to tell them, anyway? Having a clear picture of what gut and blood parameters...

Mushroom mycelium could breathe new life into declining cereals category, claims MycoTechnology

Grain companies are working with Denver-based MycoTechnology to explore how mushrooms’ filament-like roots or ‘mycelium’ could help create new value-added opportunities in the cereals market by transforming the nutritional profile of...

Israeli start-up has novel approach for grasshopper shakes

Israeli insect start-up, Steak TzarTzar, aims to target the Western sports nutrition market with its grasshopper protein powder - competitively priced thanks to grasshopper sales in Africa.

Chobani refreshes Simply 100 Greek yogurt range; appeals to ‘thoughtful weight managers’

Dollar sales of Chobani’s Simply 100 Greek yogurts have grown 25% in the first five months of 2015 vs the same period last year, while unit sales are up 28%,...

Snyder’s-Lance teams up with hummus maker: ‘The next frontier is meal solutions’

Snyder’s-Lance has joined forces with Mediterranean Snacks to create a co-branded snack pack containing hummus and pretzels as part of its drive towards meal solutions, its marketing head says.