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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.

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...

News in brief

GoodBelly teams up with Microwarriors documentary to advance public knowledge on probiotics

Leading probiotic juice brand GoodBelly is ‘confident’ its partnership with the Microwarriors documentary will help advance public knowledge about the benefits of probiotics.

Analyst: ‘I guess Pepsi Next is now Pepsi Past’… PepsiCo takes on Coca-Cola Life with stevia-sweetened Pepsi True

Just weeks after the US launch of Coca-Cola Life, PepsiCo has unveiled plans to launch its own mid-calorie soda sweetened with a combination of sugar and stevia under the Pepsi...

Crunchy, chewy, and fizzy? PepsiCo seeks to patent chewy granola snacks with carbonated candy

PepsiCo is seeking to patent a method of making chewy granola bars, bites and other snack products containing carbonated ‘fizzy’ candy. 

Optimal sweetener combinations for granola = Coconut sugar + agave + stevia

The optimal ‘naturally based’ sweetener combination to replace sugar for granola bars may be a mixture of coconut sugar, agave, and stevia, report researchers from Washington State University.

Get rid of nutrients and focus on foods in guidelines, says sat fat researcher

Science should look beyond LDL cholesterol and saturated fat, which have dominated cardiovascular research until now, towards other contributing factors and a food-group approach to guidelines, according to one researcher.

Interview: Neil Goldsmith, CEO, Evolva

Synthetic biology is cheaper, faster, and more sustainable, says Evolva CEO: 'We’re proud of what we do'

What’s more sustainable? Using acres of land, water and energy to grow plants that produce minuscule quantities of natural flavors, sweeteners or phytonutrients; or making them via a fermentation process...

FDA launches food safety challenge

FDA: We have a lot of answers, but not all of them

The US Food and Drug Administration is asking for potential breakthrough ideas on Salmonella in fresh produce with a total prize pool of $500,000.

Trendspotting at Expo East: From 'raw' coconut water to palm sugar, chickpea pasta, oat-based entrees & cactus water

Natural Products Expo East yielded a wealth of new trends and new product launches.  In this gallery FoodNavigator USA looks as some of the most innovative launches and identifies some...

Vitamin D associated with 'a range of important health outcomes', says new study

Increased blood levels of the sunshine vitamin are associated with significantly lower risks of cardiovascular disease, respiratory disease, and fractures, according to data collected in the UK over 13 years.

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