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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.

School meals are a valuable tool against vitamin D deficiency: Danish researchers

Adding fish to school meals could boost children’s vitamin D levels in winter, research finds.

Tiny plants with huge potential: Introducing two new players to the plant-based protein market

Two firms that generated a lot of buzz at the IFT show this year were Parabel and Hinoman, which are both selling brand new nutrient-packed ingredients from tiny aquatic plants....

Space... the final frontier for food science at Food Vision USA

To boldly go... where no food conference has gone before? Space food is on the menu at Food Vision USA (we've lined up NASA on day three), but we're just...

Skipping breakfast may put diabetics at risk of dangerous blood sugar spikes, warn researchers

Diabetics who skip breakfast may be provoking hazardous blood sugar spikes by fasting until lunch, according to new research.

Alan Hahn: 'We noticed it right away... the gluten was gone'

Could mushroom mycelium add a new dimension to the gluten-free market?

Speaking to FoodNavigator-USA at the 2015 IFT show, MycoTechnology CEO Alan Hahn recalls the moment his team discovered that mushroom mycelium (roots) could virtually eliminate the gluten in wheat and...

Consumers found algae oil to have a 'cleaner taste than other cooking oils’

Solazyme makes algae oil to order: ‘We take a normal crop cycle and compress that into three days’

There are lots of pretty cool things about algae oil, from its clean flavor and stability to its striking nutritional profile (unprecedented levels of healthy monounsaturated fat, low saturates and...

Special Edition: Innovations in Delivery Systems

Fortified gel printed onto ready meals set for rapid global commercialization, says company

A new generation of restaurant quality ready meals targeting seniors is set for commercial launch this year, with a patented technology allowing fortified gels to be printed onto the food.

Lights, camera, action! Edible insects in focus at IFT 2015

No self-respecting food conference would be complete these days without a session on edible insects. But are they a gimmick or a serious source of alternative protein? FoodNavigator-USA editor Elaine...

What were the hottest - and weirdest - ingredient trends at IFT? From fermented stevia & mushroom mycelium to the world’s smallest vegetable…

Can the world’s smallest vegetable give other sources of plant protein a run for their money? Will consumers accept ‘synbio’ ingredients, and will the rare sugar allulose be a hit?...

News in brief

Nestlé opens $50m frozen and chilled food R&D center in Solon, Ohio

Nestlé has opened a CHF 48m ($50m) R&D center in Solon, Ohio, that will focus on new product development for its frozen and chilled food businesses worldwide.

Replacing sugary drinks with artificially sweetened ones unlikely to reduce type 2 diabetes risk, study says

Nearly two million people in the U.S. will develop type 2 diabetes in the next 10 years if the current consumption of sugar sweetened beverages remains constant, predict a team...

NASA food science: Complete nutrition, emerging technologies, and the Mission to Mars

NASA is exploring all forms of cutting edge technology, from 3D printing to high pressure processing and more to be able to transition its food system from the International Space...

Sweet taste perception may be (partly) genetic

Some people may perceive sweet tastes as weaker than others – perhaps leading them to add more sugar or sweetener to gain the same level of sweetness, new research suggests.

Vitamin C intake linked to lower risk of heart disease and early death

People with high levels of vitamin C from the intake of fruit and vegetables may have a reduced risk of cardiovascular disease and early death, suggest researchers.

Convenience is key, says US university, as bottled water sales ban backfires

The University of Vermont says it will keep its bottled water sales ban in place, after a study suggested the policy increased sugary drink consumption and failed to reduce waste.

What lessons can be learned from France's price war?

Indiscriminate and widespread price wars do not make sense – but manufacturers must be proactive if they are to survive them, says an IRI report.

Animal welfare will be ‘decisive criterion’ for lab-grown meat

Most people accept that animals have been slaughtered for meat because they have no choice – but lab-grown meat could change that, says Professor Mark Post.

News focus

Boredom and energy cravings the key drivers for Millenial snackers, says Mintel

Research from Mintel suggests Millenials snack around four times a day, mostly for an energy boost, because they are bored or want to reduce stress levels.

Cocoa fermentation with beer yeasts up chocolate quality, say researchers

Yeast species used in the beer, wine and bread industries can also be used in cocoa fermentation to create unique flavors for chocolate confectionery, say Belgian researchers.

Probiotic fermented milk may improve airway allergies: Danone study

Probiotic fermented milk may improve airway allergies through immune system shift, says Argentinian research funded by Danone.

Organic food production ‘needs direction’ to be sustainable, warns US study

An increasing number of commercial organic operations could be contributing to higher levels of greenhouse gases coming from each acre of farm land, say researchers who warn that organic food...

Blue LEDs show promise as food preservation method

Blue light emitting diodes (LEDs) have strong antibacterial effects on foodborne pathogens, according to a study from the National University of Singapore (NUS).

'Big Food, Bad Food'; Future Food 2050; and cutting edge technology: The best of social media at IFT 2015

A CEO panel discussing if "big food is bad food" and a sneak peak at the new documentary about the future of food were among the highlights at the 75th...

Web-based tools make concept testing quicker, easier and cheaper, says Absolutdata: The food industry needs to learn to fail fast, like the IT industry

New web-based tools are democratizing the concept testing process and enabling everyone from brand managers at large CPG companies to start-ups to get rapid feedback on new product concepts, packaging,...

News in brief

Diet Pepsi with aspartame will be available online when recipe switches to sucralose, says PepsiCo

While Diet Pepsi will go aspartame-free in August, PepsiCo says fans of the original formula should still be able to buy it online.

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