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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.

Researchers poke holes in modern ‘paleo' diet

There was more than one Palaeolithic diet, and none of them may have been that healthy - but barely any of the foods eaten are available anymore anyway, say researchers.

Hampton Creek Foods raises $90m to support ‘massive’ growth: ‘Just Mayo has gone from zero to 15,000 locations in a little over a year’

A high-profile lawsuit*  filed by Unilever accusing Hampton Creek Foods of falsely advertising its flagship product ‘Just Mayo’ has not, it seems, dented Silicon Valley’s enthusiasm for the plant-based foods pioneer, which has just...

PLMI 2014 Thought Leaders Consortium

‘The whole field of nutrition is in the dark ages’: Dr Lee Hood

The market capital of a wellness industry that aims to promote and maintain good health will vastly exceed the current treatment-focused disease industry, says Dr Lee Hood, MD, PhD, President...

Patent watch: Calcium-rich acid whey has potential in functional beverages, says inventor

Acid whey - a byproduct of Greek yogurt production that has been causing headaches for manufacturers - could be transformed “from a liability into an asset”, says a dairy scientist who...

The microbes we eat: Study investigates bacteria in different diets

Researchers investigating the types of microbes found in foods from different dietary patterns have questioned whether the bacteria in our foods plays a role in the structure and function of...

News in brief

Chobani tackles acid whey via new reverse osmosis filtration system at Twin Falls, Idaho

Chobani has installed a multi-million dollar reverse osmosis filtration system at its Twin Falls plant in Idaho that will help it better handle the whey generated as a byproduct of...

Special Edition: Smart Packaging

Pouches and beyond: Snacks and cereals have made ‘smart’ progress

Snack and cereal makers have stepped into smart packaging territory with stand-out, portable pouch formats but they can still stretch further, says a packaging expert.

GLG unveils Reb C breakthrough: 'An astounding leap forward in the natural, non-GMO agronomic development of historically scarcer steviol glycosides'

Vancouver-based GLG Life Tech has developed a new variety of stevia containing “remarkably high” levels of Reb C glycosides, which it claims could “revolutionize the global food and beverage industry’s...

Is added sugar worse than salt for heart health?

Sugar in processed foods may have a larger impact on heart health than salt, argues a paper published in the journal Open Heart.

Cornell Food Systems Global Summit

Advances in nanotechnology can improve food safety and prep

A consumer backlash based on the fear of the unknown may have temporarily blocked marketing of nanotechnology in foods, but the ability to manipulate particles 100,000 times smaller than a...

Scientists shine light on ‘aerated’ dairy drink with satiety potential

Nottingham University scientists claim to have shone new light on the intra-gastric behaviour of ‘aerated’ drinks with enhanced satiating properties that they say could be used to fight obesity.

Patent Watch

General Mills eyes patent hat-trick for ready-to-bake gluten-free doughs

General Mills has filed three patents for gluten-free doughs that it has developed in ready-to-bake format to offer an alternative to dry mixes.

‘A large opportunity to develop products to help manage blood sugar’: New study supports Hi-Maize’s blood glucose benefits

Products formulated with resistant starch can be ‘important tools for food formulators to deliver innovative and tasty products that help consumers manage their blood sugar’, says Ingredion following the publication...

Monsanto exec: GMOs are not the Holy Grail. What they are is an important tool if used properly

Genetically engineered crops are not a magic bullet and some weeds have become resistant to the herbicide glyphosate (RoundUp) used with selected GM crops, said Monsanto’s chief technology officer Dr...

Ganeden probiotic may boost post-exercise recovery: Pilot data

Consuming Bacillus coagulans GBI-30, 6086 (GanedenBC30) in combination with protein may blunt muscle damage after intense exercise and boost recovery, according to findings from a pilot study.

Greek yogurt's biggest guns explore creative ways to address acid whey challenge

A series of patent applications from General Mills reveals it has been exploring novel ways to ‘neutralize’ acid whey - a byproduct of some Greek yogurt production - and use...

SPECIAL EDITION 2014, BEVERAGE SWEETENER INNOVATION

Stevia sweetness + new health benefits: Mintel analyst sees future potential

Mintel says the presence of nutritionally beneficial compounds could see stevia-based sweeteners of the future that combine functional benefits as well as calorie-free sweetness.

SPECIAL EDITION 2014, BEVERAGE SWEETENER INNOVATION

PureCircle claims ‘huge step forward’ with first category specific stevia launch for dairy

PureCircle has launched a new stevia blend called Sigma-D to target non-fermented, sweetened dairy drinks and other dairy products in what it says is a breakthrough category specific launch.

Annatto Tocotrienols are more potent vitamin E antioxidant for fish oil, says study

Vitamin E tocotrienols from annatto may be better antioxidants than tocopherol-tocotrienol mixtures or alpha-tocopherol alone, suggests a recent study testing infant formula containing omega-3 fatty acids.

School lunches packed at home fall short of dietary guidelines

Students who bring their lunch from home and their parents apparently missed the memo from Congress mandating the mid-day meal meet the Dietary Guidelines for Americans. 

Consumers want bolder, more intense flavor experiences, says McCormick

Smoked spices, sour cherries and pickled ginger: McCormick unveils flavor trends to watch in 2015

Consumers want bolder, more intense flavor experiences, from Japanese 7 Spice to sour cherries and salt, according to McCormick & Co’s flavor forecast for 2015. 

What drives unhealthy snacking?

Enjoying a special occasion, opportunistic eating and social pressures are just some of the drivers behind unhealthy snacking – factors that could be used to drive change, researchers claim.

Free breakfast in the classroom could “level the academic playing field,” education advocates say

Breakfast remains the most important meal of the day and serving it to students for free offers significant benefits even though a recent study found it did not improve academic...

Sodium reduction

Will proposals to mandate potassium labeling on the Nutrition Facts panel give potassium-chloride based sodium replacers a shot in the arm?

Some food manufacturers still worry that using potassium chloride to replace salt in their recipes might compromise their clean label credentials. But the FDA’s recent proposal to include potassium as...

60-second interview: Mel Mann, Director of Flavor Innovation, Wixon

Sodium reduction: Has all the low-hanging fruit been plucked?

Food manufacturers are under increasing pressure to reduce sodium, but surveys suggest many shoppers are, well, not that bothered. So where does this leave firms plugging sodium reduction solutions? 

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