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.

Attorney: Chobani could face more lawsuits over moldy yogurt, but they are very hard to prove

The publication of a paper alleging that the fungus in yogurts voluntarily recalled by Chobani last fall is more virulent than originally thought could prompt a new wave of civil...

Gene marker increases celiac risk in young children; environment can’t be ignored

A study published in the New England Journal of Medicine found that 26% of children with two copies of a high-risk variant in a specific group of genes develop an...

F&B industry projects strong 2014 sales; nutrition, private label leading the way

The US food and beverage industry anticipates continued sales growth in 2014 on the heels of strong performances the past two years, according to the second annual "US Food &...

Valensa International: We have solution to chia contamination problem

If you wash chia seeds after you harvest them, they turn into a gelatinous goo. Which can be a problem if you are trying to tackle salmonella, contamination with which...

Study: ‘Organic’, ‘whole grain’ give unhealthy foods a health halo

Health-related buzzwords such as “heart healthy”, “organic” and “all natural” can lead consumers to rate unhealthy foods as healthy, according to a study of college students at the University of...

What makes us fear food?

More and more consumers rely on the internet for their news, and stories can go viral within minutes, so it’s unsurprising that certain food ingredients have become the subject of...

Marketing to children: Brand knowledge and BMI relationship ‘quite robust’

The more a child is familiar with logos and other images from fast-food restaurants, sodas and not-so-healthy snack food brands, the more likely the child is to be overweight or...

Special edition: Oils & fats

Time for a rethink on saturated fat?

If the cover of TIME magazine earlier this month (headline: Eat Butter) is anything to go by, it would seem that the conversation about fat, and saturated fat in particular,...

Sweet success: Researchers could produce erythritol from straw with new GM fungus

German scientists have developed a technique to produce the low calorie sweetener erythritol from straw using a new genetically modified fungus.

What can we learn from General Mills' move to ditch aspartame in Yoplait Light?

If artificial sweeteners have an image problem, then General Mills’ move to replace one artificial sweetener (aspartame) with another (sucralose) in its Yoplait Light yogurts might seem like an odd...

Novel fermentation process will unlock rice bran protein potential, says Nutraceutical Innovations

A new player is poised to enter the burgeoning plant protein market with new protein and fiber ingredients produced via a novel fermentation process from heat stabilized defatted rice bran.

Patent Watch

Squeeze me! Wrigley creates squeezable chewing gum dispenser

Wrigley has filed a patent for a novel flexible chewing gum packet that can be squeezed to release the product.

DHA-rich canola oil shows significant heart health benefits

A diet supplemented with beverages formulated with DHA-rich omega-3 oil may significantly improve HDL cholesterol, triglycerides, and blood pressure, says a new study.

FoodNavigator-USA exclusive

Groundbreaking 'Green CoffeeTea' could change the market for green coffee extract, CEO says

Following on the success of ReishiSmooth , a trademarked all-natural fermentation process that uses mushrooms to remove the bitterness from chocolate and coffee, food technology firm MycoTechnology is betting on the...

Insights from IFT 2014

There’s no Chobani in protein drinks; market up for grabs

As protein appears primed to continue its meteoric rise, buoyed by a strong health halo among US consumers, where is there still potential for this macronutrient?

Stevia First CEO: Game-changing enzymatic enhancement process could transform economics of stevia production

A novel ‘enzymatic enhancement’ process that can convert low grade stevia extracts into high purity Reb A could transform the economics of stevia production and help California-based Stevia First stand...

UK version of Coca-Cola Life is sweeter than Latin American versions, confirms Coke, which remains tight-lipped over US launch

Coca-Cola has confirmed that the sugar level in its new stevia-sweetened beverage Coca-Cola Life may vary considerably in different markets, with the UK version containing a lot more calories than...

Trendspotting from Innova Market Insights

Protein, sugar and hybrid products: Innova teases IFT agenda

Can anything top protein? What’s a “silver consumer” and why should we care? Would salty caramel work in a soft drink? Innova Market Insights teased a very full agenda of...

‘Timely findings’: Canola oil offers blood sugar management potential for diabetics

Alpha-linolenic acid-rich canola oil, in combination with a low glycemic index diet, may help improve blood sugar control and other measures of heart health, says a new study from Canada.

Insights from the BASF 2014 Media Summit

Connecting the dots from ag to food

Is the farm-to-table movement all it’s cracked up to be? Is a healthy dialogue about GMOs even possible? Can we fix growing income disparities in the developed world? A group...

ISAPP consensus: Gut, yes. Immunity, no (for now)

Time to recognise ‘core benefits of certain probiotics’: ISAPP

The evidence has grown so strong for the best-documented probiotic strains that a generic digestive health claim should exist, according to a consensus statement from leading international researchers published this...

Why are so many CPG innovators frustrated and demotivated?

Many people developing new products at CPG companies feel frustrated and demotivated according to a new survey, which probably comes as no surprise given the high failure rate in the...

‘The unique characteristics of oatmeal’: Quaker Oats-funded study shows that instant oatmeal keeps hunger at bay from breakfast until lunch

Eating instant oatmeal for breakfast may help to manage hunger better than the leading oat-based, cold cereal, says a new study funded by Quaker Oats with implications for weight management.

Hershey in the race to develop 3D chocolate

US firm 3D Systems is collaborating with chocolate manufacturing giant Hershey’s to develop 3D chocolates fit for the commercial market.

Key Industry Events

 

Access all events listing

Our events, Events from partners...