The Sweetener Story: It's Not Which Type, But How Much
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Nutrition 2.0: ‘Closer than you think’ and a ‘tremendous technical and business opportunity’
‘Tremendous opportunities’ await the nutrition industry as it embarks upon a modernized scientific approach to address nutrition, health/wellness and aging, says the Chief Executive Officer of a Silicon Valley company...
Dispatches from the 6th International Congress on Vegetarian Nutrition
Veg congress day one: The fact vegetarians are healthier than meat-eaters is ‘one of the most consistent findings of nutritional epidemiology’
People on a plant-based diet are consistently slimmer and healthier than meat eaters, with a lower risk of cardiovascular disease, cancer and diabetes, according to research unveiled at the 6th...
Resistant starch may aid in IBD and cancer resistance: Study
A diet packed with resistant starch may help to prevent both inflammatory bowel disease and colorectal cancer, say researchers.
Natural antifungals from sourdough have food potential: Researchers
Powerful antifungal compounds produced from linoleic acid found in bread flour are the key reason for sourdough bread’s mould resistant properties, and have potential to be used in a host...
EnWave vacuum technology boosts functional ingredient content of dried fruit
In a technology demonstration, EnWave, based in Vancouver, BC, has used its used its proprietary Radiant Energy Vacuum dehydration technology to enrich dried fruit with the enzyme B-galactosidase; an enzyme responsible...
ConAgra-UMass study provides ‘important implications for the design of reduced-fat food emulsions’
Fundamental research into the behavior of hydrocolloids by the University of Massachusetts and ConAgra Foods could open the door to the ‘rational design of reduced-fat food emulsions’.
Underage US drinkers prefer Bud Light, Smirnoff, Budweiser: Study
Bud Light, Smirnoff malt beverages and Budweiser were the brands most widely consumed by by 1000+ underage US drinkers over a 30-day period, according to the authors of a new...
Calorie labels are ‘wildly misleading’ claim experts
Calorie labels are misleading consumers by underestimating the energy content of processed foods and exaggerating that of raw ingredients, experts have warned.
Caffeine linked to low birth weight babies: Study
A high intake of caffeine during pregnancy may be linked to higher risks of low birth weight babies, according to new research.
Patent Watch
Wrigley files mouthwash-style gum patent for bad breath
Wrigley has filed a patent for a mouthwash compound-based chewing gum composition to combat bad breath.
Hi-Maize resistant starch may replace flour in foods with minimal sensory impact
Resistant starch can effectively replace flour in foods like muffins, focaccia bread, and chicken curry to boost the fiber content without affecting the sensory characteristics, says a new study from...
Study provides ‘compelling’ evidence that HFCS and sucrose do not increase liver fat in ‘real world’ conditions
A new study provides “compelling” evidence that high fructose corn syrup (HFCS) and table sugar (sucrose) do not increase fat levels in the liver when consumed in ‘real-world conditions’, says...
Does taurine counter the performance enhancing effects of caffeine in energy drinks? New study says it does
Taurine in energy drinks and shots may diminish the effects of caffeine for enhancing performance in certain tasks, says a new study from Australia.
Political persuasions may influence consumers’ brand choices: Study
Consumers of differing political ideologies may also make different purchase decisions when it comes to foods, according to new research.
Scientist: Increase in celiac disease is not a result of wheat breeding
The rise of celiac disease is not a result of higher gluten content from wheat breeding but more likely a result of increased per capita consumption of wheat flour and...
Consumers seek out high-calorie foods in tough times, study finds
Do tough times mean expanding waistlines? New research suggests that hardship in life can lead to 40% increase in high-calorie food intake.
Is the 'there is no such thing as bad foods, only bad diets' argument helpful?
A new position statement from the Academy of Nutrition and Dietetics (AND) which can be paraphrased as 'there is no such thing as good and bad foods, only good and...
Focus on eating better meat rather than less, report suggests
Focusing on eating ‘better’ meat could attract broader acceptance than a simple ‘eat less meat’ message and benefit the environment, people’s health and animal welfare, according to a new report...
Big breakthrough in ancient, organic grains? Researchers make ‘great strides’ in health benefits of ancient wheat
A new study that reports the potential antioxidant and anti-inflammatory activity of Khorasan wheat, an ancient grain, has been hailed as ‘making great strides in documenting the significant health benefits...
Monell scientists identify taste stem cells on the tongue
The discovery of until now ‘elusive’ taste stem cells on the tongue will help researchers and industry better understand the complexities of human taste, say researchers.
Mixing has ‘major influence’ on gluten-free bread quality – study
Researchers have claimed that mixing has a much bigger impact on the quality of gluten-free bread than was previously understood and have found variations depending on levels of hydration in...
Timing weight loss: It’s not just what we eat but when we eat, say researchers
The regulation of weight loss is not simply dictated by the balance between energy intake and expenditure, but rather requires correctly timed food delivery, according to new research.
Deep-fried food linked to higher risk of prostate cancer
Regular consumption of foods that have been deep-fried is associated with an increased risk of developing prostate cancer, warn researchers.
‘Sweet tooth’ and bitter supertasting linked to metabolic syndrome risk
Having a sweet tooth or being a ‘supertaster’ for bitter flavors may put people at reduced risk of developing metabolic syndrome, but being both may not be so good, suggests...
Evolving tool helps quantify sustainability of food
A longstanding diagnostic tool called Lifecycle Assessment (LCA) is increasingly being used to look at the sustainability bona fides of food products, according to a leading third-party certifier. Using the...
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