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Latest research into food science, saturated fat, trans fats, sodium reduction, celiac disease


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.

Chewing gum for over 10 mins relieves stress – study

Japanese researchers claim that chewing gum for over 10 minutes can reduce stress, adding to a growing body of science linking gum chewing to stress relief.

Insights from IFT Wellness 2014

How should the industry tackle sugar reduction?

Attending a series of sessions on sugar reduction during the Institute of Food Technologists’ (IFT) 2014 Wellness conference, a few common themes kept resurfacing: that obesity remains a big problem,...

IRI: Portable nutrition, other ‘targeted’ innovation driving F&B brands, product launches

Top brands and new product launches are reaching increasingly segmented consumer groups through targeted, measured innovation, according to market research firm IRI Inc., which released its “New Product Pacesetters” and...

‘Skepticism’ towards industry-funded sugar and calories research, says NCA

The US National Confectioners Association (NCA) has earmarked consumer education on calories and sugar as an industry priority for 2014 but admits there is skepticism about industry-funded research.

Special edition: Nuts, pulses & legumes

Roasted and salted? Peanuts can be so much more, NPB says

Sometimes it’s hard to think inventively about the ingredient that comprises half the ubiquitous peanut butter and jelly sandwich or is passed to us in small pouches on most airplane...

Trans fat crackdown: Here are two practical alternatives to a blanket ban on PHOs, industry tells FDA

Two practical alternatives to a blanket ban on partially hydrogenated oils (PHOs) would help the FDA achieve its objective (cracking down on trans-fats) without causing formulation nightmares, claim leading food...

High salt intake linked to premature cellular aging

Overweight or obese teenagers who consume lots of salty foods show signs of faster cellular aging, according to new research.

Should dietary guidelines about saturated fat be changed?

UPDATED* - A high-profile study published in the Annals of Internal Medicine last week has re-opened the debate about whether saturated fat has been unfairly cast in the role of...


One week to go: FoodNavigator’s Sugar Debate separates the fact from the fiction

Sugar has been linked to everything from heart disease to obesity and cancers in recent months. But is it as bad as all that? Our free-to-attend debate aims to tackle...

Huge demand for omega-3 liquid products driving delivery innovations: Virun CEO

Consumers like the delivery of omega-3 fatty acids in a liquid, and many innovative products are already on shelves, but what technology is being used, what are the challenges, and...

Insights from RCA 2014

Campbell’s chef: We're charged with finding the iconic products of the future

How does an $8 bn packaged food and beverage business known for everything from condensed soup to fresh juices, skillet sauces to packaged snacks navigate the dynamic world of culinary...

How many products making ‘0g trans-fat’ claims still contain partially hydrogenated vegetable oil (PHOs)?

How many products with ‘0g trans-fat’ on the label still contain partially hydrogenated vegetable oils, a key source of harmful artificial trans-fats? Not as many as you might think, according...

Further evidence questions fat intake guidelines and heart disease links

A review of more than 72 clinical studies has raised further questions over current guidelines relating to fat intake - which generally restrict the consumption of saturated fats and encourage...

Dietary restriction: Very low nutrient diet may offer anti-aging clues

A new theory of why dietary restrictions can work to reduce disease risk and increase longevity suggests that it is a sever restriction in nutrient intake, rather than calorie intake,...

Mushroom-derived technology takes the bitter out of coffee, chocolate

An all-natural fermentation process using mushrooms to remove bitter and acidic qualities from food ingredients created by food technology firm MycoTechnology Inc. claims it will revolutionize the coffee and chocolate...

Regulating calcium and acidity may hold the key to improved low-fat sauces and deserts

Modifying the acidity and calcium levels of sauces, dressings and deserts could be the key to developing new and improved low-fat variations, according to new research supported by ConAgra.

Bakers blast 'flawed' FDA trans-fat crackdown: 'It's unlawful, unnecessary and will have unintended consequences'

Revoking the GRAS status of partially hydrogenated oils (PHOs) in a bid to crack down on artificial trans fats is like using a sledgehammer to crack a nut, says the...

Kamut wheat reduces IBS symptoms, finds human study

Replacing modern wheat with Kamut International’s trademarked ancient wheat in the diet may reduce symptoms of irritable bowel syndrome (IBS), finds research.

The FoodNavigator Forum

How does sugar affect health? Find out at FoodNavigator’s Sugar Debate: Separating Fact from Fiction

Sugar – at least in excess – has been blamed for everything from heart disease to obesity and cancers in recent months. But is it as bad as all that?

Study: Canned produce more affordable, just as nutritious as fresh

Despite recent improvements in the American diet , public health concerns about obesity and hunger still abound. At the center of the both issues is a call for better access to...

Dietary guidelines are wrong on saturated fats, claims cardiovascular researcher

Recommendations to replace saturated fat with carbohydrates or polyunsaturated fat are “severely challenged” and should be revised, claims an editorial published in Open Heart, a new journal from the BMJ Group....

Dispatches from the NCA State of the Industry Conference in Miami

US cocoa flavanol health claim nears but ‘not quite there yet’

More clinical trials are needed for a US health claim on cocoa flavanols, according to the National Confectioners’ Association’s technical director.

SPECIAL FEATURE: What exactly is evaporated cane juice?

It’s been gracing food labels for years, but more recently, it’s also prompted a tsunami of civil litigation against firms from Chobani to Trader Joe’s . So what exactly is ‘evaporated...

Almonds & their skins show prebiotic potential: Human data

Fiber-rich almonds and almond skin may selectively boost the populations of bifidobacteria and lactobacilli in the gut, says a new study funded by the Almond Board of California.

Food allergies may be outgrown only to become more serious

Children who outgrow one type of food allergy may go on to develop a more serious allergy to the same food, according to a new study.

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