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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.

GM wheat presents ‘attractive’ gluten-free opportunity: Review

Genetic modification (GM) of wheat genes to ‘silence’ protein fractions toxic to those with celiac disease holds promise for cereal development, researchers say.

News in brief

Ganeden secures patent protection for ultra-stable Bacillus coagulans probiotics in coffee, tea, cereal

Ganeden Biotech - the Ohio-based company behind ultra-resilient probiotic BC30 (Bacillus coagulans GBI-30, 6086) - has announced the issuance of a US patent covering the use of all Bacillus coagulans strains (including BC30)...

Coca-Cola removing BVO from Powerade

UPDATED - Coca-Cola is removing BVO (brominated vegetable oil) from Powerade and other products by the end of this year.

IFT's Future Food 2050 project

The future of food, rooted in science

It’s becoming harder to avoid the looming UN statistic that the world population will reach 9.6 billion by 2050, and harder still to evade the question: How will we feed...

In pics: FAO recognises traditional farming in China, Korea and Iran

Six traditional farming systems in China, Iran and South Korea known for their unique characteristics and approaches to sustainability have been designated Globally Important Agricultural Heritage Systems (GIAHS) by the...

Tart cherry juice may help insomniacs sleep: research

Could two glasses of tart cherry juice a day keep the sleepless nights away? 

Register now for today's FoodNavigator-USA live Gluten-free in Perspective Forum!

Want to learn more about the gluten-free market? Click HERE  to tune into FoodNavigator’s online forum to learn about celiac disease and gluten sensitivity, the size of the gluten-free prize, who buys...

Expert panel calls for end to one-size fits all protein recommendations and higher levels for older adults

Dietary recommendations for protein intake should be increased for healthy older adults to 1.0 to 1.2 g protein/kg body weight/day, says an international team of experts.

Severe obesity in US children on the rise, multipronged solution needed

All classes of obesity in US children have increased over the past 14 years, according to a study published in JAMA Pediatrics. A physician specializing in food, nutrition and metabolism...

News in brief

Consumers underestimate health benefits of meat: survey

Most consumers don’t fully recognize the nutrition benefits of meat and poultry, according to a recent survey conducted online by Harris Poll for the American Meat Institute (AMI).

Key Insights from Food Vision

Insect economics: Insect production could utilise global food waste to produce nutritionally better protein

The huge amounts of food and agricultural produce that end up as waste could be used to feed insects and produce high-quality animal protein that is better for environment, according...

Exclusive documentary preview: MicroWarriors Special edition

MicroWarriors: Exploring probiotic power (and the powers that be)

NutraIngredients went to LA recently to question two leading probiotic academics about probiotics and the microbiome and which we present exclusively here. The interviews form part of a new documentary...

Punching holes in pop-science theory: Whole grains may cut inflammatory biomarkers in obese kids

Consuming whole-grain-rich foods for six weeks may slash levels of inflammatory biomarkers in overweight children, according to findings published in Molecular Nutrition & Food Research .

Gravity-free probiotics

Space…The final frontier for Yakult probiotics? 6-year study confirmed

Probiotic pioneer Yakult’s little bottles are to feature in a 6-year, gravity-free study at the International Space Station (ISS).

Hard and crunchy = fewer calories?

Consumers perceive foods that are either hard or have a rough texture as having fewer calories, says a new study in the Journal of Consumer Research.

Rice eaters’ diets more in line with Dietary Guidelines: study

Consumers who eat white or brown rice every day tend to have better overall diet quality and nutrient intake, according to a study of five-year data from the National Health...

Key Insights from Food Vision

In conversation with the mastermind behind the €250,000 lab-grown burger

Last year Professor Mark Post sparked international interest with the unveiling, and tasting, of the world's first lab-grown meat. Since then he's been working to iron out technical issues so that...

News in brief

Good mood food: Mystery manufacturers seek Chinese ingredients to exhilarate, motivate, and refresh

“Multiple leading companies” are looking for ingredients or foods that have a positive effect on the mind, and nutrients and materials used in Chinese medicine are at the top of...

Quaker looks to patent lower cost soluble oat fiber

Oatmeal boasts a long list of health benefits, though this fiber-rich ingredient isn’t traditionally associated with the descriptors 'quick and easy'. 

News in brief

GMA teams with MSU on ingredient safety research center

The Grocery Manufacturers Association and its member companies have teamed with Michigan State University (MSU) to establish the Center for Research on Ingredient Safety (CRIS), which will provide analysis and information...

Sweetened beverages again linked to stroke risk, and effects could be dose-related, says new study

Increased intakes of sweetened beverages may increase the risk of stroke, says a new study from Sweden.

Mars develops heat resistant chocolate with polyol mix

Mars has filed a patent for heat resistant chocolate that can withstand hot climates, following an earlier application from Mondelēz and Nestlé.

Celiac Disease breakthrough?

Natural protein elafin ‘promising’ in battle against gluten toxicity: Study

The human protein elafin could be delivered into the gut using a probiotic bacterium to reduce the inflammatory reaction typical of celiac disease, researchers suggest.

‘A lot of room to boost pulse intakes for heart benefits’: New analysis supports cholesterol-lowering effects of pulses

One daily serving of beans, peas, chickpeas or lentils may slash bad cholesterol levels, says a new meta-analysis that supports the cardiovascular benefits of pulses.

‘Normal’ sodium intake range may be the healthiest: study

Despite that population-wide sodium reduction is often posed as the best solution for reducing cardiovascular disease (CVD) incidence, the current sodium intake of most of the world’s population is already...

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