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BASF backs ‘space farming’ research project

BASF is backing a student-led research project that aims to examine how food crops can be grown on the international space station (ISS). 

Higher meat prices drag down sales across grocery departments, Nielsen research reveals

Higher beef and pork prices are dragging down grocery sales not just in the meat department, but in the center of the store as well, according to a recent Nielsen...

Sweets & Snacks Expo 2015

Snack product pairing: Think fresh grapes and dairy cheese

Snack makers can boost sales and secure stronger retail relations with data-driven product pairing rather than guesswork, says Nielsen Perishables Group.

Culinary trend spotting

Millennials are driving snack sales growth & reshaping how Americans eat, Euromonitor says

Sales of snacks account for a whopping 40% of the $370 billion U.S. packaged food market and are set to grow 2% annually through 2019, thanks in large part to...

Nestlé-sponsored research provides answers on chocolate fat bloom

A Nestlé-supported study has examined the causes of chocolate fat blooming, a process when white defects appear on the surface of chocolate because of fat crystallization – a serious problem...

Lack of diversity in processed foods may be causing obesity and cancer

It’s not just the high fat, salt or sugar content of processed foods that is driving obesity and diet-related illnesses – the lack of food diversity is killing our gut...

Culinary trend-spotting: Where retail & foodservice collide

Restaurants increasingly eat into grocery sales, research shows

For the first time, consumers are spending more money at restaurants than on groceries in America, likely reflecting more financial flexibility from savings garnered by shopping at less expensive box...

Meet execs from Sparkling ICE, Chobani, Tio Gazpacho, NASA

Innovate or die: Introducing Food Vision USA... from 3D printing to personalized nutrition

Imagine a place where you can meet the entrepreneurs behind new food & beverage categories and retail channels; pioneers in the field of nutrigenomics, edible insects, and 3D printing; food...

Algae oil: The next big healthy cooking oil? Products have a cleaner taste than other cooking oils, report consumers

Consumer feedback on Solazyme’s new high-oleic algae oil reveals high acceptance levels, with 98% of healthy oil purchasers sent samples for at-home testing reporting it had a ‘pleasant or no...

Consumer concerns about chemicals in food rise while their trust in food safety sinks, survey finds

Concern about “chemicals” in the food supply is growing among Americans, many of whom are changing how they buy food as a result, according to a recent survey. 

Step aside energy drinks: Chocolate has a stimulating effect on human brains, says Hershey-backed study

Researchers from the Northern Arizona University (NAU) and Arizona Western College (AWC) concluded that dark chocolate confections containing only moderate amounts (60%) of cacao have an acute stimulating effect on...

Large-scale, long-term cocoa flavanol study looking at heart, cognitive health enters recruitment phase

Cocoa flavanols are an ingredient that has been poised at the edge of the runway for a few years now. A new large-scale, long-term study into their cardiovascular and cognitive...

TEA TIME! Highlights from the World Tea Expo 2015, from coffee leaf tea to ‘teablets’

From teablets (tablets of compressed tea leaves you drop in your mug, minus the bag) to tea made from coffee leaves, the tea market is a hotbed of innovation. FoodNavigator-USA...

Peanut milk concept with 'smooth, slightly creamy mouthfeel' is under development, says National Peanut Board

Almond milk sales continue to grow in the double digits, while cashew milk is gaining momentum, but what about peanut milk? There’s no major commercial product out yet, but a...

News in brief

Cargill and Evolva prepare for commercial launch of fermentation-derived stevia in 2016

Swiss fermentation specialist Evolva and sweeteners expert Cargill have agreed to start engineering work so they can produce next-generation stevia sweeteners via fermentation at a Cargill biofuel and corn milling...

60-second interview: Kyle von Hasseln, creative director food products 3DSYSTEMS

3D printing will 'definitely move into home kitchen', predicts The Sugar Lab co-founder

Food was already 3D last time we checked, so once you get over the excitement of being able to ‘print’ a multi-dimensional product in layers, are you left with an...

Cargill eyes sustainable seaweed for carrageenan range

Cargill has introduced a new range of carrageenans for drinks makers in order to improve the sustainability of their sourcing.

Coffee by-products may have prebiotic, antimicrobial and antioxidant potential

More than 2 billion tons of coffee by-products that are currently thrown away could have applications in the food and nutrition sector, say researchers.

Kids with ADHD at risk of ‘binge eating’ and obesity, study finds

Children with attention deficit hyperactivity disorder (ADHD) could be at risk of disordered eating patterns that can lead to obesity and other health problems, say researchers.

Could FAR-M camel milk coagulant be used to produce horse or zebra cheese?

Pure camel chymosin holds the potential to clot milk from other equus animals as well as donkeys, says an Italian food technologist.

Row intensifies over 'Eat less red & processed meat’ message in dietary guidelines report

The row over the health and sustainability of meat consumption prompted by the recent Dietary Guidelines Advisory Committee (DGAC) report has intensified this week as stakeholders rushed to submit comments...

Industry takes first steps to establish standard of identity for maple water

A clear standard of identity for maple water would provide clarity for the industry and consumers in this new – but rapidly growing - category, say stakeholders, although there are...

News in brief

USDA grants to fund nanotechnology research

Funding of more than $3.8m to support nanotechnology research has been made available by the US Department of Agriculture’s (USDA) National Institute of Food and Agriculture (NIFA).

"We’re still only just starting to discover all the amazing things mushrooms can do.”

Myceliation: A mushroom-fueled process with game-changing food industry applications?

From a commercial perspective, it’s still early days for myceliation, a process by which mushrooms (or rather, their filament-like roots or ‘mycelium’) can remove bitter compounds and naturally occurring toxins...

organic and non-gmo trends

Most consumers unwilling to pay more for non-GMO, even as their concern rises, research shows

Consumers’ concern about genetically modified food is on the rise, but most shoppers are not yet willing to pay a premium for non-GMO foods – making it difficult for manufacturers...