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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.

Z Trim Holdings unveils BioFiber Gum for supplement encapsulation, food additive applications

Z Trim Holdings, an Illinois-based producer of functional ingredients derived from corn fiber and other grain byproducts, has launched its BioFiber Gum (BFG) for food, supplement and industrial applications. BFG...

News in brief

Cargill Innovation Center offers fast track to new products

Food companies can take a shortcut to innovation at Cargill's fully remodeled research center in Plymouth, MN. 

National Research Council to unveil findings of 'independent, objective examination' of GE crops in 2016

The National Research Council (NRC) is conducting an "independent, objective examination of what has been learned since the introduction of genetically engineered (GE) crops, based on current evidence"....

FDA approves use of higher levels of tomato lycopene to color processed meats, offering alternative to carmine, Red #40

The FDA has approved a petition from LycoRed seeking the green light to use higher levels of tomato lycopene to restore color to processed meats, giving manufacturers of sausages, deli...

Gallup: Americans still avoid fat over carbs; RD says still too much federal emphasis on low fat

Nearly twice as many Americans say they are actively trying to avoid fat in their diet (56%) as those who say they’re actively avoiding carbohydrates (29%), according to a Gallup...

Evolva and Cargill publish patent application for ‘next generation’ fermented sweeteners

A new patent application that covers the efficient and sustainable production of sweeteners including Rebaudioside M (Reb M) using fermentation technology has been published by Evolva and Cargill.

400 representative products tested for 4-mei levels

FDA to conduct more tests, but has “no reason to believe” that 4-mei from caramel colors poses health risks at current intake levels

UPDATED Aug 22: The FDA has conducted new tests to determine exposure to 4-mei (4-Methylimidazole) via consumption of products containing caramel colors III and IV, and plans more to assess...

Sugary drinks are less appealing with images of sugar cube content

Consumers have more negative views towards sugar-sweetened drinks, and show less preference for them, when they come with concrete images of the amount of sugar they contain, suggest researchers.

Forget genetically modified, here’s to genetically edited

Recent advances that allow the precise editing of genomes have raised the possibility that fruit and other crops might be genetically improved without the need to introduce foreign genes, according...

Survata is 'democratizing' consumer insights, says CEO

Consumer insights are no longer a luxury only big brands can afford, says online survey expert

Until pretty recently, food marketers looking to test new product ideas, brand names or pack designs could look to friends, family, and colleagues for cheap - though notoriously unreliable -...

Tree nuts can improve glycemic control in type 2 diabetics: review

A review of 12 clinical trials found that daily intake of tree nuts improve glycemic control in adults with type 2 diabetes. 

26-SERVE SQUEEZABLE PACK WILL SHARE SAME FORMAT AS NESTEA PRODUCT

Nescafe's answer to Mio: Nestle USA beverage boss hails 'major market innovation'

Nestle USA is poised to launch a 26-serve Nescafe ‘to go’ liquid coffee concentrate that consumers can add to water to create RTD coffee on demand, along the same lines...

High-acid drinks can permanently damage young people’s teeth: Study

Drinks with high acidic content can cause a permanent damage to teeth within the first 30 seconds of consumption, an Australian study has found.

Nestlé wants all of its children’s range to meet the ‘60/40+’ criteria by the end of 2014

Ten years after introducing the 60/40+ initiative Nestlé aims for all of its foods and beverages for children to comply with the initiative’s criteria. 

This does not prove that stevia isn't ready for prime time, say experts

There are lessons to be learned from Coca-Cola's Vitaminwater u-turn, but they are not necessarily about stevia

There are lessons to be learned from Coca-Cola’s abortive attempt to introduce a new ‘natural’ sweetening system to selected Vitaminwater products, say formulation experts. But they are not necessarily about...

5-Hour Energy hits back at biochemist claims shot ‘unsupported by science’

5-Hour Energy has hit back at a sports science researcher who says there is ‘chasm’ between the claims made by America’s top-selling energy shot and the scientific evidence for its...

Flash cooking process helps retain vibrant color, taste & nutrients

Manitoba firm blazes trail with game-changing steam infusion process to create veg purees of 'extraordinary' quality

A new entrant to the aseptic fruit & veg puree market is hoping to disrupt the category by using a proprietary rapid steam infusion process it claims can produce products...

The true cost of beef: Report warns of high environmental cost of beef production

The environmental cost of beef production is nearly ten times more than any other form of meat or livestock production, say researchers.

Launching big is not the definitive way to sustainable growth

SPECIAL FEATURE: Why do 85% of new CPG products fail within two years?

How many consumer packaged goods that launch in the US today will still be around in two years’ time? The answer is a miserable 15%, according to Nielsen data. 

Mediterranean diet is associated with lower weight in children but has become less common, says study

A diet that is very similar to the traditional Mediterranean diet is associated with lower body weight and fat percentage in children; however such diets are not common among children...

Patent watch

Watertight idea? Mars files patent for multi-texture caramel

Mars has filed a patent for ‘multi-texture’ caramel products, using a method that prevents moisture migration from caramel to crispy components without the need for a fat-based moisture barrier.

How much fast food do children eat?

A custom algorithm developed by University of Washington researchers that breaks down fast food restaurants (FFRs) by segment and meal type finds that children get most of their fast food...

Nestlé patent outlines straining-free process for 14% protein Greek yogurt

Nestlé has applied to patent a method it says will produce reduced-lactose skim milk-based Greek yogurt with a protein content of up to 14%, without adding protein or the use...

Wood you? Novel pigment tipped for gummy and hard candies

Neocandenatone, a purple pigment found in the heartwood of Dalbergia congestiflora trees, could hold colorant possibilities for gummy and hard candies, according to Mexican research.

Added sugars account for 14.1% of total energy intakes for Americans

What are the biggest contributors of added sugars to the US diet?

While we tend to assume that fast food outlets (the bottomless soda cup) contribute a disproportionate amount of added sugar to the US diet compared with store-bought groceries, new data...