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Stevia First expanding fermentation technology to ingredients beyond steviol glycosides

Stevia First Corp, producer of a fermentation-based steviol glycoside ingredient, is moving its technology beyond its namesake high intensity sweetener into new ranges of functional ingredients that the company is...

High temperature cooking may increase Alzheimer’s risk

Large intakes of foods cooked at high temperatures could increase the risk of developing Alzheimer’s disease, according to a study published in the Journal of Alzheimer’s Disease.

Algae and plant protein potential limited by scale, says Mars agriculture chief

Lack of scalability still prevents algae and plant proteins from being used as major food sources, according to Mars chief agricultural officer Howard-Yana Shapiro.

Sugar intakes 'decreasing' or 'stable' globally, report finds

Dietary sugars intakes are decreasing or stable in most countries, according to a data review of ten European countries, Australia, New Zealand and the US.

Students eat more fruits, vegetables if they have recess before lunch

Playing first, working later may not seem like a recipe for success, but when it comes to convincing more students to eat their fruits and vegetables it is a no-cost...

Coffee is the new sunscreen? Study links consumption to reduced melanoma risk

Researchers suggest drinking four or more cups of coffee a day could decrease the risk of melanoma by 20%, saying it is possible that the drink has a ‘protective role’...

Unilever builds science to support microvascular benefits of theaflavins

Capsules containing catechins from tea may ‘moderately’ boost microvascular function in healthy adults, says a new study from Unilever that supports the circulatory benefits of black tea.

Method to ‘unboil eggs’ could slash food production costs

A team of chemists that have figured out a way to 'unboil' egg whites say that their development could dramatically reduce food production costs.

Pulp fiction? Oranges vs orange juice: ACS study asks which is healthier

Researchers have pitted oranges and orange juice against each other, in an effort to find out which is better for health.  

Chewing gum daily reduces the mouth’s bacterial load, says Wrigley-backed study

Researchers from the University of Groningen and Wrigley say that sugar-free chewing gum can trap and remove bacteria from the mouth that are responsible for oral disease such as caries.

Does the edible bugs trend have the legs to succeed?

Not a week goes by without media headlines talking about the potential of insects to help feed the world. But where does that potential really lie?

Risk of developing celiac does not hinge on when infants first try gluten, study finds

When infants first eat gluten does not appear to influence whether they are diagnosed with celiac disease, but their socioeconomic status likely does, according to two recently published studies. 

Nature knows best? Global design challenge invites firms to use biomimicry to design a better food system

Modeling patterns or processes found in nature (think of solar cells inspired by a leaf) is a hot trend in industrial design, but could biomimicry be used to create a...

Special edition: Blood sugar management

The key ingredients for blood sugar management

With diabetes rates rising, many healthy people are starting to consider the effects of blood glucose levels and keeping them in the healthy range. In this gallery we look at...

High blood pressure? Just beet it! Beetroot juice lowers blood pressure in UK study

Drinking a cup of beetroot juice every day can ‘significantly lower blood pressure’ among patients with high blood pressure, according to a study in the journal Hypertension.

General Mills packs whole grain into pancakes and waffles

General Mills has filed a patent for whole grain pancake and waffle batters that use a blend of wheat, brown rice and millet flours.

From turmeric to almond milk: What’s hot in beverage formulation?

While consumers may think twice about buying a large box of cereal featuring a new functional ingredient, they are much more willing to try new things in the beverage category,...

Evolva and Cargill partner on new fermentation-derived ingredients project

Swiss firm Evolva Holding and Cargill have signed an agreement to co-develop a “sustainable, customisable, and cost-effective fermentation production process” to produce new food and beverage ingredients.

EFSA caffeine opinion is not a green light

The European Food Safety Authority’s (EFSA) safety assessment on caffeine is not necessarily a green light for high caffeine consumption or for long-stalled health claims, according to industry commentators.

4 factors to evaluate the potential impact of a health claim

Positive health claims, such as those touting the benefits of a food, diet or quality, more effectively motivate the general public than negative or fear-based claims that attempt to scare...

EFSA: 400mg of caffeine a day is safe

400mg of caffeine a day from all sources is not a safety concern, the European Food Safety Authority (EFSA) has said in a long-awaited caffeine risk assessment. 

FDA GRAS no objections letter paves way for mainstream adoption of whole algal protein, says Solazyme

The FDA has written to Solazyme to say it has no objections to the firm’s GRAS (Generally Recognized as Safe) determination for its AlgaVia whole algal protein, a move which...

Health benefits of chocolate bars directly correlates with percentage of cocoa

Companies hoping to appeal to consumers interested in the heart health benefits of dark chocolate now have another marketing tool at their disposal: the percentage of cocoa labeled on their...

Pharmavite study using NHANES data shows obese adults have lowest micronutrient intakes

It has long been suspected that the kind of diets that make Americans fat paradoxically fail to supply enough of the right nutrients. A newly published study now supplies data...

Sampling firm Bulu Box uses vast trove of data to help cricket protein start-up

Before a new food comes to market, the idea of that new food must be planted and pruned. How to fashion that idea so that it has the best chance...