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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...

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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...

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...

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...

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.

Professor: Gluten-free baking must not forget starch

Manufacturers working to develop high quality gluten-free bakery products must not forget how important starch is in the formulation and its reaction during baking, warns a professor.

Fat-busting seaweed: Scientists identify fat-blocking seaweed alginates

Alginates isolated from certain types of seaweed may have potential in weight loss supplements and foods, according to new research.

Novozymes: ‘Remarkable’ enzyme breakthrough promises radical efficiency boost for HFCS production

Novozymes has developed a "completely new" enzyme it claims will prove a game-changer for the sweeteners industry by making the process of converting starch into products such as high fructose...

Healthy snackers driving growth in US cracker market

As Americans continue to trade traditional meals for smaller eating occasions throughout the day, the $7 billion market for US crackers (as of 2013) is benefiting from this shift in...

Is the omega-3 sector in decline?

Growth in fish oil sales have been described by the CEO of Vitamin Shoppe as ‘softening’, while data from GOED indicates that 12 million users have left the category in...

Sat fat linked to increased levels of dangerous abdominal fat

The fat composition of food not only influences cholesterol levels and the risk of cardiovascular disease but also governs where the fat will be stored in the body, say researchers.

Beyond bread: Gluten-free potential in beer and pizza

Gluten-free bakery still offers plenty of opportunity in Europe, but beer, pizza and prepared meals are the most untapped segment of the cereal-containing products, according to a Mintel analyst.

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