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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.

The Future Market: What will food shopping be like in 2065?

The IFT's FutureFood 2050 initiative has started a fascinating conversation about what we might be eating in the future. But what will food shopping be like? Will supermarkets as we know them today...

Low-carb diets better than low-fat for type 2 diabetes: Study

A low-carb diet may be superior to a low-fat diet in improving the health-related quality of life for type 2 diabetes sufferers, new Swedish research suggests.

What will we be eating in 2050? From 3D printed snacks and lab meat to insect protein

What will we be eating in 2050? Insect bars, 3D printed food, lab meat and personalized nutrition bars? No one knows for sure. But with a growing population and a...

News in brief

GoodBelly teams up with Microwarriors documentary to advance public knowledge on probiotics

Leading probiotic juice brand GoodBelly is ‘confident’ its partnership with the Microwarriors documentary will help advance public knowledge about the benefits of probiotics.

Analyst: ‘I guess Pepsi Next is now Pepsi Past’… PepsiCo takes on Coca-Cola Life with stevia-sweetened Pepsi True

Just weeks after the US launch of Coca-Cola Life, PepsiCo has unveiled plans to launch its own mid-calorie soda sweetened with a combination of sugar and stevia under the Pepsi...

Crunchy, chewy, and fizzy? PepsiCo seeks to patent chewy granola snacks with carbonated candy

PepsiCo is seeking to patent a method of making chewy granola bars, bites and other snack products containing carbonated ‘fizzy’ candy. 

Optimal sweetener combinations for granola = Coconut sugar + agave + stevia

The optimal ‘naturally based’ sweetener combination to replace sugar for granola bars may be a mixture of coconut sugar, agave, and stevia, report researchers from Washington State University.

Get rid of nutrients and focus on foods in guidelines, says sat fat researcher

Science should look beyond LDL cholesterol and saturated fat, which have dominated cardiovascular research until now, towards other contributing factors and a food-group approach to guidelines, according to one researcher.

Interview: Neil Goldsmith, CEO, Evolva

Synthetic biology is cheaper, faster, and more sustainable, says Evolva CEO: 'We’re proud of what we do'

What’s more sustainable? Using acres of land, water and energy to grow plants that produce minuscule quantities of natural flavors, sweeteners or phytonutrients; or making them via a fermentation process...

FDA launches food safety challenge

FDA: We have a lot of answers, but not all of them

The US Food and Drug Administration is asking for potential breakthrough ideas on Salmonella in fresh produce with a total prize pool of $500,000.

Trendspotting at Expo East: From 'raw' coconut water to palm sugar, chickpea pasta, oat-based entrees & cactus water

Natural Products Expo East yielded a wealth of new trends and new product launches.  In this gallery FoodNavigator USA looks as some of the most innovative launches and identifies some...

Vitamin D associated with 'a range of important health outcomes', says new study

Increased blood levels of the sunshine vitamin are associated with significantly lower risks of cardiovascular disease, respiratory disease, and fractures, according to data collected in the UK over 13 years.

Sensient unveils next-generation technology to tackle off notes from stevia, caffeine, nutraceuticals...

Chicago-based Sensient Flavors has unveiled a new toolbox of natural flavor masking ingredients that can tackle bitterness associated with everything from stevia to caffeine by selectively targeting multiple taste receptors.

FDA survey shows excellent compliance for gluten-free labeled foods, but what about non-labeled gluten-free?

Almost 99% of foods labeled as gluten-free in the US are in compliance, with 1.1% mislabeled/misbranded because of the presence of gluten above an acceptable threshold. But the numbers are...

High-protein diet may lower blood pressure

Despite that people in the West typically get more than enough protein in their daily diets, new research may further validate our collective protein obsession. 

Almonds are a ‘snack choice for a healthy diet’

A mid-morning snack of almonds may decrease food intake at lunch and dinner, making the nuts a ‘snack food choice for a healthy diet’, according to a new study from...

Coffee genome sequenced: Researchers drink to greater caffeine control

Reducing, enhancing or even eliminating caffeine content in coffee plants will be possible in the near future researchers are saying after completing the genomic map of the coffee plant Coffea canephora....

Weekly text reminder may help people ‘budget’ calorie intake

A weekly text message reminder of recommended daily caloric intake may help consumers make healthier food choices, according to a new study from the Johns Hopkins Bloomberg School of Public...

Patent Watch

Has Mars found a way around cocoa bean fermentation?

Mars has filed a patent for a method to process unfermented cocoa beans that it claims would maintain the final chocolate taste and allow for a more consistent flavor.

CDC report flags high sodium consumption among kids; we’re at the mercy of the food industry, RD says

More than 90% of children aged six to 18 consume on average 3,279 mg of sodium a day—well above the government’s recommendation of 2,300 mg or less per day, according...

Smokers consuming too much sodium may have greater rheumatoid arthritis risk: Study

Smokers who consume high amounts of sodium may have an increased risk of rheumatoid arthritis (RA), according to a Swedish study.

Eating can be addictive - but sugar and fat are not like drugs: Review

People can become addicted to the process of eating but not to consuming specific foods like those high in sugar or fat, according to research.

Where’s aisle five? Never mind, I’ll find it: More men the primary grocery shopper

In yet another indication of the shifting US consumer landscape, men are the primary grocery shoppers in four out of 10 households across the country, according to a report by...

Yeast-derived beta glucans for immune health have potential competitor in algal source

Algal Scientific, a supplier of bioactive additives for the animal feed markets, has a long term plan targeting the human immune health sector with its beta glucan ingredient derived from...

Digital pioneers now, CPG market leaders tomorrow: GMA

CPG companies at the forefront of digital marketing and e-commerce today are setting themselves up to be overall market leaders in the next few years, according to a report prepared...

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