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Migraine sufferers show differences in makeup of oral microbiome

Could migraines be triggered by what’s going on in the mouths of susceptible people? A recent study suggests that the makeup of the oral microbiome could play a role in...

What does data from mobile app Noom tell us about US eating habits?

Butter, peanut butter, and bacon are the top three 'red,' or calorie dense, foods enjoyed by US users of Noom - an app that helps users track their food consumption and...

Strategies for private label products to reclaim slipping sales and market share

Years after the dot com and housing market crashes pushed consumers in droves to switch from national to store brands to save money, private label sales are starting to sag...

Baby and toddler snacks often fall short on nutrition while marketing misleads parents, review reveals

Food manufacturers should voluntarily expand the Children’s Food and Beverage Advertising Initiative for improving food advertising to children to include marketing of baby and toddler food and drinks, the Rudd...

Race matters when it comes to the types of groceries commonly purchased in the US, survey shows

Manufacturers and retailers who understand the subtleties and different priorities of multicultural consumers in the US not only could see more sales, but could charge more for individual items, new...

Rise of the machines: Meet the new wave of robots heading to your kitchen and your favorite restaurant

From robotic hands on rails above your worktop that will make your dinner, and then clean up afterwards, to a suite of wifi-connected devices for stress-free meal planning and cooking,...

Dairy alternatives continue to grow with almond milk at the forefront, market research reveals

With a projected annual growth rate of more than 13% through 2022, the dairy alternative market – especially beverages – continues to pave the way forward for the overall expansion...

News in brief

New survey by Symrise quantifies how food and pleasure experiences are connected

Global flavor company Symrise surveyed 1,300 Americans online to map out how food and pleasure is connected.

Hard to do systems biology when you ignore 99% of us (the microbiome): Expert

Any advances in systems biology must incorporate study of the microbiome, says Rob Knight from the University of California in San Diego, because if we don’t we’re ignoring 99% of...

'The fundamentals of good nutrition actually haven’t changed for decades'

Dr David Katz at reThink Food 2016: 'We're told nutritional advice keeps changing... that's just not true'

“I don’t know what to eat anymore because the ‘experts’ keep changing their minds about what’s good for me…” It’s a common refrain, and a convenient one if you’re trying...

Tension around presidential election likely will take a toll on holiday food spending, IRI predicts

No matter who wins tomorrow’s presidential election, two-thirds of US consumers believe their financial health will deteriorate in 2017 -- a prospect that has many reigning in their holiday dining...

Soylent identifies ‘likely’ ingredients behind digestive issues... but won't say what they are

Soylent will reformulate its new food bar and the latest version (1.6) of its powdered product, and resume shipping in Q1 2017, after identifying the “likely” ingredients behind the digestive...

Algae ingredient developer fixes on protein as latest path to market

Zivo Bioscience, an algae company long focused on deriving unique bioactives from its proprietary strains, has pivoted to protein as developers realized the potential inherent in the straight, unrefined biomass.

Soup-To-Nuts Podcast: Evolving soy’s marketing strategy beyond protein

Soy may be best known in America as a source of high-quality protein, but as more trendy and allergen-friendly sources of plant-based protein enter the market, the bean may need...

Growth of global food sales slows to 10-year low, but hot spots could turn around trend, Euromonitor data shows

Growth in the global food industry has slowed to its lowest level in more than a decade to a dismal 1.1% in 2016, but there are a few bright spots...

Personalized nutrition not just about 'DNA diets,' says CEO of Campbell Soup-backed start-up

Personalized nutrition is the future, says Habit CEO: ‘Generic public health advice is great.The problem is, people don’t follow it’

Is personalized nutrition just an overpriced indulgence for affluent people that are already health conscious, or could Campbell Soup’s $32m bet on Habit – a nutrition and meal-delivery operation partnering...

Energy drinks are in the spotlight again after man develops acute hepatitis after excessive consumption

The health and safety of energy drinks and shots could come under the microscope again after a man developed acute hepatitis after excessive daily consumption of such a product, as...

News in brief

USDA announces members of newly formed American Pecan Council

With hopes of becoming the next “it” tree nut after almonds, the pecan industry filed for a federal marketing order from the USDA. Now that job one—forming a council— is...

Just how nutritious are sustainable proteins?

The need for sustainable proteins is on the rise, but are they as healthy and nutritious as their mainstream equivalents? A public-private partnership (PPP) coordinated by Wageningen University aims to...

Sugar is sneaking up on preservatives & chemicals as most troublesome ingredient, CivicScience finds

Consumers appear to becoming more sophisticated and specific about which ingredients or characteristics they find most troublesome in packaged foods and beverages, new research from CivicScience suggests. 

Pepsi won’t be rolling out Mug Root Beer with Sweetmyx 617 nationwide

Senomyx natural sweetener to move to the development phase

Senomyx is focusing on advancing a new high intensity natural sweetener claimed to more potent than Reb-A into the ‘development phase,’ says its CEO.

The lowdown on food allergy and intolerance: In conversation with Dr Steven Taylor

Most researchers agree that the prevalence of food allergies is increasing in the US. Yet the amount of money spent on finding out why is surprisingly low, says one food...

Food allergy 101: Are you up to speed?

Food allergy is on the rise in many countries, but how many people are impacted in the US? We've collected some facts and figures from Food Allergy Research and Education...

PepsiCo & TB Alliance partner to improve tuberculosis drug taste

PepsiCo and TB Alliance are partnering to improve the bitter and unpleasant taste of today’s tuberculosis (TB) treatments - important in the treatment of children.

Packaging & product innovations from Nasoya make tofu more convenient

Tofu is gaining acceptance as a center-of-the-plate protein beyond vegetarians and vegans thanks in part to the growing focus on plant-based diets as well as new packaging and product innovations...

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