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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.

More magnesium, less copper could benefit health

People with more magnesium and less copper in their blood could reduce their risk of death from cancer by as much as 50 per cent, says a new study from France.

Guest article

Doctor warns against 'standard' infant formulas

Parents should avoid infant formulas made from intact proteins, a Stanford researcher told doctors assembled at the annual meeting of the Pediatric Academic Societies.

Biotech booming, claims Ernst & Young report

The biotechnology sector is booming across the globe, with revenues of the worlds publicly traded biotech companies growing by 18 per cent in 2005.

EU-US debate self regulation on obesity

An EU-US conference on obesity, being held in Brussels today, will attempt to draw conclusions on whether industry self-regulation can work.

Weekly comment

Chasing down obesity

It is time to admit that society is fighting a part-time battle against the bulge, willingly lambasting soft drinks, burgers and chocolate, while shuffling silently away from a fairly dismal...

Replace trans-fat and save thousands of lives, says review

Over a quarter of a million coronary heart disease events could be avoided by replacing trans-fats in foods, says a new review - calls that have been welcomed by a...

Frito Lay to cut saturated fat by more than half

Frito-Lay has pledged to reduce the saturated fat in its leading potato chip brands, Lay's and Ruffles, by more than 50 percent by switching to NuSun sunflower oil.

Ocean Spray set to emphasise health at Vitafoods

Ocean Spray plans to reinforce the health benefits behind its portfolio of cranberry ingredients at this week's Vitafoods exhibition in Geneva.

Water additive reduces pathogens in fruit, vegetables

A antimicrobial water additive has become the first of its kind to receive registration under the Environmental Protection Agency rules, according to the manufacturer.

ADM set to emphasise health credentials at Vitafoods

ADM plans to highlight its organic whole soybean powder NutriSoy and its soy isoflavones brand Novasoy at next week's Vitafoods exhibition in Geneva.

USDA finds partners to promote MyPyramid

The USDA has entered into cooperative agreements with three partners to increase the public's knowledge of both the Dietary Guidelines and MyPyramid, one year after the scheme's online launch.

Oil type explains variations in trans fat levels

Levels of trans fats in fast food products varies from country to country, according to a recent study in the New England Journal of Medicine.

Omega-3 could reduce neck and back pain

Supplements of omega-3 fatty acids could reduce the incidence of neck and back pain and eliminate the need for medication, says a small US study.

Cultural factors implicated in obesity, says study

Health professionals need to use more than tape measures and scales to define and tackle obesity, according to a paper in the British-based Journal of Advanced Nursing.

Lead contamination prompts US candy recall

An Oregon chocolate manufacturer has recalled batches of organic confectionery after fears that the products could contain high levels of lead.

Industry awaits regulator's review of aspartame

Food processors are waiting with bated breath for the release next week of an EU regulatory review either confirming or rejecting the results of a scientific study claiming that aspartame...

Cargill joins fight to improve school nutrition

Cargill has formed an educational partnership to help elementary schools boost student health.

Lactic acid mix found to eliminate food pathogens

A mixture of harmless bacteria helps food companies eliminate almost all of the common pathogens found in ground beef and other meat products, according to scientists.

Concerns raised about use of butter flavorings by processors

Food companies face a growing chance of litigation from employees over concerns about the industry's use of diacetyl and butter flavorings, which have been linked to lung disease in workers.

New science could make sugar sweeter

A new study has revealed how molecular mechanisms and taste perception can be combined to make sucrose more effective, which means that products could contain less sugar but taste just...

Obesity confirmed as major cause of rising diabetes epidemic

US researchers examining the dramatic rise in people suffering form diabetes have confirmed that obesity is a major factor in the disease. They warn that measures must be taken to...

Insoluble fibre could protect against diabetes, more evidence

A German clinical trial has reported that eating a fibre-enriched bread for only three days improved insulin sensitivity in overweight and obese women by eight per cent, as the evidence...

New program could lead to better quality peanuts

Scientists at the Agricultural Research Service (ARS) are working on producing high quality disease-resistant peanuts that also contain high levels of heart-healthy oleic acid.

Plant sterols, glucomannan snack bars could improve cholesterol levels

Snacking on bars containing plant sterols and glucomannan could improve cholesterol levels of both diabetic and non-diabetics, but had no effect on glucose control, reports a Canadian study.

Genes could contribute to obesity, say scientists

According to researchers in Boston, it is not just the types of foods consumed and a lack of physical exercise that lead to obesity; their findings suggest that both body...