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Low-salt bread ‘technologically feasible’, says study

Formulating breads with one quarter of current levels is possible without detrimentally affecting the rheological properties and the performance of the dough, says a new study from Ireland.

Soy protein may reduce cholesterol levels for diabetics, too

Increased intakes of soy protein may reduce cholesterol levels in people with type-2 diabetes, says a new study that expands on the heart healthy potential of soy.

Heart charity sets strict guidelines for added sugar intake

The American Heart Association (AHA) has set down strict guidelines for added sugar intake that put a woman over the daily recommended limit for drinking just one 12-once can of...

Low calorie drinks and low-fat foods effective for weight loss

Regular consumption of low-calorie beverages and low fat foods may help maintain weight loss and a stable body weight, suggests findings from a new study.

Comment

Folic acid: Old women and children first!

Look at the globe and you’d be hard pressed to find two countries further apart than Ireland and New Zealand. But they stand side-by-side on the folic acid fortification issue...

Study publication boosts hope Burcon for GRAS

Canadian firm Burcon is closer to submitting GRAS notification for its canola protein isolates to the FDA, as a key toxicology study is accepted for publication.

Chickpea crackers offer iron-rich gluten-free options

Crackers made from the flour of chickpeas may contain between 3 to 6 times more iron than existing products, offering nutrient-rich options to the burgeoning gluten-free market.

Antioxidant-rich fruit, veg may prevent lymph cancers

Increased intakes of antioxidant-rich fruit and vegetables may reduce the risk of developing non-Hodgkin lymphoma, says a new study from the Mayo Clinic

‘Unknown’ cholesterol in processed food poses big heart health risk

With all the focus on LDL (bad) cholesterol, a ‘virtually unknown’ form called oxycholesterol may pose the biggest heart health threat, say Chinese scientists.

Common connection between comfort food and crisis debunked: Study

The common perception that people turn to so-called comfort foods in times of crisis could be entirely unfounded, says new research due to be published in the Journal of Consumer...

Low-salt foods may get taste boost from Japanese fish stock

A dried stock made from the fish and seaweed may improve the palatability of reduced-salt products, suggests new research.

Popcorn and cereal pack antioxidant punch, says study

Certain cereals and salty snacks like popcorn may be healthier than previously thought thanks to their unusually high antioxidant content.

White sauce stability boosted by gums

The quality and stability of white sauce – a mainstay of frozen dish formulations – could benefit from small amounts of food gums, says a new study from Spain.

Snack Size Science: The wisdom of nano-food colours and low-fat diets

FoodNavigator's Snack Size Science brings you the week's top science every two weeks. This week we look at how nanotech is expanding the possibilities to colour food, and why it...

'Electronic tongue' could aid sweetened formulations

Scientists have developed an ‘electronic tongue on a chip’ to quickly and accurately identifies sweetness, giving manufacturers an inexpensive quality control tool.

Review reveals ambiguous food allergen labeling

Researchers behind a major review of voluntary allergen advisory labels are urging more regulation for allergen labeling to remove ambiguities and make life easier for allergy sufferers.

Animal fats not linked to breast cancer risk

Intakes of fats from meat, eggs, and dairy products do not increase a woman’s risk of breast cancer, according to findings from a big European study.

News in brief

Healthy eating 'disorder' on the rise

An obsession with healthy eating is on the increase, but cutting out of large number of foods, or foods that contain certain ingredients may increase the risk of malnutrition.

Addressing health through nutrition: Top consumer priorities

Heart health, weight loss and cancer protection are the top three health concerns that Americans try to address through their diets, according to a new survey.

High-fat diets linked to poor mental function

High consumption of fatty foods may reduce both cognitive function and physical endurance, according to results of a rat study from Oxford University.

Artificial sweeteners not linked to cancer: Study

Regular intakes of artificial sweeteners like saccharin and aspartame do not increase the risk of certain cancers, like stomach and pancreatic, suggests a new study from Italy.

Does the Food Stamp Program cause obesity?

A study has found that Food Stamp participants are more likely to be obese that those not on the program, suggesting that changes need to be made in order to...

Nano beta-carotene entrapment offers natural colour options

Nanoparticles containing beta-carotene could be used to naturally colour water-based foods, and offer an array of advantages, according to an innovation from the US.

Snack Size Science: Hershey’s healthy chocolate cake

FoodNavigator's Snack Size Science brings you the week's top science every two weeks. This week we look at how to make chocolate cake healthier, and boosting the nutritional profile of...

German study links debt, obesity and access to healthy food

People in financial debt are more likely to be obese, concludes a study from Germany that adds to concern that healthier foods cost more than energy-dense foods of low nutritional...

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