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Researchers say lager taste potential is all in the genes

Genetics is often charged as providing a brave new world for science and now it seems that new research into the makeup of brewing yeasts in lager could revolutionise the...

Annatto may replace nitrites in cured meats, study

Nitrites, much maligned additives in cured meats, may be replaced by the red-orange-yellow natural colourant annatto, according to new research from Iran.

Study adds colon cancer to list for trans fats’ harm

Increased intakes of trans fatty acids may increase the risk of colorectal tumours by about 86 per cent, suggests new research from the US.

Study identifies best colourants from blueberries

The blueberry pigment cyanidin glucoside may be the best option for food scientists to colour products, according to a new study from Slovenia.

Meta-analysis supports milk proteins for blood pressure improvements

Peptides from milk may help to reduce blood pressure and ultimately the risk of cardiovascular disease, according to a new meta-analysis from China.

US scientists express concerns over Bisphenol A exposure

In its final evaluation of the chemical bisphenol A (BPA), the US National Toxicology Program (NTP) has expressed concerns for potential exposures to foetus, infants and children.

Vitamin B deficiency causes cognitive impairment in mice: study

American researchers have found a diet deficient in vitamin B can cause cognitive dysfunction and significantly reduce learning capacity.

High protein breakfast could aid weight loss

Eating more protein in the morning helps create the feeling of being full throughout the day and could help dieters lose weight, according to a new study.

Stevia is photo-stable in beverages, says Coca-Cola

Stevia, the natural sweetener causing a whirlwind of interest around the globe, does not degrade in beverages on exposure to light, says a new study from Coca-Cola.

Honey replaces additives in French salad dressing: study

Antioxidant-rich honey may protect against spoilage in salad dressings, and naturally sweeten the condiment, according to new research from Chicago.

MSG linked to increased body weight: study

Consumption of the flavour enhancer monosodium glutamate (MSG) may increase the risk of gaining weight, regardless of energy intake, suggests a new study.

Weekly comment

Omega-3 reality check

The market predictions for omega-3 products are endlessly buoyant but a closer look at the state of play reveals very few omega-3 functional foods and beverages have moved beyond niche...

Mushroom extract demonstrates immunity benefits

Japanese researchers in conjunction with the Yale School of Medicine have found the mushroom extract, AHCC, can strengthen the immune system and fight the onset of cancer among over-50s.

Vanilla research demonstrates breeding potential

A study into the origin of Tahitian vanilla has provided insight into opportunities for breeding new commercial varieties of the popular spice, claim scientists.

Vitamin D deficiency increases hip fracture risk: researchers

US researchers have concluded lower blood concentrations of vitamin D increase the likelihood of hip fracture among menopausal women by up to 70 per cent.

Vitamin D3 stable for fortifying cheese: study

Fortification of Cheddar cheese with vitamin D3 may be an effective means of raising vitamin D levels in the population, suggest new results from Canada.

Combined technologies key to vitamin A for foods

Vitamin A deficiency continues to pose formulation challenges to food scientists, but combining technologies may hold the solution, says a new review.

Soy and colours hit the science headlines in August

Natural blue pigments from oyster-friendly bacteria and red pigments from prickly pear, and concerns for men over soy consumption have been the highlights of this month's science.

Italian flowers may give mushroom aroma for food

Essential oils from the flowering aerial parts of a plant from the mint family are rich sources of a compound that has a mushroom aroma, according to new research from...

Dried fish stock may be salt enhancer for food

A dried stock made from the bonito fish – a stock used extensively in Japanese cuisine – may improve the palatability of reduced-salt products, suggests new research.

Broccoli can reverse diabetic heart damage, say researchers

A UK study has found consuming broccoli can reverse damage caused to the heart blood vessels of diabetics due to the presence of a sulfur compound.

ZMC vitamin E receives USP quality mark

China-based ZMC has received USP (United States Pharmacopeia) verification for its natural and synthetic vitamin E ingredients, adding weight to the group’s message that quality is determined by how...

DNA data to spur new kiwifruit species

New commercial varieties of kiwifruit optimised for their flavour, colour and health attributes will become available in the next few years, thanks to the publication of a huge collection of...

Cooked bilberry better than cold for anthocyanin activity

Cooking temperatures up to 125ºc may be best for anthocyanin retention and activity, according to new research.

Special edition: natural colours

Ongoing research in natural colours

In the final part of our series on natural colours, FoodNavigator looks at the science behind potential pigments for food and beverages.

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