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Whole grains definition remains top concern for new WIC guidelines

Coming up with clear definitions for classifying the whole grain content of foods is a top priority for the AACC International Whole Grains Task Force, which will soon submit its...

AACC recognizes global contributions to grains industry

The American Association of Cereal Chemists (AACC) International recently recognized a number of experts from around the world for their scientific and technical accomplishments that have advanced the field of...

Canola oil gets FDA heart health claim

Canola oil is gaining credence as an ingredient for food products aimed at supporting heart health, as the FDA has approved a qualified health claim on its potential to reduce...

Essential oils offer natural antioxidant alternatives for meats

Essential oils of sage and rosemary could offer a natural alternative for processed meats, slowing oxidative spoilage as well as imparting flavour and aroma, suggests a new study from Spain.

Symrise explores cheaper alternatives in bitter-maskers

Scientists at Symrise have reported the potential of benzyl amides as potential bitter-masking compounds for food and drink, research that may lead to cheaper alternatives for food scientists and formulators.

CSIRO stresses emerging importance of resistant starch

While the importance of fiber in the diet is well recognized, what is still not fully appreciated is the scale of opportunity for food manufacturers to address diet related public...

Omega-3 trade group to advocate EPA/DHA

In an effort to let consumers know not all omega-3s bring equal benefits, 12 ingredients makers - including Cargill, Ocean Nutrition Canada and Martek Biosciences - have joined forces to...

Cola drinks raise osteoporosis risk, study

Women who drink four or more cola beverages per week have a higher risk of developing the bone disease osteoporosis, finds a new study, landing another blow on fizzy drinks...

New study examines male-female diet divide

Women are more likely than men to try different diet plans in an effort to lose weight, and they also make greater efforts to limit sugar, carbohydrate and fat intake,...

Sugar beet pectin: the future of omega-3 microencapsulation?

Microencapsulation of oil ingredients, like omega-3, with sugar beet pectin could provide an alternative to more traditional encapsulating agents like milk proteins and gum Arabic, says a German scientist.

GM bacteria could naturally sweeten dairy

By adding a novel genetically engineered bacterial strain to dairy, the fermentation process is limited to converting lactose to glucose, a technique that could remove the need to add sweeteners...

WASH piles pressure on food makers to cut out salt

A global campaign against salt has been launched today with the stated aim of preventing over 2.5 million deaths a year.

New study pushes for soda restriction in school vending machines

Restricting vending machine use or availability in schools is crucial in the nation's efforts to drive down soda-related obesity, according to a study published this month in the Journal of...

Orafti consolidates science for inulin, oligofructose

Science - consolidation and breakthroughs - took centre stage at the 5th Orafti Research Conference last week, as world-leading scientists convened to discuss prebiotics.

Soy database provides access to genetic info

US government scientists have launched a new online database that allows for the exploration of the soybean's genetic makeup, which makes it possible to compare current soybean genetic maps.

Greater accuracy in allergy chocolate testing, study

Peanut allergy sufferers may soon be able to dig into dark chocolate without fear of hidden nuts, thanks to new research undertaken by US scientists.

Vitamin E in pecans may reduce LDL oxidation

A handful of pecans a day could reduce the risk of heart disease, found a recent study, likely due to the nut's high vitamin E content.

Study reignites low-carb high-protein debate

A recent study props up the principle of low-carb high-protein dieting - giving the low carb fad diets that pushed meat consumption, such as the once fashionable Atkins diet, one...

Breakfast cereals and satiety: scientists examine potential

Adding alginates or guar gum to baked goods and breakfast cereals could be one way to increase the satiety these products provide, allowing consumers to feel full longer, according to...

Nutrition labels may confuse public

If formulators are worried verbose FDA-approved health claims fog the message they are trying to get across to consumers, they should maybe question one of the basic foundations of nutrition...

Dislike of veggies is in the genes

The reason why some people dislike vegetables such a broccoli and sprouts is due to the genetic defence mechanism to potentially harmful compounds in the plants, a result that deepens...

Weekly comment

When vegetables become victims

The demonisation of spinach following last week's E.coli outbreak could give salad-dodgers the excuse they have been looking for to skimp on their recommended five to nine portions of fruit...

More support for inulin, oligofructose for bone health

Scientists from Brazil have reported that supplementing the diet with the soluble dietary fibres, inulin and oligofructose, boosted calcium absorption in rats by about 40 per cent, results that add...

Small xanthan gum amounts boost gelling of proteins

Canadian researchers are looking into the effects of gelling of whey protein isolates with xanthan gum in concentrations well below that usually reported, and have already filed for a patent...

More coordinated efforts needed to prevent kids' obesity, IOM report

Reducing portion sizes and spreading information on healthy eating are just some of the initiatives that the food industry needs to take in order to help prevent childhood obesity, according...