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Latest research into food science, saturated fat, trans fats, sodium reduction, celiac disease


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.

Low-carb diet could improve cholesterol levels, say scientists

A new clinical trial from the US has reported that a low-carb diet improves cholesterol levels, as a second study in a week reports health benefits for this once bright...

Appetising advertising linked to obesity - study

Cambridge scientists have shown that the reward centres of some peoples' brains are more sensitive to appetising food cues, and may help explain compulsive eating disorders.

Treatt launches new blueberry flavor system

Independent flavor specialist Treatt has introduced Blueberry Treattarome 9840 to its expanding range of 100 per cent natural, FTNF(From The Named Food) flavor ingredients.

Could micronutrients be the future of diet design?

Planning diets around key micronutrients like amino acids could be the future of diet design and a way to help the fight against obesity, says research published in Science.

Unpasteurized OJ a possible vehicle for salmonella

Orange juice and other foods traditionally not associated with foodborne disease outbreaks could still be a source of disease, according to scientists.

Weekly comment

Hacks v Lab-Rats: who's at fault for consumer confusion?

The relationship between journalist 'hack' and scientist 'lab-rat' must be developed if science is to get a fair deal in the press, and for consumers to be presented balanced and...

New study strengthens obesity-cancer link

Obesity has again been linked to an increased risk of cancer, findings that constitute yet another building block in the wall of pressure being built around the food industry.

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.