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Brain link to mother’s high fat diet and offspring’s obesity: Rat study

A high fat diet during pregnancy may bring about changes in the offsring’s brain that makes them more prone to over-eating and obesity throughout their lives, according to a new...

Smell of food could boost perceived saltiness, says study

Enhancing food products with odours could compensate for the taste impact of reducing their salt content, according to a new study, thereby giving manufacturers another tool towards healthier formulation.

Early peanut exposure may reduce chances of allergy: Study

Avoiding peanuts in infancy and early childhood may increase the risk of developing peanut allergy, says a joint British-Israeli study.

Food allergies in adults are over-reported, says study

Half of the reported food allergies amongst adults are not food allergies at all, says a new study from Germany.

Flatulence-free soybeans pass the prototype test

Germinating black soybeans under stress from a fungus may give food formulators soy with less flatulence-causing carbohydrates, says new research from Singapore.

Red meat may help toxins stick in the body: Study

A molecule present in red meat may increase a human’s susceptibility to food poisoning, suggests a new study in the journal Nature.

New yeast strain could biofortify bakery with folate: study

Carefully selecting the yeast strain for bakery could result in natural biofortication of the product with folate, and remove the need to add synthetic folic acid, suggests a new study.

Whey-protein could give reduced fat deep-fried foods: study

Whey protein isolates may reduce the fat content of deep-fried foods without affecting the hardness or crunchiness of the finished food, says new research.

Scientists look to boost carotenoid delivery from emulsions

A combination of in vitro digestion models and experimental design could lead to the optimization of food emulsions with added health benefits.

Lutein and zeaxanthin can benefit colon cancer, say researchers

Korean researchers have found alga-extracted carotenoids such as lutein and zeaxanthin can reduce colon cancer growths.

Yoghurt can benefit bladder cancer, say researchers

  Two servings of yoghurt per day can reduce the risk of developing bladder cancer by up to 40 per cent, say Swedish scientists.

Fructose may exacerbate obesity with high-fat diet

Consuming too much fructose may disrupt the effects of leptin in the body and promote weight gain and obesity overweight when combined with a high-fat, high-calorie diet, according to...

News in brief

UC Davis opens $73 million wine and food science institute

The Robert Mondavi Institute for Wine and Food Science has opened at the University of California, Davis. The 130,000-sq-ft complex houses wine and food sensory labs, a food innovation kitchen,...

MSG may reduce body weight gain: Ajinomoto study

Consumption of the flavor enhancer monosodium glutamate (MSG) may reduce weight gain and fat deposition, suggests a new study.

News in brief

Science editorial challenges world cancer research fund conclusions

Conclusions from a 2007 World Cancer Research Fund (WCRF) report have been challenged by an editorial by French researchers in the Annals of Oncology.

Open innovation: Food industry needs better strategies, says review

The food industry should embrace the possibilities offered by open innovation if they are to succeed in an increasingly competitive market place, says a new review.

Study expands additives' effects on gelling properties

Food additives in alginate-based gel will affect the characteristics of the resulting gel, with new information from the US sure to help food scientists optimise formulations.

Weekly comment

Waking up to smell the caffeine

Before reading this you’re probably going to need a coffee, in fact why not have a few? After all who’s to say when enough is enough in our hunt for...

Colour trademarks: a powerful weapon in the war of food brands

Strong brands are a powerful weapon in a company's armoury, and when new rules emerged in the 1990s allowing colours to be registered as a trademark, the fight for...

Study pinpoints cashew allergens which survive processing

Researchers at Florida State University have found that key proteins in cashew nuts survive even after processing, which may lead to more accurate detection of allergens in mixed ingredient food...

Red wine linked to lower risk of lung cancer amongst men

Moderate consumption of red wine may slash the risk of lung cancer in men by as much as 60 per cent, suggests a new study from California.

Wild blueberries take antioxidant crown

Wild blueberries have greater antioxidant content than common fruits such as apples, bananas, red grapes and strawberries according to Cornell University researchers.

Weight watchers become health watchers

Dieters in the US are moving away from the bathroom scales and weight reduction regimes to health management, according to a report.

Color and flavor rule consumer preferences: Study

The intensity of color and the flavor are the key drivers behind consumer acceptance of beverages, says a new study involving Dannon.

Caloric overload may disrupt brain functions: Study

Consuming too many calories may disturb the pathway in the brain that directly affects food intake and body weight, according to a new study.

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