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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.

Red cabbage could cut Alzehimer's risk

In a new study red cabbage was seen to reduce the build-up of certain plaques in the brain that could cause Alzheimer's disease, the most common form of dementia that...

High-fiber, low-fat diet benefits kids' heart health, study

Overweight children kept on a "nutritious" diet and encouraged to exercise during a two-week period showed a dramatic reduction in cholesterol and insulin levels, according to a study presented last...

New evidence linking soft drinks to weight gain in children

Children kept off sugary drinks lost weight after a period of six months, according to a new study, findings that add to the mounting body of evidence linking childhood obesity...

Folic acid may reduce severity of birth defects

Folic acid from fortification and supplements may reduce the severity of birth defects, as well as preventing the rate of defects, leading experts to again call for increasing fortification levels.

No cancer link found in new aspartame study

A recent study has found that the controversial sweetener aspartame does not increase the incidence of tumors in mice, but the scientists point out that this does not necessarily mean...

Rice bran supplements could lower blood pressure

Including a rice bran fraction in dietary supplements or functional foods could lower blood pressure, says Japanese researchers who have developed a new method of rice bran extraction.

Study reveals science behind successful marketing

A new study on the functioning of the human brain provides scientific evidence for what food manufacturers have long known: the more appealing the presentation of a product, the more...

Glycaemic Index 'unrealistic'

The glycaemic index, a current hot diet trend, "does not seem useful in understanding how diet impacts health," says the author of a new study.

Doubts cast over value of low-calorie sweeteners

A lack of convincing evidence means that firm conclusions on the role of artificial sweeteners in weight loss cannot yet be made, according to a scientist.

Ingredients for innovation: New Zealand

Joint health from sheeps' wool, kiwi fruit crossed with berries and calcium-boosting bone extract… innovative ingredients from a small Pacific archipelago are starting to make a disproportionately big impact in...

Organics could protect children from pesticide exposure, symposium

Little has been done over the past decade to reduce the risk of children's exposure to pesticides through the foods they consume, according to an Organic Center symposium held yesterday.

More evidence for diabetes and CVD protection by whole grains.

Eating a diet rich in whole grains, a rich source of bran, fibre, minerals and vitamins, could reduce the risk of type-2 diabetes and heart disease, claims a new study...

Cholesterol levels increase, despite industry efforts

The number of people suffering from high cholesterol is increasing, despite efforts by the food industry and health institutes to bring down LDL cholesterol levels.

'Little evidence' for lycopene and diabetes link

Eating tomatoes and tomato-based food, rich sources of potent antioxidants, does not protect against the risk of type-2 diabetes, claims a study.

Oat fiber could improve nutrition in food

A new oat variety developed by scientists in the US could increase intake of the soluble oat fiber called beta-glucan in their diets.

Special report

FDA re-opens probe into benzene contamination of soft drinks

US food safety authorities have re-opened an investigation closed 15 years ago into soft drinks contaminated with cancer-causing chemical benzene, following evidence the industry has failed to sort out the...

New cost effective asparagus breed developed

Scientists have developed a new variety of asparagus that offers a higher yield and a higher percentage of marketable spears.

Low-carb diets reduce weight but may raise cholesterol, study

Low-carbohydrate diets may appear effective when it comes to weight loss, but they could be linked to higher levels of LDL or 'bad' cholesterol levels, say scientists.

Weekly Comment

The cost of bad research

The science has spoken. Low-fat diets don't work: Forget the carrots and broccoli sprouts, I can now have my cake and eat it, and put extra cream on top.

New alliance targets fruit cultivar innovation

A leading European horticultural research institute has launched a partnership with a New Zealand science organisation in order to develop new fruit cultivars.

Low fat diet: breast cancer link 'due to chance'

Five servings of fruit and vegetables per day and a diet low in fat reduced the risk of breast cancer by nine per cent, a figure dismissed as not significant...

Low fat diet 'has no effect on heart risk'

Eating less fat and more fruit and vegetables has no effect on the risk of cardiovascular disease (CVD), claims a long-term dietary intervention study claimed to be the largest ever...

Abnormal hormone may contribute to obesity, study

New research reveals that an abnormal brain hormone may increase the risk of obesity, findings the scientists say could lead to the development of a drug to treat certain cases...

New oat variety boasts high cholesterol-lowering beta-glucan levels

A new oat variety containing high levels of cholesterol-lowering beta-glucan has been developed, meaning that food manufacturers could soon offer whole oat products that pack the same health benefits as...

Obesity may contribute to type 1 diabetes, say scientists

Obesity has long been recognized as a cause for type-2 diabetes, but scientists now say that the disease may be a factor in accelerated type-1 diabetes in some children.

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