Breaking News on Food & Beverage Development - North AmericaEU edition | Asian edition

Macho all-American men see meat as macho all-American food, study suggests

21-May-2012 - Men may find meat analog products more tempting if they more closely resembled meat, according to researchers who found that American men and women alike tended to view meat as more masculine than vegetable-based foods and salads.

Sat fats hamper brain function and memory: study

21-May-2012 - Consumption of saturated fats may be associated with decreases in memory and reductions in brain functioning, and could lead to an increased risk of Alzheimer’s disease, according to new research in women.

Researchers develop new beta glucan-rich oats

18-May-2012 - Researchers at the University of Wisconsin claim to have developed a new oat variety that is richer in beta glucan, a compound that has been linked to heart health.

Snacks account for a quarter of kids’ calories: Study

10-May-2012 - Changing children’s snacking intentions and behavior could be crucial in reducing childhood obesity rates, as US children consume about a quarter of their daily calories from snacks, according to a new study published in International Quarterly of Community Health Education.

Cocoa waste may become valuable source of pectin, suggest researchers

10-May-2012 - Cacao pod husks – a major by-product of cocoa processing – could provide industry with a new, environmentally friendly source of pectin, say researchers.

Researchers develop ‘model mouth’ for NPD and product evaluation

09-May-2012 - A newly developed ‘model mouth’ could have industrial applications as a product development and evaluation tool for food companies, say researchers.

Researchers explore links between overeating and pleasure

07-May-2012 - Eating for pleasure may stimulate the brain’s reward centers and lead to overeating in a way that eating to satisfy hunger does not, according to findings from a small study published in The Endocrine Society's Journal of Clinical Endocrinology & Metabolism.

Monoglyceride crystals could boost low fat emulsion formulation

07-May-2012 - Formulation of emulsions using monoglyceride structures could aid flavor release in emulsions that contain lower levels of fat, suggest researchers.

Cacao & soy compounds show heart health benefits for diabetic women: Study

04-May-2012 - Supplementation with cacao-flavonoids and soy isoflavones may improve levels of biomarkers of heart disease in postmenopausal, diabetic women, says a new study.

Genetics play role in taste perception of meat, say researchers

03-May-2012 - Genetic differences in odorant receptors could account for as much as 40% variation in taste intensity of foods, according to new research.

News in brief

USDA research: Ditching trans fat doesn’t always lead to higher saturated fat to compensate

30-Apr-2012 - New research from USDA suggests that reformulating products to remove or reduce trans fats has not led to large increases in saturated fat content in foods.

Multiple emulsions may unlock sodium reduction options

27-Apr-2012 - Formulating foods using multiple emulsions may provide a way to produce reduced sodium foods and beverages without impacting on the perception of ‘saltiness’, says a new study.

Daily sodium intake over 1,500mg linked to higher stroke risk

24-Apr-2012 - Sodium intake above the American Heart Association’s recommended 1,500mg daily limit may increase stroke risk, with risk becoming progressively greater with higher sodium consumption, suggests new research published in Stroke.

Natural emulsifiers ‘not good enough’ to work on their own, says formulation expert

17-Apr-2012 - Natural ingredients that claim to have emulsifying properties do not, as yet, have good enough functionality to be able to use them in most products, according to one formulation expert.

Advice to eat less, exercise more still trumps diet products for weight loss, study finds

16-Apr-2012 - Special diet foods and products are not as effective for weight loss in obese individuals as heeding common advice to eat less and exercise more, according to a new study published in the American Journal of Preventive Medicine.

Meat consumption needs 50% reduction to meet climate change target, says researcher

16-Apr-2012 - Meat consumption would need to be reduced by 50% per person in order to meet nitrous oxide reduction targets set out in an Intergovernmental Panel on Climate Change (IPCC) draft report, according to a new study.

Whey protein lent healthy ageing opportunity with new research: Volac

12-Apr-2012 - Europe’s largest whey protein supplier Volac claims that new scientific research backs the ingredient’s healthy ageing benefits for older consumers, and the need for ‘tailored nutrition strategies’ to meet their demands.

Allergen test may not accurately detect milk proteins triggers, warn researchers

05-Apr-2012 - The standard test used to detect potentially allergenic milk proteins in processed foods may not work as well as previously believed, according to new research.

Baked goods and fast-foods linked to depression: Study

04-Apr-2012 - Consumption of fast food and commercial baked goods are linked to an increased risk of depression, according to new research.

CDC: State of the nation’s nutrition generally good, but ‘concerning’ deficiencies in select groups need ‘additional attention’

04-Apr-2012 - Nutrient levels in the US population are generally good, but deficiencies among certain population groups are a cause for concern, says a new report from the Centers for Disease Control and Prevention.

Managing weight is about more than energy balance or ‘bad foods’, warn experts

03-Apr-2012 - Weight management is more far more complex than cutting out a few ‘bad’ foods or balancing energy in and energy out, according to a new consensus paper.

Savory yogurt may provide daily omega-3 dose: Virginia Tech study

03-Apr-2012 - Daily consumption of a savory yogurt enriched with fish oil may provide consumers with their daily intake of omega-3, following tests that show consumer taste tests showing good acceptability.

DISPATCHES FROM ANUGA FOODTEC 2012

Fraunhofer goes 'wild' with new sensor to help winemakers detect bad yeasts

02-Apr-2012 - Researchers at Germany's Fraunhofer IME are close to commercialising an inexpensive detector that they claim could save wine producers significant amounts of money and time by detecting 'bad' yeasts within grape must, as Cecilia Diaz from the institute told BeverageDaily.com.

Research casts doubt on benefit of nutritional labelling

02-Apr-2012 - Knowing more about the nutritional value of foods does not equate to increases in healthy eating and reductions in obesity, according to the findings of new research.