Breaking News on Food & Beverage Development - North America EU edition

Whey protein open doors to low-fat fried chicken

20-Nov-2009 - Including whey proteins in the batter for fried chicken may reduce the uptake of fat into the finished product by up to 30 per cent, says a new study.

Child food allergies on the rise in the US

17-Nov-2009 - There has been an 18 percent increase in reported food allergy among US children between 1997 and 2007, according to new research.

Coffee linked to breast and colon cancer

13-Nov-2009 - More research is necessary to explore links between a compound in coffee and breast and colon cancer, according to Texas AgriLife Research scientists.

White bean derived supplement may lower GI of bread

13-Nov-2009 - The glycemic index (GI) of foods could be reduced through the intake of a white bean derived dietary supplement, claims a new study.

Pea flour could create tasty low-GI foods: Study

10-Nov-2009 - Whole yellow pea flour could be used to create low-GI foods with similar sensory characteristics to whole wheat flour, according to a new study from the Journal of Food Science.

Fructose sweeteners may promote Syndrome X

09-Nov-2009 - ‘Moderate’ consumption of fructose-containing sweeteners may produce ‘modest but significant changes’ that may contribute to the development of metabolic syndrome, says a new rat study.

Smart salt distribution can cut salt without extra additives

06-Nov-2009 - Dutch scientists have developed a new technology to enable up to 25 per cent reduction of salt in food products without loss of taste or adding other additives.

Kids’ programming disproportionately heavy on junk food ads

05-Nov-2009 - Children’s television networks show 76 percent more food commercials per hour than other networks – and most of them are for high-fat, high-sugar foods, according to a new study.

Gelatin plus soy protein may mask bitter taste of caseins

05-Nov-2009 - Bitter-tasting casein hydrolysates may find more applications if spray-dried with gelatine and soy protein isolate, suggests a new study from Brazil.

Move away from Western diet to reduce disease risk, says study

04-Nov-2009 - Compounds produced by frying, grilling, or pasteurizing may be driving inflammation and ageing, according to a new study from the US.

Full fat milk could be linked to low BMI, study

04-Nov-2009 - Children who consumed full fat milk regularly had a lower body mass index (BMI) compared to those who seldom or never drank milk, claims a Swedish study.

‘Lumpy micro-rods’ to enrich and structure food foams

03-Nov-2009 - Simple micro-rods made from food grade polymers can not only stabilise food foams, but also encapsulate bioactive ingredients for added value, suggests a new study supported by Unilever.

Walnut-rich diet may boost diabetic heart health

03-Nov-2009 - Daily consumption of walnuts, rich in polyunsaturated fatty acids, may improve the health of blood vessels, thereby decreasing the risk of heart disease, says a new study from Yale.

Weekly comment

Clinical trials are EFSA’s fool’s gold

02-Nov-2009 - There’s gold to be found in them health claims mountains, but prospectors from the European Food Safety Authority (EFSA) must be happy with the little chunks that add up to a lot, and stop searching for nuggets the size of your fist.

Sugary foods could increase risk of high blood pressure: Study

02-Nov-2009 - High consumption of sugary foods and beverages could increase the risk of hypertension, according to a study presented at the American Society of Nephrology’s Annual Meeting in San Diego last week.

Salt reduction may also benefit bone health

02-Nov-2009 - Switching over to low-salt products may also benefit bone health by reducing calcium loss, suggests a new study from Australia.

Inulin may offer low-sugar, tasty milk chocolate

29-Oct-2009 - Combining inulin with the bulking agent polydextrose may reduce the sugar and fat content of milk chocolate, without affecting consumer acceptance, suggests a new study.

Meat linked to increased diabetes risk: Meta-analysis

28-Oct-2009 - High intake of processed meat may increase the risk of developing type-2 diabetes by 40 per cent, according to a new meta-analysis from Norway and the US.

Necco goes natural with wafer line

27-Oct-2009 - Increasing consumer interest in healthy eating ideals is the driver behind US confectionery maker Necco’s switch to natural colours and flavourings for its wafer candy.

Maltodextrin boosts quality of gluten-free bread: Study

27-Oct-2009 - Formulating gluten-free bread with maltodextrin may beneficially impact on bread volume and boost crumb hardening during storage, says a new study from Poland.

Meat flavourings from brassica may offer veggie options

26-Oct-2009 - Enzyme treatment of Brassica proteins may give meat-like flavourings, allowing meat taste in vegetarian foods, suggests a new Chinese-Australian study.

Five dairy servings a day can trigger weight loss, says study

23-Oct-2009 - New research suggests that increasing dairy consumption from three to five servings a day in the context of a reduced calorie diet can help fight obesity.

Changing dietary fats could reduce disease risk: Study

22-Oct-2009 - Consuming a diet rich in monounsaturated fats could lower the risk of metabolic syndrome – even without weight loss, says a new study.

Study tests emulsifier vs. enzyme performance in bread

22-Oct-2009 - A new study has pitted use of a Datem enzyme against three generations of lipase enzymes, and found that action on bread volume is similar - but with some differences depending on fermentation times.