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

Nano beta-carotene entrapment offers natural colour options

11-Aug-2009 - Nanoparticles containing beta-carotene could be used to naturally colour water-based foods, and offer an array of advantages, according to an innovation from the US.

Snack Size Science: Hershey’s healthy chocolate cake

10-Aug-2009 - FoodNavigator's Snack Size Science brings you the week's top science every two weeks. This week we look at how to make chocolate cake healthier, and boosting the nutritional profile of gluten-free bread.

Study adds to DSM's resveratrol safety reputation

07-Aug-2009 - Resveratrol can safely be consumed at doses up to at least 450 milligrams per day for a 60 kg individual, according to a new paper that supports the product’s safety.

German study links debt, obesity and access to healthy food

07-Aug-2009 - People in financial debt are more likely to be obese, concludes a study from Germany that adds to concern that healthier foods cost more than energy-dense foods of low nutritional value.

BASF partners with Brazilian researchers for higher yield sugarcane

05-Aug-2009 - BASF has entered into partnership with a Brazilian research centre to develop genetically modified sugarcane with higher yields and greater tolerance to drought.

Soy protein plus pectin may mask bitter taste of casein

05-Aug-2009 - A combination of soy protein isolate and pectin may be a bitter taste masker for casein hydrolysate, and improve intakes of an ingredient with purported health benefits, says a new study.

Controls on fishing are working, says report

04-Aug-2009 - Curbs on fishing in five of the world’s major marine ecosystems are beginning to work, says a multi-national report published in the journal Science.

Alternative grains may boost coeliac nutrition

04-Aug-2009 - Replacing standard gluten-free flours with those made from ‘alternative’ grains like oats and quinoa may improve the nutritional profiles, says new research from NY.

Lactose-free dairy products need more work, says study

03-Aug-2009 - Manufacturers should make more effort to produce good-tasting lactose-free dairy products and to educate the public about their benefits, according to a Kansas State University study.

Scientists propose pectin gel alternatives

03-Aug-2009 - Strong and stable gels producedby subjecting pectin to the action of enzymes may offer alternatives to acid-sugar gels already used in foods, says new research from Korean and American scientists.

Manufacturers urged to detail potassium and phosphates on labels

31-Jul-2009 - Researchers have urged food manufacturers to label additives in enhanced meat products if they include potassium or phosphates due to their potential risk to dialysis patients.

Lecithin additive may find health niche

31-Jul-2009 - A component of the common food additive lecithin my help the liver process fat and glucose, opening up lecithin to a potential role in the growing health ingredients category.

Organic nutrition review a call for stronger science

30-Jul-2009 - A new review of studies on the nutritional content of organic and conventional produce has broadly concluded that there are no differences – but the investigators raise big concerns over standard of the science.

Expectation of tasty food can trigger brain reward

29-Jul-2009 - Simply expecting to eat a tasty food can trigger the areas of the brain associated with reward, raising the possibility that drugs could be developed to deal with overeating, according to the authors of a new study.

News in brief

FDA to discuss more science review at CFSAN

29-Jul-2009 - The US Food and Drug Administration’s (FDA) Science Board will be meeting next month to discuss plans to boost the review of research at the Center for Food Safety and Applied Nutrition.

Organogels still out of reach for food: Review

28-Jul-2009 - Organogels, seen by some as offering great potential as trans fat replacer and nutraceutical delivery systems, may still far from being used in finished products, says a new review.

New research to explore how food allergies are triggered

28-Jul-2009 - University of Chicago researchers have been awarded a $433,100 grant to investigate how food allergies are triggered, in a study that could eventually help explore whether GM crops cause allergies.

New enzyme makes melamine detection easier and cheaper, say researchers

28-Jul-2009 - A simple and cheap method of testing for melamine contamination of milk and other foods has been developed thanks to the discovery of a new enzyme, said US researchers.

Chocolate cake: Leavening agent key to healthy profile

27-Jul-2009 - Maintaining cocoa’s heart healthy compounds in a finished product depends on the presence of other ingredients, particularly leavening agents, says new research from the Hershey Company.

Many Americans misunderstand food allergies, finds survey

27-Jul-2009 - The American public’s understanding of food allergies is poor, with many confusing allergy and intolerance, believing that there is a cure, or misunderstanding current treatments, according to a new survey.

Pollen extract may be encapsulator and flavour masker for foods

24-Jul-2009 - An extract from spores of the plant Lycopodium clavatum may encapsulate and mask the flavour of ingredients such as cod liver oil, according to new results.

Climate change could devastate Californian fruit and nut industries

24-Jul-2009 - California’s fruit and nut industries could be ravaged by climate change as winter temperatures increase, interrupting the natural climatic triggers for many crops, according to new research.

Citric acid additive boosts flavour and shelf-life of fried foods

23-Jul-2009 - A proprietary citric acid-based antioxidant may extend the lifespan of frying oils, and have carry over benefits to the finished product by boosting shelf-life, says a new study.

Better diet and lifestyle reduces hypertension, say researchers

23-Jul-2009 - A low-risk lifestyle and diet will lead to less instances of hypertension in women, and cost less than pharma remedies, according to a study published in the Journal of American Nutrition (JAMA).