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

Improved emulsion stability from protein-sugar complex

16-Jul-2009 - Linking sodium caseinate (a milk protein) and maltodextrin (a polysaccharide) may improve the stability of liqueur emulsions, suggests new research from Ireland.

Chinese flower may be anti-browning ingredient

15-Jul-2009 - Extracts from the Asian plant Osmanthus fragrans may prevent browning of foods, and offer an alternative to formulators looking to tap the ‘natural’ wave.

Soy sauce may help with salt reduction in foods: Study

13-Jul-2009 - Adding soy sauce to certain foods may enhance perception of saltiness and enable food manufacturers to cut salt content without affecting taste, according to new research from Japan.

Calorie restriction leads to longer life: Study

10-Jul-2009 - Restricting the amount of calories we consume, while avoiding malnutrition, may extend lives and reduce the risk of chronic disease, suggest results from a monkey study.

Study 'confirms' umami taste receptor

09-Jul-2009 - Scientists have ‘confirmed’ the role of a specific taste receptor in human umami taste, a result that strengthens our understanding of taste preferences.

Fish oil during pregnancy may slash infant allergy

09-Jul-2009 - Supplements of omega-3-rich fish oils during pregnancy may reduce the risk of food allergy and eczema in children, according to a new study from Sweden.

Modified gum arabic may boost heart health

08-Jul-2009 - The modified gum arabic product 'SuperGum' may reduce blood pressure, even in people with normal levels, according to a new study from the UK and Japan.

Oily fish may reduce dementia risk: Transcontinental study

08-Jul-2009 - Increased intake of fish may reduce the risk of dementia by about 20 per cent, according to a new study spanning three continents.

Science grows for xylitol’s tooth health benefits

07-Jul-2009 - Formulating products with xylitol may reduce the development of tooth decay, according to a new study from the US.

Study suggests celiac disease has quadrupled since 1950s

07-Jul-2009 - Celiac disease could be at least four times more common today than it was 50 years ago, according to a new study from University of Minnesota and Mayo Clinic researchers.

The ‘unstoppable’ weight management trend

06-Jul-2009 - With over 300m obese adults worldwide, it is no wonder that the food industry is keen to offer tasty possibilities to consumers looking to lose weight, and keep it off. The trend is now becoming 'unstoppable', say industry executives.

Walnuts can cut cholesterol, say Harvard researchers

02-Jul-2009 - A meta-analysis of walnuts by Harvard scientists has found diets rich in walnuts can significantly reduce cholesterol levels, supporting growing evidence to suggest these popular nuts can improve healthy blood lipid ratios.

Reformulated chocolate chip cookies for kids to combat disease risk?

02-Jul-2009 - Reformulating popular foods for school children to make them nutrient dense could be a key tool to slash risk factors for chronic disease, finds a new study.

Sweeter fruit may follow melon genome completion

01-Jul-2009 - Scientists from Texas have completed the mapping of the melon genome, opening up possibilities for sweeter or more nutritious fruits.

Review finds no effect of soy on testosterone

30-Jun-2009 - A review of 15 studies into the influence of soy proteins or isoflavones on male hormones has found no evidence of an estrogen-like effect.

Animal fats linked to pancreatic cancer: Study

29-Jun-2009 - Researchers have linked high intake of fat from red meat and dairy products with increased risk of pancreatic cancer, in a study published in the Journal of the National Cancer Institute.

Sweetness perception could vary with ethnicity: Study

26-Jun-2009 - Researchers claim to have discovered a particular gene variant that could affect sweetness perception among different ethnic groups, raising the possibility of more targeted flavor profiling of foods.

Healthier mayonnaise passes consumer taste test: Study

25-Jun-2009 - Rice bran oil and soy protein concentrate could be used by mayonnaise manufacturers to cut fat levels while increasing consumer acceptability, according to a study on its sensory properties.

Taste psychologist maps 'dialects' of flavour preference

23-Jun-2009 - The mapping of ‘taste dialects’ could help food firms develop products that appeal to the specific preferences of consumers in certain geographical locations, according to a taste psychologist.

Keys to functional foods success

22-Jun-2009 - When shopping, consumers very quickly decide on a brand’s worth and unless they are making positive ticks in their minds to an array of factors, it is likely they will pass your functional food by, according to a leading consultant.

BPA causes reproductive health defects at levels currently considered safe - study

19-Jun-2009 - Bisphenol A (BPA) causes significant reproductive health effects at levels equivalent to or below the dose that that has been thought not to produce any adverse results, new research has said.

News in brief

Oldways releases updated Med diet pyramid poster

19-Jun-2009 - The non-profit organization behind the Mediterranean diet pyramid has released a new display poster to illustrate its updated version, which was unveiled earlier this year.

Could vinegar be natural fat fighter?

18-Jun-2009 - Ordinary vinegar – acetic acid – may prevent the build up of fat, and therefore weight gain, according to results of a study with mice from Japan.

Technical challenges to reducing sugar

17-Jun-2009 - Tate & Lyle’s manager of sweetener technology development gives insight into the role of sugar beyond providing sweetness, and how to pick alternative sweeteners that build back the properties.