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Dispatches from the ADA 2011 conference

Are sugary drinks making us fat?

28-Sep-2011 - The row about the relationship between sugary drink consumption and spiraling obesity took center stage at the American Dietetic Association (ADA) conference this week with two academics going head to head on one of the most controversial areas of nutrition science.

Newly identified gum may have food potential

28-Sep-2011 - A new gum isolated from the roots of an Iranian plant could be used in food systems to improve foaming properties, according to new research.

Dispatches from the ADA Conference 2011

Potassium and sodium targets are incompatible, warns academic

27-Sep-2011 - Further evidence that government healthy eating guidelines would benefit from a reality check was unveiled at the American Dietetic Association (ADA) annual conference in San Diego this week, where delegates were told that targets for potassium and sodium were “incompatible”.

‘Flavour tripping’ protein shows novelty sweetener potential – or does it?

27-Sep-2011 - New research unravelling the mechanisms behind the ‘flavour tripping’ effects of a rare fruit protein could help to develop novelty sweeteners, but experts are split on its long term applications.

Multi-layer emulsions could provide flavour release solutions

22-Sep-2011 - Multi-layer emulsions can be used to control the release of flavours and aromas in food and drink products, according to new research from New Zealand.

It’s crinchy, but is it flumpy? The evolution of Texicon, the language of texture from National Starch

21-Sep-2011 - National Starch’s mission to analyze texture as systematically as flavor in the product development process has moved into a new phase with the global roll-out of its Texicon food texture language across high and low moisture systems.

Grape and clove extracts may slash acrylamide: Study

20-Sep-2011 - Extracts from grape seeds or clove buds may prevent the formation of acrylamide in potato-based food products by over 60%, suggests a new study.

Oyster mushroom may provide source of new natural flavours

19-Sep-2011 - Fermenting oyster mushrooms could produce natural ‘meaty’ flavour compounds that are not currently available on the market, according to new research.

White flesh fruits can cut stroke risk 52%: 10-year study

16-Sep-2011 - Consuming fruits with white flesh like apples and pears can reduce the risk of stroke, new research published in Stroke: Journal of the American Heart Association has found.

New technology could produce pectin from orange peel waste

16-Sep-2011 - New microwave-based technology could allow the generation of valuable food ingredients from food and drink processing waste including thickening and gelling agents.

New corn fibre gum extraction process offers emulsion boost

15-Sep-2011 - A new process to isolate corn fibre gum and preserve more of its functional components may contribute to better emulsifying properties, say researchers.

US Government study casts significant doubts over bisphenol A threat

14-Sep-2011 - Humans are so efficient at ridding the body of bisphenol A (BPA) that bioactive levels of the chemical left in the blood for absorption are undetectable, according to research from a host of US Government agencies.

Food type has effect on allergen activity, suggests research

13-Sep-2011 - The type of food matrix an allergen is contained in may have important effects on the way it is digested and absorbed by the body, and should be considered when determining allergenicity levels, says new research.

Fat reduction does not affect food liking in children, suggests research

12-Sep-2011 - Manipulating the amount of fat in children’s foods could help to reduce energy consumption without reducing taste preferences or liking, according to new research.

News in brief

Daily dark chocolate snack doesn't rule out weight loss, study

12-Sep-2011 - Dieters can still achieve weight-loss by consuming a daily dark chocolate or "non-chocolate snack" within the context of a low-calorie, nutrient-dense diet, according to a study in the Journal of the American Dietic Association.

Researchers develop ‘green’ extraction method for grape-waste antioxidants

09-Sep-2011 - A team of US researchers have developed an environmentally friendly way to extract the powerful antioxidants found in grape waste products.

Researchers agree on lab grown meat plans

08-Sep-2011 - An international group of scientists has taken a step closer to its goal of producing cultured meat by agreeing on important common positions about how to bring the research forward.

National Starch sheds new light on role of texture in consumer liking

08-Sep-2011 - A groundbreaking project integrating consumer research with sensory descriptive analysis on yogurts has shed new light on the role texture plays in driving consumer liking, according to National Starch.

Red wine in moderation may lead to weight loss: study

07-Sep-2011 - Light consumption of red wine in particular may protect against weight gain, according to a recently published review study from Spanish academics at the University of Navarra.

Marine, but not plant, omega-3s may boost heart health for women: Study

07-Sep-2011 - Long chain omega-3s from marine sources may reduce the risk of heart disease, but alpha-linolenic acid (ALA) from plant sources offered no such benefits, says a new study from Denmark.

Research may offer new method for umami flavour identification

06-Sep-2011 - A new identification technique based on liquid chromatography–mass spectrometry (LC-MS) can be used to identify and quantify umami enhancing compounds in foods, according to new research.

Study maps how tastes are coded in brain

02-Sep-2011 - Different tastes are sensed by a unique set of neurons in distinct areas of the brain, reveals new research in mice.

Organic tomato juice more ‘nutritious’ than conventional juice?

02-Sep-2011 - Juice from organically grown tomatoes contains higher levels of bioactive polyphenols than juice made from conventionally grown tomatoes, says a new study.

Study questions ‘calories in, calories out’ equation for body weight

01-Sep-2011 - The equation for energy balance and its relationship to body weight may not be as simple as ‘calories in versus calories out’, according to a Lancet paper in the journal’s special series on obesity.