Breaking News on Food & Beverage Development - North AmericaEU edition | Asian edition
Headlines > Science
HFCS does not cause obesity or diabetes: report
16-Jun-2008 - The Grocery Manufacturers Association (GMA) has released a science policy paper to correct misconceptions that abound in the industry regarding the safety of high fructose corn syrup (HFCS).
Flavour challenges key for folic acid in dairy
16-Jun-2008 - The choice of flavour may be key to consumer acceptance of folic acid fortified yoghurts and other dairy, suggests a new study from the US.
Sugar beet pectin outperforms gum arabic: study
13-Jun-2008 - The potential rise of sugar beet pectin use in the food industry could see it substitute for gum arabic in emulsions, according to new results from Wales.
Rice future dependent on science here and now: IRRI
12-Jun-2008 - As food prices and demand continue to dominate global politics, Dr. Achim Dobermann, newly appointed deputy director general for research at the International Rice Research Institute (IRRI), talked to FoodNavigator about the science and future of rice.
Commercial emulsifier may hold key to whipped cream mimicry
11-Jun-2008 - Use of the commercial emulsifier lactam may help food scientists crack how to produce emulsions that mimic traditional whipped cream, says new research.
Chromium ingredient may have diabetes benefits: study
11-Jun-2008 - Supplements of niacin-bound chromium (III) may reduce inflammation in diabetics and benefit heart health, suggests new research with rats.
Honed cheese flavours point the way to low-fat options
10-Jun-2008 - The trend towards low and reduced-fat food is creating opportunities for enzyme-modified cheese flavours to create intense cheese-tasting food without the calories.
Novel yeast targets wine industry
09-Jun-2008 - Canadian supplier Functional Technologies Corporation has reinvented its wholly-owned subsidiary, Phyterra Yeast, as it moves to the brink of bringing its premium yeast offerings to market.
Rare sugar may replace sucrose for bakery and beyond
09-Jun-2008 - The rare sugar D-psicose may be an ideal substitute for sucrose, and have the added benefits of boosting antioxidant activity and boosting shelf-life, say Japanese researchers.
Cauliflower waste boosts fiber in expanded snacks
09-Jun-2008 - Adding cauliflower to ready-to-eat snacks boosts fiber content and nutritional value, a new study has found.
Microbubbles could extend shelf-life on food foams
06-Jun-2008 - Microscale bubbles could whip up a range of long-lived, stable foam products whilst giving formulations interesting sensory properties, according to research published in Science.
Mulberry leaf extracts give glimpse of hydrocolloids future
06-Jun-2008 - An extract from the leaves of the mulberry bush may act as a hydrocolloid, with potentially unique properties for food formulators, says new research from Taiwan.
Niacin's cholesterol-lowering mechanism proposed
06-Jun-2008 - The cholesterol-lowering effects of niacin may by located in the liver, suggests new research that fills in the gaps in our understanding of the heart healthy benefits of the B vitamin.
Trans fats harm may pass from mother to infant in breast milk: study
05-Jun-2008 - The potentially damaging effects of trans fats may also be passed from a mother to her child during breast feeding, suggests a new study that heaps more misery on the enfant terrible of the food industry.
Natural anti-browning agents give fresh cut fruit potential
03-Jun-2008 - Natural sulphur containing-compounds may prevent the browning of fresh-cut fruit, and offer a more potent alternative to vitamin C, suggests new research from Spain.
Orange essential oils show promise as natural antimicrobials
02-Jun-2008 - A new study adds to existing evidence that orange essential oils could prove useful in the formulation of all-natural and organic ingredients that live up to stringent food safety standards.
Sensible snacking benefits health
30-May-2008 - Sensible, nutritious, snacking twice a day combined with three small meals can form a healthy, balanced diet, claims Kellogg's Smarter Snacking Report published earlier this month.
Boost for corn fibre gum's emulsifying potential
29-May-2008 - USDA scientists are continuing to expand the potential of a gum produced from corn fibre to replace gum arabic as emulsifiers in beverages, with a new study pinpointing the emulsifying properties of the gum.
Researching the perfect brown bread sandwich
27-May-2008 - The perfect wholemeal sandwich is moving closer to the plate thanks to research into bubbles in bread at the School of Chemical Engineering and Analytical Science at Manchester University in the UK.
Make additive removal usual for hyperactive kids, says professor
23-May-2008 - Cutting out colours and preservatives from the diets of hyperactive children should be standard part of dealing with the disorder, says a professor who takes a more stringent view than the FSA following the Southampton study publication.
Symrise solution tackles 'problem' ingredients
22-May-2008 - Food makers meeting the challenges of unpleasant off-tastes in their health-profiled formulations could benefit from a new series of flavor masking tools from flavor firm Symrise.
Too little salt may pose CVD risk, suggests study
22-May-2008 - Low sodium levels may increase the risk of cardiovascular disease, say researchers in an observational study, contradicting recent evidence from intervention trials indicating the dangers of too much salt.
Researchers to identify obesity botanical extracts
22-May-2008 - Two research groups have joined forces to identify natural compounds that could hold potential in the prevention of metabolic disease and obesity.
Oil palm genome sequencing may aid sustainability
21-May-2008 - A US-Malaysian partnership has completed the first phase of annotating the oil palm genome in a process it hopes will enable increased oil yields and sustainability.
Popcorn linked to high whole grain intake: study
20-May-2008 - The consumption of popcorn is associated with a substantially higher intake of whole grains and dietary fibre, says research, indicating its benefits as a healthy snack.
Spotlight
  HFCS and sugar: Can your body tell the difference after all?The body may absorb more fructose from high fructose corn syrup (HFCS) than it does from sucrose,... |
 Bakers on sodium reduction: We can’t afford to make products consumers won’t buyReducing sodium is expensive and difficult, and many bakers are beginning to wonder whether it is worth... |
 How does Walmart’s new logo fit with other front-of-pack claims?Walmart’s new front-of-pack label might have stricter nutrition criteria than many others currently in use, but how... |
 Industry groups slam call to regulate ‘toxic’ sugar like alcohol or tobaccoIndustry groups have reiterated their position that sugar is fine in moderation, after a provocative commentary in... |
 Walmart Get On The Shelf competition: Gimmick or marketing genius?Ever wondered how to get some face time with the decision makers at Bentonville? |
