Breaking News on Food & Beverage Development - North AmericaEU edition | Asian edition

Major review questions sodium reduction policy

10-Nov-2011 - Low sodium diets may reduce blood pressure – but could also increase other risk factors for heart disease, according to a review of 167 studies published in the journal Cochrane Library and the American Journal of Hypertension.

McCormick-backed study probes effects of black pepper and rosemary on mental energy and fatigue

09-Nov-2011 - Researchers at the University of Georgia are exploring whether rosemary or black pepper could tackle mental fatigue as part of a series of studies financed by the McCormick Science Institute.

Manufacturers should better consider nutrient profile during formulation, suggest researchers

09-Nov-2011 - Integrating the effects of processing and product formulation on structure, texture, enzyme-induced modifications and nutritional quality can lead to the production of attractive, ready-to-eat products with health-promoting properties, according to new research.

Cooked food may provide more energy than raw: Study

08-Nov-2011 - Cooking may increase the energetic availability of food, meaning that energy assessment for food labeling could depend on how a product is prepared, according to new research published in the Proceedings of the National Academy of Sciences (PNAS).

Modified palm olein could boost food applications and nutritional quality: Study

08-Nov-2011 - The addition of the medium chain fatty acids to palm olein may help to widen its potential uses in food formulation whilst producing oil with better nutritional quality, according to new research.

Growing organic market prompts new USDA research grants

03-Nov-2011 - The US Department of Agriculture (USDA) has awarded 23 new grants to organic agriculture research projects as part of its National Institute of Food and Agriculture (NIFA), in response to increased adoption of organic practices.

Honey compound shows promise as natural antimicrobial

03-Nov-2011 - A compound in honey could be used as a natural antimicrobial ingredient to prevent foodborne illness and food spoilage, according to a new study published in Angewandte Chemie International Edition.

Tart cherry juice improves sleep quality and duration, study suggests

03-Nov-2011 - Consuming tart cherry juice concentrate significantly improves both the quality and duration of sleep, according to a new UK study by scientists at Northumbria University.

Flavour standards: are these set to be game-changing for food and drink R&D?

28-Oct-2011 - A new line of flavour reference standards aimed at ensuring skilled panel testers for product testing will have a transformative effect on food and beverage formulation, claims developer Cara Technology.

60-second interview: Mariano Gascon, VP research & development, Wixon

Sodium reduction: To boldly go... lower and lower

27-Oct-2011 - Food manufacturers are under increasing pressure to reduce sodium, but surveys suggest many shoppers are, well, not that bothered. So where does this leave firms plugging sodium reduction solutions? Elaine Watson asks Mariano Gascon, R&D chief at seasonings, flavors and spice specialist Wixon for his take on it.

Researchers question science quality on sugary drinks’ health impacts

26-Oct-2011 - Scientific reviews of the evidence linking sugary drink consumption with health impacts such as obesity and type-2 diabetes are often of low quality, claim the authors of a new paper published in the American Journal of Clinical Nutrition.

Study shows stevia-derived rebiana has greater potency when cold

25-Oct-2011 - Stevia plant derived Rebiana is significantly more potent in cold water, finds a US based team who flag up their findings as critical for developers of low-calorie products to get the right sweetness level when replacing sugar with the natural sweetener.

New study lends ‘little evidence’ to calcium weight loss link

24-Oct-2011 - A new US study has found ‘little evidence’ to support previously reported research suggesting that an increased intake of calcium from either calcium carbonate or dairy sources assists in weight loss or weight management.

Low-fat yogurt intake during pregnancy may heighten child allergy risk, study

21-Oct-2011 - Mothers who consume low-fat yogurt products during pregnancy may give birth to children with a higher risk of developing allergies such as asthma and hay fever, a study has found.

Trans fat consumption during pregnancy linked to higher birth weights

20-Oct-2011 - Women who consume high levels of trans fat during pregnancy are more likely to give birth to bigger babies, according to a new study in the American Journal of Clinical Nutrition.

USDA backs acrylamide reduction project for processed potatoes

19-Oct-2011 - A new four-year project aiming to reduce acrylamide content in processed potatoes has received a $3.7m Specialty Crop Research Initiative Grant from the US Department of Agriculture’s National Institute of Food and Agriculture (NIFA).

Emulsions structure may affect sensory qualities of foods: Study

19-Oct-2011 - Changes in type or fat content of emulsion can have a significant impact on the structural properties and sensory properties of foods, according to researchers from Unilever R&D and the Spanish Council for Scientific Research (CSIC).

Sugar-free drinks may generate ‘false security’ on tooth decay, study finds

18-Oct-2011 - Acidic flavourings and preservatives added to sugar-free beverages and confectionery may pose a ‘dental health risk’ to consumers who believe such products don’t cause tooth decay.

Super size me? Teens more susceptible to large portions than younger children, study

18-Oct-2011 - Teenagers are more likely to overeat when presented with excessive amounts of food than young children because physiological cues telling them when they are hungry or full appear to exert less influence than environmental cues such as portion sizes, according to new research.

Starch encapsulation may improve flavor stability and release profile: Study

17-Oct-2011 - The encapsulation of flavor and aroma compounds with starches of different amylose content could help to boost the flavor profile of foods, and may be of use in controlling the release of flavors and aromas in the mouth, say researchers.

Study suggests FDA underestimated Gulf seafood risk

17-Oct-2011 - The Food and Drug Administration (FDA) may have underestimated the risk to pregnant women and children posed by consumption of seafood from the Gulf of Mexico, according to a new risk assessment study.

Xanthan gum may boost quality of gluten free cakes: Study

14-Oct-2011 - The addition of xanthan gum may improve the quality of gluten free cakes, leading to improved bakery products for celiac patients, according to a new review.

Harvard study analyzes Americans’ willingness to pay more for food safety

13-Oct-2011 - Americans are willing to pay more for safer food – but the amount they are willing to pay is highly dependent on the duration and severity of the illness prevented, as well as cost, according to new research.

Researchers trick immune system to ‘turn off’ food allergy: Mouse study

12-Oct-2011 - A new approach could make food allergen appear safe, and prevent life-threatening allergic reactions, according to new research in mice.