Breaking News on Food & Beverage Development - North AmericaEU edition | Asian edition
Headlines > Science
Meta-analysis supports CLA's anti-obesity potential
09-May-2007 - A meta-analysis of human studies supports claims that conjugated linoleic acid (CLA) has the potential to help reduce fat mass, highlighting it as a possible aid in the fight against obesity.
Latino food guide promotes healthy eating
08-May-2007 - A Latino food pyramid and shopping guide was launched in the US last week, as part of a campaign to make the nation's Hispanic population eat better.
Tara gum may turn milk protein into locust bean gum alternative
07-May-2007 - Using the sugar tara gum to improve the gelling of the whey protein beta-lactoglobulin may offer industry with a more cost effective alternative to locust bean gum, suggests new research from Portugal.
Smoked, BBQ meat linked to breast cancer
04-May-2007 - Postmenopausal women who regularly consume smoked and barbecued meats may be increasing their risk of breast cancer by at least 50 per cent, suggests a new study.
Gas makes the difference in chocolate processing
03-May-2007 - The type of gas used in making chocolate can have a dramatic effect on taste and texture, say researchers from Nestlé.
Healthy reformulations must not forget microbes
03-May-2007 - Food reformulations to remove salt and sugar and improve the health profile of food must factor in the effect on pathogens in the food, Irish researchers have said.
Protein-pectin complex eyed as ingredient encapsulator
02-May-2007 - A protein-pectin combination could be effective for encapsulating water-soluble ingredients like some vitamins for use in acidic foods, Canadian scientists have reported.
Early exposure to food allergens may increase tolerance
30-Apr-2007 - Exposing premature and low birth weight babies to food allergens early in life may boost tolerance later in life, suggests a new study from Canada.
AACCI meet in Europe for grain science exploration
30-Apr-2007 - The American Association of Cereal Chemists (AACC) International is set to meet this week in Europe, where experts from the international cereals and grains industry will discuss latest developments in grain-based science and technology.
Chitosan complex superior for emulsion flavour stabilisation?
27-Apr-2007 - A chitosan-containing complex was more effective at stabilising citrus flavours and could offer a cost-effective alternative to gum arabic, suggests joint Italian-US research.
Magic ingredient needed for diet soft drinks
26-Apr-2007 - A lucrative opportunity exists for the ingredients firm that can develop a new product to make diet soft drinks taste more acceptable to consumers, researchers have said.
Propolis to make jump from health to food preservative?
26-Apr-2007 - Propolis, the waxy resin collected by honeybees and currently marketed for its health benefits, could also find use as a natural food preservative, suggests new research.
IOM report could revamp school nutrition standards
26-Apr-2007 - A new report issued by the Institute of Medicine (IOM) could lead to a major overhaul of the types of competitive foods allowed in schools.
Rose petal extracts to see strawberry pigments bloom?
25-Apr-2007 - Antioxidant compounds extracted from rose petals could protect the colour of strawberry extracts during processing, says a new study.
Dairy linked to Parkinson's disease, study
24-Apr-2007 - Men who consume large amounts of dairy foods may increase their risk of developing Parkinson's disease, says new research.
Soy protein from by-product to offer low-cost isolate?
24-Apr-2007 - Soy hypocotyls, a by-product of the soy protein industry, could offer a cheap and readily accessible alternative of protein isolates, a joint US-China study has reported.
Nestle taste research may benefit salt reduction
23-Apr-2007 - Scientists at the Nestle Research Center have identified a network of molecules behind our ability to taste salt, research that could aid in the push to reduce salt levels in foods without affecting taste.
FDA reviews Italian aspartame study
23-Apr-2007 - The US Food and Drug Administration (FDA) has reaffirmed its position on the safety of aspartame, following a review of a European study that had linked the artificial sweetener to cancer.
Salt reduction may slash heart disease risk - study
20-Apr-2007 - Cutting salt intake may slash the long-term risk of cardiovascular disease by up to 35 per cent, says a new multi-centre study from a group of leading US universities.
Danisco explores future of trans fat alternatives
19-Apr-2007 - Designing foods with trans-fat alternatives must be a 'multidisciplinary' approach, say Danisco scientists in a review that looks towards a trans-fat free future.
Report reveals 'alarming' levels of child obesity in Quebec Cree
18-Apr-2007 - Childhood obesity is on a general rise in Canada, but a new report reveals that some populations in northern Quebec have disturbingly high levels of obese kids.
Nitrites in cured meat could increase lung disease risk
18-Apr-2007 - Days after English researchers proposed an equation to make the ultimate bacon buttie, a new study from the US has reported that frequent consumption of cured meats like bacon may increase the risk of developing chronic obstructive pulmonary disease.
Collagen could boost nutrient retention in meats
17-Apr-2007 - Injecting meatballs with collagen may boost the retention of key nutrients in the meat, suggests new research from Poland.
Pumpkin pectin may offer novel gelling opportunities
16-Apr-2007 - Pectin extracted from pumpkin and then modified using an enzyme could offer an interesting alternative for jams and confectionery, suggests new research from Russia.
Understanding heat and chilling could boost flavour perception
13-Apr-2007 - Scientists from the University of Nottingham have reported that adding an ingredient that induces the sensation of cooling could boost the perception of fruit flavours, fundamental research that could have implications for product formulation.
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? |
