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

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.

Insect develops resistance to Monsanto’s GM corn

01-Sep-2011 - Western corn rootworms have been consuming genetically modified (GM) crops that have been developed to be resistant to them, raising questions about the longevity of some GM traits, according to a study in the online journal PloS One.

Dairy intake can help build muscle and lose belly fat, study

31-Aug-2011 - Consumption of dairy products can shift weight loss and aid muscle gain when coupled with dieting and daily exercise, according to new Canadian research.

Texture not flavour determines satiety, says study

31-Aug-2011 - The perceived texture, but not flavour or method of consumption, has a modest but ‘highly consistent’ effect on satiety expectations of dairy products, according to new research.

Probiotics may reduce anxiety and depression, suggests study

30-Aug-2011 - Probiotic bacteria may have the potential to alter brain neurochemistry, affecting anxiety and depression-related disorders, says new research.

Major challenges remain in acrylamide reduction, says new review

29-Aug-2011 - Reducing acrylamide content of foods while safeguarding other quality and taste aspects, still remains a challenge for industry, according to a new review of the science supporting reduction techniques.

Sustainable palm oil reaches million hectare mark

29-Aug-2011 - The first one million hectares of certified land for sustainable palm production marks ‘a turning point’ for industry, according to the Roundtable on Sustainable Palm Oil (RSPO).

Salt intake linked to cognitive decline: Study

25-Aug-2011 - A high-salt diet coupled with low physical activity could be detrimental to cognitive health in older adults, according to new research.

Low-sat fat ice cream gets formulation boost: Study

24-Aug-2011 - Ice cream formulated with an emulsion containing unsaturated oil showed no differences in melting properties as ice cream made with saturated fat, says a new study offering solutions for ‘healthy’ ice cream.

Coriander oil may protect against harmful bacteria: Study

24-Aug-2011 - The use of coriander oil in foods could prevent bacterial spoilage and food-borne illnesses, according to new research.

Sat-fat reductions not as effective for cholesterol reduction, suggests study

23-Aug-2011 - A diet that combines cholesterol-lowering foods may results in greater decreases in low density lipoprotein (LDL) cholesterol levels than a low-saturated fat diet, according to new research.

Corn Refiners Association disputes added sugars and heart risk link

22-Aug-2011 - The Corn Refiners Association (CRA) has disputed the findings of a recent study that suggested a link between added sugars in the diet – including high fructose corn syrup – and risk factors for heart disease.