Science

23-Nov-2011 - Consumption of too much, and too little, salt may be linked to a higher risk of heart-related hospitalisations and deaths, according to a new study.

Increasing cropland yields vital to meet growing food demand: Study

22-Nov-2011 - Developing nations will need to increase cropland yields and all nations will need to use nitrogen fertilizers more efficiently in order to double food production by 2050, while minimizing environmental impact, according to a new paper published in Proceedings of the National Academies of Sciences.

Nu-Tek claims 30% sodium reduction for bakery salt offering

21-Nov-2011 - US ingredients firm Nu-Tek has conducted a study for its potassium chloride that it said showed its product can cut sodium in baked goods by around a third.

New technique could reduce sodium in desalted cod by half

21-Nov-2011 - A new salt replacement technique could help to reduce the levels of sodium in already desalted cod by up to 50%, with no effect on the sensory properties of the fish, report researchers.

Low fat dairy consumption lowers diabetes risk in postmenopausal women, study

18-Nov-2011 - A diet high in low-fat dairy products is associated with lower diabetes risk in postmenopausal women, particularly those who are obese, according to a new US research study.

Food choice is an illusion, claim Cornell researchers

18-Nov-2011 - The food environment in which most of us live makes it ‘almost impossible’ to lose weight – and willpower is not enough to counter it, according to a new paper published in the journal Public Health Nutrition.

Natural soy sauce could slash salt levels in half for certain products, suggests study

17-Nov-2011 - Naturally brewed soy sauce may be useful in reducing salt levels in certain foods by up to 50%, according to new research.

More fibre, not less sat fat, may be key for metabolic syndrome: Study

15-Nov-2011 - A diet high in fibre – but not necessarily one low in saturated fat or cholesterol – is associated with lower risks of heart disease and type-2 diabetes in teenagers, according to new findings.

Study links sugary drink consumption with women’s heart disease risk

15-Nov-2011 - Women who drink two or more sugary beverages a day may be more likely to develop risk factors for heart disease – regardless of body weight, according to new research due to be presented at the American Heart Association’s Scientific Sessions on Wednesday.

Weight management 2011: What is the role of calcium in weight management?

14-Nov-2011 - While there have been some high profile studies challenging this hypothesis, the “bulk of the evidence” suggests that calcium can play a key role in weight management, according to a leading researcher in the field.

Modified food gels could cut sugar without impacting sweet taste

14-Nov-2011 - Manipulation of food texture combined with greater control of the spatial distribution of sucrose could help to design foods that meet the demand for healthier low-sugar products, according to new research.

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.