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Kokumi compounds could aid fat reduction: Ajinomoto study

The use of ‘kokumi’ substances could improve the taste of low-fat foods, aiding efforts to reduce levels of fat and calories in foods, say researchers from Japanese firm Ajinomoto.

STUDY TRACKED 5,500 US GIRLS FROM 1996-2001

Sugar-sweetened drinks linked to earlier period onset in teen girls and thus higher breast cancer risk

Harvard researchers say that teenage girls who regularly quaff drinks with added sugars tend to start their menstrual periods earlier in life than those who don’t, which increases their later...

Pollinator declines may put millions at risk of malnutrition

More than half the people in developing countries could become newly at risk for malnutrition if crop-pollinating animals like bees continue to decline, research has found.

Method to ‘unboil eggs’ could slash food production costs

A team of chemists that have figured out a way to 'unboil' egg whites say that their development could dramatically reduce food production costs.

Oatmeal for breakfast may increase satiety and mean a lower calorie lunch

Consumption of oatmeal, rather than ready-to-eat-cereal, at breakfast may result in greater feelings of fullness and lower calorie intake at lunch, especially in overweight people, says research backed by PepsiCo...

Is it possible to change the belief that unhealthy food is tastier?

Efforts to shift food choices toward healthier options often fail because there is a perceived conflict between health and taste, according to a new study.

Umami taste sensitivity linked to physical health in the elderly

There is a close relationship between a person’s perception of umami flavours and their appetite and physical health, according to new research.

Risk of developing celiac does not hinge on when infants first try gluten, study finds

When infants first eat gluten does not appear to influence whether they are diagnosed with celiac disease, but their socioeconomic status likely does, according to two recently published studies. 

Special edition: Blood Sugar Management

Pre-diabetes: Public health time bomb … and industry opportunity

By 2035 it is estimated that 8% of the global population will be classed as ‘pre-diabetic' – putting them at significantly higher risk of developing full type 2 diabetes. Such...

High blood pressure? Just beet it! Beetroot juice lowers blood pressure in UK study

Drinking a cup of beetroot juice every day can ‘significantly lower blood pressure’ among patients with high blood pressure, according to a study in the journal Hypertension.

Cancer risk study suggests meat and sugar are bad, while plants are good

Research investigating the effect of different dietary patterns on colorectal cancer risk has found that meat-based diets and those rich in sugar are associated with increased risks, while diets that...

Study suggesting salt intake is ‘less of a risk’ for the elderly is flawed, say experts

New research has suggested that salt intake is not linked to mortality or heart disease risk in older people, however experts have said the study flawed and the findings do...

A glass of wine a day keeps heart failure away? Researchers link moderate alcohol intake to reduced risk

Consuming up to seven drinks a week could lower the risk of developing heart failure, according to a study published today in the European Heart Journal. 

Functional and healthy GM foods have large market potential

Consumers are more accepting of, and willing to pay more for, genetically modified (GM) foods that have defined health benefits, say researchers.

‘Excipient foods' show promise in enhancing nutrient bioavailability

Improving the design of functional and finished products by better understanding the role of excipient foods could help increase the bioavailability of functional nutrients, according to new research.

Emotional insights could aid product development

Understanding how products' sensory characteristics and packaging both individually and synergistically provoke emotions in consumers can help manufacturers to design and optimise products, say researchers.

Super vit crit! Researchers challenge drinks with 'extraordinarily high' added micronutrients

There is ‘little evidence’ that consumers benefit from the ‘extraordinarily high levels’ of micronutrients commonly added to novel beverages, according to a study published in the Applied Physiology, Nutrition, and...

Consumer insights: Study puts front of pack labelling under the spotlight

Parents often make unhealthy choices as a result of misleading initial impressions from front-of-pack information, according to new research.

Researchers aim to improve ‘may contain’ allergen advice

Better defined thresholds at which common allergens trigger reactions in a majority of allergic consumers could improve ‘may contain’ labelling, according to researchers from the University of Manchester.

Watching TV linked to unhealthy understanding of nutrition

People who watch more television have a poorer understanding of nutrition that means they tend to eat more unhealthily, say researchers.

UK lack of calorie awareness 'deeply concerning', says British Heart Foundation

Around two thirds of people in the UK do not know how many calories an average person needs to maintain a healthy weight, according to a survey commissioned by two...

NIZO develops method to produce the 'Holy Grail' of soft serve ice cream

NIZO has developed a method to produce what it calls the “Holy Grail” of ice cream - a fat-free, low-sugar soft serve offering with less than 100 calories per 100g serving.

Bacteria could be rich source of new and existing terpenes, say researchers

Bacteria may represent a ‘fertile source’ of terpenes that may be used as ingredients by the food industry, say researchers.

BARRY CALLEBAUT WORKS WITH PRINCETON UNIVERSITY RESEARCHERS

Charlie and the Chocolate House! Study probes potential as building material

Chocolate may have a compressive strength-to-weight ratio 24 times less than concrete but that hasn’t stopped US scientists probing its potential as a building material and even building a ‘chocolate...

Sugar molecule may be the key to unlocking link between red meat and cancer risk

New research investigating the link between red meat consumption and cancer risk has suggested that a specific sugar molecule known as Neu5Gc could promote inflammation and tumour growth.

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