SUBSCRIBE

Breaking News on Food & Beverage Development - EuropeUS edition | Asian edition

News > Science

More sustainable banana crops possible as fruit’s fungal DNA is unravelled

Better methods to protect banana crops, both for exporters and those who rely on bananas as a staple food, are needed as researchers point to the vulnerability of the popular...

Leftover coffee grounds: Unlocking 6m tonnes of unused antioxidant dietary fibre

The use of leftover coffee grounds as an antioxidant dietary fibre is a low-cost value-added opportunity for an otherwise waste product, say Spanish researchers.  

More pictures, less numbers: FSA advises on healthy food labelling

More visual and less numeric label information could be the way to bolster healthier food choices in Northern Ireland, the FSA say.

Arla Foods hikes September milk price

Arla Foods is to up its milk prices next month after holding its August rate.

FSA reveals Campylobacter testing methodology ahead of survey restart

The UK Food Standards Agency (FSA) has resumed its Campylobacter survey with a revised method.

Mixing two well-known ingredients could be key to new weight-loss foods: Study

Combining glucomannan with chitosan could be important for designing new weight loss foods, researchers suggest.

Unhealthy diet during pregnancy linked to ADHD in kids: Study

An association between a high-fat and high-sugar prenatal diet and advanced attention deficit hyperactivity disorder (ADHD) symptoms has been found in a study carried out by British researchers.

South America & Africa biggest growth risks for palm oil - but upping market initiatives could curb deforestation

Voluntary market initiatives from the largest buyers and sellers of palm oil could help curb deforestation linked to the crop, researchers say, noting South America and Africa are most at...

Excessive antioxidant use may interfere with cell stress response, study finds

Antioxidants’ effects may not be altogether beneficial as a study shows the reactive oxygen species (ROS) molecule that antioxidants are so efficient at eliminating may aid in maintaining health. 

Study delivers blow to nutrigenomic hopes – but damage not fatal

Results of a huge EU-backed project have dashed hopes that phenotypic and genotypic information could boost the effectiveness of personalised nutrition programmes. But one of the researchers behind the project...

Calcium-rich fermented foods preferred in improving bone and heart health, study says

Calcium should come from healthy sources like fermented dairy products and leafy greens as a review outlines an approach to receiving an adequate intake while supporting bone and heart health.

Higher dietary salt intakes reduce gout triggers: Study

A high-salt diet has been found to lower blood levels of uric acid, a recognised trigger of gout, according to a study by US researchers.

Need for know-how in hygienic engineering knows no borders - EHEDG

The European Hygienic Engineering & Design Group (EHEDG) will establish 20 new regional sections by 2020.

High and low cholesterol levels seem to raise death risk, study finds

Healthy cholesterol levels are a fine balancing act as a new study has revealed both high and low levels can increase chances of an early death. 

Palm oil plantations moving in on lowland forests can damage ecosystem functions

Replacing tropical lowland forests with oil palm plantations can damage 11 out of 14 functions of a healthy ecosystem, some of which will be irreparable, researchers say.

Protein pacing helps weight loss and maintenance: Study

Protein pacing and calorie restriction can result in significant short-term fat loss, and compared to a 'heart-healthy' low cholesterol diet can significantly improve longer term weight management, a study suggests....

Access to fresh food may impact on heart health: Study

Restricted or low access to fresh food may increase the risk of developing heart conditions in later life, according to research.

UK criticised over EU research funding shortfall pledge

The UK government’s promise to underwrite EU research funding post Brexit is welcome, but ultimately too short term, director of Newcastle University’s Human Nutrition Research Centre has said.

Natural gum can improve tapioca starch performance and keep ‘clean label’ intact: study

A natural gum can be used to improve the functionality of tapioca starch without impacting ‘clean label’ claims, according to new research.

Supermarkets identified as main junk-food source for consumers: Study

Improving access to healthy foods may not be as effective in changing dietary habits as previously thought, as a study identifies supermarkets as the main source of junk food among...

Filling a €3.4bn deficit: UK research post Brexit

The European Commission has said it is business as usual for UK researcher’s access to EU funding until official Brexit moves are made. Yet concerns persist as reports emerge of...

Why do people binge eat? Researchers find way to ‘turn off’ behaviour

The neurological basis of why people binge eat has become slightly clearer as a study has identified specific neural pathways that can inhibit this eating practice.

Nanotechnology shows promise in overcoming fortification challenges

Nanotechnology used to encase a bioactive ingredient within a food grade carrier may provide a solution in reducing fortification difficulties and provide healthier functional foods, a study has found.

Warburtons and Cigi partner to develop new pulse flour-based baked goods

Top-selling UK bread brand Warburtons has partnered with the Canadian International Grains Institute (Cigi) in a research project designed to increase the use of pulse-based flours.

Med diet appeals to hearts and minds as review outlines brain benefits

The benefits of the Mediterranean diet on the heart have been well documented but research has now established a strong link to boosts in attention, memory, and even language ability.

Key Industry Events