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Edible crickets can be reared on food by-products, study says

Concerns over using crickets as a sustainable alternative to meat may be eased as a study has shown that weeds and food by-products could work as single ingredients to successfully...

Boost elderly protein intake by improving taste and convenience, study suggests

Improving protein consumption in the elderly may be a matter of improving taste, convenience and affordability as a study sets out a series of strategies designed to boost intake in...

Too much gluten may trigger coeliac disease in babies

High gluten intake before the age of two carries coeliac disease risk, researchers say, challenging coeliac development links with breastfeeding and age.

Brain response to fat could determine future path in tackling obesity, study says

Consuming a meal high in fat appears to reduce the brain reward response — a finding that has future implications in the reformulation of low-fat foods and the fight against obesity.

Early introduction of allergens reduces food allergies, suggests study

Researchers say they have “moderate certainty” that introducing allergenic food such as peanuts or egg at an early age reduces risk of developing allergies.

'The first step towards a future with healthy, hardy plants' - but are they GMO?

CRISPR gene edited cabbage grown and cooked for the first time

Cabbages modified with CRISPR-Cas9 “genetic scissors” have been harvested and cooked for what is believed to be the first time, Umeå University says.

'Academics are not angels'

Bitter feud: Sweetener industry says review accusing it of bias is itself biased

The International Sweeteners Association (ISA) has rejected the findings of a review which found industry-funded research into artificial sweeteners to be skewed in favour of industry as “misleading and biased”....

The future of flavour: From healthy reformulation to genome-specific scents

Advances in the field of scent may be key to developing healthier food - by using natural aroma molecules to make reformulated food smell saltier or sweeter - or even creating personalised...

Fish trimmings: Perfect for protein and pacemakers?

Scientists at the University of Bergen have discovered how to use fish trimmings to produce versatile protein powders perfect for human consumption.

Soapbox

Sugar review: Rewriting history to expose a non-existent conspiracy

Last week, the Journal of the American Medical Association (JAMA) published an historical analysis of internal sugar industry documents.

'Bias at all levels': Scathing review published into sweetener-funded research

University of Sydney and Ramazzini Institute researchers are claiming widespread bias in industry-funded research into artificial sweeteners, arguing those financially backed by business are far more likely to have favourable results....

Safety First Series

Killing at source: How to avoid cadmium and lead in chocolate

ForestFinest Consulting outlines steps chocolate makers can take to comply with incoming regulations on heavy metal traces.

Xylitol anti-cavity debate settled, says DuPont

Consuming xylitol does prevent cavities despite recent uncertainty over its anti-caries properties, according to a DuPont study.

Danish brown algae could prolong shelf life and improve taste

Danish bladderwrack seaweed contains antioxidants which could prevent fatty acids from becoming “rancid” in food products, a new paper suggests.

High fibre intakes as a baby linked to better cardiometabolic health later: Generation R study

Consuming more dietary fibre as a baby could lead to better cardiometabolic health later in childhood, according to the ‘Generation R’ study involving over 2,000 children.

Genetically engineered barley yields 30% more in salty soil: Study

A genetic anomaly discovered in barley may allow the crop to thrive in high-salt conditions, a study has determined.

Allergen-reducing protein preparations could win the allergy battle

Industry could soon be able to reduce food allergy risk by modifying culprit proteins, say researchers who have filed patents on allergen-reducing technology.

Do kids make better food decisions than their mums when choosing snacks?

Children’s acceptance of healthy food is underrated by their mothers as a study finds kids choose a higher number of healthy foods for their mothers than for themselves.

Nofima teams up with food firms for CO2-emitting MAP replacement

Norwegian researchers have developed a CO2 emitting pad for a range of fresh fish and meat products, saying it could replace CO2 gas and moisture pads as well as boosting...

Netherlands reports Salmonella cases as part of wider outbreak

Salmonella cases reported by the Netherlands have re-kindled investigations into an outbreak strain reported by four countries earlier this year.

Retailers must absorb costs of reducing antibiotic use in farming, says campaign group

With a survey finding 98% of British meat sampled contaminated with E.coli, the Alliance to Save our Antibiotics argues retailers must help farmers cut the "unacceptable" levels of antibiotics used in...

Product familiarity cited as to why people struggle with new dietary foods, study finds.

It seems people may be creatures of habit when it comes to food and drink as a study has highlighted the difficulty consumers have in including new products into existing...

Alternate day fasting may be as effective as traditional diets for weight loss

Skipping food every other day is safe and may be as effective for weight loss as traditional calorie-restricted diets, say US researchers.

Thermal imaging technology: What can it do for the dairy industry?

Swedish company Agricam has developed a thermal-imaging based product, AgriCam CaDDi Mastitis, which can directly detect the potential signs of mastitis when the disease is still in its infancy....

Beliefs on food origins and production have big say on taste, according to study

Origins of meat and how it was raised determines how good it tastes, a study by US researchers has concluded.  

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