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Headlines > Science & Nutrition

Sugar free gum may inhibit gingivitis, say researchers

Xylitol and maltitol-sweetened chewing gum may inhibit gingivitis, but consumers won't get additional benefits if they already brush their teeth regularly, according to a study.

Olive oil may be best option for frying foods, say researchers

Olive oil withstands the heat of the fryer or pan better than several seed oils and also yields healthier foods, say researchers.

Tempting treats: Hungry or not, kids will eat tempting sweets and snacks

Even though they are not hungry, children as young as three find energy-dense snacks and treats too tempting to refuse, according to new research.

Dispatches: AACCI annual meeting 2014

Non-GMO soft durum wheat promising for bakers, says USDA-ARS

The USDA’s Agricultural Research Service has developed a soft durum wheat variety that can be used in a range of baked goods.

Australia

Forget five: Eight fruit, veggie portions a day makes people happier

Fruit and vegetables have been identified as a vital key to mental well-being by researchers in Queensland, challenging nutritional recommendations around the world.

Impulse buys of unhealthy foods in checkout aisles helps to drive obesity, report contends

Despite any progress that might have been made in the health of offerings in US food retail outlets, the food displayed in the checkout queue is as unhealthy as ever,...

Report warns of growing gap between healthy eating advice and fish stocks

While the health benefits of eating fish have become better appreciated in recent years, many wild fish stocks continue to be overfished, according to a new report that highlights the...

3D printed food for the elderly may hit shelves in 2016

Researchers in Germany are working on a 3D-printed food for elderly people with chewing and swallowing problems, which looks and tastes like ‘real food’.

Food labels could reduce livestock environmental impacts

The use of ‘single-focus’ labels on food products could be a small change that leads to a big difference in reducing the environmental impacts of livestock on water availability, say...

EU project seeks to improve GM food safety testing

An EU-funded project that aims to improve safety testing for genetically modified (GM) foods has published its first results.

Blinded by science? ‘Trivial’ information increases consumer trust

Trivial scientific information presented on packaging in the form of graphs or formulas can lead consumers to believe a product is more effective, according to new research.

San Francisco study associates sugar-sweetened soda with cell aging

University of California researchers have warned that regular sugar-sweetened soda drinking could increase the risk of disease development and accelerate cellular aging.

Ready meal nutrition is pot luck, says new study

A new study into European ready meals found that pack contents and therefore nutritional value varies widely between batches of the same meal.

Med diet may reverse metabolic syndrome – but not prevent it

A Mediterranean diet that includes extra-virgin olive oil or nuts may help to reverse symptoms of metabolic syndrome, but cannot be linked to prevention of developing the condition, a long-term study...

Food industry must slash sugar – not just tinker

Food industry ‘tinkering’ with sugar content while foods and drinks remain relatively high in sugar may detract from more basic sugar reduction strategies, warns a public health expert.

Coke restates strong opposition to French soda tax that 'stigmatizes our products and category'

France’s largest soft drinks firms including Coke and Pepsi have committed to cutting sugar in added sugar soft drinks by an average of 5% in 2015, but the former tells...

STUDY COULD HELP IDENTIFY WHO SHOULD DRINK MORE OR LESS

Harvard study suggests we seek maximum caffeine bang from coffee buck

A high-profile US meta study suggests people naturally tailor their coffee intake to experience caffeine’s optimal effects, while genetic factors linked to higher consumption likely increase coffee metabolism.

Cassava shapes up as an alternative source for starch sweeteners

New research led by Du Pont Industrial Biosciences concludes that enzyme technology currently used with maize and wheat could be applied far more widely to cassava root starch to produce...

Low-carb diets better than low-fat for type 2 diabetes: Study

A low-carb diet may be superior to a low-fat diet in improving the health-related quality of life for type 2 diabetes sufferers, new Swedish research suggests.

Microbiological stability of confectionery fillings ‘compromised’ in quest for clean labels: Study

Confectioners’ products are at a greater risk of fungal spoilage when using clean label or alcohol free chocolate confectionery fillings, according to researchers.

Repeat exposure: No need for low salt diet to alter salt preferences

Multiple exposures to lower salt foods could encourage consumers to prefer them, even when they are consuming a high salt diet, according to new research.

Can an apple a day keep obesity away?

Non-digestible compounds found in some types of apples, and especially in Granny Smith apples, could help to fight obesity by re-establishing the balance of a disturbed microbiota, say researchers.

Gut bacteria type plays role in obesity risk from high fat diet

Specific gut bacteria found in humans could increase the risk of obesity when consuming fat-rich foods, according to new data.

News in brief

FSA begins wheat tests following reports of soy contamination

The UK’s Food Standards Agency (FSA) has begun testing for the presence of soy in wheat flour mills across the country.

Overweight people may be more sensitive to food ads

It is no surprise that food advertising causes people to think about food – but new research suggests food ads may prompt overweight and obese people to overeat.