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Low-fat choices likelier with traffic light labels, finds study

Consumers are more likely to buy low-fat products when they have traffic light labels, but organic foods could suffer from the system, according to research.

Cutting carbs, gluten or fat? The 'utter nonsense' behind claims to be the best diet

From the benefits of gluten-free to those of Mediterranean and Palaeolithic diets, many claims that one dietary strategy are better than another for health and weight loss are simply 'unjustified'...

Chewing the fat: Calorie perception of hard and soft food differs

People perceive foods that are hard to have fewer calories than soft equivalents, according to new research published in the Journal of Consumer Research.

Key Insights from Food Vision

In conversation with the mastermind behind the €250,000 lab-grown burger

Last year Professor Mark Post sparked international interest with the unveiling, and tasting, of the world's first lab-grown meat. Since then he's been working to iron out technical issues so that...

Food science under spotlight at IFST jubilee conference

Mapping the future of food science is the aim of the Institute of Food Science & Technology’s (IFST’s) jubilee conference next month, according to its chief executive Jon Poole....

The secret to healthy cereal NPD? More air, less flake...

Consumers can eat up to 34% more calories when eating breakfast cereal with smaller flakes; a physical factor cereal makers should take a closer look at, says the lead scientist...

Special Edition: The possibilities of chocolate with reduced cocoa butter

Scientists discover novel sources for cocoa butter alternatives

Shea and palm oil derivatives may lead the way as the most common sources of cocoa butter alternatives for use in chocolate, but researchers are discovering novel forms ranging from...

UK salt reduction effort has lowered blood pressure and saved lives

Government and industry efforts to slash the level of salt in UK foods has led to a fall in population blood pressure and plummeting rates of heart attack and stroke...

World’s longest-running rice research project marks 150th harvest

The International Rice Research Institute is marking the 150th harvest of its Long-Term Continuous Cropping Experiment (LTCCE), the world's longest-running rice research project.

A sweet tooth is just as genetic as asthma, says researcher

About 50% of our preference for sweet food and drinks can be attributed to genetics, about the same level of heritability as certain personality traits and asthma, according to a...

EU Commission: The bees are OK, but the pesticide ban stays

Pan-European research shows that while higher bee colony mortalities do exist in some parts of the EU due to cold winter weather, bees are neither disappearing, nor is colony collapse...

Climate change and rising CO2 will reduce quality of food

Elevated levels of carbon dioxide can block plants' absorption of nitrates, leading to foods and crops with a reduced nutritional quality, new field trials have found.

Elafin for gluten toxicity faces GMO hurdle, says chief scientist

A protein that could help fight celiac disease gut symptoms may struggle to overcome strict EU rules on genetically modified organisms, says the research director of the institute behind the...

Butter-like rice bran ingredient shows low fat bakery potential

A 'butter-like' extract of natural compounds from rice bran oil shows promise for several food applications, including use as a replacement for butter, margarine and shortening in baked goods, say...

Sweetened beverages again linked to stroke risk, and effects could be dose-related, says new study

Increased intakes of sweetened beverages may increase the risk of stroke, says a new study from Sweden.

Mars develops heat resistant chocolate with polyol mix

Mars has filed a patent for heat resistant chocolate that can withstand hot climates, following an earlier application from Mondelēz and Nestlé.

Small changes are the way to go (and that’s not an industry cop out!): Obesity expert

Obesity should be tackled in small steps, acknowledging where people are and not where public health officials wish they were, according to a US scientist.

Sugar free formulation: Maltitol and FOS combo may lower glycaemic response

Using a combination of maltitol and short chain fructo-oligosaccharides when formulating sugar-free foods could provided the added benefit of reducing postprandial glycaemic responses, say researchers.

News in brief

EFSA calls for experts to join scientific panels

The European Food Safety Authority (EFSA) has urged Europe's top scientists to 'make a difference' to the food safety system by joining its teams of risk assessment experts.

Carbs, not just fat, may influence blood lipid levels

The fatty acid composition of blood reflects the quality of both dietary fat and carbohydrates, according to new research from Finland.

‘Scientific substantiation’ needed before WHO reduces sugar guidance, says CAOBISCO

More research is required before the World Health Organization (WHO) cuts its guidance on daily sugar intake by half, according to the Association of Chocolate, Biscuits and Confectionery Industries of...

Celiac Disease breakthrough?

Natural protein elafin ‘promising’ in battle against gluten toxicity: Study

The human protein elafin could be delivered into the gut using a probiotic bacterium to reduce the inflammatory reaction typical of celiac disease, researchers suggest.

‘A lot of room to boost pulse intakes for heart benefits’: New analysis supports cholesterol-lowering effects of pulses

One daily serving of beans, peas, chickpeas or lentils may slash bad cholesterol levels, says a new meta-analysis that supports the cardiovascular benefits of pulses.

‘Strange’: Soil Association gives verdict on Cancer Research UK organic food study

Pro-organic campaign group the Soil Association has criticised a study by Cancer Research UK and Oxford University that found eating organic foods did not lessen women’s chances of developing cancer....

‘Normal’ sodium intake range may be the healthiest: study

Despite that population-wide sodium reduction is often posed as the best solution for reducing cardiovascular disease (CVD) incidence, the current sodium intake of most of the world’s population is already...

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