Breaking News on Food & Beverage Development - Europe US edition

Layered gels may help sugar reduction

09-Feb-2010 - By controlling the distribution of sugar in a gelled product, the overall sugar concentration may be lowered without affecting the perceived sweetness, says a new study from Sweden.

Beers rich in hops and barley malts linked to better bone health

08-Feb-2010 - A new study suggests that beers containing plenty of hops or pale barley malts could promote better bone health thanks to their dietary silicon content.

Soft drinks may increase pancreatic cancer risk

08-Feb-2010 - Drinking two or more soft drinks per week may double the risk of developing pancreatic cancer, suggests the first study of its kind in an Asian population.

Soy-based meat substitutes rate highly for nutrition: Study

05-Feb-2010 - Soy protein isolate extruded at high moisture – such as meat analogue – has the same nutritional value as unextruded soy protein, suggests a study published in the Journal of Agricultural and Food Chemistry.

Acai may boost survival, for fruit flies at least: NIH Study

04-Feb-2010 - The lifespan of fruit flies may be extended by consuming acai pulp, according to a new study from the US National Institutes of Health.

Natural pigments offer sausage shelf-life extension

04-Feb-2010 - Natural carotenoids like zeaxanthin may extend the shelf-life of refrigerated sausages and allow formulators to remove artificial preservatives to tap consumer trends, says a new study.

Oregano oil shows promise for processed meat preservative

03-Feb-2010 - The rancidity of meat products may be lowered by adding oregano oil, allowing formulators to tap the natural trend, and extend the shelf life of products, suggests a new study.

‘Jury still out’ on sweeteners and metabolic effects

02-Feb-2010 - The scientific literature does not support a link between intakes of artificial sweeteners and metabolic changes in children, says a new review from the US National Institutes of Health.

Omega-3 may slash psychotic disorder risk: Study

02-Feb-2010 - Supplements of omega-3-rich fish oil may reduce the likelihood of developing psychotic disorders in high-risk people, say results of a new clinical trial.

Bacteria-killing protein to combat E.coli in red meat

01-Feb-2010 - A bacteria-killing protein that would be applied to raw meat during processing to “significantly reduce” the presence of E.coli is under development, said one company behind the project.

Flaked lentils may boost nutrition content of snack bars

01-Feb-2010 - Formulating snack bars with micro-sized flakes of lentils may boost the folate content of the finished product by 10 per cent, says a new study from Canada.

Lycopene's use levels as a food colour up for review - EC

29-Jan-2010 - Current authorised maximum use levels of lycopene as a food colour are up for review with its use in fortified foods a critical factor, claims the European Commission following the publication of the revised exposure estimates for the cartenoid by EFSA.

Special edition: Salt reduction

Sea salt rises on wave of premium tasting

29-Jan-2010 - In the fourth part of our series on salt reduction, we look at the rise of sea salt-flavoured products, predominantly in the snack-food area.

Danone's nutrient enriched yoghurt boosts satiety, study

28-Jan-2010 - Low-fat dairy yoghurt enriched with protein and guar gum fibre can significantly reduce short-term appetite, claims a new study.

Acrylamide formation higher in dry fat-rich foods: Study

28-Jan-2010 - Dry food containing low amounts of carbohydrates are at risk of increased acrylamide levels, says a new study sponsored by the European Science Foundation.

Special edition: Salt reduction

Moderate salt cuts could save billions in healthcare costs

27-Jan-2010 - In the second part of our focus on salt reduction, we look at startling new data from the US that suggests a modest nationwide reduction in salt intake could save about $24 billion in healthcare costs a year.

Special edition: Salt reduction

Science: Salt reduction benefits beyond the heart

26-Jan-2010 - In the first part of our series on salt reduction, FoodNavigator looks at the potential health benefits of salt reduction beyond heart health.

Study questions sucralose stability in bakery

26-Jan-2010 - Bakery formulators who use ingredients like glycerol or fats should exercise caution when using sucralose, suggests a new study from Canada.

Inulin could speed up baking time for breads, study

26-Jan-2010 - Adding inulin to white breads increases its nutrition quality but also accelerates the baking process and the crucial Maillard reaction, according to new research on the fibre.

Allergen cross-contamination raises labeling concerns

26-Jan-2010 - Cross-contamination of allergens in food products may reach levels that are of public health relevance, says a new study from The Netherlands.

IFF scientists probe improved citral stability for beverages

25-Jan-2010 - A common flavour solvent may boost the stability of citral, one of the most important flavour compounds in citrus oil, and enhance formulations of beverage concentrates, says a new study.

Common thickener may mask polyphenol bitterness

22-Jan-2010 - Formulating foods with the common hydrocolloid carboxymethylcellulose (CMC) may mask the bitter flavour of health-boosting polyphenols, says new research.

Green tea antioxidants more bioavailable than thought?

22-Jan-2010 - The bioavailability of antioxidant catechins from green tea may be more than previously thought, says a new study from Italy.

Rosemary extract beats synthetics for edible oil preservation

21-Jan-2010 - A carnosic acid-rich extract from rosemary may extend the shelf-life of sunflower oil, and perform better than synthetic preservatives, says a new study.