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Dietary advice on added sugars needs ‘emergency surgery’: BMJ commentary
The food industry has manipulated dietary advice on added sugars for profit – and the advice itself is in urgent need of an overhaul, asserts a new commentary published in...
Natural & Clean Label Trends 2013: How clean is your label? And can GMOs ever belong in 'natural' products?
Recent data from Symphony Consulting (click here ), shows that while US retail sales of products making ‘natural’ claims still grew in 2012, the pace of that growth slowed noticeably compared...
Healthy hydrocolloids: Designing foods with a healthier structure
The ability to modify the micro- and macro-structure of food products using hydrocolloid science offers the food industry a plethora of opportunities to make healthier and better tasting foods, say...
Sourdough improves quality of par-baked frozen breads, study
Use of certain sourdough cultures can improve volume and crumb firmness in partially baked whole wheat bread, finds new research.
Obesity during pregnancy poses lifetime health risk for babies
A woman’s diet and lifestyle before and during pregnancy, and her baby’s diet in early life, can affect the infant’s risk of succumbing to disease later on and this will...
Hydrocolloids may have appeal in clean label and natural-focused products
The natural and familiar origins of food hydrocolloids make them ideal for clean label foods and mean they have ‘good prospects’ when communicating to consumers who focus on a products...
UK children’s foods often higher in fat and sugar, study finds
A significant number of foods marketed to children in the UK are higher in fat and sugar than foods marketed to adults, suggests new research published in Public Health Nutrition....
Fish gelatine gaining in importance – but remains niche
Fish gelatine is rising in importance as an alternative to bovine and porcine gelatine – but there are still challenges in terms of supply, extraction and functionality.
The true taste of strawberry: Researchers reveal mechanism to allow biosynthesis of key aroma compound
Molecular analysis has revealed a new route for the biosynthetic production of key strawberry aromas that may help industry produce products with 'the true flavour of strawberry', researchers have revealed.
The ‘health halo’ effect: Nutrition claims may lead to bigger portions
People tend to choose larger portions of foods when they are marketed as ‘healthy’, suggests new research led by a team from the University of Ulster in Northern Ireland.
Omega-3 may minimise damaging effects of junk food on brain: Research review
Consumption of omega-3 fatty acids could help to minimise the debilitating effects that high junk food consumption has on the brain, according to a new review of more than 180...
News in brief
Indian curcumin researcher named spice innovator of the year
The Spices Board, the Indian government-approved body that controls all spice-related activities in the country, has named Benny Antony as its Innovator of the Year. Antony received the accolade for...
EFSA postpones deadline for aspartame safety review
The European Food Safety Authority (EFSA) and the European Commission have said they will extend the timeframe for the re-evaluation of aspartame to allow time to consider and address feedback.
News in brief
Visit us at Vitafoods Europe 2013 this week
Europe’s biggest healthy foods, ingredients and supplements expo and conference kicks off tomorrow in Geneva.
Trimming the fat: For a better memory avoid sat fats, meat and dairy and increase omega-3
Avoiding saturated fat, meat and dairy, whilst increasing the intake of omega-3 may be linked to better preservation of memory functions, say researchers.
R&D in action: Highlights from the 2013 Food Technology & Innovation Forum
How can you get more bang for your R&D buck? How does Unilever gain deeper consumer insights online? Why don’t manufacturers share more information with key suppliers? ...
News in brief
Hershey takes collaboration up a gear with first open innovation forum
More than 70 Hershey suppliers assembled in Baltimore on Wednesday (May 8) to attend an open innovation forum designed to help the firm improve and accelerate the innovation process via...
Manufacturer seeks partner to create smoky, glittery, glowing and effervescent ice cream
A leading ice cream manufacturer is looking for partners to help it create an ”innovative and surprising sensorial effects during the consumption of ice cream”.
A slice of food science
In this special focus newsletter, FoodNavigator revisits some of the top food science stories of the year so far.
Food structure and sedimentation have important role in satiety: NIZO
Optimising the structure of food ingredients so that they create a sediment in the stomach could help to enhance feelings of fullness, say researchers from NIZO Food Research and the...
Most consumers don't know what EFSA is, experts find
Almost no German consumers know about the European Food Safety Authority (EFSA), or understand the role it has in the approval of health claims for functional food products, according to...
Study suggests compatibility between organic and health claims
Organic food brands should not be afraid of using health claims to market their products, as a new study suggests the two concepts are not as incompatible as the industry...
Oatmeal beats ready-to-eat cereal on satiety, PepsiCo research shows
Remember the gluey texture of the oatmeal your mom served you as a kid? Turns out, this is a good thing, according to new research comparing the satiating effects of...
Europe must change policy on GM crops, warn experts
The European Union will be unable to meet increased demands for food and crops in a sustainable and environmentally friendly way without its changing policy with regard to genetically modified...
One extra sugary soda per day could increase diabetes risk by 18%: EPIC data
Consumption of one extra serving of sugar-sweetened beverage each day could be enough to increase the relative risk of developing type 2 diabetes by 18%, say researchers.
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