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Artificial sweeteners may drive metabolic disease risk

Sweeteners in foods and drinks could be causing an increased risk of metabolic diseases by changing the way our gut bacteria interact with the body, says a new study.

Dispatches from Euro Fed Lipid Congress, Montpellier.

Saturated fats may not cause heart disease: Researcher

Saturated fatty acids shouldn’t be avoided as they don't cause cardiovascular disease - but 'excess' is the important word, says a human nutrition expert.

Dispatches from Euro Fed Lipid Congress, Montpellier

The road to fish-oil equivalent GM camelina

Rothamsted Research has achieved omega-3 levels comparable to fish oil in its first GM camelina harvest, something which has been surprisingly well received by the public, its senior researcher says. ...

Researchers develop high fibre ‘super spaghetti’

Italian and Australian researchers say they have developed pasta with the same appearance and taste as regular pasta – but with 20% more fibre.

Wine not? Grape-skin powder ups candy flavonol and fiber count, say researchers

Adding grape-skin powder to fruit candies may increase antioxidant content, open fiber claim doors and shorten dehydration time, according to a study.

Junk food cravings linked to lapses in brain function, suggests study

Overindulging in high-calorie snacks may be partly caused by lapses in a specific part of the brain suggested to keep knee-jerk reactions in check, say researchers.

Researchers call for ‘radical rethink’ of free sugars targets

Intakes of free dietary sugars should make up no more than 3% of total energy intake in order to battle the ‘significant’ financial and social burdens of tooth decay, warn researchers.

Australia

Scientists develop healthier spaghetti while increasing wheat yield

Researchers in Adelaide believe they have found a way to increase yield of the wheat central to pasta production, while their colleagues have discovered how to make a bowl of...

Consuming high-fat dairy slashes type 2 diabetes risk: Study

A high intake of high-fat dairy products such as cream could reduce the risk of developing type 2 diabetes, a Swedish study suggests.

Gluten-free packaged foods benefit newly diagnosed coeliacs: Study

Increased availability of gluten-free packaged foods is helping coeliac teenagers keep many of their old food habits as they embark on a gluten-free diet, according to a Swedish study.

DISPATCHES FROM INTERNATIONAL WHEY CONFERENCE 2014

Opportunities in protein-enriched 'everyday food' for the elderly: Fonterra

The elderly needn't make significant dietary changes to boost their daily intake of protein and could instead rely on enriched "everyday food", research by Fonterra suggests.

Food type, not just calories, may play vital role in type 2 diabetes risk

The type of food we eat, and not simply how much we eat, could play an important role in the risk of type 2 diabetes by influencing circulating metabolises and...

Wasted potential? FAO review highlights food and feed uses for fish and shellfish by-products

The huge amounts of waste produced from fish and shellfish processing have potential for use in food production and as animal feed, say researchers.

Mangos may lower blood sugar in obese adults: Study

Consumption of freeze-dried mango may reduce blood glucose levels for obese individuals, according to researchers. 

Fruit consumption could slash heart disease risk by 40%

Daily fruit consumption could cut the risk of cardiovascular disease (CVD) by up to 40%, according to new research.

ENSA: Soy-breast cancer study not reflective of ‘state of scientific knowledge’

The soy industry has hit back at a recent study that suggested soy supplementation could worsen rather than ameliorate breast cancer by influencing gene behaviour.

Smokers consuming too much sodium may have greater rheumatoid arthritis risk: Study

Smokers who consume high amounts of sodium may have an increased risk of rheumatoid arthritis (RA), according to a Swedish study.

Eating can be addictive - but sugar and fat are not like drugs: Review

People can become addicted to the process of eating but not to consuming specific foods like those high in sugar or fat, according to research.

Eating habits and body fat related to differences in brain chemistry

Individual differences in the chemistry of our brains in may play a governing role in eating behaviours and could be related to the risk of obesity, say researchers.

Global food trade may not meet future demands, warn researchers

Modelling of global food trade networks has suggested thatpopulation growth coupled with changes to growing conditions from climate change could mean that global trade networks will not be able to...

Food industry flour exposure found to be the main cause of occupational asthma in France

Exposure of food industry workers to flour has been found to be main cause of occupational asthma in France, according to new research.

Kids’ food cravings are stronger than adults, but easier to control

Children have stronger baseline food cravings than adolescents and adults, but are also able to better manage these cravings, according to new research.

‘Expect the unexpected’ when inspecting food, FERA tells industry following Elliott Review

The food industry needs to take a holistic approach when examining supply chains and not just target specific contaminant risks, the UK government’s Food and Environment Research Agency (FERA) has...

Sweet perception: ‘High intensity’ sweeteners are not that sweet or intense, suggests study

The taste of common sweeteners is often described as being much more intense than sugar, however new research has suggested that these sugar substitutes are not perceived to be any...

Little difference between diets, it's the sticking that counts: Research

All diets have similar effects and people should concentrate less on choosing a specific one and more on how to last longer following it, Canadian research has suggested.