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Headlines > Science & Nutrition

Salt cutting trend drives research

Soy sauce can be used to reduce the salt content of manufactured foods by more than 30%, according to recent research from the Dutch university Wageningen’s UR Food and Biobased...

Feature

More research into weight and sweeteners needed

The effects of sweeteners on general health may be widely studied, says Michelle Knott, but more research into their effect on weight is needed

Researchers suggest link between BPA exposure and food intolerance

Perinatal exposure to low doses of bisphenol A (BPA), considered to be risk-free in humans, could increase the risk of developing food intolerance in adulthood, suggests new research.

Majority of adults need to double fruit and vegetable intake

A serious shortfall in the consumption of fruit and vegetables worldwide means that most adults need to eat double their current amounts to meet WHO dietary recommendations, finds a new...

High-acid drinks can permanently damage young people’s teeth: Study

Drinks with high acidic content can cause a permanent damage to teeth within the first 30 seconds of consumption, an Australian study has found.

‘All natural’ reduced calorie chocolate can match sugar counterpart, say researchers

A formula using stevia leaves and peppermint gives a fully natural-sweetened chocolate that has a similar taste and mouthfeel to a sugar counterpart but with 44% fewer calories, according to research.

Leatherhead creates new leadership team

Leatherhead Food Research has created a new leadership team in a bid to increase its support for the food industry and add investment in resources and customer communications.

Russian food import ban: Reactions from experts and industry

A ‘total embargo’ on the import of various food categories brought in to force by Russia will have serious impacts on the European food export and agricultural sector, warn industry...

Nestlé wants all of its children’s range to meet the ‘60/40+’ criteria by the end of 2014

Ten years after introducing the 60/40+ initiative Nestlé aims for all of its foods and beverages for children to comply with the initiative’s criteria. 

EC: Micronutrient supplementation for elderly not backed (for now)

Evidence is lacking to support vitamin and mineral supplementation’s role in active healthy ageing (AHA) “at this stage”  an EC report has concluded. But it did not rule out their role completely....

Patent Watch

Mondelēz eyes patent for fat reducing chocolate technique using fruit juice

Mondelēz International is seeking a patent on a chocolate production method using fruit juice that halves fat content and reduces calories.  

Lower meat consumption will help water scarcity issues, say researchers

Altering diets to consume less meat would protect water resources in dry areas around the world and increse food security efforts, say researchers from Finland.

science short

Chilli pepper capsaicin may inhibit gut tumours & extend mice lifespan by 30%: Research

Dietary capsaicin – the active ingredient found in chilli peppers – may trigger a reaction that reduces the risk of colorectal tumours, according to Californian research on mice.

Veggie bread: Yellow pepper boosts nutrition, lowers GI

Yellow pepper flour can boost the antioxidant content and slow glucose release in bread, find researchers.

Neuronal 'sweet spot' may offer clues to obesity, metabolism and diabetes

Researchers have identified an area of the brain that may be key in regulating how the PPAR-gamma protein affects energy balance and metabolism - including the effects of diet.

The bigger picture: Dietary fibre measurement method adopted globally

A test method pioneered by Irish diagnostic technology company Megazyme International has become the global method of choice for ensuring dietary fibre content is not 'double counted' on nutritional labels. ...

DDT linked to slow metabolism, obesity and diabetes: Mouse data

Exposure to the pesticide DDT may be linked to an increased risk of obesity, diabetes, high cholesterol and related conditions, according to new research in mice.

The true cost of beef: Report warns of high environmental cost of beef production

The environmental cost of beef production is nearly ten times more than any other form of meat or livestock production, say researchers.

Meat industry to benefit from research project

A new research project could help protect the meat industry against the threat of climate change and food in security, according to the University of Edinburgh.

Mediterranean diet is associated with lower weight in children but has become less common, says study

A diet that is very similar to the traditional Mediterranean diet is associated with lower body weight and fat percentage in children; however such diets are not common among children...

Genetic appeal: Brain responses to food cues may vary based on DNA

People with a common genetic mutation linked to obesity respond differently to pictures of appetising foods than overweight or obese people who do not have the genetic mutation, according to...

Patent watch

Watertight idea? Mars files patent for multi-texture caramel

Mars has filed a patent for ‘multi-texture’ caramel products, using a method that prevents moisture migration from caramel to crispy components without the need for a fat-based moisture barrier.

Wood you? Novel pigment tipped for gummy and hard candies

Neocandenatone, a purple pigment found in the heartwood of Dalbergia congestiflora trees, could hold colorant possibilities for gummy and hard candies, according to Mexican research.

Organic farming on rise in Europe, say officials EU officials

The organic farming sector has grown rapidly over the past ten years, with both the number of organic farm holdings and area grew by more than half between 2003 and...

Dietetic products an ‘easily attainable’ goal for bakers: Review

Baked goods that meet specific nutrient needs, food intolerances or strict diets and still taste good are easy to develop, a review suggests.