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Nestlé-backed study unlocks cocoa fermentation acetate mystery

Exploring the mechanisms controlling acetate formation during cocoa fermentation may help identify the best starter cultures to optimize flavor attributes, according to a team of scientists supported by Nestlé.

What are the ‘life cycle’ environmental impacts of convenience foods?

Global warming and human toxicity impacts of ready-made meals are up to 35% higher than equivalent home-made versions, according to researchers.

Healthy bread: The promise and challenges of maize, oat, barley, sorghum and millet

Non-wheat cereals have huge potential for nutritional breads, but further in-depth research is needed to overcome dough difficulties and nutrient retention concerns, say researchers.

Protein matters: Red meat linked to breast cancer, while poultry may lower risk

Women consuming more poultry, fish, nuts and legumes and less red meat during early adulthood may have a lower risk of breast cancer, according to expert estimates.

IFT 2014: What’s hot in science and technology?

Some of world’s top food science and technology professionals will come together later this month at IFT. If you’re more ‘science focused’  than trends guru, check out our guide to...

Misconceptions fuel suspicions about food additives

Greater awareness of risk assessment procedures and the regulations governing them would appease consumers’ fears about artificial additives, say Swiss researchers.

News in brief

Shelf-life extension would reduce food waste

Savings of £2.2bn could be made by reducing food waste if products were given an extra day’s shelf-life, new research has shown.

IFST Jubilee conference

BBSRC boss makes case for food science

Food science offers solutions to many of the biggest challenges facing the world today, claimed the director of innovation and skills at the Biotechnology & Biological Sciences Research Council (BBSRC)...

Fungal sourced colours have big potential, say researchers

A rising demand for natural colours is promising for those who are using looking to use fungi to create natural colours, according to scientists.

Saturated fat intake may affect genetic obesity risk

Reducing saturated fat intake may influence the expression of certain genetic ‘predispositions’ towards obesity, according to US research.

Stress eating? New research suggests stress hormones impact taste perception

Scientists have found receptors for stress-activated hormones on taste cells responsible for sweet, umami and bitter tastes - a finding that suggests stress can directly act on our perception of...

Palm oil: “Act first, consumer demand will follow”

In order to achieve a sustainable palm oil industry and tackle the deforestation issue worldwide, actions must be taken quickly and the consumer demand will follow, says Dr Alan Knight...

Nestlé claims credit for ‘major advance’ in beverage powder solubility

Nestlé says its scientists played a central role in developing a new physical mechanism that it is already using to improve the nutritional quality and pleasantness of powdered beverages.

Chewing gum is a 'cheap' way to help stay alert: Study

Chewing gum may make you more alert and could be useful in contexts such as driving, according to a new study.

Healthy burgers could be on the menu: Study

Consumers have a positive attitude towards healthy burgers and therefore a greater propensity to buy them, according to a study carried out by researchers at the University of Sao Paulo...

Eating prunes can help weight loss

Research from the University of Liverpool found that including prunes in weight may control diets and even improve weight loss. But can the dried plum get past its image problem?

Taking the biscuit: Consumers more sensitive to sugar reductions than fat

Food manufacturers could reduce the fat content of biscuits by up to 50% without impacting overall product acceptability, according to new research.

MSG intake linked to obesity and metabolic syndrome

Intake of monosodium glutamate may be linked to obesity and disorders associated with metabolic syndrome, suggests new research in rats.

Healthy NPD: New foods should focus on a healthy gut, says expert

The design and development of new foods should focus on human health, and particularly on a healthy gastro-intestinal tract, says Professor Vincenzo Fogliano.

Obesity a threat to global food security: DuPont

Nearly three quarters (70%) of countries worldwide improved their food security in the past year, according to data from the 2014 Global Food Security Index jointly presented by DuPont and...

Review links ulcerous stomach bacteria with obesity

The gradual decrease of the ulcer-causing stomach bacteria Helicobacter pylori could be linked to the global obesity endemic, according to an international research review. 

Would consumers buy transgenic food if they believed it would boost health?

Health and other consumer benefits may help make transgenic or genetically engineered (GE) food more acceptable to consumers, but the food industry needs to be more transparent to win back...

A genetic revolution? Understanding food preference genes will 'revolutionise' personalised diets and healthcare

Better understanding of the genes involved in taste perception and food preferences will offer up personalised diet plans that lead to better weight management and could help to avoid diseases...

Slashing global malnutrition hinges heavily on agri productivity

Rising incomes in developing countries puts an 84% drop in global malnutrition by 2050 in sight – but it won’t happen unless agricultural productivity continues to increase and climate change...

Obesity epidemic: Nearly one-third of the world is overweight or obese

Almost 30% of the global population are either obese or overweight, according to new trend data from 188 countries.

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