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‘Snack to the future!’ 3D printing concept promises ‘fully edible ecosystem’, including the soil…

A food and concept designer who designed a snack concept as a ‘fully edible ecosystem’ using 3D printing says she wants to show that lab-produced food can be natural, healthy...

Insights from the 13th Global Food Technology & Innovation Summit

Nutrition and sustainability are key to good innovation, says Nestlé R&D chief

Food and beverage manufacturers must focus research and development activities on creating more nutritious and sustainable food solutions, says Nestlé’s head of global R&D.

Should liquorice come with a warning label?

Researchers in Italy have urged liquorice manufacturers to warn consumers about the dangers of overconsumption after a child suffered seizures after over-indulging.

Stigmatising the obese may worsen consumption habits, say researchers

Attempting to tackle the obesity crisis through ‘negatively-focused’ tactics is ineffective, and may in fact worsen the situation, according to various researchers.

Poor dietary habits could raise disease risk from childhood

Children aged 6 to 8 may already be at increased risk of cardiometabolic disease if they eat a lot of low-fat margarine, red meat and sugary drinks and little vegetable...

CULTURED VIEWS FROM PROBIOTA 2015 IN AMSTERDAM

Biased by industry? Do academic and business collaborations work?

Like many areas of nutrition research, probiotic and prebiotic science relies on strong collaboration between academic experts and businesses. But there are some who say such links create biased science.

Skipping breakfast may lead to diabetes and heart disease

Skipping breakfast may typically be associated with obesity but a recent study on young women suggested it could also lead to an increased risk of developing type 2 diabetes and...

Red meat warning for people with kidney disease

A diet high in red meat could increase the risks of further health problems for people with kidney disease, say researchers.

Breakfast is key for diabetics

Breakfast is the most important meal of the day for people with type 2 diabetes, an international study has claimed.

Food emulsifiers linked to gut bacteria changes and obesity

Emulsifiers used in foods may be altering our gut microbiota composition and driving metabolic changes that lead to inflammatory conditions and obesity, say researchers writing in Nature.

Eco-friendly innovation will shape the future of the food industry

New technologies and innovative ingredients are likely to structurally change the food supply chain in the near future, says a report by Rabobank.

Food choices not mother’s diet main driver of obesity, says research

A wider choice of foods available to children may be a key driver of obesity, according to new research in mice.

Global ‘diet quality’ falling, despite the rise of healthy foods

Overall diet quality worsened across the world even as consumption of healthier foods increased in many countries, according to a new global report of dietary patterns.

Gene discovery may block GM ‘contamination’ worries

A newly identified gene could block genetically modified crops from cross-contaminating conventional crops, say researchers.

Amaranth seeds may help cardiovascular health and diabetes

Amaranth seeds may help prevent coronary disease, lower cholesterol and manage diabetes, according to a scientific review.

Healthy-eating adverts only affect 'educated' consumers, study suggests

The likelihood of choosing fruit after viewing mock healthy-eating adverts was increased only among ‘educated’ participants, researchers found.

Could flavour help increase satiety?

Round-the-clock availability of tasty foods has caused obesity rates to balloon – or has it? Per Møller of the University of Copenhagen suggests the contrary – foods that satisfy the...

Red wine compound may help prevent memory loss

A compound found in red wine could help prevent age-related decline in memory, according to a study in the journal Scientific Reports. 

Habitual yogurt eaters in Spain fail to report improved health-related quality of life

Habitual yogurt eating showed no association with improved health-related quality of life reports among 4,000+ Spanish adults, scientists conclude in a new study, but they admit their work has several limitations.

Scientists hit back over BMJ ‘links to industry’ claim

Leading nutrition scientists and public health researchers have hit back at claims made by the BMJ, which suggest that many of the UK government’s top scientific advisors are biased by links...

Controversial food science deal to offer 90 roles

Up to 90 research posts are being created by a £19M investment at the Food and Environment Research Agency (FERA), but fears have surfaced that its privatisation could damage its work.

The ‘green halo’? Consumers think eco-labelled foods taste better

Consumers perceive food and drink products labelled with eco-friendly claims to taste better, according to new research.

Supermarket promotions boost unhealthy food sales more than healthier options

UK supermarket price promotions are more likely to lead to increased sales of less healthy foods than healthier choices, according to a study published today.

It’s official: Eating organic leads to less pesticide exposure

People who eat organic foods have about half the pesticide exposure of those who eat conventional foods, according to a new study – but all are well within established safe limits.

Dairy-damaging fat guidelines 'should not have been introduced'

US and UK dietary guidelines that recommended consumers reduce their intake of butter and full-fat milk were introduced "in the absence of supporting evidence," fresh analysis suggests....