Breaking News on Food & Beverage Development - EuropeUS edition | Asian edition

News > Science

Chocolate unsuitable for cocoa flavanol delivery despite new heart health pros, says Mars-backed consortium

Cocoa flavanols have been tied to lowering blood pressure and heart disease risk in new research by a Mars-backed project, but study authors say chocolate is too calorific to be...

Weight loss water: Drinking before each meal aids weight reduction

Drinking 500 ml of water around 30 minutes before main meals could help obese and overweight people to lose more weight, according to new research.

Cutting out sugary drinks linked to improved levels of ‘good cholesterol’ in children

Lowering the consumption of sugar sweetened beverages (SSBs) by at least one serving per week could help to improve markers of cholesterol, according to new research in school children.

Balancing the evidence: Fresh study suggests negative impact of sat fats

High intakes of saturated fats could lead to an increased risk of inflammation and tissue damage, say scientists.

Lactating women should restrict flaxseed intake: Researchers

Flaxseed intake during lactation should be limited as it may change maternal adrenal function, research in rats has suggested. 

Less processed fibre makes food healthier

Preserving the natural structure of plant fibre during food processing keeps blood sugar levels in check – meaning manufacturers can make their products healthier without changing the ingredients, say researchers....

Up fibre intake to lower blood pressure: 2000-strong study

Higher intakes of fibre may contribute to lower blood pressure, say researchers.

Salt intake directly linked to obesity: CASH

There is a direct link between salt intake and obesity, says 1200-strong CASH study – but health experts say the findings should be taken with a pinch of salt.

Focus on fat not sugar reduction to keep consumers: Study

Companies who reformulate to reduce sugar may risk losing more consumers than with reduced fat, find researchers.

Maternal diet linked to risk of heart abnormalities at birth

A relatively healthy diet before pregnancy is linked to a lower rate of certain heart abnormalities in babies at birth, according to new research.

Lux Research: Cost, speed & sustainability benefits of synthetic biology will make it a ‘permanent and growing aspect' of flavors market

Synthetic biology will become a “permanent and growing aspect of the flavors & fragrances landscape” predicts a new report from Lux Research, which says the approach is more sustainable than traditional...

Stop counting calories and start promoting nutritional value, urge researchers

When it comes to cutting levels of obesity-related heart disease and death, it’s time to stop counting calories, and start to make simple changes that improve the nutritional value of...

Brain study unravels why ethical labelling increases willingness to pay

Shoppers are willing to pay up to 30% more for ethically produced goods that carry the Fairtrade logo, according to a new brain study that suggests ethical foods produce a...

From trial-and-error to chocolate physics: Molecular dynamics can replace guesswork, claim researchers

German scientists say they may be able to improve chocolate’s mouthfeel after researching the molecular interactions with lecithin during conching.

High-fat diets linked to cognitive impairment in children

Children with diets high in saturated fat and cholesterol have worse mental flexibility than those with lower fat diets, according to a new study. 

Consumers have critical eye on atypical packaging

Unusual packaging designs make consumers analyse product claims more closely - making strong claims more effective but reducing willingness to pay for weak claims, say researchers.

Technology trends: HPP most important food technology – now and in the future

High pressure processing (HPP) will be the most commercially important food processing technology for European industry in the next ten years, according to new data. 

Meal routine helps lead to healthier diets, say researchers

Having a set meal routine is one of the strongest factors associated with healthy diets, according to a study published in Public Health Nutrition.

Candy science observatory: ‘Pro health biscuits’

Bee pollen may up biscuits’ protein, fiber and polyphenol game: Researchers

Fortifying biscuit with bee pollen may help manufacturers increase protein, fiber and polyphenol content without impacting taste, according to Polish researchers.

Sustainers and curtailers: Which type of sustainable foodie are you?

Sustainability isn't one size fits all. Some consumers buy sustainable products while others curb consumption of less sustainable foods, say researchers. 

Front-of-pack labels boost purchase intent – regardless of nutrition

Consumers are significantly more likely to buy foods that carry front-of-pack nutrition labels irrespective of their nutritional value, according to a study published in Public Health Nutrition.

Alterations to gut microbe environment may have role in type 1 diabetes risk

Changes to our gut microbiota could have a direct impact the production of antimicrobial peptides that play a role in the risk of developing type 1 diabetes and other autoimmune...

Movement implies freshness – even for packaged food

Implied motion in food advertising – such as an image of juice being poured into a glass – may make food appear fresher and more appealing, according to a study...

Healthy fats make leaner kids, says study

Children who report eating more polyunsaturated fatty acids are leaner and have lower body fat percentages than those who consume higher amounts of saturated fats, say researchers.

Why are bee populations falling? We don’t really know, so we don’t really care…

The public has become immune to dire warnings about what falling pollinator numbers could mean for the world’s food supply – because there is no clear solution to the problem,...

Key Industry Events