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Soil Association slams 'unscientific' analysis of organic's not-so-green credentials

The UK’s organic certification body, Soil Association, has defended organic food following an article in New Scientist which urged consumers to stop buying organic to protect the environment....

‘Health benefits of UK’s sugar tax will depend on industry’: Lancet study

The impact on public health of the UK's sugar tax will depend on industry's response to it, according to the authors of a Lancet study. If firms choose to cut...

Industrial in vitro: Commercialising lab meat

The spectre of lab-meat has been haunting the meat industry for years but has yet to reach store shelves. We speak to the Good Food Institute to discuss the obstacles...

Gluten-free diet may not promote good intestinal health: Study

Nearly one in five children with coeliac disease showed signs of continual intestinal damage, even with a strict regimen to a gluten-free diet. 

Irish researchers say green pastures mean better dairy products

Irish scientists say there is evidence that pasture-fed cows do produce better products.

Grease lightening: Trans-fat-free soybean oil produced

Researchers have developed a novel processing technology that prepares soybean oil without producing unhealthy trans-fats, which they say could help reformulation efforts.

Beans beat meat for satiety thanks to filling fibre

A plant-based burger made from pulses beats meat for satiety, say Danish researchers – but it’s probably due to the fibre not protein.

Use of infrared and UV investigated to inactivate microorganisms on meat

Fraunhofer IVV is helping to develop processes for the surface sterilization of packaged meat and sausage products.

Swap out red meat but keep the fatty fish to reduce heart risk, says study

Switching red meat for vegetables or potatoes could significantly lower your risk of myocardial infarction, but swapping out fatty fish for veggies could increase your risk, say researchers.

Latest research bolsters soy's benefits as estrogenic concerns recede, article asserts

The research into the health benefits of soy foods continues to accumulate while the concerns about the legume’s purported estrogenic effects abate, according to a recent review article.

‘Yo-yo diet’ weight gain may be caused by gut bacteria

Rapid post-diet weight gain, often referred to as yo-yo dieting, could be a result of obesogenic gut bacteria which remain even after weight loss, say researchers who hope their findings...

A handful of nuts a day reduces major disease risk: Review

Eating at least 20 grams of nuts a day could cut the chances of dying from respiratory disease by about a half and diabetes by nearly 40%, researchers say.

Fresh study suggests saturated fat could be good for you

The debate saturated fat continues as a new diet intervention study from Norway suggests that high consumption of sat fats could bring benefits.

Snack manufacturers advised to target parents about omega-3’s brain benefits for children

Omega-3 consumption is on the rise, but consumers are still not completely convinced of their benefits and manufacturers need to be motivated to address this.

R&D

Nestlé develops natural method to cut sugar in chocolate by 40%

Nestlé plans to introduce a faster-dissolving sugar across some of its confectionery range from 2018.

Emulsifier combination backed for ‘optimal’ eggless cake

A combination of emulsifiers and whey protein concentrate could be used to totally replace egg in cake products, suggest researchers.

Future food: Could edible bee larvae help feed the world by 2050?

The edible larvae and pupae of honey bees has a ‘nutty’ flavour, high nutritional value and protein quality similar to beef, say researchers.

Ultrasound technique could produce new functional egg white proteins

Combining high-intensity ultrasound with the enzymatic treatment of egg whites could produce new ‘added-value’ egg white protein hydrolysates that are attractive to the food and nutrition industry, say researchers.

Findings point to risk from saturated fats outside some reduction guidelines

Harvard-Unilever study confirms link between sat fats, heart disease & importance of reformulation

There is an association between intakes of individual saturated fats and the risk of coronary heart disease, according to a new analysis of data that underlines the importance of switching...

Lab meat heads for the market: A look at the history and future of in-vitro meat

With rapidly increasing research, falling production prices and greater publicity for lab-grown meat, 'in-vitro' technology looks set to come onto the market in the next...

High-fat teenage diet linked to mental disorders in later life

A high-fat diet may have consequences on mental health in later life, according to a recent mouse study. "A careful nutritional balance during this sensitive period is pivotal," says the lead researcher....

Customer-centric innovations more likely to hit the mark

Putting the consumer’s need at the heart of innovation will pay big dividends for food manufacturers.

ISA: Mechanism ‘not plausible’ to explain aspartame’s role in weight loss

A mechanism found to explain why aspartame prevents weight loss in humans is "not plausible" according to the International Sweeteners Association (ISA).

News in brief

Funding sought for nutrition phone app research

A University of Hohenheim researcher is seeking investment for a project investigating the role of mobile phone apps in promoting better nutrition through behavioural change.

Can aspartame prevent weight loss? Sugar substitute hinders enzyme, says study

A biological process to explain why aspartame does not promote weight loss has been proposed by US researchers, who found the sugar substitute promoted weight gain in mice. 

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