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Healthy images could be used to rouse people from junk food obsession

Billboards pointing out healthy food options could be enough to pull people out of their junk-food obsession, early Australian research suggests.

UMFHA tells fake manuka honey to buzz off

The Unique Manuka Factor Honey Association (UMFHA) has developed a system that uses compounds to validate manuka honey as genuine, after a rise in fake manuka honey was sold in...

Industry-backed studies don't deter from meal frequency factor in healthy heart and weight

Maintaining a healthy weight and heart is as much an issue of meal timing and frequency as it is the meal’s make up, US researchers have found despite a 'skewed...

News in brief

Lallemand touts high protein yeast extract for meat alternatives

Lallemand says it has created a unique new extract, Prim Lyfe 175A, which enhances meat and bouillon notes suitable for vegetarian alternatives.

Lure of junk food tempting but not overwhelming, study finds

Limiting junk food ads work, according to researchers, who think that the compulsion to eat this food is caused by environmental cues like advertising. 

Updated food model predicts ‘calorie fate’ to avoid weight gain and disease

A food model that factors in caloric load, nutrient breakdown and even how food is perceived may help those who accumulate fat and are at a higher risk for cardiovascular...

Make tomatoes tasty again: Scientists discover ‘flavour genes’ in the world’s most valuable fruit

Mass produced commercial tomatoes contain increasingly less flavour and return increasingly less consumer satisfaction. A team of researchers has discovered a ‘genetic roadmap’ for rebreeding tastiness into tomatoes

Swedes spin silk from whey protein

Whey protein has become the unlikely source for producing artificial silk as researchers have perfected a method that uses nanostructures to form this high-demand material.

Acrylamide-free: Does it exist?

As one UK snack firm markets its kale crisps as 'acrylamide-free', we talk to a leading researcher on how to reduce the carcinogenic contaminant in different foods and ask: does...

Evidence hints at asthma-obesity link as frequency increases in children: Study

Asthmatic children may be more vulnerable to obesity in later life as new work identifies the chronic lung condition as a risk factor for extreme weight gain and its associated...

Insect innovation: Getting the right flavour and texture for your product

As Switzerland prepares to legalise three insect species for food, we talk to one Finnish researcher on the best ways to process mealworms and crickets to get the optimal flavour and texture profile....

Olive oil could slash your chance of bone fractures in half, study says

Eating more extra virgin olive oil could cut your risk of osteoporosis related fractures, says a new study.

Error in protective response post-meal may lead to diabetes, says Swiss team

Malfunction of the inflammatory response after a meal could be a cue for metabolic disorders such as diabetes as doctors identify its differing roles in dealing with pathogens and excess...

Post-exercise protein cuts later food intake: Study

Consuming a whey protein drink after exercise cuts later energy consumption and eating rate compared to consuming a carbohydrate drink among lean men, according to a study.

Lower calorie sugar types may not make a difference to health: Rat study

Switching to a ‘healthier’ low calorie sugar may not lessen the risk of developing health conditions as trials comparing two common sugars found other factors involved in long-term health risks.

Peed piper: Urine fine to define dietary kind

Researchers in Britain have developed a urine test which can distinguish between different diets, potentially allowing a person’s health to be assessed more effectively than through food surveys.

Inuit microbiome study could shed further light influence of nutrition and modern diet on health

While the gut bacteria of indigenous Inuit populations are ‘broadly similar’ to modern Western populations, subtle differences that distinguish the two could help researchers understand how diet impacts our health...

Path to obesity explained by response to ‘natural cannabis’: Mouse study

The body’s ability to produce its own ‘natural cannabis’ may be responsible for fueling the chronic overconsumption of foods high in sugar and fat that contribute to the obesity epidemic....

Greenpeace calls for ban on neonicotinoids after publishing new study

Greenpeace is calling on EU policy makers for a complete ban on neonicotinoid pesticides as its latest report shows the harmful effects on pollinators. 

High red meat intake a risk factor for an inflamed gut: Harvard study

The consumption of red meat might be a dietary risk factor in the onset and progression of a common inflammatory bowel condition, according to Harvard researchers.

Cooking confidence a main driver in ready-meal purchases

The purchase of pre-packaged, processed foods may be as much to do with an individual’s self confidence in preparing a nutritious meal as it is with convenience and cost. ...

Sugar changes to Eatwell Guide are ‘large’ but worthwhile: Oxford study

Reducing sugar consumption in line with recommendations set out in the Eatwell Guide, are likely to extend the average life expectancy by around six months according to Oxford University researchers.

Cracking cognition: Moderate egg consumption may boost certain brain functions

Eating eggs can improve aspects of cognition, according to research that also concludes neither high intake of cholesterol or eggs are associated with an increased risk of dementia or Alzheimer’s...

Portion control tools a ‘simple and inexpensive strategy’ to tackle obesity

Defining portion sizes using tools such as special tableware can help promote modest weight loss among obese people who are following a strict dietary plan, say Cambridge scientists.

Barbecued meat appears to cut post-cancer survival time: Study

Breast cancer survivors are advised to steer clear of grilled, barbecued and smoked meat as findings have established a link between these cooking methods and a decrease in survival time,...

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