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Study delivers fresh bee population warnings over pesticide use

Pesticides used on crops and in orchards directly harm wild bees, while fungicides labelled as ‘safe for bees’ may also indirectly threaten native pollinators, say researchers.

Huge food survey examines nutrients and toxins in Swedish grocery baskets

The Swedish National Food Agency (NFA) has begun an investigation into levels of nutrients and potentially undesirable substances present in common foods on the Swedish market.

News in brief

Nestlé, Cargill welcome FSSC certificate milestone

Nestlé, Cargill and FoodDrinkEurope have welcomed the 10,000th certificate of the FSSC 22000 certification scheme since publication five years ago.  

When it comes to diet advice 'do' messages are better than 'don't'

Public health and diet messages are more successful when they focus on what people should eat rather than what they should not eat, according to new research from Cornell University.

Binge eating linked to impulsivity and feeling upset

The more impulsive you are, the more likely it is you'll binge eat when experiencing negative feelings, according to new research.

Campden BRI: Reduced-sugar oat bars possible thanks to beta-glucan

Sugar binders in oat bars can be removed completely if certain process adjustments are made to leverage beta-glucan as the binding agent, says the bakery science manager at Campden BRI.

Fructose in the firing line: Study warns of weight gain and increased body fat compared to glucose

When compared to the same amount of glucose, consuming fructose could cause ‘significant’ weight gain, physical inactivity, and body fat deposition, say researchers.

Nano focus: Are protein nanostructures safe for the food industry to use?

While many foods already contain naturally occurring nanostructures that are perfectly safe to consume, the potential to develop new nanoscale proteins for foods may carry unexplored risks that must be...

Friend or foe: What is the evidence on zero-calorie sweeteners and obesity?

While swapping out calorific sugars for a zero-calorie sweetener may seem like a common sense public health policy, some recent reports have suggested that the reverse may be true. We...

Higher fibre intake could cut diabetes risk

New research data, coupled with a fresh meta-analysis of previous studies, has added to evidence that increasing dietary fibre reduces the risk of developing diabetes.

BASF backs ‘space farming’ research project

BASF is backing a student-led research project that aims to examine how food crops can be grown on the international space station (ISS). 

Boys more vulnerable to junk food adverts than girls

Research suggests boys eat more fast food and are more susceptible to junk food marketing than girls, prompting renewed calls for limits on advertising to children.

Orange juice could help improve brain function in the elderly: Study

Orange juice’s flavanones could help provide ‘brain boosting nutrients’ in diets which aim to reduce the effects of cognitive decline, according to researchers at the University of Reading. 

Study questions Nordic diet’s heart health benefits

Healthy Nordic diets may not be as good for the heart as previously thought, according to a new study of more than 43,000 Swedish women.

Memory may influence food choice more than preference

Our ability to remember certain foods may influence whether we select them more than actual preference, according to Swiss psychologists.

EU project aims to link up European food research

European research into food, health and nutrition needs to be better synchronised to link up data on food intake, production and health outcomes, according to an EU-funded project due to...

Sensory properties of wheat varieties being ignored

The choice of wheat has a big impact on the sensory properties of bread, but this is largely disregarded, according to research from Universidad Politécnica de Madrid.

Lack of diversity in processed foods may be causing obesity and cancer

It’s not just the high fat, salt or sugar content of processed foods that is driving obesity and diet-related illnesses – the lack of food diversity is killing our gut...

Understanding emulsions key to better low-fat foods: Study

Designing low-fat foods requires thorough understanding of the many roles that fat plays in the way we experience foods, according to a paper published in Advances in Nutrition.

Gin made with ants: Distillery adds new dimension to insect potential

A UK craft distiller and a Danish food lab have collaborated to produce Anty Gin: a product using the essence of red wood ants and botanicals. 

Enzyme processing may offer new textures from egg protein

Researchers exploring the potential to create new food textures have suggested that egg protein hydrolysates could provide chefs and the food industry with solutions that aid the development of new...

Education shows little effect on students’ vending machine choices

Educating secondary school students about low-calorie foods and drinks may have little effect on their vending machine purchases, according to a study from The Netherlands Organization for Applied Scientific Research...

Step aside energy drinks: Chocolate has a stimulating effect on human brains, says Hershey-backed study

Researchers from the Northern Arizona University (NAU) and Arizona Western College (AWC) concluded that dark chocolate confections containing only moderate amounts (60%) of cacao have an acute stimulating effect on...

Swapping out one sugary drink per day could slash diabetes risk

Drinking water or unsweetened tea or coffee in place of one sugary drink per day could slash the risk of developing type 2 diabetes by up to a quarter, say researchers.

The lasting impact of maternal malnutrition: DNA study finds altered gene experssion in 59 year olds

A new genome-wide DNA study of adults born during the Dutch Hunger Winter has documented the lasting impact of malnutrition during pregnancy on gene expression in adults.

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