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Transforming NPD: Systems-based innovation and research needs industry-wide acceptance

Innovative systems-based models of NPD must be adopted by small and large players alike if the nutrition industry is to have success in developing functional foods that are backed by...

Effects of poor diet may persist after diet is improved, warn researchers

The effects of poor eating habits on the immune system persist long after dietary habits are improved, according to a new study in mice.

Fruit juice consumption linked to higher blood pressure

Habitual consumption of fruit juice may be a predictor for high blood pressure, according to new research.

High fat diets may harm males more than females

High fat diets may be more harmful to males than females – at least for mice, according to a study published in Cell Reports.

Food Security Index update

World's most obese nation? Kuwait (and the next four are Middle Eastern)

Kuwait has the world’s highest percentage of obese people – 42.8% of its population is obese – and the next four fattest countries are also from the Middle East region,...

Bran more effective than whole grain in alleviating obesity symptoms: Study

Supplementation with finger millet bran may help alleviate symptoms of obesity like oxidative stress, inflammation and gut microbial imbalances, according to mice research published in the British Journal of Nutrition....

High milk intake may increase risk of bone fractures in women: Study

Milk consumption - recommended for the prevention of osteoporosis - may not reduce the risk of bone fractures in women, the findings of a Swedish study suggest.

Steamed v baked bread: Processing change impacts glycemic response

The way in which breads are processed could play a role in determining its GI, according to new research that shows steaming rather than baking bread alters glycemic responses.

Could salt-tolerant crops be solution to sustainable food production?

Around 2,000 hectares of agricultural land is lost each day due to the salinity in soil. Could breeding salt-tolerant crops be a new way to sustainable food?

Saturated fat replacement linked with lower risk of heart disease: Meta analysis

Swapping just five percent of calories from saturated fat with foods containing the polyunsaturated fat linoleic acid have a lower risk of heart disease, finds a new analysis of current...

Can biotechnology help produce a new generation of natural sweeteners?

While the technological, commercial, and social challenges to the successful development of biotechnology capable of large-scale high-potency sweetener production are considerable, so are the potential benefits to society, say researchers.

Older consumers are least likely to follow a high-protein diet: Canadean

Only 10% of consumers aged 55+ are likely to actively try to include more protein in their diet, according to a recent report from Canadean.

Swapping out the sat fat backed for cholesterol benefits, finds ‘weight gain’ study

While replacing saturated fats with polyunsaturated fats may have no influence on overall weight, it may improve cholesterol and other markers of heart health, say researchers.

Researchers urge retailers to replace kids’ ‘eye level’ junk food

Policies aimed at encouraging families and children to eat healthier could be aided by retailers that place healthier food options at the eye level of children, say researchers.

Do zero-calorie sweeteners increase diabetes risk?

“Artificial sweeteners may boost diabetes risk” ran the headline in the New York Times last month – but experts have said to take recent research with a pinch of salt.

Replace sat fat with linoleic acid to lower heart disease death risk, says review

Higher intakes of linoleic acid may lower the risk of coronary heart disease, according to Harvard review.

Sugar free gum may inhibit gingivitis, say researchers

Xylitol and maltitol-sweetened chewing gum may inhibit gingivitis, but consumers won't get additional benefits if they already brush their teeth regularly, according to a study.

Olive oil may be best option for frying foods, say researchers

Olive oil withstands the heat of the fryer or pan better than several seed oils and also yields healthier foods, say researchers.

Tempting treats: Hungry or not, kids will eat tempting sweets and snacks

Even though they are not hungry, children as young as three find energy-dense snacks and treats too tempting to refuse, according to new research.

Dispatches: AACCI annual meeting 2014

Non-GMO soft durum wheat promising for bakers, says USDA-ARS

The USDA’s Agricultural Research Service has developed a soft durum wheat variety that can be used in a range of baked goods.

Australia

Forget five: Eight fruit, veggie portions a day makes people happier

Fruit and vegetables have been identified as a vital key to mental well-being by researchers in Queensland, challenging nutritional recommendations around the world.

Impulse buys of unhealthy foods in checkout aisles helps to drive obesity, report contends

Despite any progress that might have been made in the health of offerings in US food retail outlets, the food displayed in the checkout queue is as unhealthy as ever,...

Report warns of growing gap between healthy eating advice and fish stocks

While the health benefits of eating fish have become better appreciated in recent years, many wild fish stocks continue to be overfished, according to a new report that highlights the...

3D printed food for the elderly may hit shelves in 2016

Researchers in Germany are working on a 3D-printed food for elderly people with chewing and swallowing problems, which looks and tastes like ‘real food’.

Food labels could reduce livestock environmental impacts

The use of ‘single-focus’ labels on food products could be a small change that leads to a big difference in reducing the environmental impacts of livestock on water availability, say...

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