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Functional and healthy GM foods have large market potential

Consumers are more accepting of, and willing to pay more for, genetically modified (GM) foods that have defined health benefits, say researchers.

‘Excipient foods' show promise in enhancing nutrient bioavailability

Improving the design of functional and finished products by better understanding the role of excipient foods could help increase the bioavailability of functional nutrients, according to new research.

Emotional insights could aid product development

Understanding how products' sensory characteristics and packaging both individually and synergistically provoke emotions in consumers can help manufacturers to design and optimise products, say researchers.

Super vit crit! Researchers challenge drinks with 'extraordinarily high' added micronutrients

There is ‘little evidence’ that consumers benefit from the ‘extraordinarily high levels’ of micronutrients commonly added to novel beverages, according to a study published in the Applied Physiology, Nutrition, and...

Consumer insights: Study puts front of pack labelling under the spotlight

Parents often make unhealthy choices as a result of misleading initial impressions from front-of-pack information, according to new research.

Researchers aim to improve ‘may contain’ allergen advice

Better defined thresholds at which common allergens trigger reactions in a majority of allergic consumers could improve ‘may contain’ labelling, according to researchers from the University of Manchester.

Watching TV linked to unhealthy understanding of nutrition

People who watch more television have a poorer understanding of nutrition that means they tend to eat more unhealthily, say researchers.

UK lack of calorie awareness 'deeply concerning', says British Heart Foundation

Around two thirds of people in the UK do not know how many calories an average person needs to maintain a healthy weight, according to a survey commissioned by two...

NIZO develops method to produce the 'Holy Grail' of soft serve ice cream

NIZO has developed a method to produce what it calls the “Holy Grail” of ice cream - a fat-free, low-sugar soft serve offering with less than 100 calories per 100g serving.

Bacteria could be rich source of new and existing terpenes, say researchers

Bacteria may represent a ‘fertile source’ of terpenes that may be used as ingredients by the food industry, say researchers.

BARRY CALLEBAUT WORKS WITH PRINCETON UNIVERSITY RESEARCHERS

Charlie and the Chocolate House! Study probes potential as building material

Chocolate may have a compressive strength-to-weight ratio 24 times less than concrete but that hasn’t stopped US scientists probing its potential as a building material and even building a ‘chocolate...

Sugar molecule may be the key to unlocking link between red meat and cancer risk

New research investigating the link between red meat consumption and cancer risk has suggested that a specific sugar molecule known as Neu5Gc could promote inflammation and tumour growth.

Heart healthy grains: More whole grain equals lower mortality, say researchers

Eating more whole grains may be linked to a reduced risk of mortality, especially in deaths due to heart disease, say researchers.

Nestlé puts €18m on table for epigenetics research

Nestlé is to contribute 22m Swiss francs (€18.31m) to a 6-year multinational epigenetics research partnership.

Nordic diet may reduce inflammation, say researchers

A Nordic diet may help reduce the expression of inflammation-associated genes in abdominal fat tissue independent of body weight changes, according to research.

Sugar science: Fructose more ‘toxic’ than sucrose, suggests mouse study

Consumption of fructose may be more harmful to a number of key health measures, including mortality and fertility, than consumption of sucrose, according to research in mice.

Some recommended cooking times only ‘marginally safe’

Salmonella was still detected in a kebab and a quail roulade when they were cooked following label instructions supposed to be enough to eradicate the pathogen, according to research.

News in brief

EFSA reveals second scientific conference details

The European Food Safety Authority (EFSA) is organising a scientific conference during World EXPO 2015 in Milan.

Palm oil modelling study may offer benefits for producers

A new oil palm cultivation model published by Australian researchers could help maximise yields while reducing environmental impacts.

Mistletoe compound could help fight obesity-related liver disease

Mistletoe may be more than the cue for a Christmas kiss, after researchers found that a compound extracted from the festive plant could help battle obesity-related liver disease.

Researchers poke holes in modern ‘paleo' diet

There was more than one Palaeolithic diet, and none of them may have been that healthy - but barely any of the foods eaten are available anymore anyway, say researchers.

Wild blueberries may counter obesity, inflammation and hypertension: Mice study

Wild blueberries may help alleviate low level inflammation and hypertension associated with the development of obesity, according to a study on mice.

Studies raise questions over sugar, caffeine, and children's intake of energy drinks

Two new studies have suggested that many children and adolescents consuming energy drinks get too much caffeine, while suggesting the level of sugar and caffeinated drinks can lead to different...

Double burden: Poor diet links obese mothers and stunted children

Obesity and malnutrition are often thought of as problems at opposite ends of the nutrition spectrum, but new research has linked diet quality with obesity in mothers and stunted children.

No clear benefit of low GI diet for heart health, say 'surprised' researchers

Using glycemic index (GI) as a guide to healthy food choices may not help improve cardiovascular risk factors or insulin resistance, researchers warn.

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