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Higher consumption slashes risk by 35%

Legumes linked to lower diabetes risk

A higher total intake of legumes is associated with a lower risk of type 2 diabetes by more than a third, the long-term PREDIMED trial had concluded.

Herb extract hailed for sleep-promoting potency: Mouse data

A compound identified in the leaves of the Ashwagandha herb may provide some welcome respite to those suffering from insomnia and other neuropsychiatric conditions.

Bloody good idea? Could 'wasted' animal blood be alternative protein source?

Waste blood from the meat industry has the potential to be collected and processed to generate high-added-value food ingredients, say researchers … who outline it’s ‘exceptional’ nutritive and functional properties.

Augmented reality: The ultimate hack in flavour perception?

The use of augmented and virtual reality technologies to change the visual appearance of food and drink in real time could improve the diets of consumers.

Researchers create gluten-free bread with bubbles (but without the additives)

Researchers have developed gluten-free bread with the same fluffy, bubble texture as wheat bread - without using any additives or gums - simply by using rice flour that has been milled and processed in...

Blood fat levels an indicator of kids’ diet quality and disease risk: Study

Family-based lifestyle interventions, such as a diet high in unsaturated fat, can have a dramatic impact on children's blood fatty acid make-up, Finnish researchers have determined. 

Scotland's sustainable circle: CuanTec trials seafood packaging made from seafood waste

Eco-friendly plastic for seafood made from...seafood. Scottish start-up CuanTec's chitosan-based plastic made from langoustine shells uses inedible seafood parts, replaces petro-chemical plastic and even cuts out the need for preservatives. ...

Baker’s yeast can be used to create high-value fatty acids: Study

Producing fatty acids from sugar in industrial quantities may have been cracked by German researchers, who believe the approach could be harnessed to create new types of molecules for the...

If it’s natural, it’s good…but what's natural? A case study in cultured meat, E numbers and plant extracts

If in-vitro meat is to be successful it must be marketed as a natural meat substitute, because the negative perception of synthetic foods are too great to overcome the potential...

Food insecurity puts preschool kids at social and learning disadvantage: Study

Children who experience food insecurity in early childhood are already at a disadvantage when starting school as research has found they are less able to learn and interact with their...

Synthetic yeast creations pave way for improved food industry applications

Five new synthetic yeast chromosomes have been created could signal the advent of more nutritious food, less waste and improved processing efficiency, according to the team heading up the project. ...

Allulose low-cal sweetener credentials boosted as glucose control is highlighted

Allulose, a low-calorie, natural sugar could help regulate blood glucose levels as preliminary animal studies have highlighted this rare sugar’s ability to also manage weight gain.

First ever antibacterial metal surfaces to be trialed in dairy

A European team of researchers led by the University of Parma, is developing what it claims is the first ever fluid‐repellent, antibacterial metal surfaces in the food and beverage industry....

High cheese consumption does not raise cholesterol levels, Irish study suggests

Despite the link between cheese consumption and saturated fat levels, a study has observed little effect between the amount of cheese eaten and a person’s cholesterol levels.

Snack time? Consumers almost always crave chocolate and high calorie treats

When consumers crave snacks, it’s chocolate and other high calorie ones they go for, according to new research.

Healthier diets could slow climate change via lower medical costs: Study

Research accounting for greenhouse gas emissions caused by the health care system shows healthier diets could have an even greater effect on climate change than previously thought.

Aflatoxin-free crop technique could beef up third world food security

A technique that reduces plant contamination from a toxic metabolite could help save millions of tons of crops from this threat to food security especially in the developing nations.

Organic is a single part of a sustainable food system, and only works in certain contexts: study

Organic may be less sustainable and less beneficial to consumer health than previously thought, according to new research.

FOODVISION 2017

FOODVISION: DNA testing just ‘one part of the jigsaw’

Advances in DNA testing mean deeper insights can be made into how people use food for fuel, or how fast a nutrient is metabolised.

Gelatin-free winegums texture problems cracked with starch blend launch - Cargill

Cargill has developed a starch blend that it claims can more closely match the texture of gelatin and can cut drying time in half.

Fructose infiltrates baby diet via breast milk, study suggests

Infants may be exposed to fructose through breast milk, before sugary drinks and other foods containing fructose introduced to the infant diet, according to research.

Obesity implicated in immune system malfunction, according to animal study

The links between obesity and the immune system have been outlined by Irish researchers who have identified the impact of diet on immune cells that control inflammation and metabolic function.

Milk and cheese quality not affected by extended lactation

On average, a Danish dairy cow calves once a year.  However, a recent study at Aarhus University suggests fewer calvings and extended milking periods may be more advantageous.

Giract’s flavour research winners bodes well for future EU taste innovation

The winners of a Europe-wide programme designed to promote innovative flavour research across universities and research institutes have been announced. 

Be warned: obesity plans make for easy targets

The UK's childhood obesity strategy has been criticised again – this time in an analysis published in the British Medical Journal. Will all this flak put other EU countries off...

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