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How can an olive oil waste product reduce industry use of artificial additives?

Scientists have developed a cheaper way to make high quality, natural emulsifiers and other valuable additives using the waste product from olive oil production.

First biological reasons for wheat sensitivity identified: Study

Biological reasons for wheat sensitivity in non-coeliacs have been discovered for the first time, scientists say.

Food texture insights could boost appeal and satiety qualities

Research into how food viscosity and hardness are determined may provide the food industry with insights into how to enhance the texture of foods, adding to their appeal and satiety.

‘Anti-blood clot’ fermented soybean extract safe, says EFSA

A fermented soybean extract that claims to help prevent blood clots is safe for use in food supplements, the European Food Safety Authority (EFSA) has concluded following a novel food application...

From law to labs: EU's tide change for animal experiments

With mounting public pressure, the EU has experienced a tide change on the use of animal experiments in recent years. But is this in vitro political will reflected in vivo...

Modified rye bread found to ease irritable bowel symptoms, study finds

Modified rye bread may ease the symptoms of irritable bowel syndrome (IBS) according to a study, which recommends this food as a way to increase fibre intake for patients with...

Soybean by-product tipped as alternative prebiotic

By-product Okara, otherwise known as ‘soy pulp’ or ‘tofu dreg’, is a promising novel prebiotic, according to researchers testing the ingredient in a human gut model. 

Carbs and weight gain: Review points to low hormone levels that regulate fat

Researchers have investigated the mechanisms of action behind carbs and weight gain, pointing to hormone levels that regulate fat.

Neonatal nutrition gap could explain weighty issue of disease inheritance

The nutritional quality of a mother’s diet during pregnancy has a huge say in determining offspring attributes, such as weight and even susceptibility to chronic conditions, a UK study has...

Is food marketing awash with bad science? If so, who is to blame?

Dr Ben Goldacre: ‘Does this food cause or prevent cancer? Honestly, there's no need for any more stories like that, they have almost no value’

There was plenty of handwringing at the IFT show this year about the lack of scientific literacy characterizing the debate around food and farming, backed up by scores of press...

Nutrition profiles of food with health claims only ‘marginally better,' study shows

Foods carrying health claims have only slightly better nutrition profiles than products without, according to an Oxford University study.

Live long & prosper: Med diet credited with lengthening life span: Study

Several food constituents that make up the Mediterranean diet have been strongly credited in extending life span, a 10-year follow-up study has shown.

Less fat, more protein: Quinoa can replace fat in dry-cured sausage

Replacing fat in dry-cured sausages with boiled quinoa could be an effective way to reduce fat and boost protein content without affecting consumer liking, Spanish researchers have found.

Soy-based protein could boost hunger for elderly & anorexic patients: Study

A new soy-based protein could boost appetite for hunger-suppressed patients, researchers have suggested.

Hard water can boost sweetness and cut costs: study

Using certain types of water could allow drinks manufacturers to cut back on sweeteners, according to a new study.

Preparation key to cutting calories and adopting healthier eating habits: Study

Impulse food purchases almost always leads to an unhealthy selection when compared to meals ordered an hour or more in advance, a series of studies have determined.

Guest article

Can health pros be trusted with nutritional information?

If you can't trust 'health professionals' to sift nutrition data, who can you trust? argues EU food law critic Bert Schwitters after a recent ECJ ruling that potentially shifts the...

Veg good, meat bad: Dietary patterns determine pre-diabetes risk, study finds.

A diet rich in fruit and vegetables may lower the incidences of pre-diabetes whereas a meat-heavy regime may increase the risk of the condition’s onset, a study has determined....

EFSA launches public consultation on GM allergy assessment

The European Food Safety Authority is calling for public comments on its draft guidance for the allergenicity assessment of genetically modified (GM) plants.

Homemade baby food costs less, but often has more energy & fat than store bought alternatives

The common belief among new parents that homemade baby food is healthier than store bought options isn’t always true, according to new research published in the Archives of Disease in...

Food allergies unlikely to run in the family, study suggests

The chances of a food allergy in the brother or sister of an affected child are only marginally higher than in the general population, a study has concluded.

Waste from ice cream plant used to power UK homes

The world’s third largest ice cream manufacturer, R&R Ice Cream, is turning ice cream by-product into biogas for the National Grid in the UK.

No accounting for taste? Scientists get one step closer to rating food palatability

New insights into the science of taste and how changes in taste receptors determine the way we perceive food have been gathered in a study carried out by Japanese researchers.

The sugar-fat seesaw: Sugar focus undermines fat threat posed in obesity fight

Concentrating health advice only on sugar is likely to misinform consumers and downscale the urgent need to also reduce fat-derived calories, a paper has suggested.

An excess of red meat might harm kidneys, study suggests

The risk of developing chronic kidney conditions is strongly linked to high red meat consumption, a study has suggested. 

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