R&D

Thaumatin derives from the fruit of Thaumatococcus daniellii Benth

Japan

Scientists find way to make sweetest sweetener taste sweeter

By RJ Whitehead

Japanese researchers have devised a method to make one of the sweetest natural sweeteners even sweeter in a development that will be seen as a breakthrough at a time when consumers are moving away from sugar.

Evidence not yet conclusive, but University of Perugia scientists speculate chocolate may provide health boost for pregnant women

Systematic Review

Chocolate may benefit pregnant women, but further research needed

By Oliver Nieburg

Moderate chocolate consumption may help expectant mothers and their fetuses by reducing stress and providing antioxidants that guard against reproductive diseases and pregnancy complications, say Italian researchers.

Image: iStockPhoto

Cocoa flavanols may boost skin from within: 24-week RCT

By Stephen Daniells

High-flavanol cocoa supplementation may have positive impacts on facial wrinkles and skin elasticity in photo-aged Korean women, says a new study from scientists from Seoul National University.

Can you lose weight while drinking diet soda? One study says you can

Diet soda: A key to weight loss?

By Hal Conick

Low energy sweeteners commonly used in diet sodas may help with weight loss, says a University of Bristol study, adding that confusion among consumers between sweeteners and sugar needs to be addressed.

Is obesity caused by junk food? One study says

Junk food not the biggest culprit for obesity: Study

By Hal Conick

While many people have snacks, sugar and sodas pinned as the bad guys in the war against obesity, one recent study found little to no correlation between consumption of junk food and obesity.

Savoury ice cream flavours tipped to be big

Savoury ice cream flavours tipped to be big

By Niamh Michail

Olive oil, black pepper, bread and cheese - restaurants and artisan ice cream makers are finding success with savoury flavours but will European manufacturers and retailers follow?

An example of flexible packaging, which is growing in popularity, from Jelly Belly.

Pack Expo 2015

Consumer trends changing the world of packaging

By Hal Conick

Consumer trends are actively changing how food items are packaged, according to a report released at this year’s Pack Expo Las Vegas and Pharma Expo 2015.

The findings highlight an opportunity to transform ingredients and products such as bread, pasta, breakfast cereals into more diabetic-friendly versions, says lead researcher Cathrina Edwards.

Less processed fibre makes food healthier

By Niamh Michail

Preserving the natural structure of plant fibre during food processing keeps blood sugar levels in check – meaning manufacturers can make their products healthier without changing the ingredients, say researchers.

Private label nutrition equal to national brands

Private label nutrition equal to national brands

By Niamh Michail

There are no major differences in nutritional content between private labels, national brands and hard discount goods – although private labels come out top for nutrition labelling, according to a French government study.

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