Kellogg's says its new food science research and development facility in the Leuven Bio-Incubator in the Belgium will drive the company forward in terms of innovation and strengthen its existing ties with the European market.
Infants that are encouraged to consume high levels of formula and foods form a young age may be at a much higher risk of obesity in later childhood and adulthood, warn researchers.
Oil-filled hydrogel particles could help food producers slash the level of fat used low-calorie in products without affecting taste or texture, say researchers.
By-products from mushroom processing could be a cheap and unexplored source of prebiotics that may enhance the survival of probiotics in storage and digestion, according to new research.
Eating more whole fruit may help to lower your risk of developing type 2 diabetes, while increased consumption of fruit juices may be linked to higher risks, according to new research.
Industry efforts to reduce the amount of salt in foods are unlikely to work to reduce salt consumption to levels backed by public health advocates, according to new research that suggests salt intake is regulated by the body’s needs rather than by the...
The characteristic bubbles of a carbonated beverage are not necessary to experience the sensory ‘bite’ of the drinks, according to new research from Monell.
FoodPairing - a Belgian firm blazing a trail in the culinary arts world by replacing guess work with flavor science to identify unique flavor combinations - is moving beyond food pairing (identifying a novel ingredient that ‘goes’ with strawberry) to...
Basic flavour preferences are known to start developing even before birth – but revulsion may be less changeable than liking in infants, according to new research.
The perception of flavours relies on a complex mixture of signals from all of our senses, but receptors on our tongue can only recognise five 'tastes' ... right?
While any flavor house with sufficient resources can monitor what’s happening in stores, restaurants and bars to get a sense of emerging trends, this only tells you what’s happening now, not what the future might taste like, says Firmenich senior marketing...
Sugar, salt and fat reduction have topped the research agenda for most large food companies for years – but when it comes to replicating the flavour of these crucial ingredients, it’s still early days.
Increases in childhood obesity levels, in part due to high intakes of fructose, may also have a dramatic effect on brain funcitoning and academic performance, warn researchers.
Babies born with high levels ofpoly-unsaturated fatty acids (PUFA) in cord blood may be more likely to develop respiratory and skin allergies in their early teens, according to new research.
A novel food-grade oleogel made of cellulosic polymer, surfactant and oil could be used to substitute trans fats in foods, according to new research backed by Kraft Foods.
Genetically influenced responses to sweeteners may mean that food and beverage companies require a range of artificial sweeteners to accommodate different consumer tastes.
New research from Greece suggests that many farmers are following organic farming rules and guidelines, but fail to provide the market with organically labelled goods.
Consumption of a Mediterranean-style diet and diets low in available carbohydrates can offer protection against type 2 diabetes, according to the findings of new research.
Two young entrepreneurs have developed a high protein bar using crickets that they say have superior nutritional qualities and can go a long way in making insect consumption mainstream in America.
Farmers’ associations in France have attacked the European Commission for a 'lack of regulation' that has led to an overproduction of eggs and a drop of prices below production costs.
Leyered or otherwise uneven distribution of salt is a 'powerful strategy' to compensate for salt reduction in hot snack foods, and will help manufactures design healthier products while optimising taste, say researchers.
Adding chia seeds to bread recipes significantly increases final product levels of proteins, lipids, ash and dietary fiber, and consumers like it too, according to research.
A Mediterranean style diet that is rich in olive oil, fish, complex carbohydrates and nuts may switch off specific genes that increase the risk of stroke in some people, say researchers.
A lack of sleep could alter the way our brains work, making us more likely to consume unhealthy snack products than healthier options, say researchers.
Researchers have discovered the way in which aristolochic acid causes cancer after a team of experts identified the 'signature' of genetic mutations caused by the once common herbal remedy ingredient.
A new feed formulation containing a specially developed food additive can help farmed prawns grow healthier and taste better, offering benefits for consumers and the industry, say researchers.
I think everybody agrees that in vitro production of meat could have big potential in solving world hunger. But the technology will not be to everybody's tastes ... and until the technical challenges of flavour are addressed I imagine it will be...
A high fat and high sugar diet during pregnancy may increase the risk of children becoming vulnerable to alcohol and drug abuse in later life, according to new research in rats.
There is a great market opportunity for industry and food technologists to collaborate with medical nutrition specialists in order to provide new and improved low-protein cereal-based goods for people with specific medical conditions, say researchers.
The use of citric acid as an extractant could boost the industrial recovery of pectin from waste cocoa husks that are generated during cocoa production, say researchers.
There may be some sense in the old advice to eat breakfast like a king, lunch like a prince and dinner like a pauper, according to new research that links high calorie intake at breakfast with greater weight loss and reduced disease risk.
Scientists have invented a novel alcoholic drink made using spent coffee grounds and say tasters consider the spirit a 'pleasant beverage' with the smell and taste of coffee.
Wider interest and backing from the food industry could help boost developments in lab grown meat technology, but for now the idea may be 'too revolutionary' for manufacturers to gamble on, said experts at the launch of the world's first...
Two volunteers will taste the world's first lab-grown meat later today when the test-tube burger made from stem cells is served in front of an invite-only audience in London today.
