Europe: Using limonene for better reduced-fat chocolate
Adding limonene to cocoa butter could result in better reduced-fat chocolate, researchers report in American Chemical Society's Journal of Agricultural and Food Chemistry.
Previous research...
Americas: Natural sweeteners to dominate soft drinks market, says analyst
Ongoing concerns about obesity and sugar intake have driven interest in reduced sugar and diet drinks in recent years.
This has become even more...
Americas: FDA to overhaul nutrition facts label
The US Food and Drug Administration (FDA) has announced plans to overhaul the Nutrition Facts label on the back of packaged foods.
The announcement...
Europe: Fresh applications from food waste
A third of food produced for human consumption is lost or wasted in the supply chain, says the FAO (United Nations).
With food companies and...
Americas: High potato intake may increase risk of hypertension, say researchers
A higher intake of potatoes and French fries may be associated with an increased risk of high blood pressure (hypertension) in adults, according to...
Europe: Lonza research finds promise for L-carnitine among Millennials
Increasing the awareness of L-Carnitine’s benefits among sporty Millennials represents a significant untapped business opportunity for dietary supplement manufacturers, according to an online survey...
Europe: DuPont releases alternative carbs for bakers
DuPont Nutrition & Health offers Nordic Light Thins to Europe’s hard-pressed bread market.
Rich in healthy carbs, Nordic Light Thins targets consumers who are turning...
Americas: Researcher finds migrants pay more for cuisine from home
When migrants move, they often try to keep eating their native cuisine.
However, a new study from an MIT professor reveals an economic tension underneath...
Americas: Silk keeps fruit fresh without refrigeration
Tufts University biomedical engineers have demonstrated that fruits can stay fresh for more than a week without refrigeration if they are coated in an...
Americas: Cargill finds three solutions to reduce saturated fats in baked goods
Using starches, vegetable waxes and emulsions, Cargill scientists have created fat systems that lower saturated fat by as much as 40% in shortenings, without...