Science & Research

Summaries of the latest government, private and academic research studies relating to food science, agriculture, processing, health, nutrition, food and beverage components and ingredients, as well as food chemistry, food engineering, new food processes, food analysis, food microbiology, shelf life, sensory science, biotechnology, dietary requirements and nanotechnology.

Increasing Meat Consumption May Cut Autism in Kids

Increasing dietary intake of red meat, especially among very young children, could reduce the chance of autism developing, according to a new study published online in the Proceedings of the National Academy of Sciences. ...More
7 minutes ago
Posted in News, Nutraceuticals
UCLA Study Claims Sugar Impairs Learning

A recent UCLA study claims that “binging” on high-sugar sodas and foods impairs the brain’s ability to learn and remember information. ...More
2 hours ago
Posted in News
Secrets to Getting Preschoolers to Eat More Veggies

The secret to getting preschoolers to eat more veggies may be as simple as serving water with the meal compared to other sweetened beverages, according to two recent studies published in the journal Appetite. The findings also suggest young adults who drink water with meals ...More
4 hours ago
Posted in News
From Pills to Palates: Expanding Nutritional Opportunities

The ongoing influx of GRAS determined ingredients from supplements to foods and beverages offers promising business potential for all involved. ...More
Yesterday
Posted in Articles, Nutraceuticals
Temperature of Food, Beverages Affects Intensity of Taste

Changes in the temperature of foods and beverages have an effect on the intensity of sour, bitter and astringent tastes but not sweetness, according to a new study published online in the Chemosensory Perception journal. ...More
Yesterday
Posted in News
Eating Eggs For Breakfast Keeps Hunger At Bay

Breakfast is the most important meal of the day, and people who eat eggs for breakfast are more likely to feel full during the day compared to those opt for a bowl of cereal, according to new research presented during the 19th European Congress on Obesity in Lyon, France. ...More
Yesterday
Posted in News, Bakery / Cereal
A Taste of Healthy Spices and Seasonings

Supportive research into the health benefits of spices fits nicely with two consumer trends: movement toward natural remedies, and a growing appetite for spicy foods. ...More
Yesterday
Posted in Articles
Blueberries: Home-Grown Superfruit

After scouring the far corners of the Earth for exotic superfruits, it seems all this time we’ve had one of the best right in our own backyard—the blueberry. ...More
May 14, 2012
Posted in Articles, Bakery / Cereal
Whole Fruit Offers Fewer Calories, More Fiber Than Juice

Replacing juice with fruit lowers caloric intake and boosts fiber intake. ...More
May 14, 2012
Posted in News, Fiber
Sliming the Food Industry

The recent “pink slime” frenzy is just the latest in a series of fear-driven attacks on the food industry. All of this has become fodder for various interests vying to grab the microphone to blame modern food processing for all the ills of the world. ...More
May 11, 2012 By Lynn Kuntz
Posted in Blog, Colors