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.

Salt Levels in UK Bread Drop 20% Over 10 Years

New research from Queen Mary University found salt levels in packaged bread sold in the United Kingdom have been reduced by an average of 20% over the past 10 years. The findings come on the heels of a 2013 study that found the UK’s salt reduction efforts are paying off in ...More
6 hours ago
Posted in News, Bakery / Cereal
High-Salt Diets Raise Fracture Risks in Postmenopausal Women

A diet high in salt raises a woman's risk of breaking bones after menopause, despite her bone density, according to new research presented at The Endocrine Society's 95th Annual Meeting on June 15, 2013. ...More
7 hours ago
Posted in News
Taxing Unhealthy Foods Encourages Healthier Purchases

Taxing unhealthy foods and labeling them as such may motivate some people to buy healthier items, according to new research published in the American Journal of Preventive Medicine. ...More
8 hours ago
Posted in News
Dad’s High-Fat Diet Affects Son’s Obesity Risk

Everyone knows a mother’s diet has great impact on her unborn child, but new research further solidifies dad’s diet also plays just an important of a role. New research presented at The Endocrine Society’s 95th Annual Meeting found when fathers eat a high-fat diet before ...More
Yesterday
Posted in News
Peanuts Promote Satiety, Control Blood Sugar

Packed full of nutrients, peanuts and peanut butter factor into the daily diet of millions of Americans and are featured in a host of protein-rich foods and snacks. New research published in the British Journal of Nutrition also tips its hat to the tasty legume after it ...More
Yesterday
Posted in News, Bakery / Cereal, Fiber
Covance, "Cereal City" Recognized for Partnership Promoting Food Science

Since 2008, $87 million has been privately invested in Battle Creek and more than 1,000 jobs have been created, including positions for more than 60 research scientists, technicians and management in the food science or research areas, according to Covance. ...More
Yesterday
Posted in News, Bakery / Cereal
Red Meat Intake Linked to Increased Diabetes Risk

Eating more red meat over time is associated with an increased risk of type 2 diabetes mellitus (T2DM) in a follow-up of three studies of about 149,000 U.S. men and women, according to a report published online by JAMA Internal Medicine. ...More
June 17, 2013
Posted in News
Diet May Influence Brain Protein Levels Related to Alzheimer's

Diet may influence protein and peptide levels in the brain related to the development of Alzheimer's disease (AD), and the lipidation states of certain proteins differ depending on genotype and cognitive diseases, according to a new study published in the journal JAMA ...More
June 17, 2013
Posted in News
Too Much Sugar Increases Heart Failure Risk

Eating too much sugar may lead to an increased risk in heart failure, according to a new study published in the Journal of the American Heart Association. The findings suggest consuming too much starch and/or sugar can cause a buildup of a molecule called glucose metabolite ...More
June 17, 2013
Posted in News, Bakery / Cereal
Cocoa May Help Obese People Ward Off Diabetes

A new study published in the European Journal of Nutrition just sweetens the case for adding cocoa and chocolate ingredients to food products. The study found eating cocoa may help obese people better control inflammation-related diseases like diabetes, while at the same ...More
June 17, 2013
Posted in News, Bakery / Cereal, Nutraceuticals