The Dairy Council of California has identified dietary and consumer trends that are likely to impact the dairy industry in the next one to three years.
New research from Serbia has raised hopes on the antioxidant benefits and shelflife extension properties of a sugar beet fiber derived ingredient when added to biscuits.
From naturally derived carrageenans to amylose-resistant corn starch, and resistant-dextrin soluble fiber to oligosaccharides, specialty hydrocolloids are being used to improve and enhance baked goods, meats/poultry and confections for modern health-conscious consumers.
Rats with access to high-fructose corn syrup gained significantly more weight than those with access to table sugar, even when their overall caloric intake was the same.
Introducing, palatinose (isomaltulose), a tooth-friendly, natural constituent of honey and sugar beet made exclusively from sugar and with a mild, sweet taste.