Ever seeking to improve the nutritional quality of their diets, the consuming public has become well aware of the benefits of added calcium, omega-3 fatty acids, chromium picolinate, soy and a host of other nutrients. Yet, those consumers have proven unwilling to sacrifice taste and value. Communicating a nutritional value to the public can be a thorny issue; what more can be said?
The IFT show in Orlando had a plethora of suppliers touting ingredients that focused on fitness, weight and overall health. The foods sampled boasted good doses of antioxidants, vitamins, minerals,
The right texture is crucial to a product’s acceptability. Sensory science offers useful methods and concepts in the analysis and description of a food or beverage’s textural properties.
Claudia D. O'Donnell Chief Editor pfeditors@bnpmedia.comMy fascination with India may have started with Hari Kumar, the lead role in Masterpiece Theatre’s “The Jewel in Crown” series. However, one’s intrigue with
New research shows that both prebiotics and probiotics are key in optimal intestinal health. However, there is still much to learn about probiotics, as their role in antipathogenic activity, increased mineral absorption and colon health is discovered.
Using the right sweetener or combination of sweeteners is key in product success. Potency is affected by other sweeteners and factors such as temperature, viscosity, pH and the medium the sweetener is used in.
A growing number of American consumers are pursuing active lifestyles, participating in sports and receptive to foods and drinks that help them get the most out of their physical regimen. However, their attitudes to these foods and beverages are as different as their motivations for physical activity.
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