DHA is an important structural fat in the gray matter of the brain. Studies have shown that DHA plays a major role in the mental development of infants and supports

One chef reviews basic tastes of sweet, salt, tart, bitter and the importance of providing harmony in a product.

September 2009 -- Abstracts 2009 IFT Annual Meeting & Food Expo As reported in Prepared Foods’ July 2009 editorial, the annual Institute of Food Technologists (IFT) Meeting & Food

Attendees of Prepared Foods' R&D Seminars were interested in increasing the palatability of gluten-free products.

From its support of strong bones to the prevention of cavities, milk’s consumption is known to promote the body’s general well-being. Muscle rebuilding is one common motive for some to

Benefits of Blending OilsJuly 15/Food Weekly News -- According to recent research published in the International Journal of Food Science and Technology, "In order to improve the quality of Chemlali

Advances in the processing of value-added lipids to new crops producing longer chain omega-3s will increase options for formulators.

Formulators have a new, label-friendly ingredient for the formulation of foods with higher ALA omega-3 levels.HiOmega® flaxseed oil, from Polar Foods, contains 70% omega-3 as alpha linolenic acid (ALA), which

Phospholipids from Egg Yolks April 15/Journal of Technology & Science -- "Egg yolk is an excellent source of phospholipids. Egg yolk powder (EYP) contains about 60% lipids, which consist of,

There is an infamous incongruity between the high level of saturated fat found in the French diet and the relatively low incidence of heart disease found in the French population.