Consumers are looking for healthier food product attributes, even in indulgent snacks, cookies and crackers. That rising demand has formulators turning to more functional starches.
Increased market demands for functional food products pose a dilemma for R&D experts: How to make products more nutritious but not sacrifice taste or quality, especially when it comes to the typically indulgent snack foods?
The global food hydrocolloid market is projected to reach $7 billion.
September 20, 2013
The demand for hydrocolloids is increasing in emerging markets such as India and China due to changes in lifestyle and preference for convenience foods.
Penford’s PenPure starches are are familiar to consumers when listed in the ingredient statement.
July 29, 2013
Penford Food Ingredients’ PenPure clean-label starches are not chemically treated and are familiar to consumers when listed in the ingredient statement.
UC Davis officials are forging a plan to turn the campus into a nexus for food research, policy and new technology.
July 25, 2013
The plan calls for the creation of a World Food Center that would tie together the more than 30 centers or institutes on the UC Davis campus that engage in research related to food, nutrition and health.
An international committee has concluded the carbohydrates present in different foods affect post-meal blood sugar differently.
June 14, 2013
They also confirmed that there is convincing evidence from a large body of research that low glycemic index/glycemic load (GI/GL) diets reduce the risk of type 2 diabetes and coronary heart disease, help control blood glucose in people with diabetes, and may also help with weight management.