Proteins

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Preventing Enzymatic Browning in Fruits and Vegetables November 4/Food & Farm Week --  According to a study from India, "Inhibition of polyphenol oxidase (PPO)-mediated browning in apple juice using different

Boosting Nutrition and Texture The grain market has been estimated to have grown 17% in 2008, according to market research publisher, Packaged Facts. A quote from its report, “The

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

Whey-based ingredients offer benefits ranging from protein enhancement to foam stabilization and more.

As reducing sodium across the population is debated, the food industry is pressured to reduce the salt content of its products. Here is a look at current options, as well as an update on research into umami enhancement.

This summer, expect pure innovation from one company. The Canadian-based OASIS brand is introducing the newest member of its line: OASIS Health Break Immuniforce.

Students of nutrition are taught that, in order to get a complete protein from vegetable sources, it is important to combine groups of vegetable foods to obtain a “complete” amino

Lower-cost OptionA sweetened, dried cranberry (SDC) has been added to a portfolio of dried fruit ingredients. Ocean Spray’s Ingredient Technology Group has introduced new Choice SDC, a low-cost option that

A new study indicates hair attributes and condition can benefit from a flax ingredient. Consumption of Glanbia Nutritionals’ proprietary, beauty-from-within, enriched flax ingredient increased the luster, shine and overall condition of human hair, according to the company.

Many consumers say satiety, the feeling of fullness after eating or drinking, is important when making food and beverage choices, according to a 2008 survey conducted by The NPD Group for Dairy Management Inc.™ (DMI).