When involving children in sensory and consumer-based tests, understand their limitations when designing the experiments, selecting the methods of research and analyzing data.
The Soy Symposium gathered together many of the key players in the soy food industry to explore the health benefits from soy consumption. At the same time, overall food industry experts delved into major topics and trends facing the industry as a whole.
The move toward portion control in restaurants has proven a challenge for many foodservice operators, as they struggle to reduce portions, while convincing consumers they are still getting value for their money.
Fat-free or just reduced-fat? Low-glycemic index or enhanced satiety? When it comes to developing products for the weight management market, the myriad of formulation objectives abounds. Both consumer interests and ingredient challenges impact a new product’s final formulation.
Functional water goes to the dogs; a calorie-free beverage with the fun of bubbles; a protein bar burns fat and boosts metabolism; womenís weight matters; and functional foods and drinks enter a critical era.
A lower-calorie plum beverage for healthy digestion; enhanced waters with bold flavors; organic cotton candy; and a new report shows some good news for the obesity crisis.
The decision to mandate calorie content on chain restaurant menus meets a positive response, noting that an educated population is essential to fending off the obesity epidemic.
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