Global product launch activity tracked by the Innova Database with a weight management positioning has remained relatively stable in recent years, with the same to be said for the low-fat and low-calorie positionings.
Consumer acceptance of food colorants has shifted as attention to coloring ingredients increases. For this reason, there has been a growing demand for colorants in foods and beverages to be “natural.” The legal definitions of what is natural when it comes to color have been a source of confusion for consumers and manufacturers alike.
Researchers from the California Institute of Technology (Caltech) recently discovered that an individual’s internal struggle to choose between healthy and unhealthy food items is based off of neural processes in the brain.
College students, who took probiotics had shorter, less severe colds than students who did not take the beneficial microorganisms, U.S. researchers found.
Women who imbibe sugary soft drinks almost every day are 83% more likely to have a certain type of stroke than women who rarely drink sodas and other sweetened beverages, according to a Japanese study.
A recent Federal decision raises questions about the entire notion of per-capita sugar consumption just as the battles over sugar and sweeteners reach a peak.
Cardiovascular disease, an umbrella term encompassing a broad spectrum of conditions that includes hypertension, coronary heart disease, heart failure, stroke and congenital defects, remains the leading cause of death in industrialized nations. According to World Health Organization statistics, CVD kills nearly 17 milliion people per year, worldwide.
A 2012 Prepared Foods’ survey explores challenges to functional foods’ success and investigates
attitudes toward nutritional components, such as omega-3s, probiotics, protein and antioxidants, as well as phytosterols and fruit- and vegetable-based ingredients.