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Health Canada has approved Taiyo’s Sunfiber as a dietary fiber source, based on clearly demonstrated safety and clinical evidence that the addition of Sunfiber (partially hydrolyzed guar gum) to foods results in more than 20% reduction in postprandial blood glucose levels.

Since the discovery that the incidence of heart disease is much lower across the Mediterranean than in other regions, the positive effects of the healthy Mediterranean diet--a diet high in vegetables, fruits, whole grains, legumes and especially olives--have been of interest, with new and promising investigations focused on the reduction of the risk of heart disease.

Diets severely low in fiber and health-promoting microbes have been proven to contribute to the decline of gastrointestinal microflora and the associated increase in digestive ailments during the last two decades.

According to the CDC, obesity has more than doubled in children, and tripled in adolescents, during the past 30 years.

When the push to remove saturated fats in the 1980s led to widespread use of trans fats (later found to be worse than what they replaced), there was some initial confusion.

Three novel nutritional ingredients for enhancing and sustaining energy were described by Rodger Jonas, director of national food and beverage sales for P.L. Thomas

Ideal for emulsifying, film forming, water binding and foam stabilization, gelatin’s unique functional abilities offer solutions for many foods.

When it comes to creating foods and drinks for little ones, the most critical thing to keep at the forefront of any product development program is that taste, above all, still matters.

Research from Yale University explored the impact of daily whole egg consumption in men and women with coronary heart disease.

Many things can hamper a nutraceutical ingredient from use in mainstream food and beverage products. Certainly, technical issues that prevent its incorporation into a formulation—without affecting taste or texture or shelf life—are the most common. However, many game-changing advances in ingredient technology have overcome a majority of these difficulties.